Tempeh and Cauliflower With Rice Noodles |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This is adapted from the Tempeh Cookbook and is not exact. (Author of the book is Dorothy Bates) Ingredients:
8 ounces tempeh |
1 lb cauliflower |
1/3 lb mushroom |
2 teaspoons ground cumin |
1/4 teaspoon cumin seed |
1/4-1/2 teaspoon cayenne |
1 tablespoon oil |
1 medium onion |
2 garlic cloves |
vegetable stock |
1/8 cup rice vinegar |
4 ounces rice noodles |
ground pepper |
Directions:
1. Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
2. Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
3. Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
4. In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
5. Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.
|
|