I am absolutely in love with the New Vegan Cookbook by Lorna Sass. That is where I got the incredible recipe for Brussels Sprouts and Udon Noodles with Miso Sauce. And now I have tried tempeh thanks to her! I was feeling adventurous, because I haven't really tried much Indian cuisine in my life either. I knew I could take the risk because I had my dad here to help me! He is quite the chef.
The result was an incredible fusion of flavors and a little kick that my brother, my dad and I all loved. My first experience with tempeh was definitely a good one. My mom isn't such an Indian fan so she didn't finish hers : ( Can't please everybody! But I probably should have checked ahead of time. Not a good way to get her to let me cook vegan again!
If you're up for a little spice and a little adventure, I would encourage you to try this impressive dish.
Indian Inspired Squash with Jerk-Spiced Tempeh
12 oz tempeh (I used three-grain)
3 tbs soy sauce (tamari or shoyu)
2 tbs canola oil
1/4 cup dark bown sugar, packed
2 tsp garlic, minced or crushed
1 tsp ground ginger
1 tsp dried thyme
1/2 tsp ground allspice
1/2 medium sweet onion (such as vidalia), roughly chopped
Sri Racha or other hot sauce to taste
salt and pepper
Indian Inspired Squash
1 tbs canola oil
1/2 medium sweet onion, diced
1 - 15oz can diced tomatoes (with liquid)
1/2 - 1 cup water
3 - 4 tbs marinade (reserved from jerk-spiced tempeh)
1 - 2 tsp curry powder (I used 1/2 sweet, 1/2 hot curry)
1/4 tsp cinnamon
1/8 - 1/4 tsp ground cloves
1/4 tsp sea salt
2.5 lbs butternut squash (or calabaza pumpkin), peeled and cut into 3/4 inch cubes
With a fork, deeply prick tempeh 20 times each side for 8oz chunk and 10 times for 4oz. Cut into 1/2 inch chunks and set aside.
In a blender, combine remaining jerk-spiced tempeh ingredients and blend until smooth. Add more hot sauce if desired. Reserve 1/4 cup marinade.
Pour half of the remaining marinade into a tupperware container, add tempeh, and pour rest of the marinade on top. Cover and shake gently to coat tempeh evenly. Set aside for 15 minutes or refridgerate up to 24 hours.
Heat 1 tbs oil in a large, heavy saucepan. Cook other 1/2 onion over medium heat, stirring frequently until softened, about 4-5 minutes. Add diced tomatoes, 1/2 cup water, 3 tbs marinade, and smaller noted amounts of curry, cinnamon, cloves, and salt.
Suggestions from my brilliant dad: Roast apple chunks with squash and/or add raisins to mixture.