Thursday, June 9, 2011

Tempeh Sausage

So I created this (in my opinion) amazing tempeh sausage yesterday (Gregg said they needed to have more sausage in them!). But somehow I failed to take any pictures!! Luckily I have a few creations today using the sausage, so that will have to be your eye candy this time around. I have been doing recipe tests for this sausage on and off for a year now, but this is my favorite version yet. The flavor is all there, and with sparse liquid and the addition of cooked rice, the texture satisfies as well.

Tempeh is a fermented soybean product, meaning it has live beneficial bacteria and is easy to digest and assimilate (believe it or not, soybeans can be hard for many people to digest). (I just realized I use a lot of parenthesis). (Moving on...). Made from whole soybeans, it is extremely unrefined and PACKED with both protein and fiber. Around these parts, we are lucky to have a local company producing tempeh from VT soybeans. I love Rhapsody Tempeh, and often buy the large 2 lb block and freeze what I don't need that week.

A few more local spotlights worth mentioning: I have been loving The Lacroix Farm's fresh eggs and rumor is they will creating a farm stand this year with local produce as well. Can't wait! Find them on Rt. 100b between Moretown and Middlesex, a wonderful farm and even more amazing family, Keith and Rae-Anne are the real deal. This strata gets it's bright yellow hue from their delicious eggs.

Kingsbury Market in Waitsfield produces amazing naturally leavened (sourdough) breads and pizzas. I have been buying their pizza crusts to make special homemade creations, featured in the above pizza Gregg made today with the tempeh sausage, red onion, sundried tomatoes and wild ramp pesto. Their greens are wonderful (and clean!) as well.

I am only going to post the tempeh sausage recipe, but the strata was a improv creation using homemade gluten free bread chunks (you could use any stale crusty bread you have around), broccoli florets and tempeh sausage steeped in whipped eggs, soymilk, salt and a dash of nutmeg. Topped off with a thin layer of cheese, soaked overnight and baked at 400 degrees for about 55 minutes covered. Simple, easy and scrumptious!

Tempeh Sausage

Serves 6

2 garlic clove, minced
¼ cup onion, minced
1 8 oz. package tempeh, crumbled
1 cup rice, cooked
1 tbs. fresh sage (or 1 tsp. dried)
1 tbs. fresh thyme (or 1 tsp. dried)
1 tbs. fresh rosemary (or 1 tsp. dried)
1 tbs. tamari
1 tbs. ketchup or raw apple cider vinegar
1 tsp. chipotle powder
1 tbs. ground flax seed soaked in 3 tbs. water
½ cup apple, minced

Preheat oven to 375 degrees.
In large food processor, mince onion and garlic. Add rice and tempeh and pulse until well processed and beginning to form a ball. Add remaining ingredients and continue to pulse until combined.

Shape mixture into patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, flip and continue for another 5 minutes, or until golden brown.  

Relax. Eat Well.

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