I can’t believe it has been over a month since I did a blog post! Starting back up at school this semester definitely took some adjusting. I’m taking two nutrition courses this semester, one that includes a cooking lab. Last week in lab our food topic was legumes and soy products. I loved this lab because I had the chance to cook and taste foods that I have been scared to try, just because they are unknown. My favorites were the lentils and tempeh. Tempeh is fermented like tofu but is made into a mold. The appearance is coarse and you can see the actual soybeans. It has a nutty flavor and is chewy. Compared to tofu, it contains more protein and fiber per ½ cup, making it a great addition to any meat based dish. I can’t wait to experiment more with this product and share with you guys! Enjoy : )
Ingredients:
8oz whole wheat spaghetti
1 tbsp olive oil
1 package tempeh (about 9 oz)
2 garlic cloves, minced
1 medium onion, sliced
1 red pepper, cut into rings
1 zucchini, sliced into matchsticks
1 tsp red pepper flakes
½ cup marinara sauce
2 cups kale (or other leafy green of choice)
Salt and pepper to taste
Directions:
1. Bring a large pot of water with salt to boil, add pasta and cook 8-10 min until al dente, drain and set aside
2. Heat a large skillet with olive oil and cut tempeh into bite sized pieces, add tempeh to skillet and sauté for 10 minutes
3. Add onion and garlic to tempeh and sauté for 5-7 minutes
4. Add in red pepper and zucchini cooking an additional 4-5 minutes
5. Toss in kale and sprinkle mixture with red pepper flakes and salt and pepper
6. Toss pasta with marinara sauce and divide into four bowls, top with tempeh mixture and serve with your favorite garlic bread
Servings- 4/Calories-405/Carbs-45g/Fat-10g/Protein-19g
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