Tag Archive: tempeh


 

Ingredients

  • 1 cup long-grain brown rice
  • 2 cups water
  • 1 (8-ounce) package tempeh
  • 1 & 1/2 cups low-sodium vegetable broth
  • 1 yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground curry powder
  • 2 tsp ground cumin
  • 1/2 tsp tumeric
  • 1/2 green jalapeno minced
  • 1 (13.5-ounce) can light coconut milk
  • 1 large sweet potato, peeled and cut into 1/2-inch chunks
  • 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
  • 1/4 cup chopped cilantro, chopped
  • sea salt to taste

 

Method

  • Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
  • Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
  • Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
  • Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
  • Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
  • Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
  • Reduce heat to medium low, cover and cook 10 minutes.
  • Stir in green beans and return to a simmer, uncovered.
  • Cook about 5 minutes longer or until potatoes and green beans are tender
  • Stir in 3 tablespoons cilantro and salt.
  • To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Tempeh is a fermented soy product. Its a high in protein and a good vegetarian substitute for meat.

Ingredients

  • 1/2 package brown rice pasta (we buy ours from Trader Joe’s)
  • 8-10 baby bella mushrooms quartered
  • 1 yellow onion diced
  • 2 cups baby spinach chopped
  • 2 cups pureed tomatoes
  • 2 tbsp chopped basil
  • 3 cloves garlic pressed
  • 2 tbsp coconut oil
  • 1 package tempeh (optional – see picture below)
  • 1/2 tsp ground black pepper
  • 1/2 tsp italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • sea salt to taste

Directions

Sauce

  • In medium sauce pan heat coconut oil on low-medium heat
  • Saute onions covered with lid until translucent
  • Add tempeh (separate into small chunks) – saute for 3-5 minutes
  • Add mushrooms – saute for another 3-5 minutes
  • Add garlic, black pepper, garlic powder, chili flakes, italian seasoning and sea salt
  • Add tomato puree and balsamic vinegar
  • Simmer on low heat for 15 minutes

Putting everything together

  • In another stock pot – boil brown rice pasta as directed on package
  • Once its cooked, drain water and add to sauce above on very low heat
  • Add spinach and basil – cook for additional 3 minutes
  • Turn heat off and drizzle with extra virgin olive oil and Serve!