BIO: Leah Penniman (li/she/ya/elle) is a Black Kreyol farmer/peyizan, mother, soil nerd, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As Co-Director and Farm Manager, Leah is part of a team that facilitates powerful food sovereignty programs - including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and...
BIO: Leah Penniman (li/she/ya/elle) is a Black Kreyol farmer/peyizan, mother, soil nerd, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As Co-Director and Farm Manager, Leah is part of a team that facilitates powerful food sovereignty programs - including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and domestic and international organizing toward equity in the food system. Leah has been farming since 1996, holds an MA in Science Education and a BA in Environmental Science and International Development from Clark University, and is a Manye (Queen Mother) in Vodun. Leah trained at Many Hands Organic Farm, Farm School MA, and internationally with farmers in Ghana, Haiti, and Mexico. She also served as a high school biology and environmental science teacher for 17 years. The work of Leah and Soul Fire Farm has been recognized by the Soros Racial Justice Fellowship, Fulbright Program, Pritzker Environmental Genius Award, Grist 50, and James Beard Leadership Award, among others. Her book, Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land is a love song for the land and her people.
Ingredients
1 lb. package of Tempeh or 2- 8oz. Packages
2 bell peppers, assorted colors, sliced
2 yellow onions, sliced
5 lg portobello mushrooms, cut into 1” pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 t. dried basil
4 t. minced garlic
3 tablespoons tomato paste
1-1/2 cup Marsala wine
1 t. Tamari
2 (15-ounce) can fire roasted diced tomatoes
1/4 teaspoon red pepper flakes, optional
¼ cup chopped parsley
Directions
- Cut the tempeh down the middle horizontally, then lengthwise, then into 3/4” cubes.
- Lay out onto cookie sheet, lined with parchment paper. Bake at 350° for 10 minutes, until golden brown. Turn pieces over and bake another 5 minutes till golden brown. Remove from oven and set aside.
- In large wok or pan, sauté the onions for 5 minutes. If the onions start to stick, add 1 Tbs. water at a time, and continue cooking. Add the peppers, mushrooms, broccoli, garlic, salt, and pepper and cook until onions are translucent and the other vegetables are soft, about 5 minutes. Add the oregano, and basil, and cook 2 more minutes.
- Push the vegetables to the side, and add the tomato paste to the bottom of pan. Let it brown for 2 minutes to deepen the flavor, before tossing it in with the vegetables. Add the Marsala wine, fire roasted tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer.
- Add the tempeh to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes.
- Right before serving, add the parsley and combine.
- Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)
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