As long as you’ve got the oven turned on, throw in a jewel yam to cook too… This autumn one pot is easy to make, savory/sweet, high in vitamin A and C to combat fall cold.
- 1 large jewel yam
- 1 pkg tempeh, cubed
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 hot pepper (serrano or jalapeno), diced.
- 1 6 oz can of thai coconut milk
- 3 cups fresh spinach, chopped
- 1 can whole black beans, drained and rinsed well
Pierce yam with fork several times on both sides, then bake at 350-375 degrees for about 40-45 minutes as you would a baked potato. Remove from oven when squeezes gently but is not withered. Cool. After yam has cooled, slice into 1/4 inch rounds, then cut each round into quarters. Set aside.
Saute cubed tempeh in 3-4 T olive oil, covering with lid, checking and stirring frequently. When tempeh is browned on all sides, add chopped hot pepper. Stir 1-2 minutes, then add thai coconut milk and chopped red and yellow peppers. Stir well, place lid on and steam for 4 minutes. Add chopped spinach and drained and well rinsed black beans, stir to mix all well. Then add chopped yam. Stir gently, cover, and steam for 2-3 minutes. Serve hot, with romaine lettuce salad with feta cheese and walnuts. Will keep in airtight container in refrigerator for 5 days. Makes 5-6 servings.