Skillet Grain Medley with Curried Tempeh

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* Exported from MasterCook *

 

Skillet Grain Medley with Curried Tempeh

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh (soy or three grain)

2 tablespoons mild curry powder -- such as the one

made by Merwanjee Poonjianjee & sons

1/2 teaspoon ground turmeric

1 pinch salt

1 1/2 tablespoons grated fresh ginger

2 tablespoons peanut oil

1/3 cup water

Skillet Grain Medley

1 cup water -- plus more if needed

1/2 cup grated -- dried, unsweetened

coconut (available in health-food stores)

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1/4 teaspoon salt -- plus more if needed

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne (optional)

3 cups cooked grains

1/2 cup frozen green peas

Cucumber-Mint " Raita "

12 ounces silken soft tofu -- (1 1/2 cups)

2 large cucumbers (about 12 ounces each) -- peeled and cut

into

chunks

4 tablespoons freshly squeezed lime juice -- (4 to 5)

1 tablespoon neutral oil -- such as corn or

canola

1 cup tightly packed fresh mint leaves

1/2 cup tightly packed cilantro leaves

1/2 teaspoon Dijon mustard -- plus more if needed

1 3/4 teaspoons salt -- plus more if needed

 

To prepare the curried tempeh: Use a fork to prick both sides of the tempeh

deeply about 20 times. Cut the slab into 1i2-inch cubes and set aside.

In a sealable storage container, combine the curry powder, turmeric, salt,

grated ginger, oil, and water. Add the tempeh cubes, close the container,

and shake gently to coat the cubes evenly. (Most of the marinade will be

absorbed instantly.) Set aside for 5 minutes.

 

Arrange the tempeh in one layer in a non-stick baking pan or shallow

roasting pan. (Set aside the storage container and any unabsorbed marinade.)

Bake the tempeh for 5 minutes. Toss, and then continue to bake until the

cubes feel crisp and dry to the touch, 5 to 7 minutes longer. (Do not bake

longer than 12 minutes, as the tempeh will dry out; it may not brown

significantly.) Set aside in a warm place.

 

To prepare the grain medley: Pour the water into the container you used for

the tempeh marinade, and blend in any unabsorbed marinade. Heat a large,

non-stick skillet and add the coconut, fennel seeds, and cumin seeds. Stir

almost constantly until the coconut becomes fragrant and about half of the

batch turns golden, 1 to 2 minutes. (Take care as the coconut can burn

quickly.)

 

 

Set the rack in the middle of the oven and preheat the oven to 425°F.

 

Immediately pour the marinade water into the pan and stir. Add the salt,

cinnamon, and cayenne (if using). Boil gently for 2 minutes. Stir in the

grains, peas, and more salt, if needed. Cover and cook over medium-low heat

until good and hot, stirring occasionally to prevent the grains from

sticking, 2 to 3 minutes. Stir in a few tablespoons more water during this

time if the mixture becomes dry.

 

To serve: Mound the grains in the center of large lipped plates or shallow

soup bowls. Surround with " moats " of Cucumber-Mint " Raita, " and top with the

Curried Tempeh.

 

Cucumber-Mint " Raita "

 

In a blender, purée the tofu, cucumbers, 4 tablespoons of the lime juice,

oil, mint, cilantro, mustard, and salt. Adjust the seasonings to your taste

by adding more mustard, lime juice, and salt.

 

Refrigerate the mixture for at least 1/2 hour before serving. It keeps well

for up to 3 days.

 

Be sure to use standard, watery cucumbers—not the burpless kind—and don't

remove the seeds.

 

Other Ideas

 

Prepare the Curried Tempeh on its own and stuff cubes into pita with

shredded lettuce or chopped, steamed vegetables. Use the " Raita " as a

dressing.

Crumble any leftover Curried Tempeh on top of a green salad or steamed

vegetables.

 

 

 

 

 

 

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NOTES :

Season tempeh cubes with a curry marinade, and then mound these exotic

" croutons " on top of Indian-spiced grains. You can use whatever cooked

grains you have on hand, but the texture is more interesting when you use

two or three different types.

 

Make this dish only if you have time to prepare the Cucumber-Mint " Raita " as

well, since a soupy accompaniment is needed to moisten the grains and offer

a smooth contrast to their chewiness. Offer a bowl of Patak's Brinjal

Eggplant Relish (this is really good!) for those who would enjoy a hit of

intense flavor. (You can find Patak's products in Indian groceries and many

supermarkets.)

 

Microwave any leftovers in a bowl lightly covered with a paper towel or

waxed paper. If the grains are quite dried out, sprinkle them with a little

water before reheating.