CRANBERRY BRAISED TEMPEH

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CRANBERRY BRAISED TEMPEH

 

Serves 8

 

4 8-ounce pkgs. tempeh

3 cups fresh cranberries

4 cups unfiltered apple juice

1/2 tsp sea salt

1 1/2 " x 4 " piece of orange peel studded w/ 4 whole

cloves

1/4 cup maple syrup

2 T tamari

2 T fresh grated ginger

1 T mirin

1/2 tsp each: ground allspice & cinnamon

1/4 tsp each: ground nutmeg and clove

Pinch cayenne

Fresh rosemary sprigs for garnish

 

1. Cut each block of tempeh crosswise into halves.

Slice each half diagonally into 2 triangles. This

will yield 16 triangles. Steam tempeh for 20 minutes

in a steamer basket.

 

2. While the tempeh steams, wash cranberries and place

them in a small saucepan with apple juice, sea salt

and orange peel. Bring to boil and cook 15 minutes or

until cranberries are soft. Add maple syrup, tamari,

ginger, mirim and dried spices to cranberries. Puree

cranberry mixture in a food processor or blender until

smooth.

 

3. Place tempeh in a casserole or baking dish. Pour

cranberry glaze over tempeh. Bake in a 350° oven for

40 minutes.

 

4. To serve, arrange tempeh on a platter, top with

crannberry glaze and garnish with sprigs of fresh

rosemary.

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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