It was one of those times when I really wished I’d counted to 10 before opening my mouth.
Actually, most times are like that.
But I really did feel bad.
“I’ll cook dinner tonight,” said my friend. “I think you’ll really like it: Tempeh with quinoa and goat cheese.”
Now, you have to understand. It was bitterly cold outside with tons of ice and snow covering the grass and even the asphalt. It was the kind of weather that demanded comfort food … so I said the first thing that came into my head:
“You know what? Why don’t I cook and make us something really good?”
I know. It’s amazing I’m let out of my house.
But at least I heard how it sounded the second the words were out of my mouth. Quickly, I back-pedaled: “I didn’t mean it like that. I meant … well, something more in the way of comfort food. Like macaroni and cheese.”
The look on his face didn’t change. An excrutiating mixture of hurt and surprise.
“I”m an idiot,” I said. “Forget my comment. Please cook the tempeh with quinoa and goat cheese. I really do want to try it. I think the snow has confused my brain.”
Possibly not the greatest apology on Earth, but he knows me — we were fine.
But during the day, all I could think was: Oh, bleh. I don’t want tempeh tonight. A stir fry? With snow on the ground? Yick.
Still, I was determined to eat it and act as if I was loving every mouthful.
All I can say is: It was no act.
It was one of the most delicious meals I’ve ever had in my life. So good, that I asked him to make it exactly the same way the following day and write down the recipe for me.
It is a big bowl of warm — meltingly good with a spiciness from the goat cheese and a nuttiness from the quinoa. All mixed in with the Asian flavors of the briefly marinated tempeh. It truly leaves mac and cheese in the dust.
This is a meal I will be making for a long, long time.
Here is the recipe:
Stir-Fried Tempeh with Quinoa and Goat Cheese
- 1 package tempeh (3 grain, wild rice, whatever)
- 1 cup quinoa
- 2 cups vegetable broth (vegetable bullion or homemade stock)
- sesame oil
- 1/2 red onion
- 2 cloves of garlic (big cloves)
- 1/2 red pepper
- 1 carrot stick
- 1 celery stick
- 4-5 white mushrooms or a handful of shiitake
- hoisin sauce
- soy sauce
- goat cheese, shredded
- powdered ginger
- crushed red pepper
- black pepper
- dried basil
- Several handfuls of raw spinach
Directions:
-Cook 1 cup thoroughly washed quinoa in 2 cups vegetable broth—cook like rice (bring to a boil then reduce to a simmer) until moisture is evaporated about 20-25 minutes.
-Brush hoisin sauce onto cubed tempeh (a very fine coating…doesn’t need to be on more than one side) and set aside.
-Finely chop onion, carrot, celery, mushrooms, and peppers.
-Coarsely chop spinach.
-Coat wok or saucepan with sesame oil (rub it on with your fingers) and press garlic and let sit.
-Turn on high and add onions. Crack black pepper over onions (be liberal).
-When things seem like they’re heating up (crackling), add tempeh, and put a little bit of soy sauce over top (about 2 tablespoons).
-Reduce heat to medium high and brown tempeh.
-Add carrot, celerly, and pepper, stir for a minute or 2, then reduce heat to medium, add more soy sauce (another 2-3 tablespoons).
– Add another drizzle of sesame oil.
-Aafter a few minutes or when carrots/celery look like they’re starting to soften, add mushrooms. Add a small pinch of ginger, a pinch of crushed red pepper, about 2 teaspoons of basil, and a lot more cracked black pepper.
-After another minute or so add spinach.
-if it seems dry, use a little more sesame oil or spinach (probably will need it).
-keep tossing around until spinach wilts and carrots/celery feel soft.
-If necessary, bring to a higher heat to evaporate any excess moisture.
-Serve over quinoa, sprinkle shredded goat cheese on top.
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