As we speak I deliver you an excellent recipe from a model new cookbook known as Eating on the Ravens. In case you aren’t aware of The Ravens, it’s the restaurant at Stanford Inn by the Sea, a vegan resort in Mendocino, CA. Eating on the Ravens is doing a “weblog tour” and I’m completely happy to be as we speak’s cease. See beneath in your likelihood to win a replica of the e-book, compliments of the writer, BenBella Vegan!
The nut-encrusted tempeh is easy to make, and really scrumptious. It calls out for a sauce, and whereas I first considered gravy or a flowery chutney of some form, I discovered that mustard or ketchup – particularly this great new ketchup I found – is ideal. The recipe provides an choice to pan-fry as an alternative of bake the tempeh, however I’d stick to baking to chop down on oil and ensure the nuts keep in place.
I’m trying ahead to attempting extra of the recipes. Tops on my hit record:
– Indian Spiced Kale and Potato Omelet
– Black Eyed Pea Muffins
– Cauliflower Ceviche
– Peach Huckleberry Cobbler
These being restaurant-style vegan recipes, there’s a heavy reliance on nuts (cashew sauces abound), making lots of the dishes scrumptious however pretty calorie-heavy. A few of the substances are California-centric (I don’t assume I’m going to be cooking lots of sea palm, and I’ve by no means seen sweet cap mushrooms on the East coast.) However for essentially the most half, every thing is accessible for the house prepare dinner. I used to be stunned that just about the entire breads and baked items name for white flour quite than entire grain flours.
Nitpicks apart, it is a nice cookbook to have round once you’re planning a flowery vegan feast. Whip up a Vegetable Napolean or Chanterelle and Fall Vegetable Stuffed Portobello, adopted by Pecan Torte, and your visitors might be speaking about your mad vegan cooking expertise for weeks to return.
Need your very personal copy of Eating on the Ravens? Right here’s your likelihood:
Almond and Hazelnut Encrusted Tempeh
from Eating on the Ravens, reprinted with permission
For the marinated tempeh:
1 tablespoon sliced ginger
2 cloves garlic, sliced
three cups water
1/four cup gluten-free tamari
1 bundle tempeh, sliced 1/2-inch thick on the bias
For the flax “egg wash”:
2 tablespoons floor flaxseeds
half of cup heat water
For the almond and hazelnut crust meeting:
half of cup uncooked almonds
half of cup uncooked hazelnuts
1/four teaspoon salt
Freshly floor black pepper
Spray oil (if baking) or 2 tablespoons olive oil (if pan-frying)
For the Marinated Tempeh:
1. Mix the ginger, garlic, water and tamari in a saucepan and add the sliced tempeh. Cook dinner till tempeh has heated via, about 10-15 minutes.
2. Drain tempeh from the cooking liquid, put aside and let cool.
For the Flax “Egg” Wash:
1. In massive mixing bowl, mix flaxseeds and heat water and whisk till thicken. Extra water could also be added as essential; combination ought to resemble thick pancake batter. (Be aware from Cathy: heating the combination within the microwave for 45 seconds then letting it sit for 15 minutes helps it thicken.)
For the Almond Hazelnut Crust and Meeting:
1. In meals processor, mix almonds and hazelnuts and course of till coarse, sand-like consistency is achieved (observe: you need little chunks of nuts, such as you see in my picture.)
2. Add salt and pepper and course of for a second longer till effectively included.
three. Place in a small mixing bowl and put aside.
four. Preheat the oven to 350 levels.
5. Dip every slice of tempeh into the flax wash and instantly dredge within the almond and hazelnut combination till the tempeh is effectively coated.
6. Spray a big baking sheet with cooking spray, then set tempeh slices on it.
7. Bake for 20-30 minutes, till golden brown and crisp.
eight. Alternatively, place 2 tablespoons olive oil in a saute pan, or oil a griddle and warmth to medium warmth. Place every bit of tempeh on the pan or griddle and prepare dinner till golden brown on both sides (5-7 minutes per facet.)