Since I was a kid. my mother had me convinced that I really liked things that were lemon flavored. Every year she would bake me a lemon cake for my birthday and to this day, I don’t know why or if I ever asked her to. Here I am though, 44 years old, and not fully understanding just why I love lemon so much; could it have been the subliminal suggestion of my mom?
Either way, I enjoy the flavor and I use lemon as often as I can. I like the freshness of it either squeezed into a dish or zested. Luckily, this recipe call for both. Hell yeah! This is a super clean dish and is really refreshing. Here’s what you will need:
1 can garbanzo beans
1 package Lightlife tempeh
1 160z bag frozen okra (or use fresh, your call)
1 12oz bag of riced cauliflower
1/2 of a lemon
1 tbsp minced garlic
1/2 cup veggie broth
Get a large non-stick pan warmed up, nearly hot. Add in the garlic and saute for a moment, if it starts sticking just add a touch of veggie both. Add the cauliflower rice and the 1/2 cup of veggie broth.
Cook that down a bit and zest the peel of the lemon right into it. Cover and steam cook for about 10 minutes.
Add the tempeh and drained garbanzo beans into another pan. Take the half lemon and squeeze the juice right on top. Cover and cook down a bit.
In a smaller pan get the okra going. It’ll get slimy as it cooks up, it’s normal if you haven’t ever had it.
You can either serve it right away or portion it into 4 mason jars and refrigerate once it cools.
You can use oil, I tried to make this as clean and oil free as possible. I’m on jar three at work today, tastes amazing and fresh!