Ok so I felt like doing something a bit different today. I wrote a poem! I’m not much of a poet, but I enjoy finding words that rhyme. As I made these tempeh kebabs, I realised that summer was truly ending, and soon our meals would consist of hearty comfort foods and lots of soup! No more light summer meals of kebabs, salads, burgers… Here is my farewell poem to summer…
An Ode To Summer
Farewell, hot and sweaty summer nights,
And gardening outside in the fading lights.
I miss the cicadas chirping in the trees,
And watching the flowers attract the bees.
Goodbye, late sunset and early sunrise,
Sunglasses will no longer need to shield my eyes.
Tomatoes, chillies, watermelon and corn,
My summer crops are now long gone.
Farewell, summer, the days are getting cool,
No longer do I wish for a swimming pool.
Goodbye, hot winds upon my face,
Cold winds are blowing from a southern place.
Autumn has come,
Summer is done,
And soon I will long again for the sun.
Yeah…I’m not much of a poet haha.
Anyway, I made some tempeh kebabs at the request of my son. I think I’ve only ever made kebabs for him maybe once in his entire life, and I don’t think he even liked them! But when I made these tempeh kebabs, he ate the whole lot! I was skeptical at first, as he can be fussy when it comes to vegetables, so I was completely astonished when he ate every vegetable on his skewer, and then went back for more!
They were delicious, if I do say so myself. My trick is to soak them in the marinade for as long as possible…a few hours is good, tossing occasionally. I opted to bake these kebabs as my kids are fussy with “crunchy” vegetables, so baking makes them soft without being burnt on the outside. But feel free to cook these on your barbecue or in a frying pan!
- 2 zucchini
- 2 tomatoes
- 100g snowpeas (small handful)
- ½ red onion
- 60g button mushrooms (4)
- 100g tempeh
- 1 tbs balsamic vinegar
- 1 tbs soy sauce
- 2 tbs olive oil
- 1 tsp dried thyme leaves
- Cook brown rice to serve
- Chop each vegetable and the tempeh into inch-sized chunks.
- Combine the balsamic vinegar, soy sauce, olive oil and thyme leaves in a large casserole dish.
- Add the vegetables and tempeh and toss to coat.
- Leave to marinate for at least 2 hours or more.
- After marinating, preheat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
- Prepare the brown rice according to package directions.
- Push the vegetable & tempeh chunks onto bamboo skewers.
- Place the skewered vegetables back into the casserole dish.
- Bake for 30 minutes.
- Serve over rice.
Sharing this dish at Savoring Saturdays, Healthy Vegan Fridays, #freefromfridays, Full Plate Thursday, Plant-based Potluck, Gluten Free Wednesdays, Virtual Vegan Linky Potluck, What’s Cookin’ Wednesday, Fat Tuesday, Fabulous Party, Try A New Recipe Tuesday, Tasty Tuesdays at The New Mrs Adventures, #tastytuesdays, Meatless Monday, Merry Monday, What’d You Do This Weekend.
Comment below and talk to me, I’d love to hear from you!
- Do you enjoy writing poetry?
- What is your favourite season?
- Have you tried tempeh before?