Thursday, November 15, 2007


Peanut Butter Soup*

4 ounces tempeh, cubed**
1/4 cup tamari, divided
2 tablespoons molasses, divided
1 1/2 tablespoons garlic, divided
3 tablespoons peanut oil, divided
2 cups chopped onion
1 large red bell pepper, chopped
1 small green bell pepper, chopped
2 teaspoons ginger, minced
9 cups light vegetable stock
1 dried ancho chili, softened in hot water
1 1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/4 teaspoons chili pepper flakes
1/8 teaspoons turmeric
3 tablespoons raisins
1/3 cup sushi rice, uncooked ***
1/3 cup smooth organic peanut butter

1 Place the tempeh in a small mixing bowl and marinate it in 2 tablespoons tamari, 1 tablespoon molasses, and one teaspoon minced garlic. Set aside for about 30 minutes.
2. Heat 1 1/2 tablespoons oil in a large saucepan, and saute onion for 2 minutes. Add bell peppers, ginger, remaining garlic, and stock. Cook about ten minutes, or until the onion is very soft.
3. Drain the ancho pepper. Tear off and discard stem end, then slice pepper open. Scrape out and discard seeds, chop pepper and add it to the soup. Stir in cumin, coriander, pepper flakes, turmeric, raisins, and rice. Cover and bring to a boil, then simmer until rice is tender, about 35 minutes. Remove from heat.
4. Add the remaining oil to a saute pan and cook tempeh, tossing frequently, until lightly browned. Place tempeh on a cutting board and chop into small pieces before adding to the soup.
5. In a small bowl combine peanut butter with the remaining tamari and molasses. Wisk in enough warm broth to thin to a smooth paste. Stir into the soup and serve.

* From the Jan/Feb 2006 issue of Yoga Journal.
** I used extra firm tofu in place of the tempeh. I also didn't marinate it. I cut it into batons and sauteed it with sate seasoning Towards the end of cooking I drizzled a small amount of the molasses, tamari, and garlic mixture into the pan to glaze.

*** I didn't have sushi rice on hand. I replaced it with arborio.


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