Since I had a lot of spinach to use as well as cauliflower and butternut squash, I wanted to make a meal that was more a collection of tastes rather than a stew.
You will need the following ingredients:
1 head cauliflower
1/2 medium size butternut squash
2 bags spinach
2 medium size yellow onions
1 tempeh package (I like three grain by Lightlife)
Olive oil
2 teaspoons FRESH ground cumin seed (see note)
Salt and pepper to taste
Basically you are making three dishes and plating them one on top of the other for presentation.
Take a medium size pot and add the cauliflower and butternut squash cut into 1 1/2 inch chunks and add about two inches of water. Boil at medium heat with the lid on until the vegetables are tender. They should be done in 10-15 minutes. Drain the water out and set aside. Add salt and pepper to taste with 1 tsp of fresh ground cumin seed. Leave the lid on to stay warm while finishing the two other components of the dish.
While the vegetables are boiling, start the second part of the recipe. Cut the two onions up into bite size chunks and add to a large sauté pan. Add two tablespoons olive oil to the pan and sauté the onions on medium high until the onions become golden in color (about 10 minutes). Add salt and pepper to taste. Add ¼ cup water to the bottom of the pan to collect the brown bits. Let the water steam off and then turn the pan down to low and add the spinach and lightly stir until the leaves have wilted. Do not overcook.
Have another sauté pan ready (I like to use a cast iron skillet) and cut the tempeh up into crouton size squares. Add 1 tablespoon olive oil, 2 tablespoons tamari soy sauce and 1 teaspoon fresh ground cumin seed to the pan. Optional would be to add about 1/4 to 1/2 teaspoon heat such as ground red pepper or ground chipotle pepper. Add the spices to the pan and sauté the croutons until golden.
Meanwhile, mash the cauliflower and butternut squash. If too watery, turn the heat back on and cook out some of the moisture with the lid off.
Plate a spoonful of the cauliflower and butternut squash mash, then add the spinach and onions on top with the croutons at the end. Beautiful and delicious.
Note: Fresh ground cumin seed has a much better flavor than purchased ground cumin seed. If you take the time to make it fresh, you will be rewarded. There is no comparison and I make a batch and have it ready and use it up in a week. I add it to lots of my dishes.
Take about two tablespoons of cumin seed and add to a sauté pan. I like to use my cast iron skillet. Cook over medium heat and stir occasionally until you start to smell the cumin seed. Set aside to cool and grind in a spice grinder or mortar and pestle.
You will need the following ingredients:
1 head cauliflower
1/2 medium size butternut squash
2 bags spinach
2 medium size yellow onions
1 tempeh package (I like three grain by Lightlife)
Olive oil
2 teaspoons FRESH ground cumin seed (see note)
Salt and pepper to taste
Basically you are making three dishes and plating them one on top of the other for presentation.
Take a medium size pot and add the cauliflower and butternut squash cut into 1 1/2 inch chunks and add about two inches of water. Boil at medium heat with the lid on until the vegetables are tender. They should be done in 10-15 minutes. Drain the water out and set aside. Add salt and pepper to taste with 1 tsp of fresh ground cumin seed. Leave the lid on to stay warm while finishing the two other components of the dish.
While the vegetables are boiling, start the second part of the recipe. Cut the two onions up into bite size chunks and add to a large sauté pan. Add two tablespoons olive oil to the pan and sauté the onions on medium high until the onions become golden in color (about 10 minutes). Add salt and pepper to taste. Add ¼ cup water to the bottom of the pan to collect the brown bits. Let the water steam off and then turn the pan down to low and add the spinach and lightly stir until the leaves have wilted. Do not overcook.
Have another sauté pan ready (I like to use a cast iron skillet) and cut the tempeh up into crouton size squares. Add 1 tablespoon olive oil, 2 tablespoons tamari soy sauce and 1 teaspoon fresh ground cumin seed to the pan. Optional would be to add about 1/4 to 1/2 teaspoon heat such as ground red pepper or ground chipotle pepper. Add the spices to the pan and sauté the croutons until golden.
Meanwhile, mash the cauliflower and butternut squash. If too watery, turn the heat back on and cook out some of the moisture with the lid off.
Plate a spoonful of the cauliflower and butternut squash mash, then add the spinach and onions on top with the croutons at the end. Beautiful and delicious.
Note: Fresh ground cumin seed has a much better flavor than purchased ground cumin seed. If you take the time to make it fresh, you will be rewarded. There is no comparison and I make a batch and have it ready and use it up in a week. I add it to lots of my dishes.
Take about two tablespoons of cumin seed and add to a sauté pan. I like to use my cast iron skillet. Cook over medium heat and stir occasionally until you start to smell the cumin seed. Set aside to cool and grind in a spice grinder or mortar and pestle.
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