Looking for the best way to cook tempeh? The black pepper is sooo good and serving it over cauliflower rice makes it one of the healthiest gluten-free, vegan recipes around.
Tempeh is a fermented soy product that helps relieve our menopausal symptoms. It is packed with phytonutrients and helps balance our changing hormones. Consume fermented, less-processed soy where you can. It’s important to eat soy in moderation, too. Avoid soy milk or other highly-processed versions of soy. Tempeh is a great way to get phytonutrients that can help with hot flashes and inflammation. Other great versions of healthy soy include edamame, miso, and tofu.
And, the shallots, ginger, and garlic are an added anti-inflammatory boost. Most of our menopausal symptoms are related to inflammation, so focusing on an anti-inflammatory diet can really make a difference.
Eating an anti-inflammatory diet helps minimize the symptoms of perimenopause and menopause. And one of the best ways to reduce inflammation (and symptoms) is to add more organic dark leafy greens to your plate. The spinach in this dish is packed with vitamins, minerals and fiber, and is also alkalizing, which helps improve bone density and prevent cancer growth. Spinach’s powerful antioxidants hunt down and neutralize harmful free radicals and thereby reduce the likelihood of chronic disease.
This recipe is based on Heidi Swanson’s version. If you haven’t checked out her blog and website, you’re in for a treat!
For other recipes with soy, try these salads:
- 3 Tbsp. coconut oil
- 3 shallots thinly sliced, or onions
- 1/2 tsp. red pepper flakes
- 1 Tbsp. Grated fresh ginger
- 7 garlic cloves smashed
- 3 Tbsp. tamari
- 2 Tbsp. coconut sugar plus 1 tsp!
- 2 Tbsp. water
- 8 oz tempeh sliced into pencil-thick strips
- 1 cup spinach leaves
- 1 bag frozen cauliflower rice
- 2 tsp. freshly ground pepper
- Combine oil, shallots, red pepper, and ginger in a large skillet over low heat. Cook slowly for about 10 minutes, stirring occasionally. Add the garlic and stir for a moment until fragrant. Add the water and tamari, and 2 Tbsp. coconut sugar. Stir well.
- Lay the tempeh evenly over the mixture. Sprinkle with tamari, and then heavily season with freshly ground pepper. Lightly sprinkle 1 tsp. of the coconut sugar over the tempeh. Let cook for about 5 minutes without moving, until one side of the tempeh is browned.
- Meanwhile, In another pan, add coconut oil and then the cauliflower rice. Stir and cook for about ten minutes, until golden. Set aside.
- Flip the tempeh and cook for another 4 minutes until golden on both sides. Sprinkle with spinach leaves (and top the spinach with a bit of sea salt and olive oil) and then stir into the tempeh mixture (disrupting the evenly spaced, now browned, tempeh for the first time. Once wilted, remove from heat. Serve over a bed of cauliflower rice.