When we think of food from the forest, wild mushrooms are often the first ingredient that springs to mind. Indeed, the forest offers plenty of options in both spring and fall. For this recipe, we use a medley of wild mushrooms in season, such as chanterelles, pine mushrooms, or lobed oyster mushrooms. The mushrooms are seared and finished with sherry vinegar to bring out their umami flavour and served atop a rich bean stew.
Tempting tempeh
Tempeh is an excellent source of plant-based protein, but some find it too bitter to enjoy. Simmering or steaming the fermented soy patty before cooking is a key step that greatly reduces the bitterness.
This recipe was originally published in the November 2025 issue of alive magazine.
Ginger Tempeh Crumble with Cilantro Rice
Ingredients
- 3 cups (750 mL) water
- 2 cups (500 mL) cilantro
- 1 stalk lemongrass, chopped
- 1/2 tsp (2 mL) salt
- 1 1/4 cups (310 mL) white jasmine rice
- 2 - 8 oz (225 g) packages tempeh
- 1/4 cup (60 mL) soy sauce or tamari
- 2 Tbsp (30 mL) grated or finely minced gingerroot
- 2 Tbsp (30 mL) coconut sugar
- 2 Tbsp (30 mL) lime juice
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) red pepper flakes
- 2 Tbsp (30 mL) avocado, peanut, or grapeseed oil
- 1/2 cup (125 mL) chopped unsalted peanuts
- 2 green onions, green parts only, sliced
Directions
01
In blender container, place 3 cups (750 mL) water, cilantro, lemongrass, and salt. Blend until cilantro is puréed.
02
In fine-mesh sieve, rinse rice well.
03
In medium saucepan, place cilantro mixture and rice. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until liquid has absorbed and rice is tender, about 15 minutes.
04
In large skillet, place tempeh and add enough water to nearly cover tempeh. Bring water to a simmer and heat for 10 minutes. Remove tempeh from water and set aside to cool. Drain water from skillet. Pat tempeh dry with clean kitchen towel and crumble into small pieces.
05
In small bowl, whisk together soy sauce, ginger, coconut sugar, lime juice, coriander, and red pepper flakes.
06
In skillet, heat oil over medium. Add tempeh and heat until browned, stirring occasionally. Stir in peanuts and heat 3 minutes, stirring a couple of times. Stir in soy mixture and heat 5 minutes, until sauce has caramelized slightly and turned deeper brown, scraping brown bits from bottom of skillet with a spatula.
07
Serve the sticky ginger tempeh with cilantro rice and sliced green onions.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
