Tempeh And Cauliflower With Rice Noodles

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 ounces tempeh
• 1 lb cauliflower
• 1/3 lb mushroom
• 2 teaspoons ground cumin
• 1/4 teaspoon cumin seed
• 1/4-1/2 teaspoon cayenne
• 1 tablespoon oil
• 1 medium onion
• 2 garlic cloves
• vegetable stock
• 1/8 cup rice vinegar
• 4 ounces rice noodles
• ground pepper

Recipe

• 1 cube tempeh and steam in water for 5-10 minutes to remove bitterness. drain.
• 2 cut cauliflower into bite size pieces and mix with spices. add to hot skillet contiaining the oil and saute five minutes add mushrooms (de-stemmed) at the same time.
• 3 add onion and garlic, vegetable stock, rice vinegar, and everything except the noodles. simmer and reduce for at least 20 minutes, add more water if necessary.
• 4 in another pot, cook rice noodles in water as directed; this should take no more than 5 minutes. drain and plate.
• 5 add the ingredients from the first post over each of the plates of rice noodles. depending on what you desire this can be as a thick soup, or just as the regular ingredients.