Ginger Miso Tempeh on Riced Basil Cauliflower

This recipe is an adaptation from one of our favorites shared several years ago by Washington Post and really highlights the versatility of tempeh. Did you know tempeh contains more than double the protein by weight as tofu, is an incredible source of calcium, and packs a healthy punch of probiotics because it is a fermented food. For more tempeh health facts, click here.

This recipe can last 3-5 days in the refrigerator if you’re preparing it in advance for a long week!

Serving size: 3-4 servings


  • 8 ounces (1 block) plain tempeh cut into small cubes (1/2” to 3/4” on a side)

  • 4 cups water

  • 1/2 cup (8 tablespoons) of tamari or gluten free soy sauce (Nate used 1/2 and 1/2 sweet and regular soy sauce in his September 10th Member Day demonstration)

  • 2 cloves garlic, crushed or minced

  • 3 tablespoons grapeseed oil

  • 1/4 cup unpasteurized brown rice miso or chickpea miso

  • 2 tablespoons pure maple syrup

  • 3 tablespoons peeled, minced fresh ginger root

  • 2 cups riced cauliflower (fresh or frozen)

  • 1/4 cup washed and finely chopped basil (I used Magic Mountain Basil, though thai basil or your favorite variety works as well)

  • Cayenne Pepper to taste if you’d like this recipe spicy! None was added during the cooking demo at the September 10th Member Day.

  1. Combine the tempeh, water, 6 tablespoons of the tamari, the garlic, and 1 tablespoon of the ginger in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium-high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed).

  2. Use a slotted spoon to transfer the tempeh to a plate; let it cool for 10 minutes. (Strain and reserve the cooking liquid for another use, such as a noodle soup base or for cooking rice.)

  3. Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the tempeh and cook, stirring frequently, until golden brown on all sides, 8 to 10 minutes.

  4. While the tempeh is browning, heat riced cauliflower (fresh or frozen) in a non-stick or lightly oiled pan. Stir in the washed and finely chopped basil. The miso ginger sauce in this recipe has enough salt from the soy sauce that we think the cauliflower is ok without any additional seasoning.

  5. Meanwhile, whisk together the remaining 2 tablespoons of tamari, the miso, maple syrup and remaining 2 tablespoons of ginger in a small bowl.

  6. Add this sauce to the browned tempeh in the skillet, stirring to blend and coat.

  7. Serve over the riced basil cauliflower.

Inspiration Source: Washington Post

Quick Radish Pickles

Cool, briny pickled veggies straight from the fridge are simple pleasures in life, especially when you make them yourself.  We like to call them "quickles" or quick pickling.  It is a great solution for preserving an abundance of vegetables from the garden.  This simple formula can be adapted for almost any fresh vegetable; try different vinegars and/or spices to create your special pickled blend!

You can get your own fresh vegetables from the Sweet Farm garden through our CSA U-Pick Club!  Sign-Up Now for the Fall Season!

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  • Wash and trim radishes. Cut into rounds, keep whole or slice vertically depending on radish shape.
  • Fill mason jar with radishes leaving an inch of head space in the jar. Add spices.
  • Combine all pickling liquid ingredients to your sauce pan and bring to a boil just to dissolve salt and sugar.
  • Pour pickling liquid over jar contents, leaving an inch of head space.
  • Cover with lid and cool to room temperature before putting in refrigerator.
  • Ready in 2-3 days. Keep refrigerated for 2 months.


What you'll need:

  • 6-8 radishes of any kind
  • 1 quart mason jar with lid
  • small sauce pan

Pickling liquid:

  • 2 cups vinegar (any type)
  • 2 cups water
  • 2 tbsp kosher salt
  • 4-6 tbsp sugar (optional)


  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1 tsp cumin
  • 1 tbsp whole peppercorns
  • 2-3 whole garlic cloves or 1 chopped garlic scape
  • Calendula petals (optional)


Southwest Tofu Scramble

This is the perfect breakfast or brunch dish that you can put together in less than 20 min.  It is also healthy and satisfying to get your morning started with 8 ounces packing nearly 20 grams of protein!


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  • Pre-crumble pressed firm tofu with your hands in a large bowl
  • Finely mince chives
  • Heat avocado oil over medium heat in pan
  • Add crumbled tofu
  • Sprinkle in all seasoning
  • Stir and mix tofu, cooking until heated through and desired doneness
  • Add salt and pepper to taste
  • Serve with your favorite salsa and top with chive blossoms


What you'll need:

  • 1 package of pressed firm tofu
  • 1/2 tsp turmeric
  • 1/3 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tbsp of finely minced chives
  • 3-4 tbsp avocado oil (can use any medium-high heat oil)
  • Himalayan Black Salt and Pepper to taste
  • Garnish w/ chive blossoms

Note: Himalayan Black Salt is known for its sulfurous charachteristic and provides a unique taste to this scramble.  You may use other salt however it will change the flavor slightly.


Kale Pesto Pasta

Kale is a great inexpensive twist on pesto!  This recipe showcases our love of kale in the Sweet Farm fields.  You can get your own share of produce through our U-Pick Club! Sign-up now for the Fall Season.



  • Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.
  • Add the chopped and washed kale to a food processor or blender along with basil, pumpkin seeds, garlic, salt, lemon juice and zest.
  • Pulse all ingredients a few times to chop ingredients.
  • Slowly add olive oil while blending on low speed until your desired thickness.
  • Taste the pesto and adjust salt or lemon juice to your liking.
  • Mix into favorite pasta or zucchini noodles and top dress with a squeeze of fresh lemon and zest.


What you'll need:

  • 1/4 lb kale, stems removed
  • 3 oz basil, stems removed
  • 1 oz of roasted pumpkin seeds (you may also use pine nuts, walnuts, or almonds)
  • 2 cloves of garlic
  • 1/2 tsp of salt
  • zest from 1/2 a lemon
  • juice from 1 1/2 lemons
  • 1/3-1/2 cup cold pressed olive oil (oil may be taiolored based on your preference)



Arugula Strawberry Salad

A fresh salad on a hot summer day is always a tasty treat. This recipe takes advantage of all the produce growing in the Sweet Farm fields right now! You can get your own share of produce through our U-Pick Club! Sign-up now for the Fall Season.



  • Heat a small saucepan over medium heat. Once hot, add 1 Tbsp olive oil and shallot.
  • Sauté until soft and fragrant -About 4 minutes. Remove from heat andset aside and cool slightly.
  • Add all other dressing ingredients to a blender and blend until pureed. Taste and adjust seasonings as needed to combine.
  • Plate salad.
  • Serve additional dressing on the side.
  • Fun Topper: Roasted pecans!


What you'll need:

  • 8 ounces Arugula
  • 1-1½ cups hulled and quartered Strawberries
  • 2½ Tablespoons Hemp Seeds

For the Dressing:

  • 3 Tablespoons olive oil divided
  • 2 Shallots thinly sliced
  • ⅓ cup balsamic vinegar
  • 1-2 tablespoons Maple Syrup
  • Pinch of salt and pepper