Tandoori Tempeh

Preheat the oven to 425°F. Peel and mince the garlic. Cut the tempeh into thin triangles, there should be 24 total. Peel and dice the carrots. Roughly chop the mint leaves. Halve the lemons.

Line the baking sheets with aluminum foil or parchment paper. Combine the minced garlic, just 2 tbsp lemon juice, tandoori spice, agave, 6 tbsp vegetable oil, and ¾ tsp salt in a small bowl. Brush both sides of the sliced tempeh with tandoori marinade, and add to a baking sheet. Roast until lightly browned, about 13 to 15 minutes.

Add 3 cups water to a medium saucepan over high heat. Bring to a boil and add the buckwheat groats. Cover, reduce heat to low, and simmer, stirring occasionally, until tender, about 6 to 8 minutes. Drain and rinse under cold water to stop the cooking process.

Grate the cucumber into a medium bowl. Add just 2 tbsp lemon juice, Cashewgurt, ground cumin, and a pinch of salt and pepper to the bowl with the grated cucumber. Mix the raita.

Place a large nonstick skillet over medium-low heat with 2 tbsp vegetable oil. Once the oil is hot, add the diced carrots, golden raisins, and a pinch of salt and pepper. Cook until the carrots are tender, about 3 to 5 minutes.

Add the cooked buckwheat to the skillet with the carrots. Cook, stirring frequently, until heated through, about 2 to 3 minutes. Remove from heat and add the chopped mint. Toss to combine, taste, and adjust seasoning with salt. Divide the jeweled buckwheat between large bowls. Top with the tandoori tempeh and serve with raita. Enjoy!