As the cold weather creeps in, bit by bit, our bodies start to crave more build-up foods. More protein and fat to keep the heat in and prepare for the Winter (what? already? I think we’ve got a while, but it never hurts to plan ahead). This dish fit the bill for me. Hearty tempeh and the last of the summer’s sweet peppers simmered in a paprika-chipolte-maple marinade and served with light but protein-rich quinoa. Quinoa, small as it is, is pretty mighty in this respect. The highest amount of protein of all the grains resides in this little guy (though he’s technically a seed…).
I used some cute little sweet peppers I found at the farmers market, but bell peppers will work just as well. And you won’t normally see me stirring delicate fresh herbs into a dish that is still cooking. The oils in the leaves that make them so fragrant and delicious dissipate quickly when cooked, so I almost always use them raw. However, in this dish I used the cilantro as more of a vegetable than an herb, and since I used a ton, I figured it was ok if a little of the flavor escaped. There’s still plenty to go around.
Smokey Tempeh & Peppers
2-3 T. olive oil, divided
8 oz. tempeh
1 lb. sweet or bell peppers, sliced
2 cloves garlic, minced
2 T. shoyu
2 T. maple syrup
juice of 1 lime
1 tsp. paprika
1/4 tsp. chipotle powder (or more if you’re feeling brave)
1 c. quinoa
1/2 c. cilantro, roughly chopped, plus more for garnish
Heat 1-2 tablespoons of oil in a large saucepan over medium heat. Add the tempeh and cook for 10 minutes, flipping once, to brown on a few sides. Stir in the peppers and cook for a few minutes while you prepare the marinade.
Combine the garlic, shoyu, maple syrup, lime juice, the other tablespoon of oil, paprika and chipotle in a liquid measuring cup that holds at least 1 cup. Quickly whisk together with a fork. Add water to make 1 c of marinade. Pour the marinade over the tempeh mixture. Simmer, covered for 15-20 minutes, until everything is tender and most of the liquid is gone. Remove from heat and stir in the cilantro.
Meanwhile, place the quinoa and 2 cups of water in a pot. Bring to a boil, turn down to low and simmer, covered, for 15-20 minutes, until tender and all the water is gone. Let sit for 5 minutes, then fluff with a fork.
Serve the tempeh mixture over the quinoa, and top with some extra cilantro.