Thursday, December 9, 2010
Cilantro Lime Tempeh Toss
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 try...you won't even notice it's there!)
3 c. broccoli (I used frozen organic...my family loves broccoli, and I would've even liked a little more! So add more if you want, or add less...do 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!!