Cardiologist, Vegan, Ultra-Marathon Runner and Ironman Triathlete.
Sunday, November 15, 2009
Veggie and Tempeh Bake
I chopped up some yellow squash, sweet potatoes, a green pepper, red onion, and coconut-flavored tempeh mixed it with some Liquid Bragg's and a little agave nectar and sprinkled with pepper. I baked this at 400 degrees for about 35 minutes and served it over whole wheat pasta.
I am an Interventional Cardiologist practicing in the Los Angeles area. I believe that lifestyle -- including diet and exercise -- are crucial parts of our health and well-being. Here, I share my insights on medicine, ideas and information about vegan diets, and my triathlon training adventures.