After making this dish I realized that I have for a long time been fan of fennel. And after making this dish I also became a huge fan of broccoli rabe! I'd actually never eaten it before.The dish was wonderful. The marinade for the tempeh was excellent. I kept smelling it as it reminded me of being in an authentic Italian restaurant. I figured out it was the fennel that I was smelling, and after eating the dish I realized that I really, really liked fennel. It had such a distinct, strong, earthy flavor. I had no idea what "that flavor" was all those years I'd been eating it.
The tempeh was moist and meaty and very flavorful, thanks to the marinade. And the broccoli rabe was mildly bitter with a nice give to it. We both liked it better than spinach, which is fine but usually a bit mushier and not as flavorful.
Although we like whole wheat pasta okay, both of us are usually bigger fans of "regular" pasta, but in this dish, the whole wheat rotelle was just perfect. It gave the dish a bit more heft and meatiness.
All in all, this one goes into our top X list and we'll definitely be making it again. To top it off, it was also an easy dish to make.
This recipe is on page 190 of Veganomicon.
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