Wheat-Free

Tempeh is a pressed soybean cake found in the refrigerator case in Produce. Once prepared, tempeh will stay fresh in the refrigerator for 3 days. Serve with brown rice to soak up any extra juices. Recipe may be halved and may be frozen.

Nutrition-boosting techniques: Light can cause nutrients to break down. Riboflavin is especially susceptible to deterioration, so cover the pan when cooking riboflavin-rich foods, like green beans. When tomatoes are cooked, especially with a little oil, our bodies can absorb significantly more of the antioxidant lycopene than we get from raw tomatoes.

Note: For gluetn-free, use plain tempeh. Multi-grain is not gluten-free.

1. Cut tempeh in half lengthwise, then cut across into 1?4-inch slices. Set aside.

2. Heat oil in a large skillet over medium-high heat, making sure the oil doesn't get hot enough to smoke. Add onion. Cook, stirring occasionally, 5 to 7 minutes, until onion is browned. If parts of the onion get too dark, lower the heat slightly.

3. Add ginger, coriander, cumin, and turmeric. Stir and cook 1 minute. Add tomatoes, cilantro, and salt. Cook, stirring frequently over medium-high heat, 4 to 6 minutes, until the mixture is dry.

4. Add tempeh and 3?4 cup water. Stir and bring to a boil. Scatter beans over top. Cover the pan with an opaque lid or foil. Reduce heat to medium. Simmer 10 to 15 minutes, stirring occasionally, until beans are tender and mixture is saucy but not runny. If mixture is too dry, add additional water a few spoonfuls at a time. Serve immediately with brown rice or whole-grain Indian naan bread.

Source: Fresh Magazine September, October 2010