Wednesday, September 1, 2010

Improv Tempeh: Stuff It!

Tempeh Stuffed Red Pepper with Roasted Tomatoes and Slaw Salad

This was a total improvised dinner. No plan whatsoever. Threw this together with items in the fridge so the ingredients are sort of random.

I sauteed scallions and beet greens until tender.  Added crumbled tempeh along with splashes of mirin and shoyu, dashes of black pepper, cumin and cayenne pepper.  Let cook for 10 minutes or so.  Stuffed the red peppers with this mixture and baked in the oven at 350 degrees until the flesh of the peppers became soft and tender.  

The cherry tomatoes were tossed with olive oil, salt and black pepper; spread on a sheet pan and roasted until tender.  The salad was a mixture of purple cabbage, fennel and cucumber with a dressing made with olive oil, brown rice vinegar and white miso paste.

It's a good idea to keep items such as tempeh, tofu, dry bean, brown and wild rices, onions, garlic, different vinegars and healthy oils in your fridge and pantry.  You make use of random vegetables in your fridge, such as the beet greens in this case.  My husband just loved this dinner.  The result was bursting with flavor, easy to prepare and super healthy.

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