Ann Louise Gittleman
“This recipe contains protein-rich tempeh and tomatoes, which are high in lycopene,” Gittleman says. “It’s also rich in therapeutic spices.” If you find this recipe too spicy, add a dash of stevia to take the heat down. Serve with a simple green salad and whole-grain tortillas for a complete meal.
Recipe Yield:
6 servings
Recipe Calories:
205
Recipe Ingredient Details:
2 8-ounce packages tempeh, crumbled
2 14-ounce cans organic diced tomatoes, undrained
1 medium onion, diced
4-6 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon cayenne (or to taste)
1/8 teaspoon ground cloves
1 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon salt (optional)
1/4 teaspoon minced fresh jalapeño peppers
1/2 cup chopped fresh cilantro
3 tablespoons apple cider vinegar
1 cup low-sodium vegetable broth
8 ounces mushrooms, diced
Recipe Instructions:
Combine all ingredients except mushrooms in large soup pot over medium heat. Bring to a boil. Reduce heat to simmer and cook, covered, for 45 minutes. When vegetables are fork-tender, add mushrooms and simmer an additional 10 minutes. Taste and adjust spices as needed.
Recipe Additional Notes:
PER SERVING: 205 cal, 22% fat cal, 5g fat, 1g sat fat, 0mg chol, 16g protein, 26g carb, 9g fiber, 242mg sodium
Mon, 2012-08-20 22:55
