This meal was pretty easy and super tasty. The carrot beet saute is also a really gorgeous color. We were supposed to have lamb as our protein source, but decided that we had gotten our fill of fatty meat yesterday with the country ribs, and so opted for the Rhapsody Tempeh we had picked up from Red Fire Farm’s Montague Farm stand. Yum.
For those of you who don’t know: tempeh is a fermented soy product, like tofu, but it is less refined. You can see actual bits of soybean in the cake of tempeh. Because of this, it has more protein and fiber compared to tofu. Tempeh is more flavorful than tofu (at least usually) and has a stronger fermented and slightly bitter taste. Nothing against tofu, of course. Each has their own unique niche in vegetarian or asian cooking. Though I will admit that we often use them interchangeably in stir-frys.
I marinated our tempeh for the day, in soy sauce, sesame oil, chopped scallions and garlic, and honey. Then Theresa pan cooked lots of onion and some soy sauce and stir fried the tempeh. We served this with another great recipe from Farmer John’s Cookbook, but used beets and carrots, instead of just beets.
Turmeric and Mustard Seed Spiced Beets and Carrots: (serves 4)
- 1/2 lbs of beets, washed and chopped
- 5 carrots, washed and chopped
- 1/2 tsp of turmeric
- 2 tbsp of oil (we used some coconut oil- delish)
- 1/2 tsp mustard seeds
- 1 tsp salt
- 1 tsp sugar
- Put beets, carrots, and turmeric in a large pot with enough water to barely cover the beets.
- Cook over medium high heat uncovered for ~5-10 minutes until liquid has evaporated.
- Move beets and carrots to the periphery of the pan.
- Heat oil and the mustard seeds in the middle of the pan.
- Cook until they start to pop. Cover the pot so they don’t pop out.
- At that point stir in the beets.
- Cook for about 1 minute.
- Add salt and sugar and stir into the carrots and beets.
- Cook for another minute stirring.
- Then let cool and serve.
For dessert we had more brownie with whipped cream- and it was still really good.
I am heading off today to do my Red Fire Farm CSA distribution, and am very excited to see what produce craziness is in store for me. I’d like to send a shout out to Glenn Berger, who is one of the great CSA members I have had the wonderful chance to spend time discussing local food with. It’s Glenn’s Birthday. And I might not see him today.