Kelly D. Carlisle, Founder and Executive Director of Acta Non Verba, is a veteran of the United States Navy and has been the recipient of many awards, including the Navy and Marine Corps Achievement Medal. She is an avid gardener and is a certified Alameda County Master Gardener. She is an active member of the California African-American Farmers Association.
Ms. Carlisle is the December 2011 Bon Appetit Good Food Fellow. She has worked with and mentored pre-teen and teenage youth since the age of 14. A native of East Oakland, California, she is committed to creating positive change in her childhood neighborhood. Previously, Kelly ran a successful catering business dedicated to utilizing local and sustainable produce. She is a mother, activist, and concerned citizen.
Roasted Tempeh with Vegetables and Peanuts
1 cake organic Tempeh (cut into cubes)
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into small chunks
1 head broccoli, cut into floweret’s
! Bok Choy, chopped
½ Napa Cabbage, chopped
1 cup snow peas, remove string
1- 8 oz pk of shitake mushrooms
ginger, 1 inch piece grated
4 cloves garlic, grated
3 Tbs.tamari (to taste)
1 Tbs. Dark sesame oil
2 Tbs. Aji Marin
2 Tbs Tahini
¼ cup water
¼ cup peanut
parsley or cilantro for ganish
Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Grease a cookie sheet with olive oil and toss the tempeh in it, to coat all sides with a little oil. Bake at 400* oven for 15 minutes, until golden brown on all sides.
Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli. Cook for a few more minutes before adding the shitake mushrooms, bok choy and napa cabbage. Cook for a few minutes more, than add the mirin and tamari. Add the snow peas. Cook for 1 more minute. Add the sesame oil and Tahini. Add the water to make a smooth sauce. When vegetables are finished (they should be cooked, but not too soft), add the peanuts. Add more tamari and dark sesame oil for taste. Garnish with chopped parsley or cilantro .