Artichoke Heart, Greens, and Tempeh (waterlessly prepared) over Corn and Quinoa Pagoda Pasta (No Added Fat) [see ingredient note about fat]
I had on hand some interesting looking corn and quinoa pasta in the shape of small pagodas and decided to try a artichoke heart and tempeh pasta dish. Here is what I did.
- 1 cup onion (about 1/3 of a medium onion) cut into 1/4" cubes
- 1 cup frozen chopped greens (I used collards); fresh is fine, as well
- 1 cup artichoke heart halves (I used frozen, but fresh would be fine)
- 6 ounces tempeh cut into 1/2" cubes (I used 6 of the 8 ounces in a package of smoked salt and pepper peanut hemp tempeh and didn't realize till just now that this product doesn't have a trivial amount of fat - it has a whopping 40g per half package; my wife and are sharing the tempeh, so each of our servings is 30g of fat! That's a big surprise and is probably due to the peanuts; we'll have to return to more conventional tempehs which have from none to a few grams of fat. I'll still label this dinner as no added fat because most tempeh choices would indeed be no added fat.)
- 1 cup small grape or cherry tomatoes
- 1t chopped basil (I used frozen)
- 2T capers
- 1/4 t lemon pepper (or black pepper)
- 1/8 t garlic powder
- I put the onion then greens then artichoke hearts into a large Saladmaster stock pan that I had heated on medium first for a few minutes. The onion immediately started sizzling.
- I covered the pan and waited a few minutes till the vapor release started rattling, then reduced the heat till the rattling stopped and cooked for 15m.
- In the meantime, I sauteed the tempeh on a cast iron pan with no oil till nicely browned on medium heat (about 6 or 7 minutes). I also got the pasta cooking in boiling water.
- I turned off the stock pot, quickly opened the top to add the tomato and basil, and covered it again, letting it sit for 5 minutes.
- I mixed in the capers and lemon pepper to the vegetables.
- After the pasta was done, I drained it and served on the plates.
- I added the vegetables atop the pasta.
- I put the tempeh (substituting tofu for tempeh for my daughter, who doesn't like tempeh) on top, followed by a sprinkling of garlic powder.