The New Soy Cookbook

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Diced Tempeh Italiano--this is an ingredient in the two following recipes

Garlicky Broccoli Rabe With Tempeh Italiano

Roasted Potato Salad With Diced Tempeh Italiano

 

 

* Exported from MasterCook *

 

Diced Tempeh Italiano

 

Recipe By : The New Soy Cookbook, by Lorna Sass, page 85

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon shoyu

1 large garlic clove -- peeled

and pushed through a press

2 teaspoons Italian herb blend -- (see note)

3/4 teaspoon crushed red pepper flakes

8 ounces tempeh -- preferably soy

 

Tempeh marinated with olive oil, vinegar, and Italian seasonings becomes

infused with intense flavor and makes a delicious addition to cooked

vegetables and salads. For starters, try it with Broccoli Rabe and Potato

Salad (see separate recipes), and see if you agree.

 

1. Place the first 6 ingredients in a 1-quart zipper-top storage bag or

lidded container. Seal and gently shake to blend. If the tempeh is more

than 3/4 inch thick, cut it in half horizontally. Cut the tempeh crosswise

into " fingers " about 1/2 inch wide. Add the tempeh to the marinade, seal,

and shake gently. (The tempeh will quickly absorb most or all of the

marinade.) Set aside for 1 hour or refrigerate overnight.

 

2. Heat a large nonstick skillet over medium-low heat. Add the tempeh,

cover, and cook, turning the fingers every few minutes, until both sides

are deeply browned, about 10 minutes. Transfer to a cutting board. When

cool enough to handle, cut into 1/2-inch dice.

 

Makes about 2 1/4 cups.

 

Note: You can purchase a bottled herb blend in any supermarket, but 1

prefer to make my own by combining 1 tablespoon each dried oregano and

basil leaves, 2 teaspoons each dried thyme and rosemary leaves, and 2

teaspoons lightly bruised fennel seeds; you will have a generous 3

tablespoons. Store In a well-sealed container in a cool, dark place for up

to 6 months.

 

 

 

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* Exported from MasterCook *

 

Garlicky Broccoli Rabe With Tempeh Italiano

 

Recipe By : The New Soy Cookbook, by Lorna Sass, page 87

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 good-sized bunch broccoli rabe -- (about 1 pound)

1 tablespoon olive oil

6 large garlic clove

peeled and thinly sliced

1/4 cup dry white wine or vermouth

1/2 teaspoon salt -- or to taste

diced Tempeh Italiano

(see separate recipe)

 

I love the bitter edge of broccoli rabe and can rarely resist purchasing a

bunch when I see one in the market. Since this assertive green is adored

by Italians, it combines naturally with tempeh marinated in Italian

seasonings.

 

Look for broccoli rabe with perky leaves and bright green florets.

Although it is a quick-cooking vegetable, the stems take a few more minutes

than the leaves, so I add them first.

 

1. Holding the broccoli rabe in a bunch, trim off and discard about 1-inch

from the bottom of the stems, and cut the remainder of the stems into

1/2-inch-long slices. Put in a strainer and rinse. Set aside. Still

holding the broccoli rabe in a bunch, chop the leaves into 1- inch slices,

leaving the small florets whole. Put in a colander, rinse, and set aside

separately.

 

2. In a large skillet or wok, heat the oil over medium-high heat. Saute

the garlic, stirring frequently, until lightly browned, about 1 minute.

Add the white wine, broccoli rabe stems, and salt. Cover and cook over

medium heat for 2 minutes. Add the leaves and florets and the diced

tempeh. If the mixture seems dry at this point, stir in 1 or 2 tablespoons

of water. Cover and continue cooking over medium-high heat until the

broccoli rabe is tender but still a bit crunchy, 3 to 4 more minutes.

Check every minute or so, stir, and add 1 or 2 tablespoons of water if the

mixture seems dry.

 

Serves 3 or 4

 

 

 

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* Exported from MasterCook *

 

Roasted Potato Salad With Diced Tempeh Italiano

 

Recipe By : The New Soy Cookbook, by Lorna Sass, page 94

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds thin-skinned potatoes -- scrubbed,

trimmed and cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons shoyu

1 cup diced celery

diced Tempeh Italiano

(see separate recipe)

1/2 cup marinated artichoke hearts -- coarsely chopped

(generous 1/2 cup)

1/2 finely diced red onion

1/2 cup minced parsley

3 tablespoons freshly squeezed lemon juice -- up to 5

freshly ground black pepper -- to taste

 

There's a good deal going on in this unusual potato salad, with every bite

offering surprises. Against the backdrop of crisply toasted potatoes,

there are highly seasoned bits of tempeh and marinated artichoke and the

refreshing crunch of crisp celery and red onion. All in all, an attractive

and memorable salad great for a hot-weather picnic.

 

1. Place a rack in the center of the oven. Preheat the oven to 425

degrees. Put the potatoes in a large roasting pan. Drizzle on the oil,

toss to coat the potatoes well, and arrange the potatoes in one layer.

Cover tightly with aluminum foil and roast for 20 minutes.

 

2. Remove the foil and toss the potatoes, gently prying loose any that are

sticking to the pan. Roast uncovered until the potatoes are fork-tender

and slightly crusty, about 20 minutes more. Toss every 5 minutes during

this time.

 

3. Remove the pan from the oven and transfer the hot potatoes to a large

serving bowl. Drizzle on the shoyn and gently toss.

 

4. Add the remaining ingredients, using enough lemon juice to give the

salad a nice puckery edge. Serve warm or at room temperature. (You'll

need to perk up the salad with more lemon juice if it sits for a while.)

 

Serves 4 to 6

 

 

 

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