Spring Challenge Day 13- Dandelion Greens and Tempeh

Dandelion greens and Tempeh-by Aveline Kushi

8 oz tempeh

1-2 Tsp dark sesame oil

1-2 Tsp miso

Spring or filtered water

2 Handfuls fresh dandelion greens

Cut the tempeh into 1-2 inch long by 1/4 inch thick rectangular shapes. Oil a frying pan and saute the tempeh for 3-4 minutes over low heat. Puree the miso in a little water and pour it over the tempeh. Next add about 1 cup of water to the pan, cover and cook for about 15 minutes. meanwhile, wash the dandelion greens and slice them into 1-2 inch sections. Put the dandelion greens on top of the tempeh and miso. Steam the dandelion greens for a few minutes. Mix the dandelions and tempeh together and cook until all liquid has evaporated.

Variation: tamari soy sauce may be used instead of miso.

-I left the greens whole and I used shoyu instead of miso.

- I made it for my brother and his girlfriend. (we had no leftovers!)

Tagged as: aveline kushi, dandelion greens, Macrobiotics, miso, sesame oil, tempeh, vegan dandelion greens