Vegetarian Times April/May 2012 : Page 26

30 minutes PEAS, CARROTS, AND TEMPEH WITH MISO-ALMOND SAUCE Baby Bok Choy and Tofu in Marmalade Sauce Serves 4 | 30 minutes or fewer Peas, Carrots, and Tempeh with Miso-Almond Sauce Serves 4 | 30 minutes or fewer Marmalade is the shortcut ingredient that lends sweet ﬂ avor and citrusy brightness to this recipe. Serve over steamed rice. ¼ 2 1 2 3 1 2 6 1 1⁄3 cup orange marmalade Tbs. low-sodium soy sauce tsp. cornstarch Tbs. canola oil cloves garlic, thickly sliced 1-inch piece fresh ginger, peeled and julienned 8-oz. pkg. plain or Asian-ﬂ avored baked tofu, drained and cubed (2 cups) dried hot red chiles (such as chiles de arbol), or ¼ tsp. red pepper ﬂ akes lb. baby bok choy, cut into 1-inch lengths (5 cups) cup toasted unsalted cashews The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan. 1 3 2 1 1 1 1 1 4 cup quinoa Tbs. almond butter Tbs. lemon or lime juice Tbs. yellow miso Tbs. grated fresh ginger clove garlic, minced (1 tsp.) Tbs. peanut or canola oil 8-oz. pkg. plain tempeh, cubed carrots, halved and sliced into half-moons (1¾ cups) 1 lb. sugar snap peas (2½ cups) Our beans are grown in the rainforests of Madagascar, picked by hand, then patiently cured for months to develop the full, mellow fl avor. Other vanillas use less fl avorful beans or add corn syrup. But you don’t compromise your recipes, why should we? For fresh ideas on using Spice Islands 100% pure vanilla extract, visit Facebook.com/spiceislands. { WHAT THE WORLD TASTES LIKE™ } 1 | Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside. 2 | Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews. PER 1-CUP SERVING 383 cal; 24 g prot; 20 g total 1 | Bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, and let stand 5 minutes. 2 | Whisk together almond butter, lemon juice, miso, ginger, and garlic. Whisk in 1⁄3 cup water. Set aside. 3 | Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, and swirl to coat wok. Add tempeh, and stir-fry 2 minutes. Add carrots, and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat. 4 | Fluﬀ quinoa with fork, top with vegetables, and drizzle with miso-almond mixture. PER 2-CUP SERVING 448 cal; 24 g prot; 17 g total fat (3 g sat fat); 25 g carb; 0 mg chol; 355 mg sod; 2 g ﬁ ber; 14 g sugars ©2012 ACH Food Companies, Inc. Spice Islands is a registered trademark of ACH Food Companies, Inc. fat (2 g sat fat); 52 g carb; 0 mg chol; 256 mg sod; 13 g ﬁ ber; 9 g sugars PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: LIESL MAGGIORE; PROP STYLING: DANI FISHER