This is a quick and easy cold-weather dish that I made up the other day from ingredients I just had on hand. I needed to use up onions and cabbage from my last winter farm share. I love using my Maine-grown vegetables — and I even used a potato, which is out of the norm for me, but a yummy occasional food I now eat.
The protein in this one-pan dish is the tempeh, a fermented soybean product. It's made from fresh Maine-grown soybeans by a couple in Dresden, Maine: Jamie and Andy Berhanu of Lalibela Farm.
You have to taste this tempeh! Before had it, I liked other tempeh brands OK. After tasting Jamie and Andy's, I LOVE IT. The others brands just don't compare. Their tempeh is soft and even has a bit of a creamy texture to it when cooked. There's no need to boil or marinate it beforehand to soften. And it's wonderfully fresh. Just cut it into squares and add to whatever dish you plan on making.
TEMPEH VEGETABLE STIR-FRY
1/2 package (4 ounces) of Lalibela Farms tempeh
1 medium potato, cut into quarters, then thinly sliced
1 onion, cut into half-moon slices
1 1/2 cups green cabbage, thinly shredded
1/8 teaspoon sea salt
2 tablespoons of olive oil
1/4 cup filtered tap or spring water
Heat oil in a cast-iron skillet over medium-high heat. Add potato and a pinch of the sea salt and fry until slightly golden, then turn over the potato. Turn to medium-low, or low, as pan heats up.
Add onion and a pinch more of salt and stir-fry about 2 more minutes. Add cabbage, another pinch of salt and continue to stir-fry about 5 more minutes.
Add 1/4 cup of water, cover and simmer until cabbage is wilted, about 5 more minutes.
Makes 2 generous portions.