Tempeh Tickle, Lemon Dijon Green Beans, and Salad

I'm a huge fan of Dreena Burton and her cookbooks. I've made over 80 recipes from Eat, Drink & Be Vegan, and I found her baby/toddler nutrition guide in Vive Le Vegan to be immensely helpful when starting my son on solid foods. Naturally, I was super excited when her newest cookbook, Let Them Eat Vegan, arrived in the mail recently. There are 200 recipes in this book, and there are many that I am very excited to try. However, tempeh-lover that I am, I was immediately drawn to her recipe for Tempeh Tickle:

Tempeh is marinated in white wine, tamari, olive oil, balsamic vinegar, Dijon mustard, maple syrup, oregano, and garlic, then pan-grilled to perfection. Look at those grill marks - yum!

To accompany the tempeh, I made another recipe from the book, Lemon Dijon Green Beans:

Fresh green beans are briefly cooked, then tossed with fresh lemon juice, Dijon mustard, maple syrup, garlic, and tarragon. They are wonderfully crisp-tender and packed with flavor, not to mention, incredibly easy to make!

Finally, I rounded out the meal with a new salad from 1000 Vegan Recipes, Baby Greens with Pear, Pecans, and Ginger Dressing.

Baby romaine, celery, toasted pecans, and diced pear are combined with a fresh dressing made with sherry vinegar, olive oil, shallot, grated ginger, agave, and assorted spices. My hubby and I both love ginger and thought this was very, very good!

This was a hearty, satisfying meal that was enjoyed by all.