Recipe evolution

January 17, 2021

Andy’s been getting creative in the van kitchen more lately. He used to do a dish of egg fried rice with spicy tuna and peas. Then we went veggie and he had to sub the tuna, then we went vegan and he had to sub the eggs. Finally he realised it was time to just reinvent the dish. Which I’m delighted with as this is what’s it’s evolved into (photo of last night’s meal). This is his spicy, sticky, sweet sesame tempeh, with crispy cálvalo nero, mushrooms and steamed rice. Marinade is sweet chilli sauce, soy, agave syrup, chilli flakes, then fried in sesame oil and dipped in toasted sesame seeds. Tasty AF

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