Tuesday, September 7, 2010

Agave BBQ Tempeh Sticks with Poppyseed dressing, Scalloped Celery Root and Fennel, Carrot Salad

Tonight's dinner is a play on chicken wings with traditional celery and carrot stick sides and creamy dressing to dip it all in.

Crispy sticks of tempeh tossed in a sweet and spicy barbecue sauce and served with poppy seed dressing. Scalloped fennel and celery root with a crunchy panko topping and raw carrot salad marinated in fresh parsley, rice wine vinegar and chili flake.

Agave BBQ Tempeh Sticks

1/2c agave
2 tbl molasses
1 1/2 tbl ketchup
pinch each of cinnamon, ginger, dried oregano & black pepper
1/4 tsp paprika
1/8 tsp each of salt and garlic powder
2 tbl steak sauce
1 tbl vegan worcestershire sauce
1 tbl dijon mustard
3/4c organic brown sugar
2 packages of tempeh
1/2c whole wheat flour
1/2c unsweetened almond milk
canola oil for frying

In a small sauce pot combine all ingredients except tempeh, flour and milk. Simmer for 15 minutes.
Create a dredging station with 2 shallow cake pans. Put the milk in one and the flour in another. Cut the tempeh into 6 pieces each block. Dip the tempeh in the milk, then in the flour, coating completely.
In a shallow skillet, fill with oil about 1/4 inch up the side of the pan. Heat to 350 degrees. Fry the tempeh on all sides until golden brown.
Toss tempeh in bbq sauce.

Poppy Seed Dressing

1/3c apple cider vinegar
3/4c organic sugar
2 tbl minced shallot
1/4 tsp dry mustard
1 tsp salt
6 tbl veganaise
3 tbl fresh orange juice
6 tbl vegetable oil
1 1/2 tbl poppy seeds

In a food processor add the vinegar, sugar, shallot, mustard, salt, veganaise and orange juice. Blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream. Add the poppy seeds and pulse briefly just to combine.

Raw Carrot Salad

3c grated carrots
1/4c rice wine vinegar
3 tbl lime juice
1 tbl orange juice
1 tbl fresh chopped parsley
3 tbl maple syrup
1/4 tsp red pepper flakes
1/4 tsp salt

Combine all ingredients together except for carrots. Whisk completely then add the carrots and marinate for 2 hours.

Scalloped Celery Root and Fennel

1 lb celery root, peeled and thinly sliced
2 fennel bulbs, core removed and thinly sliced
2 tbl whole wheat flour
2 tbl cornmeal
1 tbl creole seasoning
1/2 tsp salt
1/2 tsp pepper
2c unsweetened almond milk
1c vegan mozzarella cheese ( I used Daiya)
1c panko breadcrumbs
1/4c extra virgin olive oil

Preheat oven to 350.
Combine the flour, cornmeal, creole seasoning, salt and pepper in a small bowl. Whisk in almond milk.
Grease an 8x8 casserole dish. Layer 1/3 of the celery root and fennel slices on the bottom. Pour 1/3 of the milk mixture on top. Sprinkle 1/3c of the cheese on top of that. Repeat this 2 more times.
Bake in the oven for 50 minutes. Remove from the oven and top with panko bread crumbs. Drizzle with olive oil. Adjust the oven temperature to broil and put back in the oven until the bread crumbs have browned. 3-5 minutes. Let sit for 10 minutes before serving.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.