Rosemary Pecan Tempeh, Parsnip Yukon Puree, Chive Butter, Carrot Glace

I'M BACK! And boy does victory taste good.

Crunchy pecans and rosemary tempeh slathered with dijon, butter studded with chives and lemon zest, bright orange carrot reduction and parsnip potato puree with homemade mushroom gravy.

You will want to make the stock first because it also goes in two other recipes for this meal.

Mushroom Stock
2 cups shiitake mushrooms
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 spanish onion, roughly chopped
1 tbl dried rosemary
2 tbl extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1 square tempeh, cut into 9 squares
1 tbl arrowroot
2 tbl tamari
1 tbl vegan worcestershire

Preheat the oven to 400. Toss all of the vegetables with the rosemary, oil, salt and pepper. Lay on a baking sheet and roast for 15 minutes.
Transfer the vegetables to a large pot and add 8 cups of water. Bring to a boil, reduce to a simmer and cook for 40 minutes. Add the tempeh squares into the broth and simmer for 20 more minutes. Remove the tempeh and drain the vegetables from the stock. Discard the vegetables. Put 3/4 cup of stock to the side and bring the remaining stock back to a simmer. In a small bowl combine the arrowroot with 2 tbl of water and whisk into a smooth sauce. Once the broth is simmering, add the arrowroot slurry and whisk to combine. Continue whisking while the broth heats up and thickens, 3 minutes. Add the tamari and worcestershire sauce. Taste and season with more salt.

Rosemary Pecan Tempeh
1/2 raw pecans
1 tbl dried rosemary
salt and pepper
3 tbl dijon
2 tbl extra virgin olive oil

Preheat the oven to 350.
In a spice grinder or small blender, blend the pecans and rosemary with salt and pepper to taste into a fine grind. Thinly coat the tempeh on all sides in dijon then toss in the pecan mixture to coat completely. Bake on a baking sheet for 15 minutes, turn the cubes over, drizzle with oil and bake 15 minutes more.

Carrot Glace
1 tbl extra virgin olive oil
3 carrots, small dice
pinch of cinnamon
pinch of nutmeg
pinch of cayenne
salt
1/2 tsp fresh lemon zest
1/4 cup reserved mushroom stock

Heat the oil in a small pan. Add the carrots and saute over medium low heat for 5 minutes. Season with all the spices and lemon zest and toss to coat. Add the stock and simmer for 10 minutes until the carrots start to soften and most of the stock has evaporated.
Transfer to a small blender with 2/3 cup of water and blend until smooth. Drain through a fine sieve if necessary. Season with salt.

Chive Butter
2 tbl earth balance vegan butter, softened
1 tbl finely minced chives
1 tsp finely minced fresh parsley
pinch fresh lemon zest
salt and pepper

Combine all of the ingredients. Lay a piece of seran wrap on the counter and wrap the butter up into a log. Freeze for 10 minutes, slice when ready to serve.

Chive Sauce
1/4 cup chives, rough chop
2 tbl fresh chopped parsley
2 tbl extra virgin olive oil
salt and pepper to taste

Combine in a blender, adding water if necessary to get completely smooth.

Parsnip Yukon Puree
1 parsnip, small dice
3 yukon gold potatoes, skin on, small dice
1/2 cup reserved mushroom stock
3 tbl extra virgin olive oil
salt and pepper

Combine parsnip and potatoes with cold water and salt and bring to a boil. Boil until tender. Drain and add the stock, oil, more salt and pepper. Whip with a hand mixter until smooth.