Simmered Tempeh + Black Beans w/ Creamy Cilantro Sauce

April 1, 2017

Simmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring Well

Recipe number three, coming in hot. I’ve already shared some stellar snack balls using tigernut flour, and a pink hibiscus lemonade with you this week (so jazzed on them both), so let’s end this recipe train with a savory meal, yeah? We’ve been enjoying this creamy cilantro sauce almost daily over the past few weeks, all thanks to a lonely bunch of cilantro that was on it’s way out. When in doubt – make a sauce. I didn’t expect this combination to be so versatile, and am pretty happy to say other than pairing well with Mexican inspired flavors (such as this bowl here) it’s also stellar when tossed with any bean + grain + a handful of sprouts. Plus it makes an incredible salad dressing! This has been a huge time saver come lunch time, and it has made every meal feel really special. Aside from the sauce there is this tempeh and black bean simmer that is my favorite lately served bowl/salad style, and it also doubles as an amazing taco filling – which Scott loves. One recipe, two ways for two different people, at the same meal – I live for discovering recipes like these.

Aside from creating recipe after recipe thanks to my energy levels coming back up at the tail end of this cleanse (woot woot!) I’m also beside myself stoked to have my man back in town after a four day work trip this week. It’s nice getting to work anywhere I’d like around the house in pure silence and solitude for sure – but I miss laughing with, and feeding, another human being throughout the day. And the dance parties. We have a lot of catching up to do this weekend in terms of having fun, and I cannot wait. Plus a friend of ours just opened his own coffee shop and I’ve been itching to go all week. With a name like Bad Coffee you know it has to be good.

While being highly caffeinated and having oodles of fun this weekend sounds like a blast, I’m also giddy to try out my new pressure cooker. I have dried beans and grains soaking as we speak to hopefully cook up in the next day or two. Do any of you have one and use it for this purpose as well? I’m really excited to see how they come out. Seeing as my last endeavor of cooking dried beans on a stovetop took nearly six hours and left me with partially cooked beans (they were from a good source too, ie. fresh). That attempt was nearly three years ago, so it’s about time I gave it another whirl. I’ll keep you posted on my successes/failures and maybe we can all learn how to master cooking these basics in a pressure cooker together too!

I’m about to head off to pick up Scott from the airport and trying not to jump up and down as I write this – but I wanted to leave you with one of my “things I loved” this week before I do: this micro podcast with Melissa from Eat Pretty Everyday. I really enjoyed this chat tons, and can’t wait to receive and experience a few of Melissa’s books as well. I love her approach to beauty from the inside out, and making micro adjustments everyday instead of a daunting overhall. Even for this super-clean-eating, hippie plant lady over here (*raises hand*) I’m always looking to learn and gain insight on ways to improve upon my daily habits. Especially with all of my health issues that have surfaced the past few years, apparently I have a lot of room for improvement. Okay, that’s it from me! Have the happiest and sunshine-iest weekend ever friends, I appreciate you! xx

Simmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring WellSimmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring WellSimmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring WellSimmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring WellSimmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring WellSimmered Tempeh + Black Beans w/ Creamy Cilantro Sauce by Faring Well


CREAMY + TANGY CILANTRO SAUCE
Makes just over 2 cups, serves 6. 

1 packed cup of fresh cilantro leaves
1 cup raw cashews, soaked overnight
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1 cup filtered water
1 clove of garlic
1/4 teaspoon ground cumin
few cracks fresh black pepper
fine pink salt to taste (I used scant 1 teaspoon)

Make the sauce. Drain and rinse the cashews, then place in a blender (preferably high speed). Add the remaining ingredients for the sauce, and blend on high until smooth and creamy – about 45 seconds. Taste and adjust salt to taste, and add more water to thin, if needed. Transfer to an airtight jar and store in the fridge until ready to serve.


SIMMERED TEMPEH & BLACK BEANS
Makes 4 to 5 servings.

1 1/2 cups cooked black beans, rinsed & drained
1 8-ounce package organic tempeh
1/2 cup vegetable broth
1/2 teaspoon ground cumin
3/4 teaspoon chili powder
1/8 teaspoon chipotle powder
few dashes cayenne pepper
1 teaspoon dried oregano
salt & pepper to taste
juice from 1 lime

Make the simmered tempeh and black beans. Break the entire package of tempeh into crumbles by rolling it between your fingers over a medium size sauce pan. Add the black beans and vegetable broth. Place over medium-high heat on the stove and stir. Bring the broth to a simmer, then add the spices. Toss and let simmer another 6 to 7 minutes, stirring occasionally. The mixture should thicken and start to develop a rich color from soaking up the spices.

If at the end you’d like the mixture to be more wet, rather than dry, feel free to add more broth and cook until the liquid is just heated. I prefer mine thicker and don’t mind if it is a tad dry, since it will be topped with the creamy cilantro sauce. Remove from the heat and squeeze the fresh lime juice on top before stirring and serving. Leftovers can be cooled and stored in an airtight glass container in the fridge to enjoy throughout the week.

Serve the tempeh and black bean skillet over a bowl of fresh greens and cooked quinoa, or fill your favorite tortillas with it for a tasty taco or burrito. Make sure to top with plenty of the cilantro cream sauce before serving, and enjoy!


I love seeing what you create! Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers

18 Comments

  • Reply Sarah | Well and Full April 1, 2017 at 7:13 am

    Ooooh that cilantro sauce sounds INCREDIBLE! I’m in the cilantro-loving camp so I would drizzle that stuff on everything!! ;) Also please report back on Bad Coffee – I’m super curious to hear what it’s like!!

