Nooanda’s Pistachio Blue Corn Crusted Tempeh - Vegan Tday mains

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Nooanda’s Pistachio Blue Corn Crusted Tempeh - Vegan Tday

16 oz Tempeh, sliced into 4 cutlets

1 Tbl Filtered water

2 tsp shoyu

1 recipe Creamy Tahini Marinade (below)

Crust:

1 C Pistachios, roasted no salt

1/2 C Blue corn chips, crumbled

2 Tbl Blue corn meal

1 Tbl Coconut, shredded & toasted, optional

1 tsp Cilantro, minced

1/2 tsp Cumin, toasted

1/4 tsp Chili powder

Pinch crushed red pepper flakes

Sea salt, to taste

 

 

 

 

 

 

1. Preheat oven to 350°. Place shoyu and water in a 9” x13” casserole

dish, add tempeh cutlets and allow to sit for 5 minutes before

flipping. Let sit for another 5 minutes. Prepare Creamy Tahini

Marinade and pour over tempeh cutlets. Let sit for at least 20

minutes. Cutlets may also be marinated the day before the dish is

prepared. Place dish in the oven and bake for 10 minutes.

2. While tempeh is marinating and baking, place crust ingredients in

food processor and process until chopped fine.

3. Remove tempeh from oven, cover liberally with crust mixture, return

to oven and bake for an additional 10 minutes. Remove from oven, slice

cutlets into 1” strips and serve while hot.

serving suggestion:

- Serve with quinoa or brown rice and Mushroom Gravy.

- Serve as an appetizer with dipping sauce of choice.

 

Variations:

- Replace tempeh with tofu or ulu.

- For a Toasted Pecan Coconut Crust, replace pistachios with pecans

and increase coconut to 2 Tbl.

 

Makes 4 cutlets

25 min prep

20 min cooking

 

Source: Vegan World Fusion Cuisine : Over 200 award-winning recipes,

Dr. Jane Goodall Foreword, Third Edition

Formatted by Chupa Babi in MC: 11.13.06

 

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