Green Beans and Crumbled Tempeh with Miso Butter

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack   

Ingredients

• 1 quart container of green/summer beans - cut in inch long segments 

• 1 package of tempeh 

• 1 stick of unsalted butter, room temperature 

• 2 tablespoons white miso 

• Zest and juice of one lime 

• ½ tablespoon sesame seeds 

• Salt, pepper and olive oil 

Directions

1. Make the miso butter - mash together with a fork the butter and miso then add in the zest and juice of one lime. Mix until no clumps remain - set aside and do not refrigerate

2. Heat oil in a cast iron pan to medium-high heat. Crumble tempeh with hands into pan and season with salt and pepper. 

3. Fry in the pan for about 2 minutes and then add green beans, salt and pepper, toss and cook for another 3 minutes until everything is nicely browned and crispy on some sides. Remove from heat. 

4. Spread a big scoop of miso butter on a platter/serving dish and then top with green bean/tempeh mixture. Sprinkle with sesame seeds.