Tempeh and Cauliflower With Rice Noodles

"This is adapted from the Tempeh Cookbook and is not exact. (Author of the book is Dorothy Bates)"
 
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Ready In:
1hr 10mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Cube tempeh and steam in water for 5-10 minutes to remove bitterness. Drain.
  • Cut cauliflower into bite size pieces and mix with spices. Add to hot skillet contiaining the oil and saute five minutes Add mushrooms (de-stemmed) at the same time.
  • Add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. Simmer and reduce for at least 20 minutes, add more water if necessary.
  • In another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. Drain and plate.
  • Add the ingredients from the first post over each of the plates of rice noodles. Depending on what you desire this can be as a thick soup, or just as the regular ingredients.

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RECIPE SUBMITTED BY

I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
 
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