September 29, 2010 1 Comment
As I usually say, lots of things have been happening, which explains my long-term absence. I hope this will assuage the concerns of those who began to wonder if I fell off the face of the planet.
I’ll post more about this week probably tomorrow, but in the meantime, I’d like to share a recent cooking success (tonight, in fact!) from the fabulous Veganomicon.
Smoky Grilled Tempeh
- 1 (8-ounce) package tempeh (I used flax tempeh)
- 3/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 2 cloves garlic, crushed
“Bring a medium-size pot of water to boil. Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices. Cut the tempeh in half, widthwise, then cut each of the resulting squares diagonally to form four large triangles. When the water is boiling, lower the heat to a simmer, add the tempeh triangles, and cook for 10 minutes.
Use tongs to immediately place the tempeh in the marinade bowl. Let marinate for 1 hour, flipping the tempeh every now and again to cover with the marinade.” (From Veganomicon)
If you have a grill pan, definitely try that, but I only have regular pans here, so I opted to panfry these bad boys in a little bit of olive oil. Put about a tablespoon of whatever oil you want to use in a pan over medium heat, slap those tempeh triangles in there and spoon some of the marinade over them each time you flip them (which should be relatively frequently over a span of about ten minutes). I ate them with stir-fried bell peppers and tomatoes and some leftover amaranth–deeeelicious.