Farmers markets are crazy good here in the Pacific Northwest. If you head just a few miles out of town, you’ll find the local farmers grow just about everything. And that means they have just about everything available to bring to the market.
Once a week they load up their trucks and set up tents all over the city. I’m lucky enough to have one a half-mile from my home. On Saturday mornings you’ll find me walking up to the town center and cruising through the aisles as they open up shop. I load my bags with the best foods money can buy.
I have several favorites – I know many of them and have come to trust what the bring to the market. It’s picked fresh. It’s organic. And it’s good.
I develop a lot of meals based on what I get each Saturday morning. Rhubarb and asparagus are currently in season, so I tend to get a little carried away stocking up.
I like to make the classics with rhubarb. And we love the muffins and scones and salads I create.
I’m also a little adventurous and love to see what else I can do. So I went on the hunt for a main entree that included rhubarb and found not much existed.
But after a little searching, I kept coming across a recipe for salmon with a rhubarb sauce. So I set out to convert it to vegan – I changed it up to use tempeh instead. It was so good I thought I’d share.
For The Sauce:
1 cup diced rhubarb
1 small onion, diced
2 garlic cloves minced
2 tsp fresh ginger, minced
2 tbsp sugar
¼ tsp salt
1 tbsp chili paste
2 tsp apple cider vinegar
1 tsp rice vinegar
1 tbsp Worcestershire sauce
2 tsp honey
½ tsp mustard
Tempeh
Asparagus
Olive oil
Salt and pepper, to taste
Brown rice
- Preheat oven to 400 degrees F.
- Place all sauce ingredients in food processor and combine.
- Slice tempeh into strips. Using half of the sauce, dip tempeh strips until thoroughly covered. Then place on a baking sheet lined with parchment paper.
- Bake for 25 minutes, flipping halfway through.
- Wash asparagus and trim away ends. Lightly toss with olive oil. Heat a frying pan and pan fry asparagus until lightly browned, about 5 minutes. Salt and pepper as desired.
- Serve with brown rice. Use the reserved sauce to top the tempeh.
- Enjoy!
