third carrot recipe!
it’s true that if you eat too many carrots, you will in fact turn orange. i’m willing to take that risk for the sake of my taste buds and my vow to use these stupid carrots. have i learned my lesson, not to buy huge amounts of things just because they are delicious and on sale? i would like to say yes, but i’m just not sure yet. i am having a fun challenge with carrot fest 2009.
a challenge, yes… but this is too easy. tempeh must be my favorite dinner “medium” to work with. the key is to steam it before you season it. that’s it. that’s the secret. carrots are such an amazing veg, they just fall into place anywhere you want to put them in the recipe world. tempeh and carrots are the 2 items i fall back on for a quick dinner or lunch, and here is one of the easiest, fastest, and tastiest ways. so many of my favorite flavors on one plate… i crave this. it’ll please the salt fiend and sweet tooth alike.
i have to add here that this meal is super delicious, and really good for you. vegetarians, take note, tempeh has 20 grams of protein PER SERVING, and is loaded with fiber. also, studies show that fermented and cultured foods build healthy immune systems, starting with the flora (good bacteria) in your stomach (speaking of fiber), promoting healthy digestive systems. carrots are high in vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper. (carrots are good for your eyes and make your fingernails grow, and attract the easterbunny., right mom?) don’t make me say it again, eat up some tempeh and carrots today.
sesame/honey/ginger carrots with tempeh and shrooms
2 whole carrots, scrubbed (i never peel them), ends off, cut into big fat coins
1 8 oz block tempeh, cut into cubes
6 big mushrooms, halved or quartered
1 tbsp sesame seeds
1 tbsp honey
1 tbsp soy sauce
1 tsp ground ginger (more if you’d like)
cooking oil (sesame oil is good)
steam (in steamer basket) carrots and tempeh (mushrooms come in later) for 5-10 minutes. save yourself some dishes and just steam them together. remove from basket, and transfer to hot skillet that has been coated in oil (i like sesame oil for this). if you do not use enough oil, the tempeh will stick, and be annoying. cook for 5 minutes or so, gently shaking and moving tempeh and carrots about the oiled skillet frequently to avoid burning. add in remaining ingredients (yes, now the mushrooms), and cook for another few minutes, until mushrooms release their juices and everything else browns up nicely.
serve over couscous (like i did here), with some nice rice, alone, or whatever you desire. have a nice little salad with toasted almonds, pears, and some tasty dressing of 1 tsp soy sauce, 1/4 tsp ground ginger, 1 tsp OJ.
couscous is another cheapie that goes a super long way. again, i make a lot at a time, and keep in the fridge to dish out throughout the week as a base for my dinner or lunch. i know the “purist” method for making couscous is by steaming it. i’m not hip to that yet, so this is how i do: boil 1 cup of veg broth (or water, if you so wish). once liquid is boiling pretty well, quickly stir in dry couscous and dried herbs (pinch of thyme is good), salt, and pepper. put lid on top, turn off heat, and let sit for 5 minutes. viola. couscous. now dress it up how you like, and throw any extra in a jar in the fridge. enjoy reheating quickly throughout the week and being creative using it in versatile dishes. how easy is that?
i’ve not run out of inspiration for using these carrots. no i have not. i have heard that shredding carrots into a bowl of morning oatmeal with cinnamon and cloves is quite the treat, along with pancake batter. i eat oatmeal every single morning, with the exception of pancake breakfast sundays. now i’m not saying that i’m going to try it, i’m just putting it out there. and if i get desperate, and have some straggling carrots left in the crisper this weekend, i might (MIGHT) think about it. I MIGHT… we’ll see.