The weather has been crazy in Chicago lately. One day it is freezing cold. The next suddenly 70 degrees. Usually I wouldn't really mind except for the fact that I have consistently been choosing the wrong type of coat each day. Weather, make up yo' mind!
Clearly, I want it to be cold because all of my food choices are leaning toward the warm and cozy types. I've been slurping on soup and making pumpkin oats like they're going out of style. Last night's dinner was no different.
I bought a block of tempeh from Trader Joes a while back (hopefully not too long of a while back) and gaining inspiration from Une Vie Saine's Mexi-tempeh dish I knew exactly what I wanted to do with it. I didn't have any of the Mexican ingredients that was used in Gabrielle's recipe but I did have an unopened jar of curry powder. And some random carrots.
Hence, a recipe was born!
Curried Tempeh Salad
1/2 block multigrain tempeh
1/2 tsp curry powder
Bring a pot of water to boil and add the carrots. Boil until crisp-tender, 4-5 minutes.
Meanwhile, crumble the tempeh into a microwave safe bowl and add the curry powder. Mix with a fork until well-combined and then microwave for one minute.
Plate the spinach and add the heated tempeh and carrots.