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The Enlightened Kitchen Publisher: Wiley, John & Sons, Incorporated © 2002 by Marie Oser ISBN: 047108929X

Reprinted with permission from the author, Marie Oser.

Harvest Medley (p. 121)
8 servings

This dish combines tender, chewy tempeh with chunks of golden butternut squash and russet potatoes in an enticing fusion of textures, color, and flavor.

Ingredients

• olive oil cooking spray
• 2 teaspoons olive oil, divided
• 2 8-ounce packages tempeh, cubed and steamed
• 1/4 teaspoon crushed red pepper
• 2 tablespoons dried minced garlic
• 1 large shallot, minced (about 1/3 cup)
• 1 large leek, rinsed thoroughly and sliced
• 1 medium red bell pepper, chopped
• 1 medium butternut squash, peeled and cubed (about 6 cups)
• 5 small red bliss potatoes, halved crosswise and cut into 1/4-inch slices (about 2 cups)
• 8 cherry tomatoes, quartered
• 1/3 cup chopped flat-leaf parsley
• 1/2 cup dry vermouth
• 2 tablespoons tamari

Directions

Spray an electric frying pan or Dutch oven with olive oil spray. Add 1 teaspoon of the oil and warm over medium-high heat. Add tempeh and brown on all sides. Remove from pan and set aside. Spray pan again with oil and add the remaining teaspoon of oil with crushed pepper and dried garlic. Heat for 1 minute and add the shallot, leek, and bell pepper. Sauté for 3 minutes. Add squash and potatoes and cook for 10 minutes, stirring frequently. Add tempeh, tomatoes, and parsley. Cook for 3 minutes, then add vermouth and tamari. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until veggies are tender.

Cook Notes:

Butternut squash has a characteristic bell-shaped, pale tan shell, sweet orange flesh, and usually weighs between two and three pounds.

Nutritional Information

Per 2-cup Serving

Enlightened Harvest Medley:

Protein 13 g, carbohydrate 50 g, fiber 10 g, fat 5 g, saturated fat 1 g, cholesterol 0 mg, calcium 90 mg, sodium 223 mg
Calories 291: from protein 18%, from carbohydrate 68%, from fat 14%

Traditional Harvest Medley:

Protein 14 g, carbohydrate 38 g, fiber 7 g, fat 15 g, saturated fat 6 g, cholesterol 0 mg, calcium 94 mg, sodium 330 mg
Calories 340: from protein 16%, from carbohydrate 45%, from fat 39%