Makes 8 Servings Recipe by Eric Sharer, MPH, RD, LDN
Ingredients
1 pound tempeh (2 8-oz packages)
4 tbsp. expeller pressed canola oil or vegetable broth
As needed vegetable broth
1 tbsp. tamari, or as needed
1/3 cup lime or lemon juice
1 tbsp. chili powder
1 tsp-1 tbsp. Cumin, ground
1 each onion, peeled and chopped
1 head organic kale, rinsed and chopped
½ lb. organic mushrooms, cleaned and chopped
1 tbsp. Balsamic vinegar (optional)
1. Crumble tempeh and place in small bowl. Combine 4 tablespoons of the canola oil/vegetable broth, tamari, lime juice, and chili powder in small bowl, and combine with tempeh. Let marinade for 30 minutes.
2. Heat ¼ cup vegetable broth in a large pan over medium/medium high heat. Add onion and sauté until golden brown. Add tempeh and stir continually until tempeh turns golden brown. Remove tempeh, set aside.
3. Heat ¼ cup vegetable broth in the skillet. Sauté mushrooms and kale until tender. Add balsamic vinegar and tempeh, stir until warm.
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