Orange Tempeh and Kale Rice Bowl with Shiitake Mushrooms and Onions

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It’s been a while since I made a rice bowl like this. I Just love them as I always manage to make a huge batch which lasts a day or two, and often the food I make gets eaten WAY too fast, and I always end up complaining about not having enough. Though you can really have this two days.

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First, make only the tempeh and kale stir fry, and have a small amount of regular brown rice. This way, you will get the full experience. Or, you can follow these instructions, but you may want to drizzle on a little chili sauce like Cholula or something like that just to give it a little kick.

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It’s important to marinate the tempeh for the hour as I find that without doing it, the flavours don’t get in as well.

What I usually do is cut all the food, have it marinating and rice soaking, then do an hour of exercise and come back to cook the stuff.

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I can’t get over how awesome kale taste when you lightly fry it with a little oil and lots of spices. It’s kind of like my experience with lightly sauteed bok choy and spinach. If eaten raw without it being in a smoothie, I usually find kale a little bitter, but doing it is perfect. Even the green colours are kept!

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This is one of the meals you can keep for lunches when you don’t really feel like cooking. I used to make stuff like this that lasts a whole week but now since I cook new stuff each day, I’ve not had to do that, but it’s a huge convenience and really saves time.

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Orange Tempeh and Kale Rice Bowl with Shiitake Mushrooms and Onions

Rice
2 cups brown jasmine rice
1/2 cup green lentils
2 1/4 cups tablespoons water
1 tablespoon extra light olive oil
1 tablespoon white cooking wine
1/2 teaspoon Himalayan/sea salt
1 teaspoon sesame oil
1 teaspoon low sodium soy sauce

Stir Fry
1 tablespoon extra light olive oil
1 very small yellow onion
2 cloves garlic
A pinch of Himalayan/sea salt
6 fresh shiitake mushrooms
1/6 block tempeh
1/2 orange (zest and juice)
2 tablespoons low sodium soy sauce
1 tablespoon white cooking wine
1 teaspoon rice vinegar
1 teaspoon coconut sugar
1 teaspoon onion powder
1/8 teaspoon ginger powder
A pinch of red pepper flakes
1 tablespoon cornstarch
2 cups tightly packed kale
1 teaspoon sesame oil

Rice: In a medium saucepan, combine the brown jasmine rice, green lentils, water, olive oil, cooking wine and salt. Mix it well, and let it sit for about an hour or two.

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Turn the heat up to high and bring the rice to a boil, which should take about 7-8 minutes. Then, reduce to medium low (3-4) and simmer for about 30 minutes until the rice is no longer hard.

Stir Fry: Chop the tempeh in small, thin pieces and use a zester to grate the skin (zest) off the orange. Then, squeeze the juice out of the orange into the tempeh bowl. Combine the low sodium soy sauce, cooking wine, rice vinegar, coconut sugar, onion powder, ginger powder and pepper flakes. Marinate the tempeh in the sauce for about an hour.

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After an hour, add the cornstarch to the tempeh sauce and stir very well.

Dice the onion into very small cubes, peel the garlic and chop it in small pieces as well. Add a tablespoon of extra light olive oil in the frying pan, put the chopped onions, garlic and a pinch of salt in and turn the heat to high-medium high (6, or a little below).

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Stir and cook the onions for about 8-10 minutes until you see the onions browning. Note that if you use less onion, it will cook faster.

Meanwhile, remove the stems from the shiitake mushrooms and slice across to make about 4-5 pieces.

Once the onions have browned (after 8-10 minutes), add the shiitake mushrooms and stir and cook for another 2 minutes. Once shiitake mushrooms are looking soft, add the tempeh and sauces, as well as the kale. Give it some stirs, and cook for a total of 3 minutes. Immediately spoon the mixture out.

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Combining them: If you want to make this a rice bowl, you’ll want to do this. Otherwise, you can also eat them separately.

Once the rice has finished cooking, spoon it out into the empty frying pan and add a teaspoon of sesame oil and low sodium soy sauce. Turn the heat on high and cook the rice for about 3 minutes. Then, add the kale, tempeh and veggies and cook for a final 2-3 minutes until everything has combined well.

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Note: You can eat this in two ways. First, you can have the stir fry on its own without the rice. The flavour will be much richer that way, and you may like to just have regular brown rice with it. Or, you can combine it with the lentils and rice, which gives it much more bulk but the flavour does get diluted a little.

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Orange Tempeh and Kale Rice Bowl with Shiitake Mushrooms and Onions
Serves: 4
 

Ingredients
Rice
  • 2 cups brown jasmine rice
  • ½ cup green lentils
  • 2¼ cups tablespoons water
  • 1 tablespoon extra light olive oil
  • 1 tablespoon white cooking wine
  • ½ teaspoon Himalayan/sea salt
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce
Stir Fry
  • 1 tablespoon extra light olive oil
  • 1 very small yellow onion
  • 2 cloves garlic
  • A pinch of Himalayan/sea salt
  • 6 fresh shiitake mushrooms
  • ⅙ block tempeh
  • ½ orange (zest and juice)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon white cooking wine
  • 1 teaspoon rice vinegar
  • 1 teaspoon coconut sugar
  • 1 teaspoon onion powder
  • ⅛ teaspoon ginger powder
  • A pinch of red pepper flakes
  • 1 tablespoon cornstarch
  • 2 cups tightly packed kale
  • 1 teaspoon sesame oil

Instructions
  1. Rice: In a medium saucepan, combine the brown jasmine rice, green lentils, water, olive oil, cooking wine and salt. Mix it well, and let it sit for about an hour or two.
  2. Turn the heat up to high and bring the rice to a boil, which should take about 7-8 minutes. Then, reduce to medium low (3-4) and simmer for about 30 minutes until the rice is no longer hard.
  3. Stir Fry: Chop the tempeh in small, thin pieces and use a zester to grate the skin (zest) off the orange. Then, squeeze the juice out of the orange into the tempeh bowl. Combine the low sodium soy sauce, cooking wine, rice vinegar, coconut sugar, onion powder, ginger powder and pepper flakes. Marinate the tempeh in the sauce for about an hour.
  4. After an hour, add the cornstarch to the tempeh sauce and stir very well.
  5. Dice the onion into very small cubes, peel the garlic and chop it in small pieces as well. Add a tablespoon of extra light olive oil in the frying pan, put the chopped onions, garlic and a pinch of salt in and turn the heat to high-medium high (6, or a little below).
  6. Stir and cook the onions for about 8-10 minutes until you see the onions browning. Note that if you use less onion, it will cook faster.
  7. Meanwhile, remove the stems from the shiitake mushrooms and slice across to make about 4-5 pieces.
  8. Once the onions have browned (after 8-10 minutes), add the shiitake mushrooms and stir and cook for another 2 minutes. Once shiitake mushrooms are looking soft, add the tempeh and sauces, as well as the kale. Give it some stirs, and cook for a total of 3 minutes. Immediately spoon the mixture out.
  9. Combining them: If you want to make this a rice bowl, you’ll want to do this. Otherwise, you can also eat them separately.
  10. Once the rice has finished cooking, spoon it out into the empty frying pan and add a teaspoon of sesame oil and low sodium soy sauce. Turn the heat on high and cook the rice for about 3 minutes. Then, add the kale, tempeh and veggies and cook for a final 2-3 minutes until everything has combined well.


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