I can’t tell you how many times I’ve tried to like watercress. Truthfully, though, I just never cared for the taste. It’s surprising, because I love arugula, radishes, even sauerkraut. I can’t think of too many foods I don’t like!
If I hadn’t read that watercress was a Superfood, I’d never have given it a second chance. But I’m drawn to eating healthy foods, and never tire of looking for ways to enhance, or in this case, disguise the taste in the next soup, smoothie, or stir fry. But somehow I never could until now.
Tonight I was glancing through one of my favorite old cookbooks, Vegan Planet, and checked to see if there were any interesting ways to cook with watercress, since I’d just picked up a beautiful fresh bag of it. After successfully adapting that fabulous recipe, I wanted to share this success.
Watercress and Braised Tempeh
16 oz. tempeh
4 Tablespoons of Organic Veggie Broth or water
2 Bunches of Watercress, washed, checked, and tough stems removed
2 Large Garlic Cloves, minced
2 Tablespoons Capers
2 Tablespoons wine
2 Tablespoons Olive Oil
2 Teaspoons Wheat Free Low Sodium Tamari
Salt and Pepper, to taste
Wok or large cast iron skillet
Large Spoon for stirring
Wash, check, and remove tough stems from two large bunches of watercress. While that’s draining in the colander, you can move on to the next step.
Heat 1 T. Olive Oil in pan set to med-high heat. Cut the tempeh into 3″ cubes and add to the hot oil. Turn the pieces over, and add the Veggie Broth or water. It it sticks to the pan, add a bit more water. Cooking the tempeh like this, all by itself, enhances the tempeh’s consistency, making it softer and easier to chew. I always encourage you to spend the ten minutes it takes for this important step.
Next, add the capers and the wine and simmer, about 3 minutes. Reduce heat to low add another tablespoon of olive oil. Add the minced garlic and the tamari, stirring until the flavors combine, about 1 minute. Finally, add the watercress and cook, stirring just until it is wilted, which will happen quickly in about 2-3 minutes, depending on the size of your pan. Season with salt and pepper, to taste, if desired.
Transfer the watercress to a platter or dinner plates and top with braised tempeh. Drizzle sauce over the plate and serve hot.