Tempeh au Vin (aka Vegetarian Coq au Vin)

January 27, 2009 By: Megabeth Category: Main Dishes

Try this recipe if you have a bottle of wine to spare and more that two hours to let something simmer. The result is a rich, wine soaked, plate of goodness. It’s hard to put the fork down but don’t worry, this recipe makes A LOT.

It has been noted by my in-house taste tester that all the items in this dish take on a strong burgundy color.  So, he suggested serving it with other different color items (say a green salad) for a “pleasing color palette”.

Tempeh au Vin
Vegetarian Times, February 2009 issue

2 T olive oil, divided
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1 1/2 cups)
2 small onions, cut into chunks (1 1/2 cups)
1 lb white button mushrooms, halved (4 cups)
3 large carrots, cut into 1/2-inch thick rounds
1 8-z pkg. tempeh, cut into 1/2 inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (1/2 package)
3 cloves garlic, peeled and sliced (1 T)
3 T all-purpose flour (I used whole wheat flour)
1 bottle medium-bodied red wine, such as Syrah or Beaujolais (Yes, that’s one BOTTLE.)
4 springs fresh thyme
2 bay leaves
2 cups spelt berries

Heat 1 T oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally.

tempeh au vin

Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally.

tempeh au vin

Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until Fragrant.

tempeh au vin

tempeh au vin

2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 1/2 hours, or until carrots are tender and sauce has thickened.

tempeh au vin

tempeh au vin

3. Meanwhile, cook spelt berries in 6 cups water 1 1/2 hours, or until soft like rice. Drain. (I actually soaked spelt for 30 minutes before putting it into the water. I soaked the spelt while cutting the vegetables.  Bring water to a boil and cook until tender.)

spelt

spelt

4. Remove tempeh mixture from heat, and stir in remaining 1 T oil. Season with salt and pepper, if desired, and serve with spelt berries. (Use a slotted spoon to transfer onto a plate so that the liquid is drained off…)

tempeh au vin

Exotic Greens with Kiwi-Honey Vinaigrette

January 26, 2009 By: Megabeth Category: Salads

This recipe was featured in the Valentine’s Day suggestions in Vegetarian Entertaining by Vegetarian Times. The kiwi-honey vinaigrette brought a hint of summer in the dark cold winter. It’s pretty thick so a little bit of the dressing goes a long way.

Exotic Greens with Kiwi-Honey Vinaigrette
Vegetarian Times: Vegetarian Entertaining

Dressing
2 kiwi fruits, peeled and coarsely chopped
3 T canola oil
2 T red wine vinegar or apple cider vinegar
1 T honey
1/4 t salt
1/4 t white pepper

Salad
8 ounces mixed gourmet greens, such as radicchio, endive, romaine, or red leaf lettuce
8 cherry tomatoes, halved
1/2 cucumber, sliced (peeled if waxed)
1 large carrot, peeled and shredded

exotic green salad with kiwi vinaigrette

To make the dressing, combine all dressing ingredients in a blender or food processor fitted with a steel blade and process until smooth, about 5 to 10 seconds.

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

Pour into a serving container and refrigerate until ready to use.

exotic green salad with kiwi vinaigrette

exotic green salad with kiwi vinaigrette

Vegetarian Mock Chopped Liver

December 24, 2008 By: Megabeth Category: Side Dishes, Snacks/Appetizers

There is no shortage of mock or vegetarian chopped liver recipes. Some versions use green beans while others use eggplants. It seems that most recipes use lentils.  I chose the recipe below as it was pretty straight forward in it’s preparation, but had an interesting “secret” ingredient – red miso. I knew I had to try that and this recipe came out quite good. (Due to a walnut allergy, I used pecans instead.)

However, be forewarned, much like a cheese ball, mock chopped liver isn’t the best looking dish, but tastes great on crackers or rye bread. That said, the taste is really good. In fact, it had one of my tasters declare, “Wow. This ain’t chopped liver!”

MOCK CHOPPED LIVER
adapted from Vegetarians in Paradise

Yield: 8 to 10 servings

2 1/2 cups water
1/2 cup dried lentils
1/4 teaspoon salt
1 1/4 cups coarsely chopped pecans
1 large carrot, coarsely shredded
3/4 cup cooked brown rice
1 tablespoon plus 1/2 teaspoon red miso
1 1/2 teaspoons soy sauce
Freshly ground black pepper

Garnish
Lettuce leaves
Carrot slices
Cucumber slices

1. Combine the water, lentils, and salt in an open 2-quart (2 liter) saucepan. Bring to a boil, turn the heat down to medium, and cook uncovered for 25 to 30 minutes, until the lentils are tender but still firm. (Note: Cook brown rice, per package directions when cooking the lentils. The rice and the lentils will finish up around the same time.)
2. Grind the pecans in the food processor until almost smooth.

3. Add the shredded carrot, onions, brown rice, miso, soy sauce, and pepper to the walnuts in the processor. Drain and discard any excess liquid from the cooked lentils and add them to processor. Process for 1 to 2 minutes, until smooth.


4. Transfer the mixture to lettuce-lined serving bowl or platter and garnish or serve chilled. Stored in a covered container in the refrigerator, Mock Chopped Liver will keep for three days.


Soy-glazed Tofu with Cabbage Salad, Kimchee Style

December 15, 2008 By: Megabeth Category: Main Dishes

The original recipe for the cabbage salad required a lot more time to prepare. It required you to cut cabbage and have it sit to drain the liquids. Not one to make something more complicated, I saved a lot of time by buying organic cabbage already shredded for cole slaw. You could probably save some more time by purchasing pre-shredded carrots. (But, I didn’t find any at my local organic store so I went ahead and shredded them myself on the grater.) With these easy substitutions, both the tofu and the cabbage salad were ready in no time.

Soy-glazed Tofu with Cabbage Salad, Kimchee Style
adapted from “A Year in the Vegetarian Kitchen

Cabbage Salad
1 package shredded cabbage
2 medium carrots, peeled and shredded on the large holes of a box grater (or pre-shredded carrots)
2 T rice vinegar
1 t toasted sesame oil
3 medium garlic cloves, minced (or 1 t crushed garlic)
1 T minced gingerroot (or 1 t ginger paste)
1 1/2 t hot red pepper flakes

Soy-Glazed Tofu
2 T soy sauce
2 T water
2 T sugar
1 T canola oil
1 pound extra-firm or firm tofu, cut crosswise into 1/2-inch-thick slabs and blotted dry between several layers of paper towels

Place the cabbage and shredded carrots in bowl.

Mix vinegar, sesame oil, garlic, ginger, and pepper flakes in another small bowl. Pour the dressing over the vegetables tossing with hands (or tongs) to combine.

Cover and refrigerate while you make the tofu. (Note: The original recipe said to let the flavors marinate for at least one hour and up to one day.)

For the tofu:

Mix soy sauce, water, and sugar in a small bowl. Stir to dissolve sugar.

Heat the oil in a large nonstick skillet over medium heat until simmering. Add the tofu and cook until golden brown, for about 5 to 7 minutes.

Flip tofu and cook until golden brown for about 5 minutes. Add the soy mixture to the pan and simmer. Flip the tofu once and let it simmer until the liquid reduces to a syrup and the tofu is glazed. About 2-3 minutes.

(Notice that the nice slices of tofu turned into little bits of tofu after I turned them a few times. I guess I was a too forceful in my flipping and caused the tofu to fall apart. No worries, the taste of the tofu bits were just as delicious as the full slices, I’m sure.)

Serve tofu with the cold cabbage salad.








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