Vegetarian Paella Topping w Tempeh
Source of Recipe
Homemakers.com
List of Ingredients
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¼ cup (50 mL) extra-virgin olive oil
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2 onions, peeled and thinly sliced
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4 cloves garlic, minced
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1 each red and yellow pepper, thinly sliced
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4 celery stalks, thinly sliced
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2 large tomatoes, cut into wedges
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1 can 6 oz (170 g) artichoke hearts, drained and sliced
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2 tsp (10 mL) sea or table salt
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½ cup (125 mL) pitted olives, thinly sliced
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3 tbsp (45 mL) olive liquid
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¾ cup (175 mL) *arame, soaked in 1 cup (250 mL) cold water for 5 minutes, drained (optional)
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2 tbsp (30 mL) capers
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2 tbsp (30 mL) caper liquid
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1 tsp (5 mL) chili powder
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1 tsp (5 mL) hot sauce
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1 tsp (5 mL) black pepper
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1lb (500 g) baked tempeh (recipe follows)
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Cooked rice or pasta
Recipe
Heat oil in wok or large, deep skillet set over medium heat. Add onions and garlic. Cook for 5 minutes or until softened. Add peppers and celery. Cook for 5 minutes. Stir in tomatoes, 1 tsp (5 mL) of the salt, and artichoke hearts. Cover and cook for 5 minutes, stirring often. Stir in olives, olive juice, arame (if using), capers, caper juice, chili powder, hot sauce, pepper and remaining 1 tsp (5 mL) salt. Add in baked tempeh. Simmer uncovered for 15 minutes. Serve over rice or pasta. Makes 8 servings.
Tip: *Arame is a mild-flavoured, thinly sliced sea vegetable. It is sold in a dried form that resembles black angel hair pasta. Available from health food stores.
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