I went grocery shopping in a cold 50F downpour, knowing the forecast called for a quick blast to a single day of sunshine and 80F. Thus bridging seasons and needing something fulfilling, as I looked at the vegetables available to make a satisfying one pot meal, I chose a spring leek and summery yellow pepper, cauliflower and root vegetables, lemon and sunflower seed butter. Yum!
- 12 oz tempeh, cubed
- 1 medium leek, chopped
- 2 medium cloves garlic, minced
- 1/2 Jalapeno pepper, with seeds, diced
- 1 medium jewel yam, pared and chopped
- 1 medium turnip, chopped
- 1 small rutabaga, chopped
- 1 small head cauliflower, chopped
- 1 yellow pepper, chopped
- 1 fresh lemon
- black pepper to taste
- sunflower seed butter
- mixed greens (baby spinach, mizuna, chard and kale)
Saute chopped tempeh in 2-3 T olive oil ’til brown, then remove to large casserole dish with lid. Saute chopped leek for 2-3 minutes, stirring ’til lightly browned, and set aside with tempeh. Using same frypan, saute yam, rutabaga, and turnip with minced garlic and diced jalapeno pepper for 3-4 minutes, then add a tablespoon or two of water, cover, reduce heat and simmer for about 4-5 minutes until root veggies are just soft but not mushy. Remove to casserole dish. Using same frypan, saute chopped cauliflower for 2-3 minutes, then add tablespoon of rice vinegar, cover and simmer for another 2 minutes or so until just soft; remove to casserole dish. Lastly add yellow pepper to the frypan and saute for 2-3 minutes or so, until brightened and slightly softened. Remove to casserole dish and stir all together well. May be refrigerated in a closed container before serving, warm or cold, over a bed of mixed greens (I used some heartier greens and some with peppery zip), dressed with the juice of the lemon, and several happy informal dollops of sunflower seed butter (as I wasn’t inclined at the time to prepare a separate dressing.) For extra protein and crunch, serve garnished with walnuts.