(Frank Giglio)
SERVES 2
用料
| 12-ounce block organic, non-GMO tempeh, cut into 4 equal pieces | 1 |
Roasted Tempeh with Shiitake and Sweet Potato的做法
For the Marinade
2 garlic cloves
2 tablespoons whole grain mustard
2 tablespoons raw honey or maple syrup
2 tablespoons balsamic vinegar
2 tablespoons raw apple cider vinegar
½ cup extra-virgin olive oil
For the Shiitake and Sweet Potato
2 tablespoons coconut oil
1 sweet potato, washed (and peeled, if desired), cut into ½-inch dice
1 medium red onion, cut into ½-inch dice
8 to 10 shiitake mushrooms, stems removed
2 garlic cloves, minced
4 kale leaves, stems removed, torn into bite-size pieces
Unrefined sea salt
To prepare the tempeh, place the cut pieces into a non-reactive glass baking
dish. Blend all of the marinade ingredients together in a blender for 30
seconds, then pour over the tempeh. Allow tempeh to marinate for at least 1
hour or, ideally, overnight.
Preheat the oven to 350˚F.
Bake the marinated tempeh in its baking dish for 30 minutes. Tempeh is
baked sitting in its marinade. While the tempeh is baking, make the hash.
Melt the oil in a heavy-bottomed pan, preferably cast-iron, over medium-high heat. When the oil is hot, add the sweet potato and onion. Sauté,
stirring often to prevent sticking, until the sweet potatoes are just about fork
tender. Stir in the shiitake caps, garlic, and kale leaves. Sauté all until the
kale is wilted and tender. Season with salt to taste, then divide the mixture
between two serving plates. Top with pieces of the baked tempeh and serve.
