Friday, January 27, 2012
Chicken Fried Tempeh with Apple Raisin Gravy & Whipped Potatoes
Double coated chicken-fried tempeh served with a warm apple and raisin gravy and whipped potatoes studded with fresh corn kernels.
Chicken Fried Tempeh
1 cup plain almond milk
2 tsp ground flax seeds or ener-g egg replacer
1 cup all-purpose flour
1/2 cup rice flour
1 tbl cajun seasoning
2 tsp pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1-8 oz square of tempeh, halved into 2 thin squares
1/2 cup safflower oil
In one bowl combine the almond milk and flax seeds. Whisk to combine.
In another bowl combine both flours, cajun seasoning, pepper, salt and cayenne.
Dip each tempeh piece first in the milk, then the flour, back in the milk and finally in the flour for a second dredge. Let sit for 15 minutes.
Bring the oil to 350 degrees in a shallow saute pan.
Pan fry the tempeh until golden brown on both sides, about 7 minutes.
Remove the tempeh from the oil and pour off some of the excess oil so only about 3 tbl remain. Make the gravy.
Apple Raisin Gravy
3 tbl leftover seasoned oil from the above chicken fried tempeh recipe, or safflower oil
2 tbl all-purpose flour
1 fuji apple, skin-on, small dice
1/2 cup raisins
1 cup vegetable broth
salt and pepper
Whisk the flour into the hot oil and cook for 2 minutes, stirring continuously. Add the apple and raisins and cook 4 minutes more until the apples are coated. Add the vegetable broth and whisk into a smooth gravy. bring to a boil. Reduce to a simmer and cook 5-6 minutes until the apples are somewhat tender. Season to taste with salt and pepper.
3 large red potatoes, skin on
2 tbl vegan butter
2-4 tbl plain almond milk
salt and pepper
1 cup corn kernels
Combine the potatoes in a pot of cold, salted water and bring to a boil. Once tender, drain and add the butter and almond milk. Mash to desired consistency. Season to taste with salt and pepper. Add the corn kernels and cover. Let sit for a few minutes to warm up the corn.