ORANGE TEMPEH WITH SAFFRON RICE
Tempeh marinated in Orange Barbecue Sauce. Sautéed with onion, celery, red cabbage and fresh spinach. Served over saffron rice and garnished with cilantro and lime wedge!
Tempeh makes 3-1/2 cups; rice makes 5 cups
Saffron Rice:
2 c. water
1 t. sea salt
1 pinch saffron threads
2 t. liquid smoke
2 c. parboiled long grain white rice
In saucepan bring water, salt, saffron and liquid smoke to boil. Add rice, stir, return to boil. Cover tightly, reduce heart to low and cook 15 minutes. Fluff with fork.
Veggie Tempeh Saute:
1 heaping c. diced sweet onion, 1/2 inch squares
1 c. sliced celery, 1/4 inch wide
1 heaping c. diced red cabbage, 3/4 inch squares
sea salt to taste
Marinated Tempeh cubes including all of marinade
8 oz. bag fresh spinach
fresh cilantro for garnish
fresh lime wedges for garnish
In large pot, over medium heat, place onion, celery and cabbage. Lightly salt, then saute till some surfaces/edges become brown-tinged.
Add several squirts of Liquid Spice and cover pot immediately. Reduce heat to low and cook till tender, about 10 minutes.
Remove cover. Add marinated Tempeh along with all of marinade. Stir. Raise heat to medium and cook, uncovered, for 5 minutes.
Cover, reduce heat to low and cook another 5 minutes. Some pieces will break apart, which is what we want.
Add the spinach, stir till wilted and cook another 5 minutes. Remove from heat.
To serve: Mound the rice on individual plates. Top with Veggie Tempeh Saute. Sprinkle with fresh cilantro leaves, then garnish with a lime wedge.
Orange Barbecue Sauce
1/2 c. ketchup
1/4 c. prepared yellow mustard
1/4 c. Balsamic vinegar
1 T. liquid smoke
1 T. Worcestershire sauce
1/2 c. diet Coke or Pepsi
zest and juice of 1 orange (zest first, juice second)
1 t. garlic powder
1 t. onion powder
1 t. sea salt
fresh grind black pepper to taste
14 oz. pkg. Tempeh (I used Lightlife brand)
Combine all ingredients in bowl except Tempeh and whisk till smooth.
Boil slab of Tempeh in water to cover for 10 minutes. Remove and drain. When cool, cut into 3/4 inch cubes and submerge in marinade, cover and refrigerate. I marinated this Tempeh for 1 week, since I was too busy with other stuff to prepare this dish. It held up very well. The flavors of the marinade don’t go through the bean cake like you might think. However, it does flavor it nicely.
FAT-FREE CHEF™ 