BBQ Tempeh and Greens

Ingredients:

Stir fry:

1 package of tempeh
1 package of snow peas
1 medium sweet onion
1 cup BBQ sauce
1 tsp ground ginger
1 tbsp soy sauce
generous handful of choice of microgreens (broccoli, radish, or pea work well)
pepper to taste
1 tsp sriracha sauce (optional)

Rice:

3 cups jasmine rice
1 can coconut cream
2 ½ cups water
salt
Coconut oil

Potatoes:

3 medium gold potatoes
3 large sweet potatoes
3 tbsp lemon juice
2 tsp olive oil
1 tsp salt
1 tsp pepper
1 tsp dried dill

Directions:

Stir Fry

Cut tempeh into strips. In a medium sized pan spray choice of cooking oil onto pan, heat on medium high and then place tempeh on hot oiled pan. Spray the side of the tempeh facing up from the pan with another layer of oil, then flip to that side with tongs, and let cook until golden. Remove pan from heat and set aside. In a small mixing dish, combine the bbq sauce, ginger, soy sauce, and optional sriracha. Mix well until all ingredients are combined.

With a cooking brush, dip into sauce and spread sauce with brush on one side of each of the tempeh in the pan, flip the tempeh so that the sauce side is touching the hot pan. Spread the sauce onto the upward facing side of the tempeh and then flip when fully coated. Cook both sides until crisp but not burnt. Remove from the pan and set aside. Chop the onion into bite-size pieces, cook in a medium size pan until soft, add in the snow peas, and half of the microgreens. Add the cooked tempeh into the stir fry mixture, and pour the remaining bbq sauce over it all. Let simmer for a few minutes only, so that the snow peas still have a crunch to them and aren’t over cooked. Remove from heat and place in a serving dish.

Rice

Add coconut oil to a medium pot so that it fully coats the bottom, add in a pinch of salt. Place on a burner at high heat. Measure out 3 cups of jasmine rice. Add the rice to the oil in the pot (do not mix). On top of the rice add 2 ½ cups water, and then pour the can of coconut milk on top. Bring to a high simmer as quickly as possible with the pan uncovered. After the rice is simmering (white foam appears) cover the pot with the lid and cook on low heat for 12 minutes. Let the rice stand (covered) for an additional 10 minutes after cooking to let it finish completely.

Serve with the stir fry tempeh and veggies. Top with some fresh broccoli, radish, or pea microgreens.

For an added treat, top the rice and stir fry with sesame seeds, pickled ginger, garlic, or radishes!

Potatoes

Preheat oven to 450 F.

Wash and peel the potatoes and sweet potatoes. Cut into cubes. Place in a mixing bowl and pour the lemon juice and olive oil over them. Mix well. Add in the spices and mix again. Pour the mixture onto a baking sheet lined with parchment paper. Make sure the potatoes are evenly spread out on the pan. Place in the oven on the middle rack. Bake for 25 minutes or until the gold potatoes are golden brown and the sweet potatoes show a crisp edge. Serve with the stir fry mixture as a side dish!