Curried Tempeh with Cauliflower risotto "Lite"

4 oz. of curried tempeh 
1 cup of cauliflower risotto 
1/4 of a roasted red pepper
1 slice of roasted onion


only...350 calories!!


Simmer tempeh in water with curry powder, coriander seeds, cayenne (make as spicy as you like), thyme, 1 tsp. olive oil, 1 tbs. nutritional yeast. Let it pan fry and dry up bit and add some water and let it bubble up...do this 3 times...to let the spices soak into the tempeh.

this is 8 oz. 

(serving size 4oz.=210 Cal.)

Grate the cauliflower and simmer in water (just enough to cover it). Cook a couple of minutes...it should be crunchy...not mushy.  Add a herbal blend of spices...1 tsp. of olive oil.
Drain...add margarine and parmesan cheese to taste.

Squeeze some fresh lemon on top along with some black pepper.