Wednesday, November 17, 2010

Cornmeal-Crusted Tempeh

This recipe from Epicurean Vegan is a really successful fusion of "Westernish" flavors in the crust and "Asianish" flavors in the tempeh marinade (big scare quotes), but it was far too salty for my tastes.  I have therefore replaced half the soy sauce in the marinade with water.  It also might depend on what kind of sauce/dip you pair it with; I ate them plain. 

Cornmeal-Crusted Tempeh

2-8 ounce pkgs tempeh
1/2 c olive oil
1/4 c tamari
1/4 c water
3 TB brown rice syrup
1 TB garlic, minced
1 TB fresh ginger root, grated/zested
1/2 c cornmeal
1 tsp red pepper
1 tsp thyme
1 tsp oregano
1 tsp cumin
1/2 tsp salt

1. Preheat oven to 350. Cut tempeh into thirds, then slice each third lengthwise.You’ll end up with 12 slices.  Whisk together marinade ingredients in a small bowl, then pour over tempeh.
2. Cover and bake for 1 hour.
3. Let cool, then cut tempeh into triangles. In a shallow dish/bowl, combine the crust ingredients. Heat oil in a large skillet. Meanwhile, dredge each piece of tempeh in the cornmeal mixture and cook in the oil for a minute on each side.


I also recently remade a dal recipe from awhile ago (though with brown lentils; not as good of a texture).  The lime and cilantro in this recipe were begging to be fusioned, so I put avocado on the dal, made a salad with a sort of lime vinaigrette, and ate it with pear chutney, salsa, and a corona.

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