Being a vegetarian, exploring the produce isle is one of the small joys in life. The other day I was at my local Whole Foods and was pleasantly surprised to see row after row of beautiful citrus fruits just waiting for someone to buy them.
I’ve been eating so many root vegetables lately from my winter farm share that I haven’t paid much attention to what is in season in other parts of the country. I’ve been blinded by carrots and sweet potatoes that seem to be taking over my kitchen!
I used a combination of Satsumas, Tangerines, Navel, and Blood Oranges for the freshly squeezed orange juice in the recipe and it turned out delightful.
- 1 pkg (4oz) Organic Three Grain Tempeh, cut into 3/4-inch cubes
- 2 cups freshly squeezed orange juice
- 1/4 cup maple syrup
- 4 teaspoons reduced sodium soy sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 4 cups cooked mixed wild and brown rice
- 2 tablespoons fresh cilantro, chopped
In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander and ginger. Simmer carrots in lightly salted water about 10 minutes or until tender; drain. In another pot; boil tempeh in unsalted water 10 minutes; drain and pat dry. In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides. Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro.
A refreshing dish to change it up from my winter of root veggies!
What have you been cooking up lately in your kitchen? Any warm weather favorites you are looking forward to?
Lightlife Team Member