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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Ginger Sesame Stir Fry
1 broccoli floret 1 red pepper 1 onion 2 carrots chopped 12 oz cubed tempeh 1 cup tamari ¼ rice wine vinegar 1 T tarragon 1 inch piece peeled diced ginger 1 tsp garlic powder 1 tsp ginger powder 2 T sesame seeds This is a quick and easy recipe that tastes delicious. If you think you are going to make this you can begin to marinate the tempeh at any time and keep it in the refrigerator. Marinate the tempeh with tamari, vinegar and spices for 4 hours or more. When you are ready, drain the tempeh and reserve the marinade. Saute the tempeh on medium heat in 2 tablespoons of sesame oil. Remove golden brown tempeh from cast iron skillet and add onion. When soft add carrots and red pepper. After about 5 minutes add broccoli. Saute until tender. Add marinade and bring to a boil add tempeh and let simmer for 5 minutes. Remove heat and serve. |
