Who would guess broccoli and oranges could taste so good together? Add in some freshly-made tempeh and whether you are a vegetarian or not, this is a dish you’ll want make over and over. The tempeh serves as a meat substitute and sautéing it in a little hot ghee makes it delightfully crisp. You can even make your own tempeh using our tempeh starter culture.
1 bunch of organic broccoli, cut in bite-sized pieces (peel stems and use tender part)
1 cup orange juice (freshly squeezed tastes the best)
1/2 cup raw cashews (preferably soaked and dehydrated)
4 tablespoons ghee
Rinse broccoli and cut into bite-size pieces. Steam broccoli for 1 to 2 minutes; remove from heat and set aside. (Broccoli will continue to cook as it sits.)
Zest one orange. Extract juice from 3 to 4 oranges to get 1 cup of juice. Stir zest, ginger root, maple syrup, vinegar, tamari, garlic, and coriander into juice. Set aside.
Melt ghee in large skillet. Meanwhile, cut tempeh into bite-size pieces. When ghee is hot, sauté tempeh in hot ghee for about 10 minutes, turning to cook all sides until crispy. Remove to a platter and keep warm.
Brown cashews in residual ghee, being careful not to burn. Remove with a slotted spoon and set aside.
Pour orange juice mixture into hot skillet and let cook until reduced by half. As mixture starts to thicken put pieces of tempeh back into skillet and spoon sauce over. Stir in broccoli until thoroughly coated with sauce. Cover pan and cook 2 to 3 minutes until broccoli is hot. Be careful not to overcook the broccoli. It should remain bright green and tender-crisp.
Remove lid and cook for a few additional minutes to thicken if sauce is not as thick as you want it to be. To keep the flavors vibrant use the reduction technique rather than thickening with a starch.
Serve hot, garnished with cashews. Makes 4 servings.