Tempeh is a delicious thing, even more so when you can buy local. Exhibit A:
Rhapsody Tempeh is from Montpelier, VT and is available in 8oz and 3lb packages. The best thing about this delicious package is, not only are you buying a local organic product but it costs exactly the same as the Lightlife tempeh. I have never visited their cafe (in fact I didn't know they had one until I searched for their website) but I will next time we can't think of anything to do on a day off. But really, when you think of Vermont, you don't think tempeh. It's pretty great.
If you're new to tempeh or maybe never had it before this is a good first recipe. The coconut makes it creamy while the lime gives is a bright summery flavor. The sauce for this dish will transport you to a tropical island. Perfect for this time of year when we have had enough of winter but winter isn't ready to release it's grip just yet. Serve this over rice.
Coconut Lime Tempeh with Green Beans & Macadamias
1 cup coconut milk
Zest and juice of 2 limes
1 large shallot, thinly sliced
3 Tb brown sugar
1 Tb minced fresh ginger
1/2 tsp salt
1/8 tsp cayenne
8oz tempeh, cut into 1/4" slices then 3/4" pieces
8oz green beans, ends trimmed then cut in half
1 tsp olive oil
1 cup cherry tomatoes, halved
2 cloves garlic, finely chopped
2 Tb soy sauce
2 Tb chopped macadamia nuts
1. Preheat oven to 375 F. Stir together sauce ingredients in a large bowl. Place tempeh in bowl and gently stir to cover all pieces. Use a 9x13" pan (glass recommended) to spread out tempeh and shallot pieces. Reserve leftover sauce, set aside. Bake tempeh 20 minutes, until tempeh starts to brown and sauce in the pan is bubbling. Remove from oven and keep warm until needed.
2. In a large skillet over medium heat, heat oil and saute beans about 7 minutes. Add tomatoes and cook 3 more minutes. Stir in garlic and heat for another 1 minute. Stir soy sauce into reserved sauce mixture and add to pan, heat through. Add in baked tempeh and gently toss to mix and heat through. Serve over rice.