Farm Bounty Steam and Sauté

Farm Bounty Steam and Sauté

It has been a couple of months since my last post, which I will chalk up to major condo renovations and working to get a new business set up! Life is still crazy, but I’ve decided that there is no time like the present to get back to blogging.

This steam and sauté dish was inspired by a delicious combination of vegetables procured from our weekly bag and a bountiful visit to a local farmer’s market. In this case we included shiitake mushrooms, grown on Salt Spring Island, daikon, kohlrabi, and carrots from the Moss Street Market and Leeks, Broccoli and Chard from our Haliburton Farm CSA bag. You are welcome to swap the veggies out for anything you have on hand, it is most definitely an everything but the kitchen sink (or in this case, crisper) dish! I decided to do a steam and sauté approach rather than stir fry as harder veggies like daikon, kohlrabi, broccoli stems and burdock get nice and soft this way, This dish also makes use of all parts of the veggies, which comes in handy in the summer when warm soups and stews are not as frequent an occurrence (we keep a bowl in the fridge for leftover veggie bits to use in homemade stock).

Farm Bounty Steam and Sauté

Marinade/Sauce Ingredients

1 stalk lemongrass roughly chopped
1 green onion
2 cloves garlic
1 inch piece ginger grated
1 lime, juiced
¼ cup tamari
1 Tbsp toasted sesame oil
2 tsp coconut sugar
¼ cup avocado oil

Additional Ingredients

1 block tempeh, cut into cubes
½ piece daikon, peeled and finely diced
1 broccoli stem, finely diced
1 kohlrabi peeled and finely diced
2 carrots, peeled and diced
1 stick burdock, peeled and diced
1 leek, washed and finely sliced
Stems from 1 bunch chard, thinly sliced (or stems of greens of choice)
1 cup shiitake mushrooms, thinly sliced
½ jalapeño, thinly sliced
Broccoli florets from 1 head, halved
1 head chard (or green of choice) thinly sliced

Pinch hemp seeds
Pinch sesame seeds

3 cups cooked rice or grain of choice.

Directions

Assemble marinade ingredients and process in a high speed blender until smooth.
Marinade tempeh cubes in the resulting sauce for 1+ hour.
Heat the skillet over medium high. Use a slotted spoon to remove the tempeh and cook until heated through.
Remove from the skillet and add daikon, carrot, burdock, kohlrabi, broccoli stems, leeks, chard stems and mushrooms.
Sauté for a couple of minutes, add a ¼ cup of water and cover.
Cook until daikon, broccoli stems and kohlrabi are soft (finely diced is key to quick cooking – keep checking to make sure the water hasn’t completely evaporated before the veggies are soft!)
Add the broccoli and some more water, and steam for 5 minutes more.
Remove the lid and return the tempeh and marinade/sauce to the pan with thinly sliced greens.
Stir fry until greens are vibrant in colour and slightly wilted.
Serve over rice or grain of choice, with a pinch of hemp seeds and sesame seeds to garnish.

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