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Tempeh Kheema
Denis adapted it from a meat version
This Indian-spiced combination of veggies and marinated tempeh is a favorite in our family.---Eve
2-3 c. cooked rice (I use long-grain brown rice)
230 g8 oz. tempeh
one jalapeno pepper
1 or 2 green bell peppers
4-8 sticks scallions or other onions
1-3 tomatoes, chopped
15 ml1 T. oil
salad dressing
5 ml1 tsp. salt
10 ml2 tsp. cumin powder
10 ml2 tsp. coriander
5 ml1 tsp. turmeric
15 ml1 T. mustard seed
Poach the tempeh: drop it in a pan of boiling water and let simmer 10 minutes. Pour off the water and when it is cool enough, cut the tempeh into bite-sized cubes and place in a small container.
Measure the cumin, coriander and turmeric. Add a spoonful of the spice mixture to some salad dressing (I usually use Italian, probably about 1/2 cup) and pour over the tempeh cubes, stirring to coat all sides. Allow it to marinate an hour or more, adding more dressing if it gets dry.
If you do not have cooked rice on hand, cook it now. (1 c. dry rice = 3 c. cooked)
Heat oil in skillet, add mustard seeds and pop. Add marinated tempeh, the rest of the spices,salt, onions and peppers. Cook covered about 10 minutes. Add chopped tomatoes for last few minutes and heat through.
Serve over hot rice.
This can be made ahead as a casserole: put the rice in the bottom of a casserole dish and pour the tempeh mixture over. Keep warm in the oven until serving time. This dish also reheats well the next day.