This week, my guest is Gary Oppenheimer, the founder of Ample Harvest, a very cool organization that connects home gardeners with food pantries. What started as an idea only 5 years ago, has blossomed into a national organization with connections being made in every state. Please join me on Thursday at 10 am EST, as we discuss the work of Ample Harvest, where it is going and how you can get involved.
Mediterranean Vegetables with Tempeh
3 soy tempeh, cut into cubes 1 onion, chopped 3 carrots 1 broccoli 1 cauliflower 2 peppers 2 Tbs. chopped garlic 2 tbs. chopped dill for tempeh 1 lg. can fire roasted tomatoes 1/4 cup dill 1/4 cup chopped parsley and 1 Tbs. parsley 1 bunch asparagus 1/4 cup kalamata olives, cut in half 2 Tbs.capers 1/4 cup white wine 1 can artichoke quarters Salt and pepper to taste
Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Bake tempeh on well-oiled roasting pan in a 425-degree oven, until golden brown on all sides. (about 15 minutes) Remove tempeh from oven. Meanwhile, in medium sauce pan, sauté ½ of the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the roasted tempeh to this mixture. Add 1 can fire roasted tomatoes, 1 Tbs. chopped parsley and 2 Tbs. chopped dill. Add ¼ cup white wine, and let simmer for 30 minutes. Meanwhile, cover bottom of wok with oil. When oil is hot, add the remaining onions and carrots. Add 1 Tbs. garlic, and sauté for a few minutes. Then add the broccoli and cauliflower. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the peppers and cherry tomatoes. Cook for a few minutes more, then add the remaining 2 Tbs. of white wine and asparagus. Then add 2 Tbs. dill, ¼ cup of parsley and the artichokes. Lastly, add the capers, and olives. Season with salt and pepper to taste. Gently stir in the tempeh mixture to finish. Serve with Quinoa Pilaf or Forbidden Rice.