|Curried Tempeh With Leftover Brussels Sprouts, Chickpeas, And Spinach Salad.|
Cumin, turmeric, coriander, black pepper, fenugreek (what is that?), red pepper, ginger, celery, & cardamon come together in this one little canister to bring a rich, exotic flavor to dishes.
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 cups sliced mushrooms
2 teaspoons balsamic vinegar
1/2 block prepared tempeh (see instructions below)
2 sprigs basil
salt and pepper
1/2 teaspoon curry powder
Dice up tempeh.
In a small bowl, blend 2 tablespoons sesame oil, 1 teaspoon balsamic vinegar, 1 teaspoon Italian seasonings blend, 2 teaspoons maple syrup, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Soak tempeh cubes in the mixture, making sure to evenly coat.
Heat skillet on medium, adding olive oil & garlic.
Gradually toss in mushrooms & balsamic vinegar.
Pour tempeh into the skillet.
Should take 5 minutes on each side, until browned.
|Yummy. Look how balsamic vinegar beautifully darkens the mushrooms.|
|Add basil and cover again.|
|Paired with leftovers for a more fulfilling meal.|
Curry is so darn mmmmmmhmmmmmmm.
I could eat this over and over.
It's like having cake with no frosting. Well, a spicy vegetable cake that is.
That tempeh is really something. I quite enjoyed the two ways of utilizing it on the skillet this week, especially with that delicious curry blend! At only $2.49, it's reasonably affordable and the thought of experimenting further brings about secret cheer leading abilities. Bookmarked a couple of recipes, including raw ones, so be on the lookout for more tempeh loving in the future! ;)
As for the curry, I think I'll just sprinkle a little of this powder on my tongue before bed....