Tempeh with Pine Nuts and Morels Recipes

Ingredients :

1/4 cup pine nuts

1 tbsp olive oil

1 cup sliced morel mushrooms (or other mushrooms)

1/2 cup minced shallots

1 tsp sea salt

1/2 tsp black pepper

1 package finely crumbled soy tempeh

1/4 cup chopped parsley

1/4 cup finely chopped red pepper

1/4 cup red wine

1 cup snow peas, with stems removed

Method :

Toast pine nuts at 375C for about 5 minutes. Heat oil in medium saucepan and add mushrooms, shallots, salt and pepper. Sauté until shallots are translucent. Stir in tempeh and cook until tempeh is lightly browned and crunchy. Add pine nuts, parsley, chopped red pepper, and red wine. Heat through just until red pepper is tender. Add snow peas and cook just until heated through. Serve over basmati rice.

Pine nuts, wild mushrooms, and crisp, green snow peas give this tempeh dish an exotic flavor. Serve with hot Walnut Oat Bread and a side of steamed greens for a delicious dinner treat.

Serves 4

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