I decided to take on two new ingredients for me today. Tempeh and Polenta. Tempeh is fermented soybeans that have been formed into a patty. It has a really nutty flavor. Polenta is cornmeal that has been cooked in water to form what reminds me of fine grits. This recipe is not hard, it just has a lot of steps.
First you want to make your marinade for the Tempeh.
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp balsamic
2 cloves of crushed garlic
1/2 tsp liquid smoke
1 tsp mild chile powder
1/2 tsp cumin
1/4 tsp black pepper
Combine all of these ingredients together in a bowl.
8 oz tempeh
Slice your tempeh into thin strips and let it soak while you move on to your next step.
1 lb Brussel sprouts
1 small onion
Chop your Brussel sprouts and onion and set them to the side.
Head back over to your tempeh. Save the remaining marinade from your tempeh. Heat up a pan on medium heat with a little bit of olive oil.
Once it's hot cook your tempeh in the pan until it is crispy. It took me about 5 minutes on each side but you decide what is crispy and black enough for you. Once the tempeh is done, place it off to the side on a plate.
Add your onions and saute them until they start to look a little glassy. Next add your brussel sprouts. You want to sear the cut sides of the brussel sprouts. Add1/2 a cup of water to the leftover marinade then add that to the pan with the brussel sprounts and onions and let it simmer until the marinade has absorbed into the brussel sprouts and it starts to look dry.
While your veggies are simmering you want to make your polenta. Mmmm, polenta. Bring 4 cups of water to a boil. Next add
1 cup of Polenta
and let that simmer for 5 minutes. Add another cup of water and let it simmer for another 10 minutes. It will start to get thick. Finally add
1 tbsp nutritional yeast
1 tbsp almond butter
and remove it from the heat and let it cool.
Your veggies should be done by now. I broiled mt veggies for 10 minutes because I stupidly used frozen brussel sprouts and they were super soggy.
Put your veggies on top of your polenta and your tempeh on top of that. I really liked the tempeh and the polenta. The brussel sprouts were just ok but that was because they were super soggy. Hopefully next time I can make those better.
Unfortunately I had to run out the door to work and now I've eaten all of it so I don't have a picture of the final product. :( But I was totally digging the tempeh and polenta. Yum.
First you want to make your marinade for the Tempeh.
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp balsamic
2 cloves of crushed garlic
1/2 tsp liquid smoke
1 tsp mild chile powder
1/2 tsp cumin
1/4 tsp black pepper
Combine all of these ingredients together in a bowl.
8 oz tempeh
Slice your tempeh into thin strips and let it soak while you move on to your next step.
1 lb Brussel sprouts
1 small onion
Chop your Brussel sprouts and onion and set them to the side.
Head back over to your tempeh. Save the remaining marinade from your tempeh. Heat up a pan on medium heat with a little bit of olive oil.
Once it's hot cook your tempeh in the pan until it is crispy. It took me about 5 minutes on each side but you decide what is crispy and black enough for you. Once the tempeh is done, place it off to the side on a plate.
Add your onions and saute them until they start to look a little glassy. Next add your brussel sprouts. You want to sear the cut sides of the brussel sprouts. Add1/2 a cup of water to the leftover marinade then add that to the pan with the brussel sprounts and onions and let it simmer until the marinade has absorbed into the brussel sprouts and it starts to look dry.
While your veggies are simmering you want to make your polenta. Mmmm, polenta. Bring 4 cups of water to a boil. Next add
1 cup of Polenta
and let that simmer for 5 minutes. Add another cup of water and let it simmer for another 10 minutes. It will start to get thick. Finally add
1 tbsp nutritional yeast
1 tbsp almond butter
and remove it from the heat and let it cool.
Your veggies should be done by now. I broiled mt veggies for 10 minutes because I stupidly used frozen brussel sprouts and they were super soggy.
Put your veggies on top of your polenta and your tempeh on top of that. I really liked the tempeh and the polenta. The brussel sprouts were just ok but that was because they were super soggy. Hopefully next time I can make those better.
Unfortunately I had to run out the door to work and now I've eaten all of it so I don't have a picture of the final product. :( But I was totally digging the tempeh and polenta. Yum.
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