TEQUILA TEMPEH FETTUCCINE
SERVES 4 TO 6 PORTIONS
1/2 cup raw cashews or blanched almonds*
1 1/2 cups water
3 tbsp. olive oil
1 (8 oz / 227g) package tempeh, thinly sliced
3/4 cup water
1/4 cup soy sauce
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
4 garlic cloves, minced
1/2 jalapeño pepper, minced (seeds and veins removed)
1/2 cup vegetable broth
1/4 cup gold tequila
2 tbsp. lime juice
2 tsp. agave
1 1/2 tsp. sea salt
1 lb (16oz / 454g) spinach fettuccine or linguine (or gluten- free pasta)
1/2 cup chopped fresh cilantro
*If you are not using a high- powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky-smooth cream.
NUTRITIONAL VALUES
Calories: 538kcal
Fat: 22.1g (3.8g S.Fat)
Carbs: 66.5g
Protein: 22.9g
Sugar: 4.2g
Sodium: 1393mg
METHOD
Cashews and water should be combined in a blender. Process on high for 2 minutes, or until very smooth. Place aside.
In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.
Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.
In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.
Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.
In a medium skillet over medium-high heat, heat 1 tablespoon of the oil and cook the tempeh until lightly browned on both sides. If necessary, add more oil. Allow the water and soy sauce to bubble until a very thick glaze forms.
Heat the remaining 2 tablespoons oil in a separate large skillet over medium heat and sauté the peppers and onion. Cook, stirring occasionally, for 10 to 15 minutes, or until the vegetables are soft. Combine the garlic, jalapeno, broth, tequila, lime juice, agave, salt, tempeh mixture, and cashew cream in a mixing bowl. Bring to a gentle boil and allow to reduce for 5 minutes. Season to taste, and if the tequila flavour is too strong, allow to simmer for a little longer.
In the meantime, heat a large pot of salted water to a boil. Cook the fettuccine according to the package directions. Return to the pot after draining.
Toss the pasta in the sauce to coat. Season to taste and set aside for 5 to 10 minutes to allow the sauce to thicken. If the sauce thickens excessively as it sits, add more broth as needed. Serve immediately after stirring in the cilantro.
