Garden Vegetable and Tempen Saute Diabetic

[Guest guest]

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>

> GARDEN VEGETABLE AND TEMPEH SAUTE

> Yield: 4 servings

> Source: " 1,001 Delicious Recipes For People with Diabetes "

> Info: http://www.diabeticgourmet.com/book_archive/details/22.shtml

> Note: Vary the vegetables according to season and availability.

> Serve

> over rice, fresh Chinese-style noodles, or pasta, if desired.

>

> INGREDIENTS

>

> - 2 cups frozen stir-fry pepper blend

> - 1 teaspoon minced garlic

> - 1-2 teaspoons olive oil

> - 1 package (8 ounces) tempeh, cut into 1/2-inch cubes

> - 1 cup tomato juice

> - 2 tablespoons tamari soy sauce

> - 1 medium zucchini, sliced

> - 2 cups (4 ounces) sliced mushrooms

> - 1 teaspoon dried basil leaves

> - 1 teaspoon dried oregano leaves

> - 1/4 teaspoon cayenne pepper

> - 2 medium tomatoes, cut into wedges

> - Salt, to taste

>

> DIRECTIONS

>

> Saute pepper blend and garlic in oil in large skillet 2 to 3

> minutes.

> Add tempeh and cook 5 minutes. Stir in remaining ingredients, except

> tomatoes and salt; heat to boiling. Reduce heat and simmer, covered,

> until

> vegetables are tender, about 5 minutes.

>

> Add tomato wedges; cook, covered, until softened, about 5 minutes.

> Season to taste with salt.

>

> Nutritional Information Per Serving (1/4 of recipe):

> Calories: 180, Fat: 6.1 g, Cholesterol: 0 mg,

> Sodium: 732 mg, Protein: 15.6 g, Carbohydrate: 19.2 g

> Diabetic Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat

>

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