Saturday, April 24, 2010

Tempeh With Lemon Ginger Glaze - Everyday Vegan - p.252

1 package of tempeh
½ c. lemon juice
¼ c. brown rice syrup
¼ c. veggie broth
2 TBL. Bragg’s Liquid Aminos
½ tsp. sea salt
2 tsp. lemon peel, grated
2 tsp. fresh ginger, grated
1-2 TBL. oil [We used olive oil]
3 garlic cloves, miced
2 TBL. arrowroot
2 TBL. water

1) Steam tempeh for 10 minutes. Cool. Slice into strips or ¼ inch cubes.
2) Place lemon juice, brown rice syrup, veggie stock, Bragg’s, salt, lemon peel, and ginger in a small saucepan. Set aside.
3) Saute garlic and tempeh in oil until tempeh is golden brown.
4) Simmer sauce for 5 minutes. Dissolve arrowroot in water, then stir into the sauce until a thick glaze is achieved. Stir sauce into tempeh and serve immediately.

ET and I cooked a romantical, delicious vegan meal the other night to celebrate her return to the East Coast for the upcoming summer months. The final product of our cooking experimentation was a delicious vegan tempeh dish, topped with a citrus-flavored glaze plus "greens". Our greens were zucchinis, (courtesy of Mama and Papa T's kitchen - thank you!), sauteed in olive oil and a little garlic. I'm just thinking about how this is when a grill pan would have come into handy - grilled zucchini, yum! A grill pan, in red obviously, is quite possibly the next item to purchase on my growing kitchen wishlist... The other high-priority purchase is a funnel, haha.

We first steamed our tempeh for a total of 10 mintues, or approximately 5 minutes on each side.  The recipe says that after cooling, the tempeh should be cut into either strips or cubes...after considerable discussion of the pros and cons of each cut, ET and I ultimately agreed upon tempeh strips, haha.

Since we ran out of lemon juice (the one smallish/medium lemon yielded a little less than a quarter-cup) and lemon zest (the same lemon yielded about 1 tsp. of lemon zest), we needed to keep our cool and improvise. We substituted in fresh-squeezed orange juice and fresh-zested orange zest in place of the lemon juice and lemon zest. ET and I both agree that the substition was acceptable and the resulting citrus glaze was a success.

Thanks to ET and her food arrangement skills, which she had honed with a foodie friend out west, this photo is, by far, one of the nicest pics on the blog.


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  2. I am way overdue in commenting. (and really just checking out the blog in general -- I was way behind) First of all, I wish I could read the above comment!

    This was a delicious welcome back dinner! The citrus glaze was delightful, and the tempeh was an ideal texture/firmness. LH is superb in the kitchen. She didn't freak out at all when we were short on lemon juice and zest, and calmly grabbed an orange! We need another vegan experimentation dinner date soon!