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Italian Herb Tempeh Saute, Vegetable Noodles, with Backyard Herb Pesto



Magical Spring Garden Goodness.....


The flavors of this dish were phenomenal. What a beautiful plate of food, packed with nutrition. It never gets old to incorporate wild plants+garden herbs in our cooking here at the tempeh test kitchen. In the pesto, we used mint, lemon balm, wild sorrel and dill-lots of lemon, garlic and white miso. Beautiful.

I love pasta but Spring inspires lighter meals. It's easy to use a vegetable peeler to create long noodle-like pieces with your veggies-zucchini and carrots work well! What's even more interesting about this recipe is how we cooked the tempeh. It's not a newly invented technique but I normally pan fry, which uses a lot more oil. This time we used only a little oil to brown minced tempeh and then added stock. This will soften the tempeh, which a lot of folks prefer. Here's what we did-

Ingredients:

2 Ten ounce cakes of Italian herb white bean and sunflower tempeh-thawed and minced into small pieces

1/2 Vidalia(or other) onion

1/2 Red bell pepper

1 cup halved cherry tomatoes

1 cup stock

2 T oil