Another colorful and tasty recipe from Dr. David Ludwig’s groundbreaking book on dieting, Always Hungry? is Marinara Primavera.
This vegetarian recipe uses tempeh, a delightful soybean paste rich in iron made from organically grown grains in Indonesia. Note: Carnivores can substitute ground turkey, beef or lamb for tempeh.
We pretty much followed the recipe shown below, but added a few mushrooms and oregano to increase the flavor profile.
- 1 teaspoon extra-virgin olive oil
- 1 onion (small)
- 1 clove garlic minced
- 1 zucchini (large) cut into bite-size pieces
- 1 cup mushrooms (optional) sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper (ground)
- 1 teaspoon ground oregano (optional)
- 2 – 3 cups marinara sauce NO SUGAR ADDED
- 1 recipe Crumbled Tempeh (see below)
- 1 – 2 cups leafy greens (kale, collards, spinach, arugula) packed and cut into bite-size pieces
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 pound tempeh minced or crumbled
- Heat the oil in a large skillet or pot over medium heat. Add the onion, garlic, zucchini, salt, and pepper. Cook until the onion is soft, about 5 minutes. Stir in the marinara sauce.
- Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until zucchini is soft. Stir in the crumbled tempeh and greens. Cover and simmer until the greens are tender but still bright, 3 to 5 minutes for kale or collards and 1 to 2 minutes for softer greens like spinach and arugula.
- Adjust the seasoning to taste.
- Preheat over to 375 F
- Stir the oil and salt into the tempeh until well distributed. Transfer the tempeh to a 9 x 12-inch baking pan. Bake for 20 to 30 minutes, stirring regularly, until the tempeh is brown and crispy on all sides.