Blood Type Diet Recipe

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Curried Peanut Tempeh

• 1-1/2 Tablespoons peanut butter
• 2 Tablespoons fresh squeezed lemon juice
• 1-1/2 Tablespoons brown rice syrup, or pure maple syrup [A, AB non's use a BTD compliant substitute]
• 1 Tablespoon light-colored miso
• 1/2 cup hot water
• 1 teaspoon wheat free tamari

  Stirfry ingredients:

• 1 large carrot
• 2 ribs celery
• 1 broccoli stem (optional - but good way to use it up) 2 tablespoons desired acceptable oil/fat to stir fry
• 2 cloves garlic
• 1 medium red onion, minced
• 1 package tempeh chopped
• 1 tablespoon curry powder (mild for secretors)
• 1 Tablespoon dried oregano
• 1 teaspoon chili powder (omit for secretors)
• 4 fresh lemon wedges

  Optional:

• 1 cup uncooked rice

• Cook rice per package instructions.
• Steam the tempeh for 20 minutes.
• Remove from heat and once cooled.
• Cut the tempeh into cubes.
• Whisk together peanut butter, lemon juice, syrup, miso, hot water and tamari in a bowl and set aside.
• Cut the carrot, celery and broccoli into 1-inch matchsticks and set aside.
• Heat the oil over medium heat in a wok or heavy skillet
• add the garlic, onion, carrot, celery, broccoli, tempeh, curry powder, oregano and chili powder.
• Stir-fry for 2 minutes.
• Pour in the peanut sauce and increase the heat a little to bring it to a simmer.
• Cover and continue to cook, stirring frequently, for about 7 minutes until the vegetables are tender but still crisp.
• Serve immediately with lemon wedges (over rice, if desired).