Wednesday, December 24, 2008

Not bread, but a terrific dish

Saw a review of Robin Robertson's Vegan Fire & Spice (Woodstock, VA: Vegan Heritage Press, 2008) that made it sound interesting, so got it from the library. Tried the Baked Mahogany Tempeh-- terrific!

1 lb tempeh, cut into 2 inch bars
1/4 c soy sauce
2 TBS mirin
2 TBS agave nectar or brown rice syrup
2 garlic cloves
1 tsps chopped fresh ginger
1/4 tsp grd coriander
1/4 tsp cayenne
grated zest of 1 orange

Poach the tempeh in simmering water for 30 minutes. Place the tempeh in a shallow baking dish and set aside.

In a bowl, combine the remaining ingredients and mix well. Pour the marinade over the tempeh and marinate at room temperature, basting often, for 30 mintues to an hour.

Preheat the oven to 425 degrees F. Bake the tempeh, basting often with the marinade, until golden brown, 20 to 30 minutes. Serves 4.

I used only 1 TBS of sweetener, and am not really convinced that's necessary. We baked for about 20 minutes, as the oven was reaching the temperature, so wasn't near the heat or time called for in the recipe. Still delicious.

Will buy the book. Other recipes look equally inventive and interesting.

Monday, December 22, 2008

Last of 08

Had a query about starter, so decided to grow one of the starters to share. And the coop had Chirstmas Ale on sale. Hence, bread using the Wychwood Bah Humbug! Christmas Ale, and the San Francisco sourdough starter, officially the Last Bread of 2008!

The starter working

loaves formed, ready for rising

here's the ingredient list:

Last of ‘08

Organic whole wheat bread flour
Organic whole wheat flour
Ground flax seed
Hemp seeds
Soy powder
Amish organic cornmeal
Soured soy milk
Wychwood Bah Humbug! Christmas Ale
San Francisco Sourdough Starter
Kosher Salt
Organic canola oil
Agave syrup

the loaves baked

and the crumb