Friday, November 06, 2015

Maple-Mustard Tempeh with Collard Greens

I'm still on this weird tempeh kick. I've been cooking with it more than I have been using tofu or beans, and I've mostly eliminated processed soy products (with exceptions). Not sure why this has happened. Tempeh is weird. It smells funny, it's kind of fermenty, and it has a weird texture. Nothing about it seems appetizing, but it translates well into meals. I made a reuben with tempeh slices the other day and it was amazing.

Anyway so since I had tempeh and collard greens, this seemed like a natural choice for dinner yesterday. I didn't have any orange juice, but I did have some apple cider, so I used that instead. The cinnamon gives the marinade an interesting flavor, but you should definitely go easy on it. I also wondered if I could have crisped up the tempeh a little more in a pan. Maybe it's just because I like burned things. Mysteries. I don't think I would make this again but it was a nice, easy dinner.

tempeh

Glazed Maple-Mustard Tempeh Strips with Collards
Vegetarian Times

2 pkg. tempeh (8 oz.) sliced into 1/2-inch strips
1/3 cup maple syrup
1/4 cup orange juice
1/4 cup safflower oil, divided
2 Tbs. ketchup
2 Tbs. Dijon mustard
1 Tbs. sriracha sauce
1 Tbs. low-sodium tamari
1 tsp. freshly ground black pepper
1/4 tsp. ground cinnamon
2 cloves garlic, minced (2 tsp.)
2 bunches collard greens (12 oz.) stems and ribs removed, leaves thinly sliced
2 cups frozen fire roasted corn, thawed

Place tempeh strips in medium heat-proof bowl. Set aside.

Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight.

Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze.

Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.

Yield: 6 servings

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