To be technical, a ragu is a meat based dish served over pasta. This is a vegetarian spin on a family favorite.
3 T olive oil
1 8oz. pkg tempeh
1/3 c. thinly sliced yellow onion
1/2 tsp sea salt
1 bunch curly or lacinato kale, chopped into small bite sized pieces
2 cloves garlic, minced
28 oz can diced fire roasted tomatoes
1/4 tsp black pepper
2 tsp dry thyme
1 T each basil and oregano
cooked short grain brown rice, cooked polenta, cooked pasta to serve
In a large stainless steal skillet or cast iron skillet heat olive oil over medium heat. Once hot but not smoking add onion, tempeh and sea salt. The salt will help release the natural sweetness in the onion. Saute until onion is fragrant, stir frequently, about 5 minutes.
Add kale and garlic. Stir occasionally until kale is wilted. Pour in tomatoes and spices and cook for 15 minutes. Serve over desired carrier- cooked brown rice, polenta, pasta, quinoa, etc.
ABOUT THE AUTHOR:
Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme. Check her out on yogavibes.com or in Chicago at yogaview. Sara has been a committed student to yoga since 1999. She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers. She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com