Mother Earth Living

Savory Soy: Mediterranean Ragout with Tempeh and Herbs

Fermented soy foods, including tempeh and miso, may be at the root of Asian women’s lower rates of breast cancer. Like tofu, tempeh has a mild flavor that blends with most seasonings, including the Mediterranean herbs in this dish.
By Elaine Gavalas
June/July 2001
Add to My MSN


Content Tools

Related Content

This Can’t Be Tofu: Stir-Fried Noodles with Fresh and Baked Tofu

 Ever wonder what to do with a block of tofu? Here are a few recipes and cooking tips the will break...

Braised Tofu in Mushroom Sauce Recipe

Unlike a big hunk of beef, tender cubes of braised tofu take on the flavor of the mushroom sauce in ...

Savory Soy: Berry-Mint Soy Smoothie

This icy treat can also be made into a soy sherbet; just decrease the amount of soy milk.

Kitchen Table: Ginger Dressing

Keep this tangy dressing on hand; you’ll find many uses for it.

Serves 4.

  • 3 cups assorted wild mushrooms such as shiitake, portobello, or cremini
  • 2 tablespoons extra-virgin olive oil
  • 1 large red, yellow, or green bell pepper, chopped
  • 2 medium zucchini, chopped
  • 1 clove garlic
  • 2 scallions, chopped
  • Coarse or sea salt and freshly ground pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 8-ounce package tempeh, cut into 1/2-inch pieces
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh Greek oregano (or 2 teaspoons dried)
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon paprika
  • 2 cups tomato sauce
  • 1/4 cup goat cheese, crumbled

Clean the mushrooms using a damp cloth. Dry thoroughly, chop, and set aside.

Coat a large nonstick skillet with 1 tablespoon olive oil. Add mushrooms, bell pepper, zucchini, garlic, and scallions and season with salt, ground pepper, and lemon juice. Sauté on low heat for about 5 minutes. Add the tempeh, parsley, oregano, mint, paprika, and 1 tablespoon olive oil to the mushroom mixture and stir. Cook over medium heat for 10 minutes, uncovered.

Add the tomato sauce to the tempeh mixture. Mix gently. Bring to a boil, then lower heat and simmer, covered, until vegetables are tender, about 15 minutes, stirring occasionally. Garnish with the crumbled goat cheese. Serve hot.








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.