Balsamic Tempeh Stir-Fry

Yesterday, my wonderfully, supportive friend, M, came and took my mind of things while G was in surgery (as well as went shopping to get him a few things).  But, in addition to all her support, she brought a delicious lunch and dinner (and I didn't have to eat hospital food).  Thank you for all your support and for bringing such wonderful food!

For lunch, she brought Balsamic Tempeh Stir-Fry and it was so good, I had to share post the recipe.  We have made this recipe before.  I really enjoyed all the extra veggies she added (and most were fresh from her garden!).  If you have not tried tempeh before, it is delicious!  I found this bit of infomation on tempeh, it is from the website, vegetarian.about.com.  Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger.  Many commerically prepared brands add other grains, such as barley, and also add spices and extra flavors.  Although it is made from soy, it has a unique taste and is mildly flavorful on it's own, unlike tofu. If you aren't fond of tofu, tempeh is also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu.  Tempeh has a textured and nutty flavor.  The brand, Turtle Island Foods, Inc. tempeh is gluten-free as well as possibly others.

Balsamic Tempeh Stir-Fry

from The Whole Life Nutrition Cookbook p. 242

one 8-ounce package tempeh (Turtle Island Foods, Inc. tempeh is gluten free)

3 tablespoons balsamic vinegar

2 tablespoons wheat-free tamari

1 clove garlic, crushed

1 teaspoon Italian seasoning

1 teaspoon paprika

2 tablespoons extra virgin olive oil

1 medium red onion, diced into large pieces

2 cups mushrooms, quartered

1 medium zucchini, cut in chunks

1 large carrot, diced large

1 cup artichoke hearts

1 cup cherry tomatoes

1 cup chopped parsley

1/2 cup chopped basil

(M added yellow squash and green beans)

Cooked brown rice or brown rice pasta

1. Cut the tempeh into 2-inch cubes and place in bowl.  Add the balsamic vinegar, tamari, garlic, and Italian seasoning.  Marinate for at least 30 minutes.  Longer marinating times will produce deeper flavors.

2. In an 11-inch skillet (or wok), heat olive oil over medium heat.  Add tempeh, and cook for about 5 to 10 minutes, turning frequently.  Remove tempeh from pan and place into a bowl, set aside.

3. Add onion and saute for a few minutes, and then add mushrooms, zucchini, and carrots (and squash and green beans).  Stir-fry until vegetables are just tender.

4. Then add the artichoke hearts, cherry tomatoes, fresh parsley and basil, and cooked tempeh.  Stir-fry for about 2 minutes more to let flavors combine.  Serve over brown rice or brown rice pasta.

My notes:

- Next time, I might make extra marinate of the tempeh to put into the stir-fry at the end, before serving.

- I love it over brown rice and like to make the rice in our rice cooker.

- We had leftovers and thought that it tasted even better on the second day!

ENJOY!!!