Summary: The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour ...

tempeh
The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour recipe calls for diced tempeh, rather than meat. It’s vegan, gluten-free, and filling! Tempeh is packed with protein, calcium, and vitamins and has a subtly nutty flavor that will please your taste buds. The addition of coconut oil enhances the tropical flair. Here’s how to get the feel of the islands without leaving your kitchen:

INGREDIENTS
2 tablespoons tamari (not commercial soy sauce, which contains wheat)
1 tablespoon cornstarch
1/3 cup rice vinegar
¼ cup ketchup (get a good organic variety, and check label to make sure there’s no soy sauce)
2 tablespoons turbinado sugar
½ cup water
1 tablespoon coconut oil
2 8-ounce packages of tempeh
1 large green, red, or yellow pepper
2 cups fresh pineapple chunks (not canned!)
5 cloves fresh garlic
½ red onion
Cooked basmati or jasmine rice

INSTRUCTIONS

Combine tamari, cornstarch, rice vinegar, ketchup, turbinado sugar, and water in large bowl and stir briskly until thoroughly combined. If you like your dish sweet, add a little extra sugar. If you like it sour, add some extra rice vinegar. Set mixture aside.

Slice tempeh into thin strips, then quarter each one. Cut onion into thick strips and dice pepper and pineapple into chunks. Chop garlic cloves into small pieces. Place tempeh, onion, pepper, pineapple and garlic into large frying pan and fry in coconut oil on medium heat for 5-7 minutes. Tempeh and vegetables should be slightly browned, but not burned. Add more coconut oil to pan if necessary.

Pour liquid mixture into the pan and combine with the other ingredients. Sautee for another 3-5 minutes, stirring thoroughly. Be careful not to overcook. Al dente is better than mushy. Your kitchen will be awash with the sweet aroma of the coconut oil. When tempeh, vegetables and pineapple are done, remove pan from stovetop. Serve your fragrant mixture over heated jasmine or basmati rice. Some gluten-free wine or beer goes great as an accompaniment.

This incredible dish serves 4-6 people, depending upon everyone’s appetites. It’s a crowd favorite. Your friends and family will clamor for more. If you have leftovers, they keep well in the refrigerator and can be served either cold or reheated. Enjoy!

Previous Article « Ease Into Autumn With Vegan, Gluten-Free Lentil Loaf
Read Next Article » Three-Bean Vegan, Gluten-Free Tamale Pie cows-in-field-reversed

Summary: Warm savory rice is a comfort food appreciated by many. It offers a hearty and delicious addition to any dish, and is pretty simple to make. We've been devouring the Conscious Cleanse book, which is a gentle cleanse that purifies the mind and body without starvation, like many cleanses.

Warm savory rice is a comfort food appreciated by many. It offers a hearty and delicious addition to any dish, and is pretty simple to make.

We’ve been devouring the Conscious Cleanse book, which is a gentle cleanse that purifies the mind and body without starvation, like many cleanses. We love that this cleanse includes delicious food even though it temporarily eliminates others. It’s a rare cleanse where you don’t feel like you are depriving yourself.

This vegan and gluten free savory brown rice recipe does not disappoint with a delicious blend of savory herbs and garlic. You won’t believe that you’re actually cleansing!

Vegan and Gluten Free Savory Rice from the Conscious Cleanse

1 tablespoon of sesame oil
1 shallot, chopped
1 cup brown rice, soaked and drained
Sea salt to taste
black pepper to taste
2 1/2 cups vegetable stock
1 clove garlic, minced
2 sprigs fresh thyme
1 teaspoon dried ground sage
3 green onions, thinly sliced (use both white and green parts)

Warm sesame oil in a medium saucepan over medium heat. Add shallot and saute until tender, about 3 minutes. Add the brown rice and stir until it is all coated with oil. Add salt, pepper, vegetable stock, garlic, thyme and sage. Cover and reduce the heat to medium-low and let simmer until the water is absorbed, about 40 minutes. Remove from the heat end let stand for about 10 minutes, still covered. Remove the sprigs of thyme and fluff the rice with a fork. Toss in the green onions and serve.

For more Conscious Cleanse recipes, check out the vegan and gluten free Sherpa Spinach Dip and the vegan and gluten free caesar dressing.

conscious cleanse

Previous Article « The Conscious Cleanse’s Vegan and Gluten Free Caesar Dressing
Read Next Article » Delicious Vegan and Gluten Free Simple Breakfast Porridge from the Conscious Cleanse cows-in-field-reversed