Receta Broccoli Rabe and Tempeh Suasage
A few weeks ago when I was picking up my veggies at the local farmer’s market I saw these pretty yellow flowers on the shelf. When I what they were, I was surprised to learn that they were broccoli rabe flowers. Broccoli rabe is one of my favorite vegetables, so I had to try them, and they are perfect ingredient for this month’s Recipe Redux theme – Floral Flavors. June’s challenge is for the Recipe Reduxers to come up with a recipe using edible flowers. These little yellow flowers would be perfect for what I had in mind. My first attempt of recipe was not successful. I cooked the broccoli rabe as I normally would by boiling it for a few minutes and then suateing it with oil and garlic. The stems were very tough. After a little research I found that when the flowers appear on broccoli rabe, it’s almost past its peak, which would make the stalks tough. For my second attempt, I discarded any larger looking stems and I delicately cut up the smaller stems and flowers. I did not cook the broccoli rabe and I added it at the end. Not only did the flowers look pretty, they added an interesting and less bitter flavor to the dish.
Broccoli Rabe and Tempeh Suasage
INGREDIENTS
- 1 Tablespoon of Olive OIl
- 1 Package of Tempeh
- 1 Tablespoon of Tamari Sauce
- 1 Tablespoon Fennel
- 2 Cloves of Crushed Garlic
- 1 Tablespoon of Hot Pepper Flakes (optional)
- 1 Bunch of Broccoli Rabe Flowers – thick stems removed and lightly chopped
INSTRUCTIONS
Heat Oil in Fyring pan over medium heat
Crumble the Tempeh so that it resembles the texture of ground meat and add to pan
Cook the Tempeh for approximately 5 minutes
Stir in the Tamari Sauce and mix well
Add the Fennel, Garlic and Hot Pepper Flakes – mix well
Cook on low heat for 5 to 8 minutes
Turn off heat and add flowers; mix well
Serve over quinoa, brown rice or pasta
2.5
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Simple and Savory