|2 servings||calories per servings 410||protein serving 27 g||carbs per serving 32 g||total fat per serving 22 g|
This one-skillet meal features zucchini, tomatoes and sweet peppers, some of the most beloved fruits of summer. Tempeh, made from ground whole soybeans, has more texture, flavor and nutrition than tofu, and is a staple of several cuisines in southeast Asia.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||32 g|
|Dietary Fiber||5 g|
Prepare your mise en place: Crumble tempeh. Peel and dice onion. Peel and mince garlic. Remove zucchini stem, halve zucchini lengthwise, and thinly slice crosswise into half-moons. Remove pepper stems and seeds; dice flesh. Dice tomato. Pick and chop parsley.
In a mixing bowl combine tempeh, cooking wine and tamari.
Heat a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is shimmering, add onion. Cook, stirring, until onion begins to turn translucent, 2-3 minutes. Stir in garlic, and cook, stirring, about 1 minute more.
Add pepper and 1/4 teaspoon PeachDish Salt, and cook until pepper begins to soften, 3-4 minutes. Transfer onion-pepper mixture to a bowl, and wipe out skillet.
Place a strainer over a bowl, and pour tempeh through strainer to drain, reserving marinade. Return skillet to medium-high heat, and add remaining 2 teaspoons cooking oil. While oil is shimmering carefully add tempeh. Cook without stirring or turning until brown on first side, 3-4 minutes. Sprinkle with cashew pieces and turn tempeh. Cook on second side until it begins to brown, 1-2 minutes.
Add zucchini and 1/4 teaspoon PeachDish Salt. Cook, stirring, until zucchini begins to soften slightly, 1-2 minutes.
Stir in tomato, onion-pepper mixture and reserved marinade.
Remove from heat. Stir in parsley. Taste and adjust seasoning as desired with PeachDish Salt. Divide between 2 plates or bowls, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...