Thursday, December 10, 2015

Smoky Tempeh Vegetable and Rice Bowl

First, I will tell you about my eggplant parm. Over the summer, I got a lot of eggplant from the farm. Eggplant isn't exactly known for freezing well, so I looked up on Pinterest how to freeze prepared eggplant parm. I simply broiled and pan-fried the eggplant, let it cool, and then stacked up the little discs in a tupperware cylinder in the freezer. It's been nice to just pull out some eggplant, broil it with some mozzarella, and add some marinara sauce. I had it in pasta form and in sandwich form. And I still have a bunch left! It was a great idea.

eggplant

The other night, I made this big bowl of protein and vegetables, which was healthy and sounded delicious. But it wasn't! Surprise! It was really, really bad. I added some sambal oelek to try to make it better but that didn't really work either. I'm not sure what the problem was. I did have roasted (frozen) beets and carrots (from the farm) instead of raw, but I don't think that was the problem. The marinade for the tempeh was also disappointing and didn't hold up well to the weird fermenty flavor of the tempeh. I did save extra tempeh to use in vegetarian reubens the next night, which were delicious. I just don't know where this bowl thing went wrong.

bowl

Smoky Tempeh Vegetable and Rice Bowl
Soup Addict via Pinterest

Tempeh Marinade:
2 tablespoons hoisin sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 teaspoon tamari, soy, or shoyu sauce
1 drops liquid smoke (optional) (1 to 2)
1 package tempeh (8 ounce) sliced

Rice:
2 cups vegetable broth or water
1 cup uncooked brown rice
1 kaffir leaves (optional) (1 to 2)
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh cilantro leaves

Assembly:
1 cup sprouts
1 cup grated or julienne carrots
1 cup grated or julienne beets
2 green onions, sliced diagonally
2 soft cooked eggs
1 tablespoon chopped fresh cilantro leaves, for garnish
Additional tamari or hoisin sauce for dressing (optional)

Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

Bring the broth or water to a boil in a medium sauce pot. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions.

Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

Gently peel and slice the eggs, and nestle two halves in the rice of each bowl.

Top with green onions and a sprinkle of cilantro. If desired, add a dash or two of tamari sauce or a drizzle of water-thinned hoisin over the bowls.

Serves 2

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