Mushroom Pineapple Fried Brown Rice With Tempeh Food

MUSHROOM PINEAPPLE RICE

Steps:

• Combine pineapple liquid with water to make 2 1/2 cups.
• In medium sauce pan, bring to boil with salt.
• Stir in rice.
• Cover, simmer 20 to 25 minutes or until rice is tender.
• Meanwhile, melt butter in skillet.
• Saute onion and mushrooms 5 minutes.
• Stir in soy sauce, ginger and pineapple; blend well.
• Add mushroom mixture to rice along with nuts.

BROWN MUSHROOM RICE

Steps:

• Mix all ingredients together in a 1-1/2 or 2 quart casserole.
• Cover and bake at 350 degrees for i hour.

SWEET AND SOUR TEMPEH

Steps:

• Cut tempeh into thin cubes of 2 cm.
• Add the vegetable stock and tamari and let it cook for 10 minutes.
• Drain tempeh, reserving liquid for sauce.
• Heat a skillet and bake tempeh in the oil until lightly browned.
• Drain the pineapple chunks, adding the liquid to the sauce.
• Add sliced pepper and onion and bring to boiling point and let it cook for one minute.
• Drain.
• Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
• Bring to a boil.
• Stir in the honey or syrup.
• Dissolve the maizena in the vinegar and pour it into the sauce while stirring vigorously.
• Cook until thickened and bubbly.
• Then add peppers, onion, pineapple and tempeh.
• Serve with hot rice.

CHINESE FRIED BROWN RICE

Steps:

• Prepare rice according to directions and drain.
• Heat oil in large skillet.
• Add onion, saute a few minutes (5) and add eggs. Scramble.
• Stir in shrimp and rest of ingredients.
• Heat through.
• Enjoy!

COLD NOODLES WITH TEMPEH

Steps:

• Make croutons: In a large skillet, heat oil and 1 tbs soy sauce over medium heat.
• Break tempeh into small cubes and add to skillet.
• Cook, stirring often, until nicely browned and crisp.
• Sprinkly lightly with chili powder to taste and remove pan from heat.
• Drain on paper if you prefer.
• Bring a large pot of lightly salted water to a boil.
• Add noodles, stirring to prevent sticking.
• Cook according to package directions, until al dente.
• Meanwhile, in a small bowl, whisk together peanut butter, lime juice, sugar, pepper flakes,, 2 tbs soy sauce, and water.
• Set aside.
• Drain noodles, rinse under cold water and drain again.
• In a large bowl, combine noodles, bean sprouts, tempeh, scallions, cilantro, and peanuts.
• Whisk dressing and pour over salad; toss to coat.
• Serve at room temp.
• Makes lovely leftovers.
• ***note:this peanut sauce recipe is excellent.
• If you don’t have the tempeh, just eat it with noodles, or vice versa.
• If you can’t get mung bean sprouts just skip them.
• You could add cucumber or sliced carrots.
• I eat the peanut sauce over a broccoli stir fry, it is so easy to whip up.

FRIED TEMPEH

Steps:

• Cut Tempeh into strips approximately 1 to 1 1/2 inches thick. Place in plastic covered container with soy sauce and garlic powder for 2 hours in refrigerator.
• After 2 hours drain soy sauce and discard. Heat Grape seed oil to medium in a large frying pan with lid. Place Tempeh strips in Oil and brown on each side, remove from oil, sprinkle with salt and drain on towels to remove extra oil. (Note you want these crisp and medium brown.).
• Sauce: Mix Veginase and black pepper, red pepper in small container, mix well use for dipping.