Leigh and Ann’s Homemade Creole Sauce from the Vegan Bake Sale for Haiti spooned over thyme-y, cornmeal crusted, baked tempeh strips. Roasted broccoli with fresh lemon, coarse sea salt and pepper.  Steamed yam with sea salt.

I had been craving good ole tempeh. The tempeh strips were marinated overnight in tamari and the Creole sauce (so good! such a nice tangy flavor!), dipped into a water and cornstarch slurry, then pressed into fine cornmeal with thyme, garlic powder, sea salt, lots of freshly ground pepper, and crushed red pepper, and then baked at 375F for 20 minutes on one side, and then 15 minutes at 400F – for the crispin’.  Served with roasted broccoli, steamed yam, and more Creole sauce.

In my head, and mouth, this meal was channeling the great The Lone Ranger plate at Chaos Cafe.  Except without the quinoa and kale, since I didn’t have them on hand.  Out of quinoa, I know – not even an extra bag of red hiding in my cabinets.  What’s my life coming to?

In other news, I had no idea there was a tea store tucked behind SE 12th and Division.  My life has changed.  The intersection hosts the new Gorditos, a cute pet store, vegan-friendly Artemis Cafe, and The Beer Mongers (note to self – finally visit!)

Foxfire Teas: Passion Yerba Mate (drinking right now – lovely), Foxfire Herbal Chai and Charcoal Baked Dong Ding. All purchased by the ounce, loose leaf.

Tea makes everything better.