Tempeh Fugit

Normally, I do not blog real-time. Or even close to real time. Since very few of you see me on a daily basis, it's not really lying if I write about how I baked this-or-that last night when it was really last week.

This blog-delay usually occurs because it takes time to think up the clever little stories and anecdotes in which I couch my recipes. I'm a natural liar and, despite my sometimes pathological shyness, a performer at heart. Just giving my loyal readers & detractors a straightforward recipe goes against everything I stand for, down to the very marrow of my vegan bones.

But sometimes, a recipe comes along that is SO FREAKIN' AMAZING, I must share it, right that night, that very moment; belly-laughs and entertaining stories be damned.

Here is one of those recipes.

Pomegranate-Marinated Tempeh with Armenian Pilaf
veganified from Food+Wine, December 2009

for the glaze
1/4 cup molasses
2 tablespoons PAMA pomegranate liquor
2 tablespoons soy sauce
2-3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 - 1 1/2 tablespoons lime juice

for the pilaf
1 1/2 sticks vegan margarine
3-4 ounces angel hair pasta, broken into 1-2 inch pieces (1 heaping cup)
1/2 cup pine nuts
4 cups long-grain white rice
8 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup loosely packed mint leaves, thinly sliced

1 package of tempeh

(Note that this recipe requires a 4-hour-plus marinade so plan accordingly)

Bring a medium-sized pot of water to boil. Cut the tempeh into 1 - 1 1/2 inch strips. Place the tempeh into the boiling water and cook for 10 minutes. Scoop out the tempeh with a slotted spoon and place on a plate lined with paper towels. Pat dry.

While the tempeh is boiling, whisk together all the glaze/marinade ingredients in a medium bowl/glass measuring cup. Coat the bottom of an 8x8 glass Pyrex dish with a small amount of the glaze. Place the tempeh in the dish and pour the remaining glaze over the strips. Cover tightly with plastic wrap and refrigerate for at least 4 hours (although overnight or for a couple days is ideal)

When you are ready to bake the tempeh, pre-heat the oven to 350 degrees and prepare the pilaf.

Melt the butter in a large pot, over medium-high heat. Add the pine nuts and pasta. Cook, stirring often, until both are a deep, golden brown. Add the rice, stirring to coat with the oil-pasta mix. Add the stock, salt, and pepper. Bring to an almost boil, reduce the heat to low, and cover. Cook for 20-25 minute, stirring occasionally, until all the broth is absorbed. Remove from heat, uncover, fluff with a fork or wooden spoon, and cover again. Let sit for 20 minutes. Stir in the mint leaves right before serving.

While the pilaf is sitting, bake the tempeh. Line a cookie sheet with aluminum foil. Using tongs, place the marinated tempeh on the foil, bottom-side up. Spoon some of the remaining marinade over the strips and bake for 5 minutes. Turn the tempeh again, spoon the last of the marinade on top, and bake for another 5 minutes. Turn the oven off and crack the door to keep the tempeh hot while the pilaf finishes cooking.

Serve with green beans and a crisp white wine (New Zealand Sauv's would be especially good).


Seriously. Do not delay. Act now. Make this for dinner soon. Time and delicious dinners wait for no vegan.