I've been cooking up a storm these last few days. I have this week and next week off work in between contracts. Yay for staycations! I've been way busier than I thought I'd be between renewing my drivers license and running to the market and cooking and all those fun errands I finally have time for. I can't believe this week is already almost over. This is really the best time that I could be doing some recipe testing, though. I've been making an average of 2 different things each day right now. So awesome. It's been a blast, I hope I get to keep doing stuff like this.
One of my favorites from Terry Hope Romero's upcoming international vegan cookbook is the Braised Tempeh with Green Olives and Preserved Lemons. Tempeh and I are good buddies already, so any excuse to do something new with it and I'm in. This stuff was fantastic. I've been wanting to try preserved lemons for a while (the recipe for this will also be in the book) and I already love olives. So delicious. So there's tempeh, some caramelized onions, green olives and preserved lemons and a few other things. It's easy to put together and so good. I was excited to eat the leftovers.
I decided to pair this with Terry's Fluffy Spiced Couscous. This is a cool recipe because you can customize it depending on what else you're making. I haven't made couscous in ages. I don't think I'll wait so long to make it again, though. This came out fluffy as promised and full of flavor. I put dried apricots, preserved lemons and pistachios in mine. Yum!
Between testing for Terry and Sara Beth, we've been eating so well lately. It's awesome because I never have that problem where I have no clue what to make for dinner. I just find a recipe on the list that I haven't tried yet and there you go. I'm going to try making some granola bars this weekend. Awesome, right?