Buckwheat Tempeh Hash

A surprising combination of earthy buckwheat groats, fermented tofu and crunchy vegetables with a mouthwatering Thai peanut sauce.

1 cup cooked buckwheat groats

1/3 cup sliced tempeh

¼ cup chopped or sliced red onion

1 leaf of swiss chard, chopped

½ cup chopped snap peas

1 clove of garlic diced

3 Tbs water (if using stainless steal instead of non-stick)

2 tsp extra virgin olive oil

1 Tbs Thai Peanut Sauce (I purchased it at Whole Foods)

• Heat olive oil in a frying pan until a sprinkle of water causes a sizzle. Add the onion, garlic, and snap peas. Cook until the onion looks slightly translucent and the peas are a bright green.

• Add the remaining ingredients and stir thoroughly to mix the peanut sauce in well.

• Cook until the tempeh is warmed up and the swiss chard has wilted, about 5 min.

There are many possible variations of this recipe. I have tried it with millet instead of buckwheat and with cabbage instead of chard. The Thai Peanut Dressing can be substituted for your favorite marinade/sauce. Additionally, the first time I made this I let the tempeh marinade in the peanut sauce for an hour to cover up its slight flavor.