Israeli Tempeh

Name: Israeli Tempeh
Yield: serves 2
Ingredients: Olive oil spray; 1/2 medium onion, sliced; One 8-ounce package tempeh (the 5-grain variety, if possible); 1/4 cup tahini; Juice of 1/2 lemon; 3 to 5 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1/2 teaspoon Tabasco or other hot sauce; 1 tablespoon balsamic vinegar; 2 to 4 beets, preferably golden, thickly sliced; 4 to 6 cremini mushrooms, thickly sliced; 2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

December 9, 2011

Tempeh is a soy-based product with a nubby texture. Tahini, or sesame paste, is commonly used in the Middle East as a dressing for falafel (fried chickpea patties) and is an ingredient in hummus and other dishes. Tahini separates when stored; be sure to mix it well before using. Both are easily found at natural food stores (look for tempeh in the refrigerated section next to the tofu). I never peel beets for Glorious One-Pot Meals. Instead, I scrub them well with a brush and use a veggie wash to rinse away any residual grime. Then I simply slice them and toss them in the pot. Try golden beets in this recipe for a change from the typical red ones. They’re just as sweet but won’t color your entire meal red.

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