Orange Pan-glazed Tempeh

posted on 08-31-10 at 7:35 am in Recipes - Fall

A food made from fermented soybeans, tempeh provides not only the protein found in soybeans but many other health benefits as well. Soy is one of the most widely researched, health-promoting foods around. It’s been linked to stabilizing blood sugar, improving gastrointestinal health, and helping women transition through menopause. The key benefits are related to its excellent protein content, high levels of essential fatty acids, numerous vitamins, minerals, fiber, and isoflavones.

You can make a meal out this recipe by pairing it with lightly sautéed seasonal vegetables and brown rice.

orange-pan-glazed-tempeh

1 cup freshly squeezed orange juice (3 to 4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari or soy sauce
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup,coriander, and garlic. Mix together and set aside.

Cut the tempeh into bite-sized pieces. If working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes or until golden brown underneath. Turn and cook the other side for another 5 minutes or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduces to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime.  Scatter cilantro leaves on top.  Enjoy!

Serves 4.

Recipe courtesy of Heidi Swanson

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Autumn Millet Bake

posted on 11-30-09 at 7:23 am in Recipes - Fall

Millet is more than just an interesting alternative to the more common grains.  It qualifies as a good source of some very important nutrients, including manganese, phosphorous, and magnesium.

Autumn Millet Bake
1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts
*In the end, I used 3/4 cup stock + 1/2 cup cream

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9×13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Be careful not to over toast the grains. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (This is key. The millet should be close to cooked through at this point.  If not, add more liquid.) Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6. 

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