Tempeh Spinach, a What-I-Have-On-Hand™ recipe

Tempeh Spinach (before)

I have eaten through the dishes previously prepared, and so I looked around for what is possible with what I had on hand. I came up with this, for which I used my 4-qt sauté pan:

Tempeh Spinach

• extra-virgin olive oil
• 10-12 oz diced tempeh (chickpea and rye)
• 1 big red onion, chopped
• 1 enormous carrot, diced
• 1 red beet, diced
• 2 jalapeños, chopped small
• 3 Thai red chiles, chopped small
• 1 tablespoon chipotle-garlic paste
• 5 dried tomatoes, chopped
• 3 cloves red garlic, chopped small
• 1 small piece ginger root, minced
• 2 turmeric roots, minced (only 1 in photo; didn’t seem enough)
• 3 small Meyer lemons, diced
• 2 tablespoons dried marjoram
• 1/2 tablespoon Spanish smoked paprika
• about 2 tablespoons ground black pepper
• 1 teaspoon Windsor salt substitute

Sauté the above for a while. Then add:

• 2 pkgs frozen spinach
• about 3 tablespoons tomato paste
• good splash of tamari
• about 3 tablespoons Bragg’s apple-cider vinegar
• about 1/4 cup no-salt-added vegetable broth

Cover and simmer 25-30 minutes, stirring occasionally.

Tempeh Spinach (after)

This recipe covers seven of the Daily Dozen:

Beans, Grain: Tempeh (chickpeas+intact whole rye)
Greens, Cruciferous Vegetable (cabbage) – Spinach, red cabbage 
Other Vegetables – Onion, carrot, beet, chiles, tomatoes, tomato paste, garlic  
Fruit – Meyer lemons 
Herbs & Spices – Marjoram, paprika, ginger, turmeric pepper 

And breakfast took care of

Berries (frozen mixed, dried barberry, amla)
Grain (rolled oats)
Flaxseed
Nuts & Seeds (walnuts; chia seed)
Herbs & Spices (cloves, marjoram, spearmint, cinnamon, cocoa)
Fruit (3 pieces: mandarin, Bosc pear, apple)
Beverages (1 pint of tea)

But no real Exercise today, I admit.

I’m having a bowl of Tempeh Spinach now, generously sprinkled with roasted pumpkin seeds (more Nuts & Seeds). Very tasty, and not so hot as the chiles might suggest — but definitely some spicy warmth, good on a cold night.

Next day: I put some fermented beets in a bowl, topped it with Tempeh Spinach, and sprinkled roasted pumpkin seeds on top (a good source of zinc).