Tempeh & Vegetables Braised in Spicy Lemon-Coconut Broth

serves 4 & Vegan

2 tbls light sesame oil
8 oz. tempeh, sliced in half horizontally
1 small onion, thinly sliced
coarse sea salt
1 carrot, sliced
2 garlic cloves, thinly sliced
1 tbls minced gingerroot
1 tsp coriander
1 tsp turmeric
1 tsp sweet paprika
1 tsp sugar or maple syrup
1/2 tsp caraway seeds
1/2 tsp hot red pepper flakes
1 (14oz) can coconut milk
2 tbls mirin
2 tbls naturally brewed soy sauce
2 tbls freshly squeezed lemon juice
finely grated zest of 1 lemon
4 cups sliced green cabage (1/2 inch slices)
1/4 cup chopped cilantro

~ over medium heat in a 8-10 inch saute pan, warm 1 tbls oil. Add tempeh and brown on each side for about 2-3 minutes per side. remove from pan & set aside
~ add remaining oil, along with onion & 1/2 tsp sea salt, saute 5 minutes
~ add in the carrot, ginger, garlic, coriander, turmeric, paprika, sugar, caraway & red pepper...saute & stir 3 minutes
~ cut the tempeh into 8 triangles, add it, along with coconut milk, mirin, soy sauce, lemon juice & zest....bring to a boil, then reduce to low and simmer for 15 minutes
~ now make your jasimine rice
~ place cabbage on top of the tempeh & sauce, sprinkle with salt. Cover the pan & let simmer for another 10 minutes
~ uncover & gently turn the cabbage, stir in the cilantro & serve over rice