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Tempeh Cacchitore

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12 ounces cubed tempeh (fermented soy bean product)
2 tablespoons olive oil
2 tablespoons tamari (sheat free soy sauce)
1/2 cup dry white wine
1 medium-size yellow onion, chopped
1 medium-size carrot, thinly sliced
1 zucchini, chopped
1 medium-size red bell pepper, seeded and chopped
1 large garlic clove, chopped
2 tablespoons tomato paste, blended with 1 cup hot water
One 14.5-ounce can diced tomatoes, with their juices
1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried
2 bay leaves
Salt and freshly ground black pepper

This recipe is a little bit more involved than most that I like to prepare. It begins by marinating the cubed tempeh in white wine, tamari, garlic, and spices with enough water to cover for at least 4 hours. Drain the tempeh, reserve the marinade for later in the recipe. Sauté the tempeh in avocado oil and and when golden brown remove from the cast iron skillet, about 10 minutes with diligent flipping on high heat.

Then add onion, carrot, pepper, and zucchini to the skillet and saute until onions are soft. Next stir in the diced tomatoes. Mix the tomato paste and some of the marinade mixture until you have a thick sauce the consistency of honey. Pour the tomato paste mixture in and keep on medium high heat until the sauce bubbles. Then reduce the heat to a simmer for 20 minutes to blend the flavors. Season with salt and pepper during this time. Remember to remove and discard the bay leaves before serving.


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

© 2010-20 | Rhythm of Healing
Oakland, CA
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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Photo used under Creative Commons from Laurel Fan