A La Carte Deux
Wednesday night was our second A la Carte class. We made 3 different entrees involving tempeh, tofu and chicken. Below you will find the recipe for my favorite dish of the night, courtesy of Susan Baldassano.
Tempeh with Curried Coconut Sauce: Yields 3 Servings
1 8oz pkg tempeh
3 Tbsp coconut or canola oil
2 Tbsp chopped cilantro
Marinade:
1 and 1/2 cups apple juice
1 tsp salt
1 Tbsp curry powder
1-inch piece of ginger, peeled and cut in half
1 clove garlic, peeled and minced
1 Tbsp rice syrup
Sauce:
1 and 1/4 cups coconut milk
3 Tbsp curry powder
1/4 cup rice syrup
1 Tbsp kuzu dissolved in 2 Tbsp water
pinch of sea salt
1. Slice tempeh in half diagonally.
2. Combine marinade ingredients in a medium pot. Add tempeh, cover and simmer for 25 minutes.
3. Remove tempeh, reserving 1/4 cup of the marinade. Pat the tempeh dry and allow to cool. Once cool, slice diagonally into 12 slices about 1/8 of an inch thick.
4. In a medium saute pan, heat coconut or canola oil over medium-high heat. Brown tempeh on both sides and drain on paper towels.
5. Meanwhile, heat coconut milk and reserved marinade over medium heat. Whisk in curry powder and rice syrup. Whisk in kuzu mixture, stirring constantly until thickened. Reduce heat to low and simmer until the sauce reaches desired consistency. Season to taste with salt.
6. To serve, pour sauce over tempeh and garnish with cilantro and grilled pineapple chutney (recipe follows).
Grilled Pineapple Chutney: Yields 4 Servings
1 Tbsp canola or coconut oil
1/2 red onion, thinly sliced (1/8-inch thick)
1/2 red bell pepper
1/4 jalapeno, seeded and minced
1/2 fresh pineapple, skinned, cut into 4 slices and grilled
1 tsp lime juice
1/2 tsp salt
1 Tbsp minced cilantro
1. In a small pan, heat oil over medium heat and sweat onions until translucent. Add to onions and cook 5 minutes. Set aside.
2. Meanwhile, roast bell pepper until the skin is black and blistered. Place in a bowl, cover with plastic wrap and allow to steam. Remove the skin and medium dice (1/2-in cubed). Add to onion mixture.
3. Dice grilled pineapple to the same size as bell pepper. Add to onion mixture.
4. Add lime juice and cilantro to mixture. Season to taste with salt.
This was a great entree that we served with steamed kale and braised carrots. I know that tempeh can be a bit scary, but this is a recipe that you are bound to enjoy! Tomorrow's class is Cakes and Cake Decorating. Hopefully I will learn how to make cakes as beautiful as my good friend Ayse. Well, actually, I just hope they are edible! Photos and recipes to come...
Tempeh with Curried Coconut Sauce: Yields 3 Servings1 8oz pkg tempeh
3 Tbsp coconut or canola oil
2 Tbsp chopped cilantro
Marinade:
1 and 1/2 cups apple juice
1 tsp salt
1 Tbsp curry powder
1-inch piece of ginger, peeled and cut in half
1 clove garlic, peeled and minced
1 Tbsp rice syrup
Sauce:
1 and 1/4 cups coconut milk
3 Tbsp curry powder
1/4 cup rice syrup
1 Tbsp kuzu dissolved in 2 Tbsp water
pinch of sea salt
1. Slice tempeh in half diagonally.
2. Combine marinade ingredients in a medium pot. Add tempeh, cover and simmer for 25 minutes.
3. Remove tempeh, reserving 1/4 cup of the marinade. Pat the tempeh dry and allow to cool. Once cool, slice diagonally into 12 slices about 1/8 of an inch thick.
4. In a medium saute pan, heat coconut or canola oil over medium-high heat. Brown tempeh on both sides and drain on paper towels.
5. Meanwhile, heat coconut milk and reserved marinade over medium heat. Whisk in curry powder and rice syrup. Whisk in kuzu mixture, stirring constantly until thickened. Reduce heat to low and simmer until the sauce reaches desired consistency. Season to taste with salt.
6. To serve, pour sauce over tempeh and garnish with cilantro and grilled pineapple chutney (recipe follows).
Grilled Pineapple Chutney: Yields 4 Servings
1 Tbsp canola or coconut oil
1/2 red onion, thinly sliced (1/8-inch thick)
1/2 red bell pepper
1/4 jalapeno, seeded and minced
1/2 fresh pineapple, skinned, cut into 4 slices and grilled
1 tsp lime juice
1/2 tsp salt
1 Tbsp minced cilantro
1. In a small pan, heat oil over medium heat and sweat onions until translucent. Add to onions and cook 5 minutes. Set aside.
2. Meanwhile, roast bell pepper until the skin is black and blistered. Place in a bowl, cover with plastic wrap and allow to steam. Remove the skin and medium dice (1/2-in cubed). Add to onion mixture.
3. Dice grilled pineapple to the same size as bell pepper. Add to onion mixture.
4. Add lime juice and cilantro to mixture. Season to taste with salt.
This was a great entree that we served with steamed kale and braised carrots. I know that tempeh can be a bit scary, but this is a recipe that you are bound to enjoy! Tomorrow's class is Cakes and Cake Decorating. Hopefully I will learn how to make cakes as beautiful as my good friend Ayse. Well, actually, I just hope they are edible! Photos and recipes to come...
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