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.

1 comment:

rgn said...

I wonder if you can clear up something for me. I have just started making my own bread and am researching flour. I intend to make a whole wheat bread but some white flour seems to make a better loaf. When looking at some bleached and unbleached flour I bought side by side they both look very white to me. Shouldnt unbleached flour be slightly brown?