Sunday, October 24, 2010

Roasted Tempeh with Balsamic Vegetable Glaze, Fingerling Roasties, Brussel Sprout Hash, Grilled Figs

A great fall meal featuring choice seasonal ingredients while being hearty and warming on a cold night.

Tempeh roasted with carrots, creminis, onions and thick balsamic vinegar, pureed and reduced into a thick, warming gravy. Brussel Sprouts sauteed with garlic, fingerlings roasted with fresh rosemary and figs, grilled with pepper and brushed with sweet maple syrup.

Roasted Tempeh with Balsamic Vegetable Glaze

3 tbl extra virgin olive oil
1 carrot, small dice
1 cup pearl onions
1 celery stalk, small dice
5 cremini mushrooms, quartered
4 garlic cloves, smashed
1/4 cup plus 2 tbl balsamic vinegar, divided
2 tbl tamari
2 tsp sea salt
1 tsp pepper
2 tbl fresh rosemary leaves
1 square of tempeh, cut into small cubes
2 cup vegetable broth,divided
1 tsp organic sugar

Preheat the oven to 400. Line a large baking sheet with foil.
Toss the oil, carrots, onions, celery, mushrooms, garlic, 1/4 cup vinegar, tamari, salt, pepper, rosemary and tempeh on the baking sheet and roast for 15 minutes. Reduce heat to 350 and roast 15 minutes more. Once done, separate the tempeh and set aside. Transfer the vegetables and all juices plus 1 cup of vegetable broth to a food processor and pulse until completely smooth. Strain the mixture and pour the smooth vegetable puree into a sauce pot. Add the remaining 2 tbl of vinegar, 1 cup of vegetable broth and 1 tsp of sugar. Taste and add salt if necessary. Bring to a boil, reduce to a simmer and simmer for 10 minutes until the mixture has reduced and thickened. Add tempeh back into the sauce, warm through and serve.

Fingerling Roasties

10 fingerling potatoes, halved
2 tbl extra virgin olive oil
1/2 tsp red pepper flakes
2 tsp coarse sea salt
3 tbl chopped fresh rosemary

Preheat the oven to 350. Line a baking sheet with foil.
Toss all of the ingredients together and roast for 35 minutes or until browned and cooked through.

Grilled Figs

canola spray for grill
1/2 tsp pepper
6 fresh figs, halved
2 tbl maple syrup

Preheat the grill or a grill top. Spray with canola oil. Sprinkle pepper on the inside of the figs and grill, cut side down, for 4 minutes until nice dark grill marks appear. Remove from heat and brush with maple syrup. Serve immediately.

Brussel Sprout Hash

2 tbl extra virgin olive oil
1/2 red onion, minced
3 garlic cloves, minced
12 brussel sprouts, quartered
1 tsp salt
1 tsp pepper
1 cup vegetable broth

In a large saute pan, heat the oil and sweat the onions until soft and translucent, about 5 minutes. Add the garlic, brussel sprouts, salt and pepper and saute over medium high heat until the brussel sprouts brown, 5 minutes. Add the vegetable broth and cover, cook 5 minutes more until the broth has evaporated.

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