Cold weather, warm food

Standing on a market stall, selling foods to young: old, rich and poor, is unpleasant when the windchill factor is minus 8˚C.

But, what I stock can be made into the warmest foods.

Here’s something I rustled together whilst licking my wounds from Saturday’s market:

Satisfying Tempeh Stir-fry with Minted Red Quinoa

Serves 4
Chopping time: 10 minutes
Takes 30 minutes
Difficulty level 2

Ingredients for Tempeh Stir-fry:

2 Small Onions, sliced thickly
1 Yellow and 1 Green Pepper (and a red one if that’s your bag!), cut into chunks
2 lg Cloves of Garlic, minced1 knob of Butter/lg Glug of Olive Oil
1/2 bottle of Tomato Passata
1 block of Tempeh
2 tsp ground Ancho Chillies
4 pieces of frozen Spinach/1 bag baby Spinach Leaves/2 bunches of fresh Spinach, prepared the usual way…
1 handful of Beetroot Leaves, finely chopped (which gives you an excuse to track down raw Beetroot, because you need to!)

Freshly ground black pepper

Ingredients for Minted Red Quinoa:

2 cups Red Quinoa4 cups Water
2 dstsp Dried Mint
2 dstsp Dried Basil

Method with Timings:
Add the quinoa in a saucepan with the water with and herbs. Bring to the boil and once the water has come to simmer cook for 15 minutes.

Fry the vegetables in the oil on low for 10 minutes, stirring regularly. Then add the rest of the ingredients and cook on low for another 15 minutes.

Serve in bowls with steamed greens…

The frying of peppers and onion sweeten them. Their natural sugars compliment the tart warmth of the ancho chillies and blandness tempeh would have, if strong flavours weren’t used. But for those who dislike hot chillies, you’ll appreciate this recipe’s mellow spiciness.

For readers local to St. Albans, United Kingdom, contact me through if you’d like to arrange an order of frozen tempeh.

Embrace the cold and enjoy the warmth!

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