Monday, July 19, 2010

Macadamia Nut Crusted Coconut Tempeh, Spicy Tomato Ginger Broth, Green Beans

I LOVE the new flavors of tempeh I see in the store now. The spicy veggie one is my favorite but tonight I went for coconut curry. This dish was created when I had the desire to eat something for dinner with a slight asian/tropical flair.

Macadamia Nut crusted Coconut Curry Tempeh, with a spicy tomato ginger broth and green beans sauteed in cumin seeds and garlic.

5 ounces (about 1 1/4 cups) coarsely ground,roasted macadamia nuts
1/2 cup panko bread crumbs
2 tbl finely chopped cilantro
2 tbl all-purpose flour
1/4 cup earth balance butter, melted
1 box Curry-Coconut Tempeh, cut in half
2 tbl extra virgin olive oil
Kosher salt and pepper
2 tbl coconut milk

Preheat oven to 425 degrees.
In a medium bowl, stir together the nuts, panko, cilantro, flour and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. In a saute pan, heat oil, season tempeh with salt and pepper and brown on one side. Once the bottoms are browned, carefully flip over and brush each piece with the coconut milk. Transfer to the baking sheet and divide the nut mixture among the tops of the tempeh pieces, patting the mixture to spread and adhere. Bake for 5 to 10 minutes, or until the crust is golden brown.

Spicy Tomato Ginger Broth
2 tbl vegetable oil
1 tbl fresh grated ginger
2 tsp minced garlic
1-14oz can organic tomato sauce
1c vegetable broth
2 tbl fresh lime juice
1 tbl chopped fresh cilantro
1/2 tsp sesame oil
1 tbl tamari
1 tsp sugar
1/2 tsp red pepper flakes

In a sauce pot over medium low heat add oil. When hot add ginger and garlic and stir constantly until fragrant. Add remaining ingredients. Simmer for 20 minutes and strain through a fine mesh strainer so sauce is completely smooth.

Green Beans
1 1/2 lb green beans, trimmed
1/3 cup water
5 cloves garlic; crushed
1 tablespoon lemon juice
1 teaspoon salt
1 cayenne; to taste
1/3 cup oil
1/2 teaspoon cumin seed
In a glass or ceramic bowl, combine water, garlic, lemon juice, salt, and cayenne.
Heat the oil in a skillet over moderately high heat. Add cumin seeds and stir 3-4 seconds. Add green beans and saute for 1 minute. Stir in the garlic mixture, reduce heat to low, and cook, covered, stirring occasionally, for 10 minutes, or until beans are just tender. Increase the heat to high and cook the beans, uncovered, stirring constantly, until the liquid has evaporated.

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