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Author Topic: Braised Tempeh with Smashed Potatoes & Orange-Vanilla-Fennel Sauce  (Read 1393 times)

Offline ErinW

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This is one of the recipes I created for our second homework assignment.  I'm having a hard time attaching a picture to this post, but it is here:  http://i28.photobucket.com/albums/c241/jamboxrock/food/10-17-09braisedtempeh.jpg

Braised Tempeh with Garlic-Peppercorn Smashed Potatoes & Orange-Vanilla-Fennel Sauce

1 Tbs virgin coconut oil
1 medium onion, diced
1 bulb fennel, quartered, cored and sliced, fronds reserved for garnish
2 cloves garlic, minced
4 cups vegetable broth
1 lb tempeh
1 orange, supremed, juices reserved
1/2 tsp pure vanilla extract
1/2 tsp sea salt
1 Tbs nutritional yeast
Garlic-Peppercorn Smashed Potatoes:
4 medium potatoes, unpeeled, cut into 1-inch pieces
2 tsp olive oil
1/2 tsp peppercorns, crushed
2 cloves garlic, minced
1/2 cup unsweetened almond milk
1 Tbs nutritional yeast
sea salt

1. Heat the coconut oil in a large, wide skillet over medium heat.  Add the onions and cook for 5 minutes, stirring frequently.  Add the fennel and saute for 4 minutes, stirring often.  The onions should be starting to brown slightly.  Add the garlic and cook for 1 minute, stirring constantly.  Be careful not to burn the garlic.

2. While the vegetables are cooking, slice the tempeh in half so that you have two thinner pieces of the same size.  Cut these halves into four rectangles, then those rectangles into triangles so that you have 16 pieces.

3. Deglaze the pan with 1 cup of the broth, scraping up all of the vegetables.  Add the remaining 3 cups of broth and 1/2 tsp salt, turn the heat up to medium-high and bring to a boil.

4. Add the tempeh to the pan, submerging in the liquid as much as possible.  Turn the heat down to medium-low and simmer for 20 minutes.

5. With a slotted spoon, remove the tempeh to a plate and keep warm.

6. Transfer the broth/vegetable mixture to a blender and add the orange segments and juice and vanilla extract.  Place a towel over the top of the blender and hold with one hand.  Blend until smooth.

7. Carefully remove the top of the blender, as steam will escape.  Wipe the pan clean with a paper towel if necessary, then pour the mixture back into the pan.  Bring to a boil then reduce heat to medium-low.  Simmer, stirring frequently, until reduced to a saucy consistency.  Remove from the heat and stir in nutritional yeast.  Taste and adjust seasonings if necessary.

8. To make the smashed potatoes, place the potatoes in a pot, cover with water and add a generous pinch of salt.  Bring to a boil at medium-high heat and cook for 15 minutes, or until potatoes are easily pierced with a fork.  Drain.  In a small pan, heat the olive oil over medium heat.  Add the garlic and peppercorns, swirl the oil to combine and cook for 1 minute, shaking and swirling the pan often.  Be careful not to burn the garlic.  Add the oil mixture, almond milk, nutritional yeast and a pinch of sea salt to the potatoes and mash, leaving the potatoes slightly chunky.  Taste and adjust seasonings if necessary.

9. To serve, mound the potatoes in the center of each plate.  Spoon the sauce around the potatoes, lean four pieces of tempeh up against the potatoes and garnish with fennel fronds.

Servings: 4

 


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