Tempeh for Memorial Day!
Hello all you Meat Lovers out there! Tis the weekend to whip out the grill and BBQ up some....soy products?
OPTIONAL:
NEXT WORK WITH THE MUSHROOMS. BRUSH THEM CLEAN AND SLICE THINLY (THIS MAKES IT EASIER TO PUREE). YOU WILL NEED A BLENDER OR FOOD PROCESSOR FOR THIS. PUREE THE MUSHROOMS UNTIL SMOOTH AND CREAMY. THIS MAY TAKE ADDING SOME WATER TO ALLOW THE MUSHROOMS TO PUREE EASIER. BE SURE NOT TO ADD TOO MUCH BECAUSE YOU WANT IT TO BE THICK. ONCE DONE, SET ASIDE.
HEAT YOUR OIL IN A LARGE FRYING PAN. ADD MINCED GARLIC, SAUTEE FOR A MINUTE. ADD ONIONS AND SAUTEE UNTIL YOU NO LONGER SMELL RAW ONIONS - (ABOUT 3 MINUTES). NOW IS THE TIME TO SPICE UP YOUR FLAVOR. I LIKE TO ADD MY SPICES TO THE ONIONS SO THEY ABSORB THE TASTES. CHILI POWDER, CUMIN, PINCH OF SEA SALT. LET THE SPICES COOK WITH THE ONIONS FOR ABOUT 2 MINTUES. TAKE YOU PRE-STEAMED TEMPEH AND CRUMBLE WITH YOUR HANDS. (YOU MIGHT HAVE TO USE YOUR SPATULAR TO ASSIST YOU IN BREAKING IT DOWN). THE IDEA IS IT TO LOOK LIKE GROUND BEEF, SO YOU WANT THE PIECES SMALL. ADD THE TEMPEH TO YOUR PAN AND MIX WELL WITH OIL. YOU WANT THAT TO COOK FOR ABOUT 3 MINUTES WITH THE OIL WITH FLAME ON LOW. NEXT ADD THE PUREED MUSHROOMS. SEASON WITH SHOYU TO GIVE IT ENOUGH TASTE. AT THIS TIME YOU MIGHT FEEL LIKE YOU NEED TO ADD A BIT MORE SPICES AND YOU CAN DO SO. COOK UNTIL YOU NOTICE SOME OF THE LIQUID STARTS TO BE ABSORBED. THE TEMPEH SHOULD REALLY START SMELLING AND LOOKING LIKE SOME GROUND BEEF. 5-10 MINUTES. ADD ABOUT 1/2 A LIME AND COOK FOR ANOTHER 2 MINUTES AND YOUR READY TO STUFF YOUR BURRITO.
Here's another option for those of us who, sometimes, miss that meat texture.
TEMPEH BURRITOS
SERVES 3-4 PEOPLE (DEPENDING ON SIZE OF THE WRAPS)
1 PACKET OF TEMPEH
7-8 MUSHROOMS (CAN BE MIXED, BABY PORTEBELLO ARE MY FAVOR TIE)
2-3 CLOVES OF GARLIC (MINCED)
1/2 LARGE ONION (DICED)
WHOLE WHEAT WRAPS
SHOYU
LIME
EXTRA VIRGIN OLIVE OIL
EXTRA VIRGIN OLIVE OIL
CUMIN
CHILI POWDER
SEA SALT
OPTIONAL:
RICE CHEESE
LETTUCE
SAUERKRAUT
START WITH PRE-STEAMING YOUR TEMPEH. THIS ALLOWS IT TO BECOME MORE DIGESTABLE FOR THOSE WITH DIGESTIVE ISSUES. IT ALSO GIVES IT A NICER TEXTURE AND TASTE. WHEN STEAMED FOR ABOUT 5 MINUTES, SET ASIDE AND LET COOL OFF.
NEXT WORK WITH THE MUSHROOMS. BRUSH THEM CLEAN AND SLICE THINLY (THIS MAKES IT EASIER TO PUREE). YOU WILL NEED A BLENDER OR FOOD PROCESSOR FOR THIS. PUREE THE MUSHROOMS UNTIL SMOOTH AND CREAMY. THIS MAY TAKE ADDING SOME WATER TO ALLOW THE MUSHROOMS TO PUREE EASIER. BE SURE NOT TO ADD TOO MUCH BECAUSE YOU WANT IT TO BE THICK. ONCE DONE, SET ASIDE.
HEAT YOUR OIL IN A LARGE FRYING PAN. ADD MINCED GARLIC, SAUTEE FOR A MINUTE. ADD ONIONS AND SAUTEE UNTIL YOU NO LONGER SMELL RAW ONIONS - (ABOUT 3 MINUTES). NOW IS THE TIME TO SPICE UP YOUR FLAVOR. I LIKE TO ADD MY SPICES TO THE ONIONS SO THEY ABSORB THE TASTES. CHILI POWDER, CUMIN, PINCH OF SEA SALT. LET THE SPICES COOK WITH THE ONIONS FOR ABOUT 2 MINTUES. TAKE YOU PRE-STEAMED TEMPEH AND CRUMBLE WITH YOUR HANDS. (YOU MIGHT HAVE TO USE YOUR SPATULAR TO ASSIST YOU IN BREAKING IT DOWN). THE IDEA IS IT TO LOOK LIKE GROUND BEEF, SO YOU WANT THE PIECES SMALL. ADD THE TEMPEH TO YOUR PAN AND MIX WELL WITH OIL. YOU WANT THAT TO COOK FOR ABOUT 3 MINUTES WITH THE OIL WITH FLAME ON LOW. NEXT ADD THE PUREED MUSHROOMS. SEASON WITH SHOYU TO GIVE IT ENOUGH TASTE. AT THIS TIME YOU MIGHT FEEL LIKE YOU NEED TO ADD A BIT MORE SPICES AND YOU CAN DO SO. COOK UNTIL YOU NOTICE SOME OF THE LIQUID STARTS TO BE ABSORBED. THE TEMPEH SHOULD REALLY START SMELLING AND LOOKING LIKE SOME GROUND BEEF. 5-10 MINUTES. ADD ABOUT 1/2 A LIME AND COOK FOR ANOTHER 2 MINUTES AND YOUR READY TO STUFF YOUR BURRITO.
I love this recipe and it's perfect for kids too! Feel free to spice it up any way you like. Guarantee your guests will not miss the meat!
Enjoy and Happy Memorial Day Weekend!
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