Cajun Beans and Tempeh

This month’s featured recipe celebrates New Orleans and its fabled cuisine. In just a few days (March 8–14), the Chopra Center’s Seduction of Spirit meditation retreat will be unfolding in this magical city, where Deepak, David Simon, davidji, and hundreds of guests will gather to meditate and experience their true spiritual essence.

Serves 4

• 1 cup red kidney beans or pinto beans, sorted, rinsed and soaked overnight in water
• 4 to 6 cups vegetable stock
• 2 bay leaves
• 1 teaspoon ghee or olive oil
• 1 cup shallots, leeks, or onions
• 1 pinch red chili flakes
• 2 cloves of garlic, minced, or ½ teaspoon garlic powder
• 1 cup chopped celery
• 1 tablespoon Bragg Liquid Aminos or tamari
• 1 cup diced green bell pepper
• 2 cups diced tomatoes
• 1½ cups thinly sliced andouille chicken sausage (optional)
• 1 teaspoon turmeric
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 teaspoons paprika
• 1½ cups marinated tempeh, cubed (see marinade recipe below)
• 2 tablespoons maple syrup

Drain the beans. In a soup pot, bring the beans, vegetable stock, and bay leaves to a boil. Reduce the heat and simmer at a rolling boil until the beans are tender, about 1 hour. Heat a sauté pan with the oil over medium heat, then add the leeks, red chili flakes, garlic, and celery. Sauté for 2 minutes. Add the aminos, bell pepper, and tomatoes. If using chicken sausage, add it now. In a small bowl, combine the turmeric, thyme, oregano, coriander, cumin, and paprika. Add the spice mixture to the vegetables, stirring to incorporate. Sauté another 4 to 5 minutes. Add the vegetable mixture to the cooking beans. Continue to cook, stirring frequently and adding more stock if necessary. Add the tempeh cubes and the maple syrup just before serving and reheat gently. The stew will be finished when the beans are soft to the touch. Remove the bay leaves before serving.

Nutritional Facts per 1½-cup serving
Calories 449, Total fat 9.4 g, Saturated 1.9 g
Carbohydrates 61.9 g, Protein 29.6

Simple Marinade for Tempeh or Tofu

Serves 4

• 1 16-ounce package fresh, low-fat, or extra firm tofu or tempeh
• ¾ cup Bragg Liquid Aminos or tamari
• ¾ cup rice vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 teaspoon ginger powder
• 1 teaspoon cumin
• ½ teaspoon red chili flakes
• 1 teaspoon sesame oil

Slice the tofu or tempeh into ¼-inch slabs or cut into cubes. Combine the rest of the ingredients in a shallow baking pan. Add the tofu or tempeh. Soak overnight. To speed up the process, bake the tofu or tempeh in a 350-degree (F) oven for 20 to 30 minutes, then cool. Remove the tofu or tempeh from the marinade and use in a variety of different dishes. Store in a resealable plastic bag or container with a tight-fitting lid.

Nutritional Facts per ½-cup serving
Calories 215, Total fat 6.5 g, Saturated fat .2 g
Carbohydrates 16.5 g, Protein 22.5 g