Tempeh and Mushroom Saute over Cauliflower Rice
After a long day I wasn't looking forward to cooking dinner. I pulled out some things from the fridge and out of the garden.....mushrooms, tempeh Lebanese zucchini, asparagus, carrots, cauliflower, beetroot, cilantro/coriander......here's what came out of it:
Tempeh and Mushroom Saute over Cauliflower Rice with a shredded, herbed salad on the side.
To make the saute:
1 pack tempeh, cubed 2 handfuls mushrooms, sliced 1 Lebanese zucchini, sliced 1 bunch asparagus, chopped Pepper to taste Oil of choice Vegetable stock/broth
Put oil in hot pan, Saute mushrooms, then add zucchini and cook until almost cooked. Add tempeh and asparagus, about 1/4 cup stock (to stop it sticking). Season and adjust for your taste. You may need to add a bit more stock to create a little sauce.
To make the 'rice':
Place chopped cauliflower (1/2 head) in a food processor with one clove garlic and 1/2 a chopped red onion, blitz.
Heat oil in a small pan, when hot, pour cauliflower mixture in, cook through. Add salt and pepper to taste.
To make the salad:
Grate carrots and beetroot in a bowl, add fresh herbs (I used cilantro/coriander, chives and parsley. Mix to combine.
Enjoy - N x