Red Pepper Tempeh

[Guest guest]

This is good over rice, in the center of mashed

potatoes or tossed with pasta and you can even stuff a

pita bread with it.

 

Red Pepper Tempeh

 

3 medium red peppers

1 tbsp. olive oil

1/2 cup sliced button mushrooms

1/2 cup chopped leeks

1 tsp. salt

1/2 tsp. white pepper

1 8 oz. pack of tempeh (steam the block for 7-10 mins)

1 cup fresh or frozen green peas

1 tbsp. honey or maple syrup

1/2 cup finely chopped fresh basil

 

Place peppers on a baking sheet in a 400 degree oven

for 30 minutes, turning several times until evenly

charred on all sides. Wrap peppers in a damp towel to

cool, then cut in half and remove stems and seeds. Let

cool. While peppers are roasting, heat oil in medium

skillet. Add mushrooms, leeks, salt, and pepper and

saute over medium heat until mushrooms are limp.

Cut tempeh into 1/4 " strips and add to skillet with

vegetables. Stir in peas and cook until tempeh is

lightly browned and peas are tender. Slice cooled red

peppers into long strips and stir into tempeh mixture.

Add honey and basil, and cook just until heated

through and basil wilts. Serves 4

 

 

Music washes away from the soul

the dust of everyday life.

Berthold Auerbach