I don’t know what’s worse. Cleaning the lazy Susan or finding a bag big enough for my army of spices.
But I do know one thing.
There’s nothing lazy about this Susan.
A green smoothie can fix almost any cleaning job. Frozen mango, banana, spinach, flax and coconut milk.
Cleaning out the fridge means finding 5-month-old Amy’s BBQ sauce, TJ’s curry simmer sauce and three bottles of half-full Heinz ketchup. Complete with high fructose corn syrup and all.
It also means finding a use for eggplant, basil and tempeh. Hmmmm. What to do, what to do.
Coconut Basil Tempeh
- 1 8 oz. package tempeh
- 1 large eggplant
- 1 can lite coconut milk
- 1 tsp minced garlic
- 2 tsp lemon or lime juice
- 1 1/2 tbsp low sodium soy sauce
- 3-4 tbsp packed torn basil
- 1/4 tsp ground ginger
- coconut oil
- garlic powder
- sea salt to taste
Prepare marinade by whisking together coconut milk, lemon juice, garlic, soy sauce, basil and ginger.
Slice tempeh into 1/4 inch slices and place in marinade. Stir to ensure pieces are evenly coated. Marinade in refrigerator for at least and hour and up to overnight. I marinated mine for about 3 hours. Don’t throw away the extra marinade!
While tempeh is marinating, preheat oven to 400 degrees. Cut eggplant into cubes. Spray a baking sheet and spread eggplant onto sheet in an even layer. Spray with oil again and sprinkle with sea salt and garlic powder. Roast for about thirty minutes.
Once tempeh is done marinating, heat oil in a skillet on medium heat. Cook tempeh for about three to four minutes on each side. Flip once browned.
Serve tempeh over a bed of eggplant. Garnish with fresh basil. Drizzle with a bit of soy salt and a spoonful of marinade. Sprinkle with sea salt and garlic powder.
The fresh basil and spoonful of coconut marinade really put this over the top.