    • Reply Faring Well April 3, 2017 at 2:54 pm

      Yay for cilantro! Thank you Sarah, you’re so great. Appreciate the sauce-love, and as for Bad Coffee – it was so GOOD! A great punk take on the new coffee wave, mega fan over here. xx

  • Reply Denisse | Le Petit Eats April 1, 2017 at 10:31 am

    I love a good versatile sauce, especially one that uses up something before it goes bad! Such a good idea to add cashews and make it super creamy- so going to try this.

    • Reply Faring Well April 3, 2017 at 2:54 pm

      Aw yay! Thank you Denisse! It was a stroke of sauce luck for sure, and I’m so excited for you to try it soon too. <3

  • Reply Amanda April 1, 2017 at 12:06 pm

    I’ve been making a very similar sauce these last few weeks (great minds think alike?!). I used cashew butter and threw in a bunch of cilantro on a whim too, and it’s SO good and like you said, surprisingly versatile! I’ll have to try your version with cashews and cumin next. Hope you and Scott have a wonderful weekend catching up! xo

    • Reply Faring Well April 3, 2017 at 2:55 pm

      Yes to great minds, Amanda! Sounds so wonderful. And thank you about our weekend, we had such a nice time together. I hope you and Aaron did too! xx

  • Reply Mimi April 1, 2017 at 6:46 pm

    This looks really great! With the cilantro sauce, if I’m allergic to cashews do you think tahini would work to achieve the desired consistency?

    • Reply Faring Well April 3, 2017 at 2:57 pm

      Hi Mimi! Thank you! And I would recommend using raw (hulled) sunflower seeds instead of cashews in this recipe. Measuring and soaking the seeds just as it calls for with the cashews. Tahini might be tasty, but it’s dominant flavor might overpower the sauce! Hope this helps :).

  • Reply Carmen Tomas April 2, 2017 at 12:20 pm

    hey! if you haven’t yet, check out rancho gordo. their beans and grains are the absolute BEST. Aside from their products, their knowledge for preparing beans is out of this world – – they will teach you how to handle a bean properly. Thanks for the bomb recipes – – i’ll make this tonight or tomorrow!

    • Reply Faring Well April 3, 2017 at 2:58 pm

      Thank you Carmen! You’re so kind to take the time to write me this. My only qualm is it says on their site that they are not organic. I wish they were cause I would order them in a heartbeat! They really do look as if they know their beans. Hope you try and enjoy this recipe soon too! xx

  • Reply Chelsey @ Chelsey Crafts April 3, 2017 at 10:31 pm

    You must be SO stoked to have Scott home after 4 days away :)
    I have a whole bunch of cilantro left over from dinner with the family last night and now I know just what to do with it. Thanks!

    • Reply Faring Well April 4, 2017 at 6:15 pm

      I was so excited (!) thank you Chelsea. And YAY, I hope you got to make and enjoy this sauce too! xx

  • Reply Julia April 7, 2017 at 9:03 am

    I think you´ll love your pressure cooker, it makes it so much easier to cook beans from scratch and they also digest better (=less bloating!) I got one after reading Amy Chaplins cookbook and haven´t looked back since then. Also for cooking potatoes, beets or other larger root veggies it´s so handy. My mum used to use one when we were kids and I was always so scared of it, thinking it´s going to explode… :D Also this dish is totally my taste, simmered tempeh is so delicious and with the beans and sauce it sounds like a dream <3

    • Reply Faring Well April 7, 2017 at 9:07 am

      It was Amy who tuned me on to the pressure cooker too! And you are so right, I’ve already batch cooked three different types of beans this week and am in love. I don’t think I can ever do canned again, what a difference! Thank you too for your kind words on the recipe, we are loving the simmered approach as well – it adds loads of flavor. Hope you are having a gorgeous end to your week Julia!

  • Reply Jess April 7, 2017 at 4:39 pm

    I’m so happy to hear your energy levels are back and your back in the kitchen getting creative! Your recipes (three in one week!) show it! I’m really excited about this recipe for some reason. Possibly because I’ve given tempeh another shot and love it!!! I think I tried a grain-tempeh before and it was not what I was expecting. Now I’m team tempeh all the way! I’ve been making a sauce similar to this with parsley after putting to use your tips about storing and using fresh herbs. They seriously add so much to any meal. I hope you had fun with Scott this weekend! Keep up the creativity and keep sharing. I’ll be here following along and soaking in all the good happy vibes you radiate! So many hugs my friend!

    • Reply Faring Well April 10, 2017 at 1:29 pm

      Aw Jess thank you! You are so sweet and I’m crazy glad you gave tempeh another shot – its amazing! I use the pure soybean/no grain one and love it tons. I’m also so happy you’ve found some useful tips from my herb post <3 so so neat! I hope you enjoy your week girl and get to have lots of fun in the kitchen - xx.

  • Reply Gena April 10, 2017 at 5:26 am

    I love everything about these bowls, Jessie! And oooh, that tangy cilantro sauce. Have fun with the pressure cooker—they’re so handy for making home cooked legumes an everyday reality :)

    • Reply Faring Well April 10, 2017 at 1:34 pm

      Thank you sweet Gena! We are still making the sauce weekly over here, cannot get enough. And I am LOVING the pressure cooker, oh my goodness. Three batches of different beans are already cooked + stocked in my fridge and freezer and I’m feeling so stoked about it – yay! Hope you have a wonderful week girl, and happy spring :) xx.

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