Mushroom Pineapple Fried Brown Rice With Tempeh Food

MUSHROOM PINEAPPLE FRIED BROWN RICE WITH TEMPEH

Steps:

• Cut the block of tempeh into 1/2 " cubes.
• In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
• Simmer for about 10 minutes.
• In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
• Toss in the pineapple and simmered tempeh cubes.
• Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
• Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.

QUICK SWEET STIR-FRIED TEMPEH

Steps:

• Chop the tempeh into bite-sized cubes.
• In a bowl mix the cayenne, soy sauce, jam, curry powder and white wine vinegar.
• Add the tempeh and coat well.
• Leave in the refrigerator to chill if possible.
• In a small wok or fry pan, heat some oil and add the tempeh.
• Allow to brown a little and stir continuously.
• Add the corn flour dissolved in water and allow to thicken.
• Add salt to taste.
• Serve with white rice or a side salad.

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.

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.

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!