springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

by Heguiberto on April 6, 2012

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This recipe was adapted from the latest issue of Vegetarian Times. I didn’t have most of the veggie ingredients so I made do with what was available at home. It turned out as granola as it can be, of course not in any pejorative way, but simply healthy and delicious. The sauce reminded me of something similar that I made to dress a Thai inspired salad.

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce

1 block of garden tempeh, cut into bite size cubes
2 wedges Kabocha pumpkin, skin on; steamed and then cut into bite size cubes
1 cup snow peas
1 cup fresh garden peas
1 cube vegetarian bouillon
1½ cups dried quinoa
1 tsp black sesame seeds
2 scallions cut into thin rounds

for the sauce:

1 tbsp finely grated fresh ginger
1 tbsp red miso paste
2 tbsp almond butter
1 tsp cider vinegar
Juice of 2 lemons
1 tsp soy sauce
2 garlic cloves, finely grated
2 tbsp canola oil

Rinse and soak quinoa for 20 minutes. Drain, add to a sauce pan with vegetarian bouillon, 2 cups of water, bring to a boil reduce the heat to medium/low and cook until water has absorbed and grains are soft, approximately 15 minutes. Remove from heat. Keep covered for few minutes.

Prepare the sauce by combining together ginger, miso, almond butter, cider vinegar, lemon juice, soy sauce, garlic and a third to a half cup of water. You want the sauce to be relatively thick but with a runny consistency. Set aside.

Add canola oil to a skillet. Bring temperature to high. Toss in tempeh cubes, sprinkle with salt and cook for 3 to 4 minutes, turning cubes occasionally to brown them evenly. Add one tablespoon of water, cover the pan and let tempeh absorb the water. Transfer tempeh cubes to a plate and keep them warm. Add remaining oil to the skillet, followed by snow peas, garden peas and cook for a couple of minutes until they turn bright green. Add kabocha pumpkin and tempeh cubes.

To serve, fluff quinoa with a fork, mix in scallions and transfer to a large serving platter. Pile sautéed tempeh and veggies combo next to the quinoa. Sprinkle with sesame seeds. Serve sauce on the side.

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{ 4 comments… read them below or add one }

Alaiyo Kiasi April 6, 2012 at 5:16 am

What I love about visiting your blog are the unique combinations of flavors and textures that star in your recipes. I like tempeh, but I’m usually at a loss about what to do with it other than use it in a stir fry. This recipe gives me more ideas of what to cook with tempeh. I’ll start by making this recipe! :)
Alaiyo Kiasi recently posted..Dandelion Strawberry & Spinach SaladMy Profile

Krista April 6, 2012 at 3:25 pm

Oooo yum! I love that you added pumpkin to this. Here in Australia they LOVE their pumpkins, growing all sorts of varieties and using them in Sunday roasts. :-)
Krista recently posted..Our Lord in the Attic in Amsterdam, Part OneMy Profile

tasteofbeirut April 7, 2012 at 7:56 am

I had a desire to make my own tempeh a while back; love the combo of flavors here and especially the squash addition.
tasteofbeirut recently posted..Cheese ma’amoulMy Profile

OysterCulture April 7, 2012 at 7:55 pm

Wow, it sounds perfectly delicious. I feel a need to partake of all the wonderful veggies that are coming into season. Thanks for the inspiration and the dressing with miso, a personal favorite, sounds divine.
OysterCulture recently posted..Special Ingredients: Middle Eastern Delights – Marash + Aleppo PeppersMy Profile

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