It’s been 2 years since my good friend Leigha from The Yooper Girl started her blog. Her pictures are amazing, I want to try all of her recipes, and she’s one of the kindest people I’ve met!
A few of use decided to post recipes for her blogiversary (is that a word?)
I’m posting the recipe for this tamari tempeh with ginger vegetables and jasmine rice that @omvegan and I collaborated on!
I love tempeh! It you haven’t had it before, its like tofu- except not really at all lol. It’s more dense and has a different flavor, and fills you up 1ox more than regular tofu.
Mushrooms, peas, bok choy, zucchini, and carrots are also essential- I can’t wait till it’s warm enough to get the garden going again!
And of course, some really good jasmine rice. I used to be so bad at cooking rice- Zazu wouldn’t even eat the failed tries and that’s saying a lot. But now, I think I got it down Big pots, tight lids, and a good ratio of water.
If you don’t have time to cook rice, these frozen organic ones are great to heat on the stove. (Does microwaving freak anyone else out? lol)
- 1 block of tempeh
- 1 container organic mushrooms
- 1 zucchini
- 1 cup peas
- 1 clove garlic
- 1/2 sweet onion
- carrots (optional)
- bok choy(optional)
- 1 tsp. chopped ginger
- 2 T. tamari
- 1 T. rice wine vinegar
- 4 cups cooked rice
- Start cooking your rice according to package directions. Meanwhile, cut your tempeh up and put cubes in a small bowl. Add some tamari and let them marinate. Pour a little coconut oil in a pan over medium high ish heat. Add garlic and let it infuse. Add onions and stir until they start turning brown. Add carrots and zucchini and mushrooms. When everything is soft, add peas and tempeh. Cook on low for another few minutes. Pour tamari, 1 T. of rice wine vinegar, and ginger in a small bowl. Stir until well mixed. Pour 1/2 of the sauce over the vegetables. Put rice in a bowl, and then top with vegetables, avocado, and more sauce. Done :)
Avocado makes every recipe better
Have a great day guys and congrats again Leigha!