Sunday, April 6, 2014

Chinese Five Spice Tempeh Stew and Master's Degree in Meowing

Othello, my 14 year old feline rival has been keeping me awake at night since he came into my life long ago. Today is Sunday, and yet I was rudely awaken at 6am for no apparent reason other than to feed him.

The way Othello operates to get what he wants is brilliant. He starts with meowing, and when that does not work, he starts shredding any type of paper lying around, and speedily moves onto jumping on shelves and throwing whatever lives on them on the floor. I have lost many splendid things by Othello's paw when he pushed down precious objects. Mostly, these were my jewelry boxes which I collect for some odd reason.

Othello! He is a very accomplished feline who holds a Master's Degree in Meowing. 
I can't stay mad at this old guy for too long though. After all, he earned his Master's Degree in Meowing fair and square. It is time I recognize his accomplishment, don't you think?

Cheers to felines!


Chinese Five Spice Tempeh Stew. I served it over raw kale and topped it with organic pea shoots.
Chinese Five Spice Tempeh Stew

1-2 tablespoons canola oil
1 medium onion, finely diced
4 carrots, peeled and diced
1 (8-oz) organic tempeh of choice, crumbled into medium sized pieces
4 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce (Tamari may be substituted)
1 tablespoon raw cane sugar
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat preference
1 tablespoon coriander powder
2 bay leaves
1 tablespoon Chinese five spice powder
1 teaspoon sea salt
1 cup split mung beans (red lentils may be substituted)
1/2 cup millet (any grain may be substituted)
7 cups vegetable broth

In a large soup pot, sauté the onion, carrots and tempeh in canola oil, over a medium heat for about 8 to 10 minutes. Keep adding a splash or two of water when necessary, to prevent from sticking to the pan. Stir often. Add all the seasonings, and garlic, and continue sautéing for another two minutes.

Add mung beans and vegetable broth. Cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 30 minutes until the beans are creamy.

Fifteen minutes prior the stew is ready, add the millet to the pot. Stir and continue cooking for another 15 minutes. Turn off the heat and serve.

If you are using a grain other than millet, be sure to adjust cooking time. For example, if using brown rice, you may add it to the stew 20 minutes prior the stew is ready.

You got this!
Eat your greens. 

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