Thursday, December 9, 2010

Cilantro Lime Tempeh Toss

Last spring, I was out in Minnesota at my sister's house, and she made this meal...let's just say it made a HUGE impression on me!  I've asked her repeatedly for the recipe, and had to venture out there again to finally get it!  This meal is full of fresh flavors and amazing textures, and is a really nice change up from our usual routine of: something Mexican, something Asian, or something Italian!  The original recipe was taken from the, How It All Vegan cookbook, but this is my twist on it in order to fit my family's tastes!  Give it a try!  If you love cilantro and lime, you're going to LOVE this comforting dish!

In a food processor combine:

1 bunch of fresh cilantro
2 T. fresh lime juice
1 t. fresh garlic
1 c. diced tomatoes
1 t. powdered ginger (the recipe calls for fresh ginger, a 2" section...I didn't have fresh, so I improvised)
1 T. garlic chili sauce (can be found in the Asian section of the grocery store)

-Blend until all ingredients are incorporated, and let set while you prepare the rest.

-In a large saute pan combine:

1 T. coconut oil
2 T. sesame oil
1 T. low sodium soy sauce
1 brick of tempeh, cubed

-Brown the tempeh over medium heat for about 5 minutes.

1 can coconut milk (I use organic...NOT the low fat)...this can usually be found in the Asian section of any grocery store
1 t. sea salt
1/4 t. turmeric (this will not only give it a gorgeous color, but the health benefits of turmeric are amazing!)
1/8 t. curry (this can be omitted if you really hate curry...but honestly, give it a won't even notice it's there!)
3 c. broccoli (I used frozen family loves broccoli, and I would've even liked a little more! So add more if you want, or add it to suite your taste)
1/2 c. organic frozen peas (again...add more or less to suite your taste)
2 zucchini, chopped

-Cook for about 10-12 minutes or until the veggies are cooked, and the sauce has reduced a little.
-Remove from heat and add the mixture that's in the food processor.
-Toss together, and let set, covered for about 5 minutes to let the flavors "get to know each other!"

-Serve over brown rice, as shown, or quinoa, OR rice noodles!  The options are endless!
-Grab some vegetarian spring rolls or egg rolls from the freezer section of your grocery store, and you have an amazing meal that even kids and husbands will eat!

-PS...just so you know, this is one of those meals that tastes great the night you make it, but even better the next day, so if you're in a pinch, make it up ahead of time and you won't be sorry!!


  1. I don't suppose tumeric can be found in the spice aisle. So, since I've never used tumeric... how do I use it... grate it or something? It's in the produce section, right?

  2. you might be thinking of fresh ginger, which can be found in most produce sections! turmeric should be found in most any spice aisle, and you just have to scoop it out of the container and put it in your recipe!! super easy, just sounds intimidating!!