Braised Tempeh

From The Enlightened Kitchen John Wiley & Sons ©Marie Oser

Braised Tempeh Kale, Garbanzo Beans and Stewed Tomatoes

Serve this enticing dish on a bed of Spiced Brown Jasmine Rice (recipe follows)

8 Servings

1 Tablespoon olive oil
5 cloves garlic, minced
1 medium onion, chopped
1/2 gold bell peppers, diced
1 1/2 cups sliced baby carrots
2 (8 oz pkg) tempeh, cubed
2 teaspoon madras curry powder
1 teaspoon ground ginger
1 large bunch fresh kale, torn and rinsed
1 (15 ounce can) Mexican Stewed Tomatoes, pulsed
2 Tablespoons Tamari
3 Tablespoons Sriracha Sauce
1/4 cup nutritional yeast
1/4 cup chopped fresh cilantro

In a wok pan or Dutch oven, saute garlic, onions, carrots and bell pepper 3 mins, add tempeh, until veggies soften and tempeh browned a bit, about 5 minutes. Stir in curry powder and ginger. Add kale, stirring to mix. Reduce heat and cook mixture 5 minutes, stirring occasionally. Add tomatoes, tamari, sriracha, nutritional yeast and cilantro, mix thoroughly. Cover and simmer 5 minutes, stirring occasionally.

Nutrition Analysis: per serving: 1 1/2 Cup

Calories 207, Protein 16g, Carbohydrates 27g, Fiber 9g, Fat 6g, Cholesterol 0.0mg, Calcium 180 mg, Sodium 463mg

Spiced Brown Jasmine Rice: Directions for pressure cooker

2 cups Brown Jasmine Rice
3 cups water
1 Tablespoon olive oil
2 Tablespoons fresh lime juice
1 teaspoon turmeric
1 teaspoon granulated garlic
1 teaspoon dried cilantro
1/2 teaspoon sea salt

Combine all ingredients in a heavy gauge pressure cooker, secure lid according to manufacturer’s instructions. Raise heat to medium high for 2 minutes, reduce heat to very low and simmer for about 15 minutes. Remove from heat and allow pressure to return to normal.

Directions for conventional stove top: bring 4 cups water to a boil, add rice and other ingredients, stir and reduce heat and simmer for 40 minutes.

Nutrition Analysis: per serving: 3/4 Cup

Calories 178, Protein 4g, Carbohydrates 35g, Fiber 2g, Fat 3g, Cholesterol 0.0mg, Calcium 10mg, Sodium 9mg