Guest guest Posted January 31, 2009 Report Posted January 31, 2009 I know this recipe well, it is one of our favorite (I have it in a beatiful small Lorna Sass cookbook, Shortcut Vegetarian). It is very good if you omit the mushrooms or the carrots (or both) as well :-) Ciao ElenaP from Italy > > > On Behalf Of > Thursday, January 29, 2009 5:08 AM > > Miso Mustard Cabbage with Tempeh > (was: Re: 2 recipie reviews) > > My first experience with tempeh was trying it in take out > from a natural foods store several years ago (sadly it's no longer > there!). They had a $5 lunch sampler where you could pick 3 of > their daily dishes. One had cubes of tempeh in it, and since > I had never seen it before I had to ask what it was. It was > so delicious! > > I just tried a new recipe tonight with tempeh (I used SoyBoy > brand 5 grain), we enjoyed it. > > Miso-Mustard Cabbage with Tempeh > > 8 oz tempeh, mixed grain (steam it first to plump it up) > 1 ½ - 2 T olive oil > 1C hot water > 3 T sweet white miso > ¼ c Dijon mustard, plus 1-3 additional T to add at end 2C > thinly sliced leeks 2Lg cloves garlic, minced > 2 Lg carrots, cut into ½ in half moons > ½ pound cremini or button mushrooms, sliced ½ C dry white > wine or vermouth > 1 sm green cabbage (1 ½ pounds) ½ inch slices > > Cut the tempeh in half crosswise. Cut each slab in half > horizontally. Heat a large nonstick skillet over med heat. Lightly > brush both side of each piece of tempeh with oil and set in > the skillet. Cover a cook until specked with dark brown > spots, about 2 mins. Flip over, cover and brown on the > second side, 1 to 2 mins. > > Transfer the tempeh to the cutting board. When cool enough > to handle, but into 1 inch " fingers " . Holding the knife at a > 45 degree angle, cut each finger on the bias into slices > about ½ inch thick. > Set aside. > > Prepare the sauce by pouring the hot water into a large glass > measuring cup. Dissolve the miso in the water bit mashing > the paste against the sides of the cup and stirring > vigorously with a whisk or fork. Blend in ¼ c mustard. > > Heat 1 T oil in a large, nonreactive saucepan or enamel lined > Dutch oven over high heat. Sauté the leeks and garlic for 1 > min, stirring frequently. Add the miso-mustard sauce, > reserved tempeh, carrots and mushrooms. Stir gently. Bring > to a boil, then cover and cook over medium heat for 15 mins, > stirring occasionally. Stir in the wine then the cabbage (it > will seem like a lot but will quickly wilt.).. > Cover and cook over medium heat, stirring occasionally, until > the cabbage is tender but still a bit crunchy, 8 – 10 mins. > If the mixture becomes dry before the cabbage is cooked, stir > in ¼ cup of hot water. > > When the cabbage is done, add salt and pepper and additional > mustard if needed to intensify the flavor of the sauce. Quote
Guest guest Posted January 31, 2009 Report Posted January 31, 2009 I don't remember where I got this from, so I'm glad to hear it's from a particular cookbook. I LOVE mushrooms (I add them to lots of things) so to me that would take away from it! Jann , " Elena " <elenap66 wrote: > > I know this recipe well, it is one of our favorite (I have it in a beatiful small Lorna Sass cookbook, Shortcut Vegetarian). > It is very good if you omit the mushrooms or the carrots (or both) as well > :-) > > Ciao > ElenaP from Italy Quote
Guest guest Posted February 1, 2009 Report Posted February 1, 2009 Jann, I like it better withOUT mushrooms, as I don't love them very much :-D I suppose you can judge a good recipe by its ability to absorb adaptation! I love that book: it is small, but every single recipe in it has given me good results. Elena > > > On Behalf Of > Sunday, February 01, 2009 6:29 AM > > Re: Miso Mustard Cabbage with > Tempeh REVIEW > > I don't remember where I got this from, so I'm glad to hear > it's from a particular cookbook. I LOVE mushrooms (I add > them to lots of things) so to me that would take away from it! > Jann > > , " Elena " <elenap66 wrote: > > > > I know this recipe well, it is one of our favorite (I have it in a > beatiful small Lorna Sass cookbook, Shortcut Vegetarian). > > It is very good if you omit the mushrooms or the carrots > (or both) as > well > > :-) > > > > Ciao > > ElenaP from Italy > > > > --- > > Quote
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