Happy St. Paddy’s Day!

Here’s a thick and tasty stew perfect for the holiday. I used locally-grown shallots, potatoes, carrots and rye flour. We ate it with butterfly toast points made with Big Sky Baking Company's Organic Whole Wheat Three Seed bread.


Hearty Tempeh Stew

3 organic shallots, finely diced
2 Tbsp. organic extra virgin olive oil
2 cloves organic garlic, diced
1 package organic tempeh
6 small organic potatoes, chopped into 1/2-inch cubes
3 organic carrots, cut into half rounds
1 cup organic frozen peas (fresh in season)
4 cups vegetable stock
1/2 cup organic tamari sauce
1/2 tsp. sea salt
1/4 tsp. organic coarsely ground black pepper
1/4 tsp. dried organic thyme
pinch of dried oregano and basil
1/4 cup organic rye flour

Saute shallots in olive oil until translucent in a large cast iron pot. Add garlic. Then cut tempeh into strips and then crumble each strip into the pot. Pour in tamari and deglaze pan. Add potatoes and vegetable stock. Add sea salt and seasonings. Cover and let simmer 10 minutes. Add carrots and cook an additional 10-15 minutes. Turn off heat and whisk in rye flour until broth is thickened. Add frozen peas and stir into steaming mixture. Let sit a minute or two (until peas have heated) and serve.