Recipe & Photography by Dar Riser
Serves 3-4 healthy eaters
Taking a long break from meat again, it’s important for me to eat tons of beans for protein but I also enjoy tempeh and that’s what Dar made last Sunday for dinner. I’m not going to outline how to make beans for the 3rd time if you wish to add this tempeh recipe to your beans, check out the previous recipe, East Indian Black Eyed Peas for a solid bean recipe.
You will need:
3 TBSPs of olive oil
1/4 cup of water
1/2 sweet yellow onion diced
1-2 cloves of garlic
SPICES – have these ready and add them to your pan before adding the tempeh:
1. sweet chili paste (2 TBSP)
2. celery seed (1 tsp)
3. dried basil (1 tsp)
4. ground thyme (1 tsp)
5. ground cumin (1 tsp)
6. black pepper (1/2 tsp)
7. Spike seasoning (1 and 1/2 tsp – Dar swears by Spike)
a chef’s knife for chopping
1 sauté pan
fire or electricity
a loving attitude (not optional)
PREP it UP!
LET’S COOK! In a sauté pan:
1. Add the oil to the pan
2. Add your spice mixture listed above
3. Add the tempeh cubes
4. Add your garlic and cook for 3 more minutes until tempeh is browning
5. Flip over the tempeh and cook for 3-5 more minutes
6. Add the water plus a 1/2 tsp of salt or as much as needed then stir tempeh with wooden spoon
You know the deal, CLEAN UP WHILE YOU WAIT…
Take this time to clean up, wash dishes and cutting board, etc.
TEMPEH without the BEANS looks like this: (see the tan-colored cubes)
7. OR add the tempeh to your beans and stir gently
8. Use the same pan to sauté your kale strips (add a teeny bit of olive oil to the pan – no need to wash the pan)
Serve with cooked beans, quinoa & carrots, and sliced avocado (as shown here) or grilled brussel sprouts or green cabbage, mash potatoes and local, sustainably-raised turkey or chicken breasts, if you eat meat.
NOTE: The surprise part is the sweet chili paste and the Spike seasoning which has nearly 25 spices in it.