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!)