Millennium - Tempeh or Seitan Piccata

[Guest guest]

Just bought seitan for the first time, and think I might try this recipe

using it.

 

Karin Baumgardner

Issaquah, WA

 

 

* Exported from MasterCook II *

 

Tempeh or Seitan Piccata

 

Recipe By : The Millennium Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Reg 4 - June '99 - Sent

 

Amount Measure Ingredient -- Preparation Method

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HERB CRUST:

1 1/2 cups all-purpose flour -- unbleached

1/3 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper

TEMPEH:

1 cup soy milk

2 teaspoons dijon mustard

1 1/2 pounds Baked Marinated Tempeh -- in 4 oz. servings

1/4 cup canola oil

PICCATA SAUCE:

2 teaspoons garlic -- minced

6 lemon slices -- paper-thin

1/2 cup fresh lemon juice

2 cups dry white wine

1 tablespoon nutritional yeast

1 tablespoon capers -- drained

1/2 teaspoon fresh ground black pepper

1/2 teaspoon sea salt

1 tablespoon cornstarch -- dissolved in

3 tablespoons water

lemon slices -- for garnish

fresh parsley OR chives -- for garnish

 

Cut the tempeh into triangles or use the same amount of seitan medallions.

 

In a shallow bowl, combine all the ingredients for the herb crust. In another

shallow bowl, combine the soy milk and mustard. Dredge the tempeh with the

crust mixture, dip in the soy milk mixture, then dredge again in the crust

mixture. In a large nonstick skillet or saute pan, saute the tempeh in

batches on each side in the oil over medium-high heat until lightly brown,

about 2 to 3 minutes per side. Or, cook the seitan in batches in a dry

nonstick pan. Keep warm in a low oven.

 

To Make the Sauce:

Wipe out the pan and place it over medium heat. Add the garlic and toast

until lightly browned. Add the lemon slices , the remaining sauce

ingredients. Boil until the volume is reduced by almost half. Sir in the

cornstarch mixture and cook until thickened. Serve the hot sauce over the

tempeh. Garnish with more lemon slices and parsley.

 

Makes 6 servings.

 

Per serving:

324 calories (11% from fat), 34 g. protein, 38 g. carbohydrate, 4 g. fat, 0

mg. cholesterol, 781 mg. sodium, 3 g. fiber

 

NOTE: " You can use our marinated seitan or tempeh, or buy commercial marianted

tempeh or seitan from a natural foods store or supermarket. Serve this with

any of our pilafs, or with mashed potatoes. "

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

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* Exported from MasterCook II *

 

Baked Marinated Tempeh

 

Recipe By : The Millennium Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Reg 4 - June '99 - Sent

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 portions tempeh -- 4 oz. each

MARINADE:

1 cup red wine

4 cups vegetable stock -- OR water

1/2 cup tamari soy sauce

4 cloves garlic -- minced

1 tablespoon dijon mustard

1 teaspoon dried sage

2 teaspoons dried thyme

1/2 teaspoon nutmeg

1/4 teaspoon red pepper flakes

2 teaspoons maple syrup OR honey -- OR Sucanet

 

Preheat oven to 350°F. Mix all ingredients together. Place the tempeh in a

baking dish and pour the marinade over the tempeh. Bake for 1 1/2 hours.

Either remove the tempeh from the remaining marinade to serve or freeze, or

store the tempeh in the marinade for up to a week in the refrigerator.

 

Make 6 servings.

 

Per 4 oz. serving:

285 calories (28% from fat), 24 g. protein, 27 g. carbohydrate, 9 g. fat, 0

mg. cholesterol, 385 mg. sodium, 6 g. fiber

 

NOTE: " We bake or braise tempeh in this all-purpose marinade for over an hour

to remove most of the bitter flavor associated with tempeh. Bake a double

recipe of tempeh and freeze what you will not use in a week. When you are

ready to use it, just thaw. "

 

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum]

 

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