Israeli Tempeh

• Olive oil spray
• 1/2 medium onion, sliced
• One 8-ounce package tempeh (the 5-grain variety, if possible)
• 1/4 cup tahini
• Juice of 1/2 lemon
• 3 to 5 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon Tabasco or other hot sauce
• 1 tablespoon balsamic vinegar
• 2 to 4 beets, preferably golden, thickly sliced
• 4 to 6 cremini mushrooms, thickly sliced
• 2 or 3 handfuls fresh spinach, chopped (2 or 3 loosely packed cups)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Scatter the onion in the pot.
4. Lay the tempeh block on top of the onion.
5. In a small bowl, mix the tahini, lemon juice, garlic, parsley, Tabasco, and vinegar.
6. Spoon half of the mixture over the tempeh.
7. Add a layer of beets and dollop with half of the remaining tahini mixture.
8. Arrange the mushrooms in a layer.
9. Top with as much of the spinach as you can fit in the pot and still close the lid with a tight seal.
10. Dollop the rest of the tahini mixture among the leaves.
11. Cover and bake for 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 420
14. Protein: 25g
15. Carbohydrates: 34g
16. Fat: 26g
17. Cholesterol:0
18. Sodium: 128mg
19. Fiber: 8g

olive oil spray, onion, tahini, lemon, garlic, parsley, hot sauce, balsamic vinegar, beets, cremini mushrooms, fresh spinach

Taken from www.epicurious.com/recipes/food/views/israeli-tempeh-378855 (may not work)