Lemon Glazed Ginger Tempeh with Brown Rice and Fresh Basil

2/26/2014

My mouth is still watering from the smell and taste of the Lemon Glazed Ginger Tempeh I made the other night. It is crispy, flavorful and creates a delicious meal that is sure to wow you and your loved ones. My husband and I ate every last bite. With a special ingredient to enhance the flavor this recipe is a for sure keeper! Plus it is easy to make and very healthy for you!

The special ingredient? Shallots! Shallots are a good source of iron, fiber and potassium. Iron helps promote healthy red blood cells, aids in metabolism, brain function and assists in keeping tissues strong by helping to product collagen. Fiber helps promote healthy digestion, slows the release of sugar in your bloodstream, softens your stool, lowers your blood cholesterol and a fiber rich diet can aid in protecting against heart disease. Potassium supports your metabolism, regulates fluid levels in your body, aids in nerve and muscle cell function and is known to lower blood pressure.

Join me in making your very own dish. What will you need?

Ingredients:

1 cup freshly squeezed lemon juice
2 tbsp freshly grated or chopped ginger
3 garlic cloves - minced
1 shallot - chopped finely
2 tbsp gluten free soy sauce
2 tbsp Goddess dressing (Trader Joe's)
2 tbsp agave maple syrup (or agave, or maple)
1/2 tsp of ground coriander
1 package organic tempeh - gluten-free
1 cup cooked brown rice
Fresh Basil Leaves
Salt & pepper to taste (Opt: add dash of chili powder and red pepper flakes for a kick!)

Directions:

Get the rice started and prep the veggies.
Place the ginger, garlic and shallot in a food processor and pulverized them. In that same container add the freshly squeezed lemon juice, soy sauce, goddess dressing, maple syrup, ground coriander and a dash of salt, pepper, chili powder and red pepper flakes. Mix together and set aside.
Preheat a pan and fry the tempeh on each side. Opt to use olive oil, water or veggie broth whatever your heart desires.
Once the tempeh is golden brown on each side pour the lemon ginger mixture over the tempeh and saute for about 10-15 minutes constantly covering the tempeh in the sauce so it's completely covered.
Take the hot rice, pack it into a measuring cup and turn it over onto a plate. This will give the round circular appearance. Add the tempeh on either side with some fresh basil leaves. Wallah! Dinner for two!