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Tropical Tempeh Kebobs and Macadamia Nut Rice

Ingredients

For the kebabs

  • 2 packages soy tempeh (I like Light Life)
  • 1 red bell pepper , cut into 2″ squares
  • 1 orange bell pepper , cut into 2″ squares
  • 1 pineapple , core removed and cut into chunks
  • 1 jar Soyaki Teriyaki sauce (available at Trader Joe’s)
  • 8 bamboo skewers (soaked in water at least 15 minutes)
  • 1 Tablespoon coconut oil

For the rice

  • 1 package organic frozen basmati rice (Trader Joe’s freezer section)
  • 1 package organic frozen brown rice (Trader Joe’s freezer section)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 Tablespoon coconut oil
  • 2 garlic cloves , minced
  • 1/4 cup macadamia nuts , coarsely chopped

Instructions

For kebabs

  1. Cut each tempeh block into about 12 1 1/2″ chunks. Place in a bowl and pour half the bottle of marinade over the tempeh pieces to cover. Allow to marinate at least an hour.
  2. Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, an orange bell pepper, then a tempeh cube, followed by a pineapple chunk.
  3. Heat oil in a grill pan. Place skewers in pan and grill on each side approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.

For rice

  1. Cook rice in microwave according to package directions.
  2. Heat oil in pan. Add garlic and saute 2-3 minutes until fragrant.
  3. Add rice to pan and add vegetables. Cook about 10 minutes, stirring occasionally.
  4. Heat a separate pan with no oil. Add nuts. Toast nuts until golden brown, approximately 5 minutes.
  5. Remove from pan and stir into rice.