Tempeh With Broccolini Bell Peppers And Spanish Smoked Paprika Food

SMOKED PAPRIKA AND RED BELL PEPPER SOUP

Steps:

• Peppers:, halved brushed with olive oil, baked in a very hot oven until the skin blisters and blackens.
• Place in a plastic bag 10 minutes, then remove blackened skin, and chop coarsely.
• Heat the 2 tablespoons olive oil in a large saucepan over medium heat.
• Cook the onions, garlic and chillies until soft, but not brown.
• Add the paprika and cook for 1 more minute.
• Add the peppers, stock, potatoes, parsley, thyme sprigs and simmer gently for about 20 minutes or until the potatoes are soft.
• Remove the herb sprigs.
• Puree in a food processor until smooth adding the thyme, vinegar and cream (if you're using it) just before you finish.
• Serve hot with garlic bread, or cold garnished with guacomale.

MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER

Steps:

• Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
• Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
• Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

BARBECUED TEMPEH WITH BELL PEPPERS

Steps:

• Marinade:
• In small bowl, combine marinade ingredients and mix well.
• Tempeh:.
• Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
• Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
• Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
• Serve over rice or use as a sandwich filling in a bun. Enjoy!

TEMPEH WITH BROCCOLINI, BELL PEPPERS AND SPANISH SMOKED PAPRIKA

Steps:

• Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes. Remove from steamer and immediately rinse under cold water.
• While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
• Add tempeh, and sauté until tempeh is browned, about 5 minutes. (I much prefer tempeh on the browned, crispy side.) Now add the bell peppers and onions, cooking another 3-4 minutes. Reduce heat if necessary to avoid burning.
• Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
• Add broccolini, stirring well to mix with other ingredients. Cook 1-2 minutes to incorporate flavors. Season with salt and pepper.
• Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.