Ive decided to experiment with tonights dinner next week. I plan to make Ginger chile tempeh with brown sugar ginger squash. I will probably make some crisp asparagus to go with this meal. Im going to try a vegetarian alternative. Consequently, what Ive done is use several existing recipes to create what I hope is a tasty substitute. Without further delay, here is my recipe: Ginger chile tempeh with brown sugar ginger squash Making your soy sauce substitute Here is what youll need: * 4 teaspoons balsamic vinegar * 2 teaspoons unsulphured molasses * 1/4 teaspoon ground ginger * 1 pinch white pepper * 1 pinch garlic powder * 1-1/2 cups vegetable broth * 1/4 teaspoon of kosher salt * 1 sauce pan Here is what you should do: 1. Put the all the ingredients into a sauce pan except for the kosher salt. 2. Put your sauce pan on your stove and turn the heat to medium. 3. Let the contents boil for about fifteen minutes. 4. Add the kosher salt. 5. Pour the soy sauce substitute into a small bowl, set it aside and let it cool. Making the ginger chili tempeh Here is what youll need: * Three (3) green onions, chopped * Zest/juice of 1 orange * 1/2 cup soy sauce substitute * 2 tablespoons ginger spice paste * 2 tablespoons chile spice paste * Tempeh (about 1 lb) * 4 large portobello mushroom slices * 1/4 cup of ground peanuts * Large zip-top bag * 2 tablespoons grapeseed oil * 1 mixing bowl * 1 frying pan * 1 baking pan Here is what you should do: 1. Chop your green onions small pieces. 2. Use your orange rind to make the orange zest. 3. Cut what remains of the orange and juice it into your bowl. 4. Pour your soy sauce substitute into the bowl. 5. Add the ginger spice paste and the chili spice paste. 6. Pour the contents of your mixing bowl into your large, zip-lock bag. 7. Save half a cup of your marinade. 8. Place your tempeh into the zip-lock bag and let stand for 15 minutes. 9. Preheat your oven to 400 F and put your oil into your baking pan. 10. After 15 minutes, place your tempeh into a frying pan for about four minutes. 11. Move the tempeh from your frying pan to your baking pan. 12. Top the tempeh with the portobello mushrooms and ground peanuts. 13. Pour the remaining ginger marinade (1/2 a cup) over the tempeh. 14. Bake the tempeh for 15 to 20 minutes. Note: The time required in your oven may vary considerably. Be careful not to burn the tempeh. Making the brown sugar, ginger squatatoes Nancy and I used the term squatatoes as an elision for squash and potatoes. What youll need: * 1 (12-oz) box frozen cooked butternut squash * 1 (6-oz) cup prepared mashed potatoes * 1 tablespoon brown sugar * 1 tablespoon Unrefined coconut oil * 1 tablespoon ginger spice paste * 1/4 teaspoon kosher salt * 1/4 teaspoon pepper * 1/4 cup green onions, chopped * 1 baking bowl Note: By now, you should have already cut up your green onions, so you can use some of them for the ginger squatatoes. 1. Microwave the frozen butternut squash for eight (8) minutes. Your time may vary. 2. Pour the rest of the ingredients into your baking bowl. 3. Fold the squash in with the potato mixture you just made. 4. Stir the mixture vigorously until everything is a consistent orange color. 5. Microwave the bowl of squatatoes for another four minutes. Final notes You may want to make a salad, green beans or asparagus with this meal.
Posted on: Wed, 16 Oct 2013 04:56:50 +0000
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