Another fabulous main course and a great way to use up leftover cooked rice.
Makes 2-3 servings
2 cloves fresh garlic, crushed and minced
½ red onion (or leek), sliced thinly into half-moon pieces
1 carrot, julienne pieces
¼ head green cabbage, shredded
½ block tempeh, crumbled or cut into tiny cubes
1 cup cooked short grain brown rice
Organic soy sauce
1 cup coarsely collard greens or kale
Juice of ¼ fresh lemon
Place a small amount of oil, garlic and onion in a skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté until translucent, about 2 minutes. Stir in carrot and cabbage, a light sprinkle of salt and sauté for 1-2 minutes. Stir in tempeh and season lightly with soy sauce. Sauté for 1-2 minutes. Spread veggies and tempeh over bottom of skillet and top with rice. Season lightly with soy sauce and add a tiny bit of water to steam ingredients for 2-3 minutes. Remove from heat and stir in greens and lemon juice. Serve hot.