If you have any doubts about tempeh, this dish will change your mind. It’s got some heat from ginger and black pepper. I wouldn’t say it’s meaty, because I don’t think tempeh is like meat. But it’s hearty. And I love the cauliflower this way, finely chopped and browned at the end. Larry loved this too – he went back for seconds. I’d like to post the recipe but didn’t receive a response to my request, so I’m not going to post it. I will say that it made me happy about buying the book, though.
Along with the tempeh, I sauteed some pea shoots. Our farmshare has been giving us what they’re calling pea shoots for the past few weeks. I’d call them pea tendrils, because they’re a little more mature than the shoots. The leaves are good raw (on a sandwich, in a salad), and they’re also good in a very quick saute with a bit of sliced garlic. I thought the stalks would be a little tough so I only used the curly ends of the tendrils along with the leaves.
Find the recipe for the tempeh here.
- Black Pepper Tempeh (Super Natural Every Day, p. 141)
- Sauteed Pea Tendrils