Tempeh and Acorn Squash Stew

Serves 4
Gluten, dairy, wheat, corn, egg free
Classified as easy
Classified as macrobiotic

This recipe is in my cookbook The Dao of Harmony Dawn Cooking page 151, although I have added a couple of things to this version. Serve over brown rice or millet. Dish takes about 20 minutes to prepare.

*1 pkg             Tempeh- plain- steamed and baked
Sesame oil/sunflower oil/tamari
1 small            Acorn squash, skin removed, seed and sliced into 1-inch segments
10 dried           shiitake mushrooms - reconstituted
2 tbsp              toasted sesame seeds
¼ cup +            tamari, gluten free
Touch of          mirin
1 tbsp              of tahini
¼ cup               scallions (green onions) sliced into slivers extra chopped fine for garnish
½ cup               collards greens, or kale/Swiss Chard chopped fine
Optional          miso

*Tempeh is fermented soy. Comes in small square packages. It is dense and packed with flavour. Quickly absorbs marinating liquid but must be cooked to eat. Tofu can be eaten raw but not Tempeh. Due to the fermentation process you may see little black or white marks on the surface, this is normal. Can be cubed, sliced, crumbled making it versatile in wraps, rolls, pasta sauces, sautes. Don’t be fooled by the small package. A little goes a long way.
I typically buy Henry’s brand because it is usually in most large stores- Loblaws, Metro, health etc. Freezes easily in package and defrosts quickly.

Pre-heat oven to 350. Line a small baking tray with foil and smear sesame oil on it. Can use sunflower oil if you prefer.

Prepare the shiitakes. Place in a small pot and cover with water, bring to a boil and simmer about 15 minutes. Remove mushrooms from pot and when cool enough slice into thick chunks, setting aside. Retain cooking water.

Place tempeh in a steamer over boiling water for 10 minutes, turning once. Remove from pot and cube the majority into ¾ inch pieces. The remainder can be sliced into strips to be used in other dishes. Lay on baking tray and lightly cover with tamari. Bake for about 15 minutes until slightly crispy. Turn off oven but leave inside to keep warm.
Using the same steamer, add the squash and steam for about 8 minutes until just tender. Remove from heat and set aside.

In a wok over medium high heat, add sesame oil, onions, and sesame seeds quickly stirring for about 30 seconds. Add squash and mushrooms and cover with the mushroom stock. Bring to a simmer, add the tamari, mirin and tahini. Stirring to combine. Taste and adjust seasonings adding more tamari/sesame oil as needed. Add the greens and cook until bright green. Add 1 tsp of miso if you like to individual bowls.

Serve in a bowl with brown rice topped with the tempeh and garnished with sesame seeds and chopped fine green onions.