Tempeh Hash with Mushrooms and Spinach

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Another preview from Katzen's upcoming book.

 

Ellen

 

 

* Exported from MasterCook Mac *

 

Tempeh Hash with Mushrooms and Spinach

 

Recipe By : Preview from Sunlight Café, Mollie Katzen

Serving Size : 1 Preparation Time :0:00

Categories : Soyfoods Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- (divided use)

Oil spray to supplement the olive oil

8 ounces tempeh -- in cubes the size

of dice

1 cup sliced onion

- (can be generous)

1/2 pound shiitake or portobellos -- stemmed and sliced

- (Make portobello pieces small)

3/4 teaspoon salt

1 tablespoon balsamic vinegar

1 bags fresh baby spinach -- (10 ounce) (1 to 2)

Black pepper

 

A while ago I promised you I'd come up with a new, quick way to cook

tempeh. And here it is! I am pleased to present this dish-- a filling

(but not too), high protein, high fiber breakfast entrée. It works

really well and tastes fantastic! When I have this for breakfast, I

don't even think about food again for hours, and my energy is really

up there. Strongly recommended, even for tempeh wimps. Give it a try.

 

Preparation time: 15 minutes

Yield: 3 servings

 

Tempeh at its best-and easiest. This dish is multilayered and

perfectly balanced. Good color. You barely need to serve anything

with it. You will feel quite complete for a long time following

NOTE: This stores and reheats well.

 

1) Place a shallow, wide (10 -inch) sauté pan over medium heat. When

the pan is hot, add 1 tablespoon of the olive oil, and swirl to coat

the pan.

 

2) Add the tempeh cubes to the hot oil. Cook the tempeh alone first,

for a good 10 to 12 minutes over strong heat, tossing frequently

until it is nicely browned. Spray with oil spray once or twice during

this time, to prevent sticking.

 

3) Push the browned tempeh over to one side of the pan, add another

tablespoon of olive oil, and spread out the onions in the hot oil.

Keep heat strong, and you sauté the onions next to the resting tempeh.

 

4) Add the mushrooms about 5 minutes after the onions. (If using

portobello, be sure they are cut small enough to cook through.) Salt,

stir, cover. When mushrooms have cooked thoroughly (8 to 10 minutes),

push the tempeh back into the center of the pan, and add the vinegar.

Stir until everything is combined, then cover and cook in the vinegar

for about 5 minutes or longer

 

5) Begin adding spinach in increments, cooking and stirring between

additions, until each batch of spinach wilts, making room for the

next batch. When all the spinach is incorporated (and a LOT will

fit!), season with black pepper and serve hot.

 

Variations

Tempeh Hash can be augmented in many ways. Examples: Add chopped, raw

vegetables directly to the hot pan (broccoli, zucchini, peppers,

cherry tomatoes -with, or instead of, the mushrooms). Add up to 1 cup

of leftover cooked grains at the very end, just to heat through. This

give it even more layers of substance and texture. You can substitute

other greens for some of the spinach. Chop the leaves small, as most

green leaves are less tender than spinach. Experiment with small

amounts of dandelion greens, beet greens, and Russian kale, for

terrific sources of calcium, iron and, of course, flavor.

 

 

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Per serving (excluding unknown items): 753 Calories; 45g Fat (51%

calories from fat); 45g Protein; 53g Carbohydrate; 0mg Cholesterol;

1617mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 5 Lean Meat; 2 1/2 Vegetable; 6 1/2 Fat

 

 

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