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Sunday, January 5, 2014

Gluten-Free White Beans and Tempeh

I am not a gluten-free person.  Far from it, really.  But, sometimes you are eating too much bread, and you feel like eating something else.  Today was one of those days.

To start, I majorly messed with a basic recipe from Vegan with a Vengeance.  It's my favorite tempeh recipe, and I served it over brown rice.  Kind of a casserole-in-a-bowl, if you will.

Tempeh is a fermented soy product from Indonesia (sounds appealing, right?) that although it has some weirdness about it, is freaking delicious.  So delicious, that I neglected to get any pictures of it, because, well, it's mostly gone.  This is what it looks like, though:


Gluten Free White Beans and Tempeh
serves 3 or 4, depending on how hungry you are
adapted from Vegan with a Vengeance, by Isa Chandra Moskowicz

1 package tempeh, whatever type you like 
2 cans white beans, drained and rinsed
1/2 an onion, diced
2 cloves of garlic, minced
1 Tbsp. olive oil
1 Tbsp. fennel seed
1 tsp. each- dried basil, marjoram, and oregano
1/2 tsp. dried sage
1/2 tsp. red hot chili pepper flakes
2 Tbsp. soy sauce or tamari (check the ingredients for wheat if you're serious about this whole g.f. thing)
juice from half a lemon
10-12 leaves fresh sage, minced

1 1/3 c. brown rice, cooked as directed (measured before cooking)

Chop up your tempeh into small cubes.  In a medium-sized pot, bring 2-3 cups of water or vegetable broth to a boil, then add your tempeh.  Cook for about 10 minutes, until some of the water is absorbed.  Add in your onion and garlic, cook for another 5 minutes.  Then add your spices and oil.  Keep on cooking!  Add in the tamari and lemon juice, then add the white beans.  I usually smash up the beans a bit with my potato masher- if you were really serious, you could use a hand blender before adding them to the tempeh, but it's totally up to you.  You want it to thicken into kind of a gravy-like consistency. Add the fresh sage last, and salt and pepper to taste.  Serve over rice and enjoy! 

2 comments:

  1. This sounds delicious, Dana! I'm going to have to try this one. I'm trying on a new diet this year, and hoping to hang on to it for the remainder of my days. I'm not trying to become vegan (love eggs and cheese too much) but I am really trying to cut meat out of my daily eating habits. I'll have to keep an extra keen eye on your blog for fun, new, delicious recipes!

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  2. Hooray! :) I still eat fish here and there, but mostly make vegetarian or vegan food. I'll have something new up soon! :)

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