I lift weights regularly, and this is one of my go-to post-workout meals - it's quick, really tasty, and you can throw everything in the pan and walk away until it's done.
½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste
Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.
*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.
Serves 1.
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Saturday, September 4, 2010
Wednesday, September 1, 2010
Curried Yellow Split Peas
1 cup yellow split peas
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
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