I hate marinating. I’ve said it before, I know, but I hate it so much that I’ll never tire of bitching about it. Unless it’s a special—and I mean special—occasion, I don’t want to have to start prep work on my dinner hours ahead.
This makes tempeh somewhat challenging. Sure, you can do a cheater version of marinating if you add a bunch of liquid at the beginning of your cooking, allowing the tempeh to soak up some flavor, but unless you’re dealing with tiny pieces the flavor never really gets in deep. Two recipes that do work quite well with this are tacos and baked BBQ tempeh. They both take some time over a hot stove/oven, but they’re foolproof and delightful.
OR…you can take a shortcut and pick up some premarinated tempeh strips. I’ve had the Lightlife bacony strips, which never fail for a spontaneous TLT (or TOALT, with onion and avocado). And what you see up there is Turtle Island (the Tofurky people) marinated strips. Sesame garlic. Mmmmm. While the rice is cooking you chop up some peppers, pea pods, carrot, and anything else you can find in the fridge and throw it in the wok with your sizzlin’ tempeh. Ridiculously fast and probably the healthiest thing you’ll eat all week.
I realize I’ve never really talked about brown rice. The fact is when I’m ordering out and brown rice is an option, I will order it nine out of ten times. But when I’m home, I just don’t care enough—except on those special occasions I mentioned earlier—to cook it myself. I will, however, bend to totally wasteful convenience packaging from time to time, splurging on those boxes of frozen brown rice at Trader Joe’s. I curse myself every time, but honestly, it could be worse, and I’m eating more brown rice than I would otherwise. So I’m stuffin’ my sorrys in a sack and I’m gonna keep on doing it. Until I get my act together to cook up a crap-ton of brown rice and freeze it myself, it’s my little indulgence. I’m sure you have yours.