roasted tempeh with leeks and carrots and extraveganza! lemon cardamom rice with green peas

tempeh marinated in tamari, dijon, garlic, thyme, and white pepper; tossed with sliced leeks and carrots and served with lemon cardamom rice with green peas.  this was really good, but also a little bitter.  i think i need to start boiling my tempeh before marinating it when i can’t marinate it for a few hours, for one.  and the lemon cardamom rice, because of the cardamom and turmeric, i’m guessing, was also a bit bitter.  even a bit of garlic or onions would have evened it out, i think.

this morning after an early shopping trip, i made a half batch of the lemon lavender blueberry muffins, also from extraveganza!.  i was a little worried about lavender in cooking/baking, which is something i don’t have much experience with.  when i worked at cafe latte we had a lemon lavendar cake that by some accounts tasted like floor cleaner…eek!  luckily not the case here, although i may have mismeasured the baking soda/powder in halving the recipe because it had a little bit of a baking soda aftertaste.  still, they were ultra moist and flavorful, and the best part (besides using half whole spelt flour and half ww pastry flour)?  just look inside!