Saturday, April 18, 2009

Gandhi Bowl

This dish is served at Southern California vegan restaurant chain called Native Foods. They have a cookbook, and this recipe is from the book. It's blackened tempeh with mushrooms, broccoli, and asparagus in a creamy Thai/Indian flavored sauce over millet and quinoa. I added cumin and mustard seeds to make it more Indian tasting, and it turned out pretty good.

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