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.
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.
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