Shiitake Tempeh and Kale Stir-Fry


If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it’s still your lucky day because this stir-fry is awesome and you can enter yesterday’s giveaway for a smoothie recipe book that’ll blow your socks off. 

I’m high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

— Kurt Vonnegut

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you’ll love it. 

print recipeShiitake Tempeh and Kale Stir-Fryby September-24-2014This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.Ingredients

  • desired amount of cooked rice or quinoa (I like red rice)
  • 1 oz. dried shiitake mushrooms, reconstituted and sliced
  • 8 oz. tempeh, sliced very thinly
  • — Marinade —
  • 1/3 cup liquid aminos or soy sauce
  • 2 Tbsp. corn starch
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. agave nectar
  • 1 Tbsp. fresh ginger, minced
  • garlic clove, minced
  • ½ cup water from reconstituting shiitake mushrooms
  • — Conclusion —
  • 1 Tbsp. sesame oil
  • 2 garlic cloves, minced
  • dash of crushed red pepper flakes
  • 1 small bunch of kale, chopped and stem tips discarded
  • 3 green onions, sliced thinly on the diagonal

InstructionsStart by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion. DetailsPrep time: Cook time: Total time: Yield: 4

Bob loves to eat his dinner from the Kong!

Dutch Word of The Day

I’m learning Dutch now along with German! Check out Duolingo to learn languages for free. I’m not affliated, I just love them!  Rice –> rijst (ryest) – with a slight rolling of the “r”

Good Deed of The Day

You’ve got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.

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