Bok Choy, Tempeh and Black Rice with Creamy Orange- Cashew sauce

Bok Choy, Tempeh and Black Rice with Creamy Orange- Cashew sauce

Sauce: Soak cashews in water a few hours before or overnight, drain water.  Blend together Cashews, Braggs Aminos, red pepper flakes and canned mandarin oranges with a little of the juice (make sure to get the kind that are in natural fruit juice, not sugar)

Cook Rice-  I used Black Rice that I found in the bulk bins at a local Health Food store, Whole foods also has it, you could also use Brown Rice (I highly recommend using a rice cooker, you can get an inexpensive small one.)

Brown Tempeh in hot pan, reduce heat, add a little water and Bragg’s Aminos once brown and cook until liquid evaporates.  Remove from pan.

Saute chopped Bok Choy in large pan with some water and a little Bragg’s Aminos for flavor.  I put the white stalk part in the pan first then added the green part after about 5 mins., cook until greens are wilted and whites are soft but still firm.

Combine Rice, Tempeh, Bok Choy and Sauce