Indonesian Ratatouille With Tempeh Food

TEMPEH RATATOUILLE

Steps:

• Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender.
• Ladle into bowls, and top with cheese.

INDONESIAN RATATOUILLE WITH TEMPEH

Steps:

• Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.

INDIAN RATATOUILLE

Steps:

• In a stew pot, saute the onions in the oil on medium heat until translucent, about 10 minutes.
• Stir in the garlic, chile, ginger, cumin, coriander, turmeric, cinnamon, cardamom, salt, and saffron and saute for a minute, stirring constantly.
• Add the orange juice and eggplant, toss to coat with the spices, cover, and simmer for 10 to 15 minutes, until the eggplant is barely tender.
• Add the squash, bell peppers, tomatoes, and basil.
• Cover and continue to simmer about 15 minutes, until all of the vegetables are tender.
• Add a little more orange juice or water if necessary to prevent sticking.
• Serve hot or at room temperature.
• If you like, add a dollop of plain yogurt to each serving and top with fresh basil and a few toasted almonds or pistachios.

INDONESIAN-STYLE RICE WITH TEMPEH

Steps:

• POACHING TEMPEH:.
• It's recommended to poach tempeh before using in recipes to mellow the flavor and increase digestibility. Place tempeh in a saucepan with water to cover and bring to a simmer. Continue simmering gently for 10 minutes, then remove and pat dry.
• RICE:.
• Combine shallots, chiles, garlic, and salt in food processor or blender and process until smooth. Set aside.
• In large skillet or wok, heat peanut oil over medium heat.
• Add carrot and cabbage and stir-fry until slightly softened, about 1 minute.
• Add tempeh, 1 ½ tablespoons of the tamari, and the sugar and cook until the tempeh is lightly browned, about 2 minutes.
• Add reserved shallot mixture and cook until fragrant, about 30 seconds.
• Add rice and remaining 1 ½ tablespoons tamari and stir-fry to combine all ingredients and heat through, about 10 minutes.
• Serve by placing rice mixture in shallow serving bowl or on large platter. Garnish with cucumber and peanuts.