While the tempeh was marinating I peeled and sliced about eight very nice apple pears I picked up on the way home from work at the local produce store. I sprinkled the slices with cinnamon, nutmeg, and a little spice mixture from the cooking class last week. I think it had some cumin, ground almonds, sesame seeds, and a little lavender. I threw the slices in the dehydrator. Just love dried apple pears, they're like candy to me. They'll be ready in the morning. I like to take them out when they are dry, but still a little moist and crunchy inside.
I put on a small pot of black forbidden rice and a pot kaniwa. They both take about 20 minutes to cook and when they were done, I tossed them together and added some chopped green onion and diced red bell pepper, Tamari, Lemon Juice, Sea Salt, and a little Raw Apple Cider Vinegar. Served on a bed of chard chiffonade and fresh sliced cucumber. I picked the chard and cucumber from the garden Sunday.
|Forbidden Rice & Kaniwa Salad|
While the rice and kaniwa were cooking I browned the marinated tempeh in about a little less than a tablespoon of coconut oil and added some vegan barbeque sauce I had made up a couple days before. I made the sauce on Sunday, planning to make this dish sometime this week. I cooked the tempeh and sauce just a few minutes until the sauce was warmed through.
|Marinated Tempeh Browning|
The BBQ Sauce is an easy recipe from The Complete Idiot's Guide to Eating Raw. pg 139
½ cup sun-dried tomatoes
¼ cup raisins
1 cup filtered water
2 TB fresh dill, minced (I used 1 TB dried dill)
1½ tsp. raw apple cider vinegar
½ tsp. stone-ground mustard
Sea Salt to taste
¼ tsp. freshly ground black pepper
2 TB olive oil
¼ cup tomatoes, roughly chopped
1 chipotle pepper, ribs and seeds removed, and soaked (optional)
Soak the sun-dried tomatoes and raisins in the filtered water in a small bowl for at least 30 minutes, reserving soak water.
Place the sun-dried tomatoes, raisins, dill, apple cider vinegar, mustard, salt, pepper, olive oil, chopped tomatoes, chipotle pepper, and 1/4 cup soak water from tomatoes and raisins in a blender and blend on high for 30 to 40 seconds until a paste forms.
I spread half of this paste on my tempeh in the skillet and added the remaining soak water to the blender and blended for another 30 seconds to make a nice sauce. I drizzled some sauce on the warm plated tempeh.