What’s Cooking Wednesday with Melissa Montovani


Here at Entangled, we like to read.

(Bet you would never have guessed that.)


So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.

Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!


This week:Basic Baked Tempeh



Who tried it: Melissa Montovani, Publicist

Why she likes it: I love making things that are quick, simple, and can be paired with other foods in multiple ways throughout the week. This recipe is all three things. I can eat it as is with some veggies and grains for a yummy grain bowl, crumble it into some soup or pasta sauce, add a delicious sauce to it, or something else. Plus, tempeh is a fermented food, which means it adds prebiotics to your body, which increase the amount of good bacteria in your gut and helps improve digestion. I call that a win!



3/4 cup vegetable broth
3 tablespoons balsamic vinegar
2 tablespoons tamari, soy sauce, or bragg’s liquid aminos
1 teaspoon dried thyme
2 tablespoons of green pickled jalapeno peppers
250 grams / 8-9 oz) tempeh, steamed for 10 minutes




Mix together the marinade ingredients in a wide, shallow bowl. Cut the tempeh in half and into 8 equal pieces. Marinate the tempeh for at least an hour, flipping after 30 minutes, or up to overnight.
Preheat the oven to 400F. Lightly oil a baking sheet. Place the tempeh slices in a single layer on the baking sheet. Bake for 25 to 30 minutes, flipping once. Spoon extra marinade over tempeh a few times during baking.


With all that extra time not spent in the kitchen, what’s Melissa currently reading?

I love Kendra C. Highley‘s contemporary YA romances. Seriously, Ben Franklin from Finding Perfect and Kyle Sawyer from The Bad Boy Bargain are too of my fave MCs, so since Swinging at Love just released last week, I had to pick it up and dive in. Tristan Murrell has a lot to live up to, but I’m even though I’m only 27% into the story, I can tell I’m going to be smitten. Le sigh.



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