• 1 lb. green beans, washed, trimmed and cut in half
  • package of three grain tempeh, sliced in half lengthwise, and then into thin strips across the width
  • 1 can stewed tomatoes
  • 1/3 cup chopped walnuts
  • 2 med. onions, chopped
  • 3 cloves garlic, chopped
  • 1/4 teasp. cayenne
  • 1/2 teasp. cinnamon
  • 1 teasp. coriander
  • 1 1/2 teasp. cumin
  • pinch ground cloves
  • 1/4 teasp. fennel seeds
  • salt and freshly ground black pepper to taste
  • 3/4 cup water
  • your favorite cooking oil
  • long grain brown rice


Serves: 4.

Preparation time: 35 mins.

Put rice on to cook. I used to have a terrible time cooking rice because I used to follow the directions on the package, which will almost always result in mushy waterlogged rice. The general rule I now follow is: 1:2 rice to water, with the water proportion getting smaller the more rice you have. Last night I cooked 2 cups of rice and used 3 cups of water and it was perfect. Put the rice and water in together, bring the water to a boil,stir it, cover it and put the heat on low, and DO NOT LOOK AT IT for 30 mins.

Heat a little oil (your current favorite) in a skillet-med-high heat. Put in enought tempeh so that the bottom of the pan is covered but not so many that all the pieces aren’t lying flat on the bottom. Fry until golden, flip over, fry other side, set aside. You might want to set them on paper towels if you used too much oil.

At the same time (if you have all your wits about you) roast the walnuts in a small skillet over LOW heat. I almost always burn nuts I’m trying to roast because either I have the heat on too high or I’m not paying close enough attention and don’t stir them fast enough. The best thing is to put the heat on low, and give a wooden spoon to somebody else who’s not doing anything and make stirring the nuts their assignment. (Yes, I did burn the walnuts last night, but only a little bit.) When they are done put them in a bowl and put on the table.

In a wok or a large skillet, heat about 1 1/2 Tablespns. oil on med-high heat. Be careful if you’re using olive oil–it has a low smoking point. Saute the onions and the garlic for 2-3 mins, until translucent, and then add the spices. Stir and saute for another 2 minutes or so. Add the green beans, tempeh and stewed tomatoes and water, mix well. Cover, turn heat down to low, and let it simmer for about 5 mins., more or less depending on how cooked you like your green beans. I like mine pretty crunchy so I think I only cooked the whole thing for 3-4 mins.

Serve on rice and garnish with walnuts.