Portobello Tempeh Tower

Tempeh is a traditional Asian food made by fermenting soybeans, which have been pressed into a dense cake. The result is a chewy product with a nutty and somewhat yeasty flavor.

Ingredients

1 spaghetti squash (about 2 lbs. yields 4 cups cooked squash)

1/2 tsp. nutmeg

1/4 tsp. sea salt

1/4 tsp. black pepper

1 tbs. butter or olive oil

1 tsp. Italian seasoning

1 medium eggplant

2 medium zucchini

2 Portobello mushrooms, halved

8 ounces tempeh, cut into 4 slices

4 sprigs basil or parsley for garnish

Sweet Potato Coconut Ginger Sauce Ingredients

1 tsp. cold-pressed oil

2 tbs. minced ginger root

2 medium shallots, minced

2-4 medium cloves garlic, minced

1 medium sweet potato, peeled and cubed*

1 cup vegetable stock

1 tbs. lemon zest

1 cup reduced fat coconut milk

*May substitute 1 1/4 cup cooked carrot for the sweet potato

Preparation

Preheat oven to 375˚F. Cut spaghetti squash in half. Scoop out seeds. Place cut side down on bake sheet and bake 35–45 minutes, until squash is tender when pricked with a fork. Remove squash from skin using a large spoon. Season the squash with nutmeg, salt, pepper, butter or oil and Italian seasoning. Cover and keep warm until ready to serve.

Sauté ginger, shallots, garlic and sweet potato cubes in oil until shallots are transparent. Add the stock. Cover and cook until sweet potato is very tender. Place sweet potato mix in blender or processor cup along with coconut milk. Puree until smooth. Strain for a very smooth sauce. Keep warm until ready to use.

Slice eggplant in 1-inch thick rounds. Slice zucchini in rounds. Grill the eggplant, zucchini and portabellas until just tender. Grill tempeh just to warm through.

To assemble: Place a nest of spaghetti squash on plate. Layer 1 slice eggplant, 2–3 slices zucchini, a half portobello and top with 2 ounces of tempeh. Drizzle sauce over top and on one side of the plate. Garnish with a sprig of basil or parsley.