This is another great recipe from Vegan with a Vengeance. And this is my second try cooking tempeh. I took a block of tempeh, broke it into little pieces and cooked it in some water. It expanded, kinda like oatmeal. Once all the water was cooked out, I added fennel, sage, basil, red pepper flakes, garlic, olive oil, soy sauce, and lemon juice. Then I just cooked it until it browned up again.
I ate the tempeh with some jeera rice that I learned to make in my Indian cooking class and a cucumber-carrot salad that wasn't really that great. Jeera is just fancy talk for cumin seed.
I liked this a whole lot better than the last tempeh recipe I tried. I'm having a hard time not eating it all right now. Cooking it in water first really made a difference I think. It's time to go distract myself now, because the leftovers are calling my name.
P.S. At the moment, it looks like photos aren't going to happen, but I'll keep trying.