Tempeh with Lemon Tahini Sauce–Gourmet Cooking in a Flash

I’ll be teaching at this year’s Organic Growers School. My theme is Gourmet Cooking in a flash. Today’s lunch would certainly fit the theme:

I pan fried cubes of Cool Bean’s Tempeh by  local Brian Moe in palm oil until golden brown all over. I poured a couple tablespoons of filtered water onto the sizzling cubes and covered them to steam the tempeh for the final few minutes of cooking.

While the tempeh steamed I mixed 2 tablespoons of tahini,2 tablespoons of lemon juice,a small knob of finely grated ginger,a dash of Bragg’s and a little water to make a smooth sauce. I turned the tempeh into a bowl and tossed with the sauce.

In another pan I sauteed red onion,sliced mushrooms and a small toss of minced chili peppers–preserved from the summer in the freezer.  I tossed this with a cup or so of leftover cooked millet.

Delicious. Simple. Nourishing. Fast.