Orange Ginger glazed Tempeh

Orange Ginger Tempeh over Quinoa 

I found this recipe years ago online and now make from memory, it is one of the hardiest dishes that I make. The greens and tempeh carry sweet, rich and salty flavors of the sauce in different ways.  I find quinoa, with its slight bite, to be the grain (seed) of choice.

Orange Ginger glazed Tempeh
Serves 2-4 (4 if accompanied by a salad)

• 1 8oz package tempeh
• 1 cup orange juice
• 1 large knob ginger peeled and grated
• 2 large cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp agave syrup
• Olive oil
• 1 large bunch broccoli rapini or kale
• 1 cup (dry) quinoa, prepared

-Whisk together orange juice, ginger, garlic, soy sauce and agave syrup.  Set aside

-Slice tempeh in half lengthwise, and into any preferred shape of equal size

-Steam tempeh in a steamer basket for 5 minutes

-Heat 2 Tbsp olive oil in large pan

-Add tempeh and brown on all sides, add more olive oil as needed

-Pour in orange juice mixture

-Cook over medium heat, turning the tempeh occasionally until liquid is reduced to half, approximately 10 minutes

-Add broccoli rapini, stir over heat until cooked lightly

-Serve over quinoa, season with soy sauce as desired

Stormy breakfast

Red Quinoa Porridge

It's blizzard time in New England, snowed in until the streets can be cleared.  Baking sounded good this morning, but after perusing scone recipes my mind wandered to a warm whole grain porridge.

This porridge is nourishing and satisfying, full of protein and amino acids.  The slight crunch of the course salt adds a lovely layer of flavor to contrast the sweet of raisins and agave syrup.

Red Quinoa Porridge
Serves 4

• 1 cup (dry) prepared quinoa
• 1/4 cup soy or almond milk
• 1/2 cup chopped walnuts
• 1/2 cup raisins (or other dried, fresh or frozen fruit)
• 1/2-1 tsp cinnamon
• 1/4 tsp vanilla
• Agave syrup to taste
• Course salt to taste

-Heat soy milk over low heat

-Add cinnamon, vanilla, raisins and walnuts

-Cook until raisins are plump

-Add quinoa, stir until heated through

-Drizzle with agave syrup and lightly salt to taste.