Doesn't that look like a lovely meal? I wish I could tell you that my dish looked exactly like that, but I can't. It was tasty though. The image comes from 101 Cookbooks where I found the recipe awhile back. I was reminded of it again last week and so I put it on the weekly menu and it was even better than I remembered it.
INGREDIENTS
8 ounces tempeh
1 -2 portobello mushrooms
2 1/2 cups cooked quinoa or brown rice
2 1/2 cups cooked quinoa or brown rice
Handful of blanched green beans
For the Marinade:
3 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
3 tablespoons soy sauce
2 tablespoons maple syrup
1 teaspoon rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 teaspoon powdered chipotle (or a couple pinches of cayenne)
PREPARATION
1. Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total.
2. 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.
3. Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.
4. Grill the tempeh and portobello on a medium hot grill for a few minutes on each side - 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.
5. When the mushroom and tempeh are done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or rice) and barely-cooked green beans (broccoli might be nice too).
2. 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.
3. Place the pieces of tempeh flat in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally.
4. Grill the tempeh and portobello on a medium hot grill for a few minutes on each side - 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.
5. When the mushroom and tempeh are done grilling, slice them into thin strips and serve over a bed of warmed quinoa (or rice) and barely-cooked green beans (broccoli might be nice too).
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