Green Tomato Sauté with Kale, Carrots, Leeks, Garlic, Tempeh, and Shiitake Mushrooms
Summer has come to an end. Our yard is becoming covered by a blanket of crunchy leaves. Swimsuits, goggles, and sunscreens are quickly being replaced by jeans, scarves, and boots. Our patio’s container garden is looking dried up and tired.
But, before we put the pots away for the winter, we harvested the last offerings of the plants: some herbs and lots of green tomatoes. “What can we do with all of these green tomatoes?”, I wondered. I discovered that, while more tart than ripe, red tomatoes, green tomatoes are perfectly safe to eat, and even boast of a higher vitamin C content than the red counterparts. Cooking the green tomatoes does diminish the tartness and offers a tangy taste to your dishes.
I threw them in our latest sauté and the family didn’t know the difference. You learn something every day! So, next time life gives you green tomatoes, make something delicious! Enjoy!
3 cloves garlic, diced 1-2 leeks, chopped 3-4 carrots, chopped 1/2 cup fresh herbs, I used rosemary, thyme, and oregano 1 package organic tempeh, cubed 1 t white wine vinegar 1 t lemon juice 1 t Bragg’s liquid aminos, optional 3-5 green tomatoes, diced (red tomatoes work, too!) 1 bunch organic kale, chopped 10 oz organic shiitake mushrooms, chopped 1/4 t pepper 1/4 t Italian seasoning
Sauté garlic in cast iron skillet, add leeks, carrots, and fresh herbs, followed by tempeh, vinegar, lemon juice, Bragg’s, and tomatoes. Sauté until tender. Add kale and saute until tender, followed by shiitake mushrooms and seasoning. Mix well. Serve warm. Enjoy