Monday, March 16, 2009

Tempeh Crutons: Another One for Lark, and the Weekly Menu

You hear that lady? I'm doing what you asked! Here's another recipe using tempeh. This one is not so highly seasoned, so the tempeh flavor comes through a bit more. This keeps well in the 'fridge, so you can make a batch (and make the dressing while the tempeh is marinating) so later you can throw together a complete meal in just a few minutes, which especially nice when you are pressed for time in the morning. I use about 2 ounces, or 1/4 of a package per salad. 

You can make the marinade of whatever flavors you fancy. I kept it pretty basic for this. 8 ounces tempeh, two tablespoons each: light soy sauce, Bragg's liquid aminos, and apple cider vinegar, two teaspoons each: agave nectar and hot sauce (or to taste), 1 garlic clove smashed and peeled, 3/4 cup water.

Cut the tempeh into equally sized strips.

Then into cubes.

Place all the marinade ingredients into the bottom of a small sauce pan with a lid. (If you are using a ready-made marinade just put 3/4 cup water into the pot and wait until after steaming to add the marinade.)

Then put in a steamer contraption.

Add the tempeh cubes. Put on the lid and place pot over medium-high heat and bring to a bubble. Reduce heat to low and steam/simmer 10 minutes. Carefully remove steamer basket and dump cubes into marinade. Stir around to coat all cubes, replace the lid, and let marinate about 20 minutes (give it a shake to move the marinade around if you think of it).

Line a baking sheet with foil (optional), spray with olive oil, spread out cubes so they are not touching, and spray generously with more olive oil. Bake at 400 f for approximately 30 minutes. I did this in my toaster oven, so you may need to adjust the time accordingly depending on your oven.

Once they are all brown and toasty, like this, remove them and allow to cool.

Top your salad and enjoy! This is Caesar salad, with homemade dressing (recipe tomorrow) and okara Parmesan sprinkles. You can add regular croutons for more crunch if you like. This along with a piece of fruit is one of my favorite take-along lunches.

This Weeks Menu
Click picture to enlarge. Key: HM = homemade, HG = homegrown, LO = leftover

I actually got a few things done this past week so my "Good Intentions" list has shortened a bit. We are still crazy busy, but I hope to have a couple bits of news to share with you in the upcoming weeks. 

1 comment:

Unknown said...

your tempeh croutons sound delicious. thanks for the recipe & directions. i will have to pick up tempeh from the store next week & try these.