Jamaican Jerk Tempeh

Inspired by our trip to the tropics of Panama earlier this month, I prepared this Jamaican Jerk Tempeh for the CSK last week. I received so many notes of enthusiasm that I decided it deserved a blog post of it's own so it could be shared with our cyber world friends. 

I'll be the first to admit, tempeh is not the easiest ingredient to make exciting. In fact, it always requires a bit of finesse. I love it for many reasons- it's hearty, nutty flavor, nutritional profile and protein prowess, but it can often end up dried-out and less than appetizing. For that reason, I have a few rules when cooking tempeh. I don't dry grill it. No matter how nice your spice rub is, tempeh needs ample liquid to come to life. 

I prefer to cook tempeh in a liquid marinade, either in a skillet or in the oven. Once it has absorbed the flavors and hydration, then it is possible to get some dry heat going to give the edges a bit of a char- either on the grill, broiler or convection oven. 

I aim for marinades with loads of flavor- this jamaican jerk sauce is a perfect example. If the sauce itself doesn't have a significant sweet component, I end the cooking process with a drizzle of honey or maple syrup and a touch of oil to achieve the golden caramelization that really brings tempeh into the winners circle.

Of course I have to leave you with a tiny nutrition lesson before I can move on. Tempeh is a fermented soybean product, originating from Indonesia. It uses whole, unrefined edamame which is fermented and pressed to produce a firm patty. Rich in high-quality amino-acids and friendly bacteria, tempeh is a nutritious vegetarian protein source. I buy Rhapsody Tempeh, which is produced in Cabot, Vermont using organic soybeans grown in Quebec. As with all soybean products, I recommend doing some research on your brand and buying organic to avoid GMO-laden soy.

Try serving this with a side of smashed yams and a tender green salad tossed with sesame dressing. The perfect lunch or light dinner. 

Jamaican Jerk Tempeh

Serves 4 as main component

Ingredients

1/2 cup fresh orange juice

1/4 cup rice vinegar


2 tbs. olive oil


2 tbs. tamari soy sauce


1 tbs. Worcestershire sauce (use vegetarian version if vegetarian)

1 tbs. brown sugar


2 tsp. allspice


1/2 tsp. sea salt


1 tsp. cinnamon

1/4 tsp. nutmeg

1 tbs. fresh minced ginger


2 cloves garlic, minced


1/2 tsp. chili flakes, or to taste (optional)

4 chopped scallions

8 oz tempeh, sliced thickness in half and then into 8 triangles

Cilantro, chopped, for garnish

Instructions

In a medium bowl, combine all the marinade ingredients and stir well (if you aren’t into mincing, you can alternatively add everything to a blender and process until smooth). Add the tempeh triangles and ensure all of the tempeh is coated. Let rest for 30-45 minutes.

Preheat oven to 375 degrees.

Line a 9x13 baking pan with parchment paper, trying to insure that the paper curves up the sides and ends a few inches, for easy clean-up. Place tempeh in a single layer, sprinkle with scallions and pour remaining marinade on top. Bake for 30 minutes, or until most of the marinade has absorbed and bottoms are beginning to brown. Garnish with cilantro to serve.

Relax. Eat Well. 

Sweet Potato Bisque

Two soup recipes in a row? WHAT?

Blogger faux pas? Arguably. Case of the "I can't believe it is still 5 degrees out and need fire inside me now"? Most definitely.

A dangerous outcome of the practice of blogging what I cook, in a fairly 1:1 ratio.

I've been working on a project lately that requires developing recipes that are shelf stable. This has proven to be quite a challenging project for a natural chef, who bases most recipes on the fresh and the raw.

The good news is that it inspired this cashew cream powder, which I have incorporated into a sweet potato version of the potato chowder I was originally developing.



The cashew powder that you create in the first step of this recipe can be kept in an airtight container, preferably somewhere cool and dark, for a few weeks. It can then be mixed with 1 1/2 cups of water and brought to a simmer, to thicken into a luscious cashew cream. At this point, you have a versatile sauce for a variety of dishes - as an alfredo sauce mixed with whole wheat pasta, over steamed broccoli, or as the "cream" in a vegan chowder, such as we find here.





