Israeli Tempeh
Tempeh is a soy-based product with a nubby texture. Tahini, or sesame paste, is commonly used in the Middle East as a dressing for falafel (fried chickpea patties) and is an ingredient in hummus and other dishes. Tahini separates when stored; be sure to mix it well before using. Both are easily found at natural food stores (look for tempeh in the refrigerated section next to the tofu). I never peel beets for Glorious One-Pot Meals. Instead, I scrub them well with a brush and use a veggie wash to rinse away any residual grime. Then I simply slice them and toss them in the pot. Try golden beets in this recipe for a change from the typical red ones. They’re just as sweet but won’t color your entire meal red.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot. Lay the tempeh block on top of the onion.
Step 4
In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar. Spoon half of the mixture over the tempeh.
Step 5
Add a layer of beets and dollop with half of the remaining tahini mixture.
Step 6
Arrange the mushrooms in a layer. Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal. Dollop the rest of the tahini mixture among the leaves.
Step 7
Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 420
Step 9
Protein: 25g
Step 10
Carbohydrates: 34g
Step 11
Fat: 26g
Step 12
Cholesterol:0
Step 13
Sodium: 128mg
Step 14
Fiber: 8g
