Tempeh a la Kraut

Tempeh is a nutritional super food high in iron, protein, fiber, calcium, and potassium. Since it's fermented, the enzymes are partially broken down, making it easier to digest. It's a great choice for anyone who has trouble digesting the protein from beans or tofu.

INGREDIENTS

1 package tempeh, sliced into thin squares or triangles
Spring or filtered water
1 jar sauerkraut
1 Tbsp. almond butter, diluted in 1/4 cup water
1 Tbsp. mustard
1 Tbsp. shoyu soy sauce, or to taste
1/2 cup chopped parsley, for garnish

Place tempeh, sauerkraut and sauerkraut juice in a saucepan. Cover and bring to boil over medium heat, then reduce to simmer for 25 minutes or until the juice evaporates.

In a small bowl, combine diluted almond butter, mustard and shoyu. Drizzle over tempeh and continue to cook 5 more minutes. Garnish with chopped parsley and serve, or stuff between rye bread slices as a sandwich filling.

Serves 4

© 2004 - 2011   Natural Kitchen Cooking School   All Rights Reserved.