I had promised myself, no more cookbooks (for a while) and then I found this one, and then I bought it. 🙂
I’m always looking for some vegetarian meals, and I want ones that aren’t pasta. I’ve just started using tempeh and love it. It can be found in the refrigerated section of the grocery store.
Yield 4 servings
3 tablespoons extra-virgin coconut oil
3 shallots, thinly sliced (I used a red onion)
1 teaspoon red pepper flakes (I used 1/2)
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari, or soy sauce (I used soy)
1/4 cup natural cane sugar (I used 2 Tbsp Maple Syrup)
2 tablespoons water, plus more if needed
8 ounces tempeh, sliced pencil-thin
12 ounces cauliflower, very finely chopped
1 teaspoon freshly ground black pepper, plus more if needed
**Next time I think I will add some mushrooms and zuccini, chopped.
In large skillet over low heat, combine the coconut oil, shallots, red pepper flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the garlic cloves are soft throughout, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, maple syrup, and water in a small bowl.
Increase the temperature under the skillet to medium-high and add the mushrooms and tempeh. Gently stir to get them coated. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes.
Uncover, turn the heat up even more, and cook until the cauliflower and tempeh starts to brown. If you need to add more water to prevent sticking, add 1 tablespoon at a time. Remove from heat and stir in the black pepper. Taste, add more pepper if you like, and serve immediately.