Orange, Pan Glazed Tempeh over Quinoa w/ Collard Greens

This is copied recipe, from a blog I enjoy reading, and taking inspiration from. See the link!http://www.101cookbooks.com/archives/orange-panglazed-tempeh-recipe.html

Tempeh is an interesting beast. http://en.wikipedia.org/wiki/Tempeh

Soybeans and other grains are pressed and then fermented together with a particular fungus, with strange tentacles over the surface of black or grey or white color. It's freaky, but neat. I bet this would make a really cool time lapse video. Here are some other time lapse videos, including a rotting apple! http://www.wired.com/wiredscience/2009/03/tenlapse/

Tempeh must be cooked, thoroughly, because it is a fermented product. I cooked the tempeh in oil before adding the glaze which I made while the tempeh cooked over a medium heat. This dish takes patience. Sigh!

Quinoa is a QUIck grain. It's an ancient grain which packs the most (and complete) protein of any grain! Red is more valuable for nutritive factors, and cooks up just like the white variety. I hear there are 1,800 varieties of Quinoa. WOW!

I cut up some Collards and let them steam over the Quinoa. A little water and Quinoa, medium heat, turn it off when it's done, or keep on warm until it's all ready to go.


1 cup freshly squeezed orange juice (3-4 large juicy oranges)



1 tablespoon freshly grated ginger


2 teaspoons tamari (or soy sauce)


1 1/2 tablespoons mirin


2 teaspoons maple syrup


1/2 teaspoon ground coriander


2 small garlic cloves, crushed


roughly 10 ounces of tempeh (or extra-firm tofu)


2 tablespoons olive oil


1/2 lime


a handful of cilantro (coriander) leaves

I didn't have, and can't afford Mirin, so, I used Sherry Cooking wine.