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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, February 14, 2013

Scraps and Snippets ~ Maple Mustard Tempeh Mornay

Maple Mustard Tempeh Mornay

We had a Tempeh Mornay at a local restaurant last week. Rob loved it and wanted me to attempt it at home.

So, based on what I had on hand and my skills, this is what I came up with. The sauce at the restaurant had wine in it and I didn't have artichokes.... but this is tasty on it's own rights.

Sauce to taste, if you want sweeter or spicier adjust to the higher amounts:

1 and 1/2 to 2 TBSP mustard
1 and 1/2 to 2 TBSP maple syrup
3 - 4 TBSP flavored vinegar. I used orange champagne, but I think balsamic or red wine would be tasty, too.
1 TBSP flavored oil (I used sesame, but a nut, avocado or olive oil would be good.)
sesame seeds


2 Cups prepared quinoa
1 package tempeh cut into small cubes (I used three grain)
1/2 TBSP oil (I used sesame)
1 small or 1/2 medium onion diced
2 Cups chopped mushrooms
1 to 2 Cups chopped veggies of choice. I used Brussels sprouts. The restaurant used artichoke hearts.

Blend sauce together and set aside. Prepare quinoa as directed.

Saute onion and tempeh (and if using a vegetable that takes a bit to cook, add this now) in oil until onions are translucent and tempeh is golden.

Add the mushrooms and lightweight veggies and let them soften. Add quinoa and sauce. Stir well.