My wife and daughter are traveling on Friday and I’m teaching tomorrow, so this is my last meal for the family till they return. My wife had picked up some broccolini, which I thought I’d make a mixed vegetable waterless dish out of. I picked up some Hempé brand soy-free hemp seed and chickpea tempeh, which I air fried at 350°F for 4 minutes then 400°F for an additional 2 minutes.
I put, in this order, a little onion, half a head of broccolini chopped into 1/2″ pieces, maybe 2 cups of frozen cauliflower florets, 3/4 cup frozen bell pepper slices, and a large baby bok choy, cut into 1″ lengths, into a large Saladmaster stock pan.
I cooked waterlessly – i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes.
I mixed the “fried” tempeh and vegetables, then mixed in 4T of Frontera brand key lime skillet sauce (1g of fat per 2T). I served with sprouted quinoa and some delicious tomatoes.
I don’t list this as “no added fat” because the tempeh has 7g of fat per serving, which is a quarter of the package. I used maybe 4/5 of the package; divided by the three of us, we each got about 4/15 or 1/4 of the package, so about 7g of fat. That’s still not bad!
Ideas for the future
Labels: Air “fried”, Gluten Free, Hemp, Saladmaster, Tempeh, Waterless cooking