Seasonal Recipes

Sesame seasonal greens with tempeh and ginger miso dressing

 

Ingredients
1/4 cup quinoa
1/2 cup water
2 to 3 stems of kale or any seasonal greens you have on hand
1/3 block tempeh
1 green onion chopped
few spoonfuls of caraway kraut

gomasio
4 teaspoons white sesame seeds hulled
1/4 teaspoon salt

dressing
2 tablespoons pure sesame seed butter tahini
1 teaspoon grated ginger
juice from half a lemon
1/4 teaspoon mellow white miso
1/2 teaspoon tamari
1/2 teaspoon rice vinegar
1/4 cup water
1 small garlic clove
1/2 teaspoon honey*
pinch of salt

*I only use unpaturized honey (in its raw state), organically produced, and sustainably harvested. Make sure to use a runny honey for the best consistency. If you do not eat honey, I recommend this substitute.

You can easily make the gomasio and dressing ahead. Simply blend all the dressing ingredients together and store in an airtight jar in the refrigerator until ready to use. For the gomasio, lightly toast the sesame seeds in a dry pan on low heat for a few minutes until lightly browned and fragrant (about 5 minutes, toss every minute or two). Transfer the toasted sesame seeds to a mortar and pestle (or food processor) with the salt and grind into a coarse meal. I like mine on the extra coarse side. Serve immediately or store in an airtight container in the cupboard until ready to use.

Combine the quinoa and water in a small saucepan, bring to a boil, reduce to a simmer, cover, and let cook until all the water is absorbed (about 15 minutes). Leave the lid on and set aside, allowing the quinoa to finish steaming and get extra fluffy for 8 to 10 minutes. Fluff with a fork and serve.

Remove the stems from the kale stalks and tear the leaves into bite size pieces. Steam in a steamer basket on the stove until wilted, about 5 to 6 minutes.

While the quinoa is finishing and the kale is steaming, crisp the tempeh in a dry pan on medium heat on the stove. I took my portion of tempeh and cut it in half “thickness” wise, and then cut it into triangles, but feel free to slice it however you would like. It should only take maybe 3 minutes per side to crisp. Serve immediately.

Combine the cooked quinoa, steamed kale, and crisped tempeh in a bowl. Top with a good drizzle of the dressing, a few spoonfuls of caraway kraut, a healthy sprinkle of gomasio, and some chopped green onions. Awkwardly stir with a fork and dig in!

 

Source : Faring Well