 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A lovely, comforting dish from Dr. Gillian McKeith's You Are What You Eat Cookbook. Ingredients:
6 -9 whole baby onions, peeled |
2 tablespoons olive oil |
225 g tempeh |
1 strip kombu (sea vegetable) |
3 carrots, trimmed, peeled, and cut into chunks |
1 tablespoon fresh ginger, peeled and finely chopped |
2 sprigs fresh rosemary |
1 tablespoon wheat-free vegetable bouillon granules |
4 sprigs fresh thyme |
1/4 small pumpkin, peeled and cut into large pieces |
1 cup frozen peas |
2 teaspoons miso |
2 tablespoons chopped fresh parsley |
Directions:
1. Place the onions and oil in a medium-sized casserole dish. Add enough water to cover them and boil for 2-3 minutes.
2. Add the tempeh, kombu, carrots, ginger, rosemary, bouillon, and thyme. Add more water to cover vegetables. Cover and bring to a boil, then lower the heat and simmer uncovered for 10 minutes.
3. Add the pumpkin and simmer for another 10 minutes.
4. Add the peas and heat through.
5. Take 2 tablespoons of broth from the pot, mix with the miso, and return to the pot.
6. Serve garnished with parsley.
|
|