BROWN RICESTEAMED CARROTS WITH MIYOKO’S VEGAN BUTTERMarinate: Soy sauce, water, ginger grated, 2 cloves garlic minced, dash maple syrupCornmeal: Add spices, thyme, oregano, cumin, crushed chili peppers, saltMarinate the tempeh for at least an hour, do all your prepping and cook the rice and have carrots ready to cook towards end. Drench in the cornmeal and you can either bake, …
