I enjoy watching The Food Network (well some shows) from time to time, and I love Giada's Everyday Italian. She's talented in the kitchen, has a beautiful husband, loves to travel, and well she's just hot to watch honestly. Today, she made this delicious looking artichoke & tomato broth to serve with grilled fish. I decided to sub the fish for tempeh. (She said the fish was meaty, yet flaky, I figured tempeh would be perfect.)
Since I do not really follow recipes and cook to taste, this is what I did. I used two pans, one for the tempeh and one for the veggie mix.
Tempeh cast-iron skillet: Good amount of olive oil and cut up tempeh on medium heat with salt and pepper, let it lightly fry, flipping over the pieces from time to time. Make sure to season both sides.
Veggie pan: Start with olive oil with minced garlic and onion. Then add artichoke hearts and salt and pepper to taste. Once that has a nice golden brown color, I added organic canned cut-up tomatoes so the juices would be more strong. During the last few minutes I added fresh chopped spinach (I need greens in my food even though Giada apparently doesn't) and nixed the chicken broth that she uses for some white wine. Season again with a bit of salt and pepper, and I added dried rosemary for an extra touch. Tada that's it! Pair with a nice sweet white wine=heaven.
I'll be celebrating Alison's 21st birthday tonight (again) downtown Northampton. I believe birthdays especially 21st birthdays should be celebrated for at least a week. I'll post the pix from the most sick chocolate vegan cake with "butter cream" frosting ever made tomorrow! I know I never posted the last one, sorry, but this blows it outa the water, so I figure it's better anyways. It's good to be back :)