China Study Cookbook #22

I finally resumed cooking with The China Study Cookbook's Zesty Succotash and Cookus Interruptus' Szechuan Tempeh.  The succotash was pretty good even if I did overcook the onions and undercook the edamame.  I'll make it again, although I probably won't bother following a recipe.  Just saute a bunch of good stuff together and delight in the results.

The Szechuan Tempeh was icky, so no picture. Basically, you fry tempeh and then you dump a combination of soy sauce, mirin, balsalmic vinegar, maple syrup and toasted sesame oil on it, and simmer.  The flavors did NOT marry.  So far I've hated balsalmic vinegar in everything I've tried it in--it's a loud, harsh flavor and doesn't play well with others.