Ingredients
FOR THE VEGETABLE SAUTE:
1 teaspoon cumin seeds
1 teaspoon caraway seeds
1 teaspoon coriander seeds
1/2 teaspoon paprika
1/2 teaspoon black peppercorns
1 (1 inch) piece cinnamon stick
2 cups finely chopped onion
3/4 cup finely chopped carrot
1/2 cup finely chopped celery
2 garlic cloves, chopped
2 cups cubed (1/2 inch) peeled sweet potato
2 cups chopped green cabbage
1 cup chopped yellow squash
1 cup chopped zucchini
1 cup chopped tomato
1 1/2 cups water
1/4 cup currants or raisins
1 tablespoon fresh lemon juice
FOR THE TEMPEH:
2/3 cup water
3 tablespoons fresh lemon juice
1/3 cup finely chopped parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground red pepper
4 garlic cloves, minced
1 pound tempeh, cut into 1/2 inch cubes
Preparation
To prepare vegetables: Combine first six spices in a spice or coffee grinder and process until finely ground.
In a large pot, heat 2 tablespoons of water and water saute onions, carrots, celery and garlic for 5 minutes or until almost tender. Add spice mixture, sweet potato, cabbage, yellow squash, zucchini, tomato and water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until vegetables are tender. Stir in lemon juice and currants.
To prepare tempeh, preheat oven to 350 degrees. Combine water, lemon juice, parsley, cumin, paprika, red pepper and garlic. Add tempeh and toss well to coat. Arrange tempeh mixture in a single layer in an 11 X 7 inch baking dish. Cover with foil and bake for 35 minutes. Uncover and bake an additional 5 minutes or until liquid is absorbed.
Serve tempeh over sauteed vegetables.
