Recipe # 12: Tempeh Spinach Hash

When you are in a pinch, and only have some staples in your pantry this is an excellent alternative to take out.  Play around with the spices and add/remove flavors as you like.  You could even add some cumin for a more robust flavor, but I like the way the coriander mingles with the earthy spinach flavors here.  Serve on its own, over grains, or with a crusty bread for a complete and balanced meal.

Tempeh Spinach Hash

1 medium onion
4 cloves garlic
2 Tbsp extra virgin olive oil
1 Tbsp sunflower oil
1 package frozen chopped spinach, defrosted and drained (see Preparation)
1 package tempeh
1 tsp crushed red pepper
1 tsp coriander
Salt & pepper to taste

Preparation:

• If you are using chopped spinach in a pouch, defrost the package of spinach and drain out any excess water through a colander.  You may need to press the spinach into the sides of the colander to get out the water, as it is packaged with water and baking soda to remain fresh and keep its color. 
• If you are using a bag of chopped spinach, simply defrost the spinach in a colander to let the frost drain out.
• Dice the onion, peel the garlic cloves and cut off the root ends.  Smash the cloves with the side of your knife and chop coarsely.
• Cut the tempeh into chunks and grate through a cheese grater

Stovetop:

Heat the olive oil in a 12-inch skillet or wok, over medium-high heat.  Add the smashed garlic cloves  to the pan and stir occasionally, sautéing the garlic until it begins to brown around the edges.  Add the spinach, stirring to incorporate the garlic and oil, and cover with a splatter shield* to keep hot oil from popping out.   Continue to cook for about 5 minutes, cooking out the water and browning the spinach.  When the spinach begins to brown slightly, add the red pepper and coriander and stir vigorously.  Continue cooking for an additional 3-4 minutes, releasing the oils from the spices.  Remove from the heat and add salt & pepper to taste.