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Maple Grilled Tempeh Recipe
Maple Grilled Tempeh Recipe
From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.
8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans
Garnish: fresh herbs of your choice, crumbled feta cheese
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.
Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.
Cider Pan-glazed Tempeh Recipe
Cider Pan-glazed Tempeh Recipe
I adapted this recipe from 101cookbooks.com. Heidi Swanson served it over cooked wheat berries and kale. As long as you've got it in the pantry, why not serve it over cooked barley with a bit of sauteed cabbage. Serves 4.
1 cup apple cider
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh or extra-firm tofu (not baked)
2 tablespoons olive or sunflower oil
Put the cider in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the cider mixture into the pan and simmer for 10-15 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remaining sauce.
Bibimbap
Bibimbap
I've been holding on to this recipe from Culinate.com for a couple of months now, hoping for a share that would get close enough in spirit to be able to create a localvore version. I've subbed in the green/shoot mix for spinach and bean sprouts. If you don't want to sacrifice your fresh greens to the pan, try sauteing some thinly sliced cabbage as a stand-in. Serves 4.
Marinade
2 cloves garlic, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. honey
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce (or tamari)
2 Tbsp. rice wine, dry white vermouth, or 1.5 TB apple cider vinegar
2 Tbsp. dark sesame oil
~ Pinch of salt
~ Pinch of freshly ground black pepper
Meat, mushrooms, and vegetables
12 oz. to 1 pound lean, tender beef, such as top sirloin or sirloin tip, try a country style rib here, or tempeh or tofu.
6 oz. fresh shiitake mushrooms (stems removed) or oyster mushrooms, sliced
~ Vegetable oil for sautéing
2 carrots
1 lb. mix of baby greens and shoots
Wheat Berries and Eggs
3 cups cooked wheat berries, warm
4 eggs
Panchan (condiments)
These are recommended, but you can use whatever combination you have on hand.
