I can't believe this is my first time cooking tempeh! I did a quick online search for tempeh recipes before heading to the market and up popped this lovely from Diet, Dessert, and Dogs. As it happens, Ricki of DD&D is also following an anti-candida diet plan, so her recipe was definitely the one for me. So good and so easy, this one will be made again soon.
I did add quite a bit more broth than she did, but you can just add as needed. In fact when I reheated the leftovers for lunch today I added half a bunch of organic chard and more broth still and mixed it with a bit of cooked quinoa. Even better than last night. Next time I'll make this with a full bunch of chard, or other green at the start.
Note that Ricki's recipe doesn't mention when to add the tempeh back in...I added it with the peas.
There also wasn't a salt amount given, but since I was using unsalted almond butter, I added ~1/2-3/4 tsp Kosher salt, along with a touch of cayenne for some heat.
I served this with a side of raita made with goat's milk yogurt, cucumber, and fresh mint.
Do try this recipe! Especially if you've never cooked tempeh before...super yum.
1 comment:
I'm so glad you liked the tempeh! Your dish looks beautiful.
Thanks for pointing out the omissions as well. I've updated the recipe to indicate when to add the tempeh, and have added salt. :)
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