Friday, January 31, 2014

Seaweed is the New Kale: Arame with Tempeh

Kale is so 2013. Seaweed is the new kale.

In the weird world that I alone inhabit.

But if you want to have an incredibly satisfying vegetarian dinner that will make you forget about winter, that will infuse you with minerals and give you superpowers, that will make your kids sad and inspire them to beg for peanut butter and jelly sandwiches, and that will remind you of when you--billions of years ago--were a creature swimming in a salty ocean, then please join me in celebrating arame, a lovely, edible weed of the sea.

Arame with Tempeh
Serves 2 as a main dish

8 ounces tempeh, cubed
3 tablespoons coconut oil
1 bag arame (7.6 ounces)
2 medium yellow onions, thinly sliced
3 or 4 carrots, cut into matchsticks
3-4 tablespoons soy sauce

Soak Arame in a bowl of cold water while you start preparing the dish.

Heat 3 tablespoons of coconut oil in a large skillet and brown tempeh, turning occasionally, for 10 minutes or so. Scoop browned tempeh pieces out of the skillet with a slotted spoon, trying to keep as much oil in the pan as possible. Set tempeh aside.

Add onions to pan with a small pinch of salt and cook over medium-low heat for 15 minutes, stirring occasionally.

Add carrots and cook 2-3 minutes.

Drain arame (reserve soaking water) and add to skillet on top of onions and carrots. Add tempeh cubes on top of arame. Cover with 2 cups of the soaking water, add 3 tablespoons soy sauce, bring to a gentle simmer and cover.

Cook undisturbed for 15 - 20 minutes, until liquid has mostly cooked off and everything is tender. Cook uncovered for a few minutes if necessary to finish cooking off liquid. Taste and add 1 more tablespoon of soy sauce, if you want to.

Serve on a bed of greens, or garnished with lots of parsley or green onions.