Dinner Recipes Uncategorized

Rawalicious Stir Fry with Tempeh

February 15, 2013



Part of a healthy eating plan is incorporating raw foods into your daily meals. David Wolfe, a renowned raw food guru suggests trying to make 51% of your daily intake raw. Sound too hard? Not really. It’s easier to do in the summertime of course. Salads, green smoothies, fresh fruits all make eating raw more accessible. This stir fry helps to bring together both cooked and raw into a meal that’s still warming (therefore suiting the colder months too). I find doing it this way keeps me on track and it’s also delicious. Of course, when possible, use organic ingredients :)

Ingredients: Makes 2-3 serves

1/2 packet Tallyho farm , ready to eat Tempeh (or anything similar), sliced thinly into finger length pieces

1 onion, diced roughly

1 clove garlic, diced finely

1 small 2 cm x2 cm piece of ginger, diced finely

3-4 long leaves of chinese greens (Pak Choy, Choy sum etc)

1 medium size zucchini, grated

1 medium size carrot, grated

1/2 a red capsicum, diced

1 tablespoon coconut oil

2 tablespoons tamari, (salt reduced, wheat free soy sauce )

large handful of fresh parsley, chopped

sea salt and pepper





In a large frypan or wok, add coconut oil and throw in the diced onions. cook over a low heat until onions are translucent. Add garlic and ginger to the pan and cook till aroma is released. Add sliced pieces of tempeh now and cook for a few minutes. Then remove tempeh and put in a side plate for later. Add leafy greens and tamari to the frypan mix and stir in quickly to help heat up but not overcook the greens. Do this for 2 minutes and turn off heat. Add grated zucchini, grated carrot and capsicum. Stir through while still hot and serve on a plate with fresh parsley, salt & pepper, and top with tempeh. Yum!


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