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Sunday, May 11, 2014

Amer-Itali-Asian Black-eyed Pea Tempeh

  • 1 - 8 oz. package of Smiling Hara Black-eyed pea tempeh (available at Whole Foods in the Freezer Section), thawed and cut into small blocks
  • Safflower Oil (or your preferred high heat oil) - just enough to coat the bottom of your pan
  • 1 vidalia onion, chopped
  • 3 cups shredded cabbage and carrots (I used the pre-packaged cole slaw mix from Whole Foods)
  • 1/2 jalapeno pepper, chopped (if you prefer a spicy dish)
  • 1 inch of fresh ginger, chopped or julienned
  • 3 cloves fresh garlic
  • 1 tablespoon of Italian Seasoning (or a combination of oregano, thyme, rosemary, basil and sage)
  • 1/4 cup sliced almonds
  • S&P
  • 2 cups cooked basmati rice (or any rice you prefer) 

Directions (see pictures below):
  1. Coat the bottom of your frying pan with safflower oil and heat over medium heat.
  2. Add the tempeh to the oil, turning it often to get all sides brown and a little crispy.
  3. Once tempeh is light brown on all sides, remove from pan and set aside.
  4. In a separate pan, heat 1 tablespoon of safflower oil over medium heat.  Add the garlic, ginger and onions stir constantly for a minute or two.  If you choose to use jalapeno, add it now.  Then add the cabbage to the garlic/ginger/onion mixture.  Toss often with tongs - once the cabbage begins to wilt, add your cooked tempeh.  Sprinkle with the Italian spices and S&P to taste and allow to cook for a few more minutes until cabbage reaches desired doneness.  I like my cabbage with a little crisp.
  5. Sprinkle with the sliced almonds and serve over rice.

Step 2

Step 4
Why tempeh?  
Tempeh is a great Vegan source of protein but it's also AWESOME for your tummy - it's full of probiotics and antioxidants.  Read more about tempeh here.

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