4 oz tempeh, sliced 1/4 inch thick (I used Light Life vegetable)
2 tbsp. peanut butter
1/2 cup broth
1 tbsp. tamari
1 tbsp. peanut or olive oil
2 onions, chopped
1 cup frozen spinach
1 tsp. honey or agave
1 tsp. chopped fresh ginger
1 tsp. minced garlic
1 tsp. chopped basil
8 raw baby carrots, chopped
Brown rice (2-3 cups)
Saute the onions in the oil until they are soft and translucent. Then add the tempeh and toss with onions. Next, add the broth and tamari. When that warms up, add the peanut butter and agave nectar.
Stir to unify the liquids. Add the spinach, garlic, ginger and basil. Once everything is warmed up, add a little more broth and raise the heat right before you serve it over rice.
Toss some chopped carrots on top of each serving for some nice crunch. I also dappled mine with sriracha (any hot sauce will do).
It was really, really satisfying and delicious. And only 6.5 points per serving, 340 calories (including 3/4 cup of cooked brown basmati rice).
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