MOLLY'S MAPLE-GLAZED TEMPEH WITH QUINOA PILAF
Born in Waco, Texas, Molly Wadzeck left college to pursue a life of travel and activism. After spending time working with an environmental group in New Zealand, Molly made her way to New York to work with animals at Farm Sanctuary. She is currently living in Brooklyn and working as a freelance writer.
4 tbsp. maple syrup
4 tbsp. soy sauce
4 tbsp. extra virgin olive oil
2 cloves garlic, finely minced
1 package of Tempeh, cut into strips
1 medium zucchini, sliced lengthwise into strips
2 tbsp. extra virgin olive oil
1 tsp. sesame seed oil
1/4 c. quinoa
1/4 c. wild rice
1 c. water
Marinate tempeh and zucchini overnight, or for at least 3 hours. If marinade does not fully cover Tempeh, flip every hour.
Bring water to boil in a pot. Reduce heat to low, add quinoa and wild rice. Cover and cook for approximately 15 min., or until water is completely absorbed.
Heat oil in pan on medium heat. Cook tempeh and zucchini for a few min. on each side. Remove from heat and layer on top of pilaf. Drizzle with leftover marinade and sesame seed oil.