The beauty of using it in a soup is that you can cut out the step of thickening it in simmering water, and simply add the cashew powder to the soup in the last few minutes of cooking. You'll notice a quick thickening effect, and after a few minutes with the immersion blender, you have a beautiful chowder or bisque.

Wow, that got a bit detailed- hope I didn't lose any of you yet.

In short: this cashew powder is fun to play with and can easily be made ahead and transported to be used over camp stoves in the woods, while traveling to remote destinations, or to throw together a quick week night meal.

Like most soups, this one requires a decent amount of chopping, resulting in some valuable ends and pieces. DON'T YOU DARE THROW THIS IN THE COMPOST. This is the start of your next soup- save them for your next batch of vegetable stock.

Vegan Sweet Potato Bisque

Serves 4-6

Ingredients

1 cup ground raw cashews, room temperature

1 tbs. nutritional yeast

1/2 tsp. garlic granules

1 ½ tsp. salt

½ tsp. rosemary

1 tsp. coconut oil

1 small onion, minced

2 celery ribs, diced

2 garlic cloves, minced

2 large yams, diced (5 cups)

4 cups vegetable stock

1 tbs. cooking sherry

¼ tsp. freshly ground pepper

Salt to taste

Optional additions: a dash of red pepper flakes, a handful of fresh herbs- basil, sage, scallions or parsley

Directions

In a food processor, pulse the first 5 ingredients, cashews through rosemary, until you reach a granular consistency, similar to that of sand. The more powdered the better, but don’t go too far- it will try to turn into cashew butter. Set aside.

Heat the coconut oil in a medium pot over low-medium heat. Add onions and cook until translucent. Add celery and continue to cook for 5 minutes, until softened. Add garlic, cook for 1 minute, then add yam and vegetable stock. Bring up to a boil and down to a simmer. Simmer for 10 minutes, or until yams are very soft. Uncover, add cashew powder and continue to cook for 5 minutes.

Turn off heat, add cooking sherry and ground pepper. With an immersion blender, puree until very smooth. Taste, and adjust with salt. Add additional spices and herbs if using, and pulse to combine.

Vegan Butternut Squash Apple Soup

When I make a recipe over and over again, I decide that it is blog worthy. Mostly for selfish reasons- I actually use my own blog to access recipes more often than I might like to admit.

This is one of those instances. I find that I make this soup at least once per month in the winter- often for potlucks and events as well. 

It is just too easy- mostly made of storage vegetables that most have on hand anyway, as well as being vegan and gluten-free, it is one of those dishes that everyone can enjoy it. My food version of that comfy sweater that you just can't seem to take off.

Nutritionally speaking, this is just a pile of vitamin A. 214% of your daily requirement in just one cup, to be exact. Offering some substantial antioxidant support, specifically in the arena of caratenoids, a cup of this winter wonder also provides us with nearly 30% of our daily Vitamin C needs. Move over miso soup, we have another immune booster in town. (for the record, I do realize how dorky I sound)

Vegan Butternut Squash Apple Soup

Serves 2-4

Ingredients

1 tbs. coconut oil

1 small onion, chopped

1 large garlic clove, minced

2 cups butternut squash or yam (or combo), cubed

1 large carrot, chopped

1 tart apple, chopped

1 cup corn kernels, fresh or frozen

2 cups vegetable stock

2 tbs. fresh sage leaves

¼ tsp. sea salt

chili flakes, to taste (optional)

Spoonful of yogurt or coconut milk (optional)

Directions

Heat a medium pot with coconut oil over low-medium heat. Add onion, sauté until translucent, about 5 minutes. Add garlic, squash/yam, carrot, apple and corn. Continue to sauté with lid on until squash is soft, another 10 minutes, stirring occasionally. Add stock, sage, salt and chili flakes if using. Using a blender, an immersion blender if you have one, puree to desired texture. Sometimes I like to leave mine fairly chunky by just pulsing several times, and other times I go for a creamier consistency- it is all up to you. Taste and adjust seasonings as desired.