May 30, 2010
Roasted Beets with Butternut Squash Creme Sauce and Roasted Tempeh
Inspired by my meal in Portland Friday night and the wonderful red and golden beets I picked up at the People's Co-op the same night, I cooked up a very nice hearty meal. I cut up a mixture of: 3 red beets, 3 golden beets, a large yam, four or five small Walla Wallas, an Anaheim chili, four cloves of garlic, a red pepper, and an orange pepper in large chunks, about 1" x 2 ". I tossed the vegetables with: 1/2 C filtered water, 3 TB Sunflower oil, some chopped fresh sage and oregano, about 1 tsp sea salt and fresh ground pepper, a dash of cayenne, 2 TB Shoyu, and 1 TB golden balsamic vinegar. I placed it all in a 9x13 baking dish and roasted at 375º for about 50 minutes until all were roasted and the liquid was absorbed.
I also roasted a butternut squash for about 35 minutes, just sliced it in half, removed the seeds and placed face down in a lightly greased baking dish. After it cooled a bit I scraped out the squash and placed in a blender with: about 1/2 can coconut milk, a dash sea salt, black pepper, and a dash of cayenne. I blended this until it was a smooth creamy sauce, butternut squash creme sauce.
I poured the sauce over the roasted vegetables and then topped that with roasted whole grain tempeh marinated in a lemon herb marinade.
Lemon Herb Marinade
1/2 C Filtered water
2 TB Lemon or lime juice, fresh squeezed
1 tsp Shoyu
2 tsp herbs, minced
I used minced cilantro, crushed cumin, and 1/2 tsp curry.