Sticky tempeh glazed in peach nectar, red wine and onions, mashed rutabaga with carrots, swiss chard with garlic and red pepper flakes.
Sticky Peach Tempeh
4 tbl extra virgin olive oil, divided
12 oz tempeh, cut into thick strips
1/2 white onion, small dice
1 tsp sea salt
1/2 tsp pepper
1 carrot, 1/4" rounds
1 tbl fresh thyme leaves
1 tbl sweet paprika
2 tbl red wine
1/4 cup maple syrup
1 1/2 cups peach nectar
1-15oz can great northern beans, drained
Preheat the oven to 350.
Season both sides of the tempeh with salt and pepper.
In a dutch oven or a large pot that can go in the oven, heat 2 tbl of oil and brown the tempeh on both sides over medium-high heat. Remove from the pot and set aside.
Add remaining 2 tbl of oil, onion, salt, pepper, carrot, thyme and paprika and saute until the carrot starts to soften, 10 minutes.
Add the red wine and scrape all the bits off the bottom of the pot. Add the maple syrup and peach nectar and bring to a boil. Add the white beans, cover, leaving a small opening for steam to escape.
Place in the oven and braise for 90 minutes.
1 large rutabaga, peeled, medium dice
1 carrot, medium dice
1 medium sized yukon gold, peeled, medium dice
3 tbl earth balance vegan butter
1 tsp sea salt
Combine the rutabaga, carrot and potato in a large pot of salted water and boil until tender.
Drain, reserving some of the starchy water.
Add the butter and salt and mash, using the starchy water to thin out the vegetables a bit.
Swiss Chard with Garlic
2 tbl extra virgin olive oil
1 tsp red pepper flakes
3 garlic cloves, minced
1 bunch swiss chard, stems removed and roughly chopped
1/2 tsp sea salt
3 tbl vegetable broth
Add the oil, red pepper flakes and garlic in a saute pan and bring up to a medium heat. This will allow the oil to be infused with much more flavor. Add the chard and toss to combine. Saute over medium heat until wilted. Add the broth and salt and cook until the broth has evaporated.