Recipe by Catherine Carrigan
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- 8 oz. amaranth pasta
- 4 cups assorted organic vegetables, (make the selection
- colorful and varied)
- 1 organic onion, diced
- 2-3 cloves organic garlic, minced
- Braggs liquid aminos, to taste
- grated ginger, to taste
- 1 package Tempeh (optional)
Chop the vegetables and steam in a wok, or heavy skillet. Cut the Tempeh into chunks, and cook in the vegetable stock, adding seasoning and more water if necessary. Let steam for 15-20 min.
Meanwhile, cook the pasta according to the package.
Serve the vegetables over the cooked pasta.
Amaranth is a gluten free grain that makes a healthy pasta. Amaranth is a high protein grain that contains more fiber than wheat and higher levels of calcium, iron and phosphorous than spinach. Tempeh is a fermented soy which is the best way to consume it, and we all know the benefits of fresh organic vegetables.