Pre-heat oven to 400*

2 package 3-Grain Tempeh

2 Tbs. Olive oil

1 Tbs. chopped garlic

zest of ½ lemon

Pinch of salt

1 Cauliflower, cut into florets

2 Tbs. olive oil

1 Tbs. chopped garlic

pinch salt

1 onions, sliced into crescent moons

olive oil

2 cups green beans

zest of ½ lemon

juice of 1 lemon

½ cup white wine

18 hot whole sweet piquante peppers

½ t. salt

½ cup parsley

2 Tbs. water

1 Tbs. olive oil

1 Tbs. pinenuts

½ lemon

¼ t. salt

Step-by-step Instructions

Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces).

In mixing bowl, toss the tempeh pieces with the 2 Tbs. of olive oil, lemon zest, garlic, and salt, to coat well.

Lay out on cookie sheet with parchment paper.

Roast in oven for 15 minutes, until golden brown. Remove from oven and set aside in small bowl.

Using the same mixing bowl and cookie sheet, toss the cauliflower with the olive oil, garlic and salt and roast in oven for 10 minutes, turn over and roast another 5 minutes until edges are caramelized and golden brown.

Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add green beans and cook for 5 minutes. Add the tempeh and cauliflower into the wok. Add the white wine, lemon zest and lemon juice. Add the hot peppers, and cook until the green beans are desired crispiness. Add salt and pepper to taste.

In a mini food processor, make a sauce with the parsley, lemon, olive oil, pine nuts, water and salt.

Drizzle sauce over veggies. Serve on a bed of Quinoa.