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| Indonesian Style Rice with Tempeh |
I love a little sweetness in my savoury dishes and this hearty tempeh and rice meal fits the bill. I used an entire package of tempeh instead of just one cup because once it was poached and crumbled, I didn't want to waste the remainder. Next time I will add more than 2 cups of napa cabbage to increase the veggie content and make this a more balanced one pot meal. I left out the hot chili to make it child friendly and instead used part of a bell pepper to blend up with the shallots. I enjoyed the nutty flavour and chewiness of the tempeh and rice mixture. While I was eating it felt very satisfying and filling. Leftovers the following morning were just as good. This is another winner from Robin Robertson's
Vegan Planet
, she is fast becoming my favourite cookbook author.
Thanks for that recipe review. I was just thinking about making that tonight, and you just convinced me to do so. I have a Chinese cabbage to use up, and I didn't know what to do with it.
ReplyDeleteYes, it's a great recipe for using up a ton of cabbage. I hope you liked it as much as I did.
ReplyDeleteYeah, it was great. I also served it with the sambal Robin recommends, and it was terrific with it, but definitely not kid-friendly!
ReplyDelete