Wednesday, November 2, 2011
Almond Crusted Tempeh, Ginger Mashed Potatoes, Sugar Snap Peas
Tempeh sticks, dipped in a Thai style "peanut" sauce and coated in toasted, sliced almonds. Serve over mashed potatoes infused with fresh ginger and quick snap peas seared with Thai chiles.
Almond Crusted Tempeh
1/4 cup unsweetened almond milk
3 tbl tamari
2 heaping tbl creamy almond butter
1 tbl cornstarch
1 tsp sesame oil
1/2 tsp baking soda
1/2 tsp red chile paste, sambal
1/2 tsp garlic powder
1/4 tsp black pepper
8 oz tempeh, cut into thin sticks
1 cup toasted, sliced almonds
canola oil for pan frying
In a shallow dish, combine all of the ingredients up to the tempeh. Mix into a smooth sauce. Dip the tempeh in the sauce and coat. Press into the sliced almonds to form a crust.
Heat a shallow layer of oil in a large sauce pan.
Pan fry the tempeh sticks until golden brown on each side, 4-5 minutes total.
Ginger Mashed Potatoes
2 large russet potatoes, peeled, small dice
1 1/2 inch piece fresh ginger, peeled
3 tbl extra virgin olive oil
1/2-1 cup unsweetened almond milk
salt and pepper
2 tbl chopped fresh cilantro
Combine the potatoes, a 1" piece of ginger chopped in half and some salt with cold water in a pot and bring to a boil. Cook until tender, about 15 minutes.
Drain and remove the ginger pieces. Toss the potatoes back in the pot and grate the remaining 1/2" piece of ginger into the pot. Add the oil and season with salt and pepper. Add enough almond milk to get to your desired consistency and toss in the cilantro.
Sugar Snap Peas with Thai Chiles
8 oz sugar snap peas
1 tbl extra virgin olive oil
1 garlic clove, grated
1 thai red chile, minced
salt and pepper
Bring a small pot of water to a boil and add the snap peas. Blanch for 3 minutes then drain. Once the pot is dry of water, place back on the burner and add the oil. Saute the garlic and chile until fragrant, 2-3 minutes. Add the snap peas and saute with salt and pepper for 3-4 more minutes.