Miso Mustard Cabbage with Tempeh (was: 2 recipie reviews)

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My first experience with tempeh was trying it in take out from a

natural foods store several years ago (sadly it's no longer

there!). They had a $5 lunch sampler where you could pick 3 of

their daily dishes. One had cubes of tempeh in it, and since I had

never seen it before I had to ask what it was. It was so delicious!

 

I just tried a new recipe tonight with tempeh (I used SoyBoy brand 5

grain), we enjoyed it.

 

Miso-Mustard Cabbage with Tempeh

 

8 oz tempeh, mixed grain (steam it first to plump it up)

1 ½ - 2 T olive oil

1C hot water

3 T sweet white miso

¼ c Dijon mustard, plus 1-3 additional T to add at end

2C thinly sliced leeks

2Lg cloves garlic, minced

2 Lg carrots, cut into ½ in half moons

½ pound cremini or button mushrooms, sliced

½ C dry white wine or vermouth

1 sm green cabbage (1 ½ pounds) ½ inch slices

 

Cut the tempeh in half crosswise. Cut each slab in half

horizontally. Heat a large nonstick skillet over med heat. Lightly

brush both side of each piece of tempeh with oil and set in the

skillet. Cover a cook until specked with dark brown spots, about 2

mins. Flip over, cover and brown on the second side, 1 to 2 mins.

 

Transfer the tempeh to the cutting board. When cool enough to

handle, but into 1 inch " fingers " . Holding the knife at a 45 degree

angle, cut each finger on the bias into slices about ½ inch thick.

Set aside.

 

Prepare the sauce by pouring the hot water into a large glass

measuring cup. Dissolve the miso in the water bit mashing the paste

against the sides of the cup and stirring vigorously with a whisk or

fork. Blend in ¼ c mustard.

 

Heat 1 T oil in a large, nonreactive saucepan or enamel lined Dutch

oven over high heat. Sauté the leeks and garlic for 1 min, stirring

frequently. Add the miso-mustard sauce, reserved tempeh, carrots and

mushrooms. Stir gently. Bring to a boil, then cover and cook over

medium heat for 15 mins, stirring occasionally. Stir in the wine

then the cabbage (it will seem like a lot but will quickly wilt.)..

Cover and cook over medium heat, stirring occasionally, until the

cabbage is tender but still a bit crunchy, 8 – 10 mins. If the

mixture becomes dry before the cabbage is cooked, stir in ¼ cup of

hot water.

 

When the cabbage is done, add salt and pepper and additional mustard

if needed to intensify the flavor of the sauce.

************************************************************

I added a handful of edamame, garlic powder, dill amd some tumeric (I

love tumeric!). I also cut this in half, so I took the half of

tempeh I didn't use and made it into a mock " chicken " salad for

tomorrow (finely shredded carrot, diced celery, poultry seasoning,

garlic powder, tumeric, mayo).

 

Check out the recipes in the files (there are SO many!)

Jann

 

sweet_lady2u " <sweet_lady2u wrote:

> hi Roseta,

> thanks for the advice, I thought that it wasn't seaweed, but my

> boyfriend told me it was, so i went with it. Either way, my little

> town's store doesn't have it, guess i'm going to have to request

it. Thanks for the advice

>

> -maggie

>

" rosetalleo " <rosetalleo@> wrote:

> Hi sweet_lady2u

> > I just wanted to point out that tempeh is not a sea vegetable (or

seaweed) but a soy product. It is a fermented soy product, a whole

fermented food, made with whole soy beans, so it is pretty different

than tofu. It does not matter since you enjoyed the recipe, seaweed is

also really nutritious and good for you to be adventurous in cooking!

however, when you get a chance you might want to give tempeh a try.

You could try Donna's recipe, linguine with not clam sauce (made with

tempeh) or any tempeh recipe that looks appealing to you in the files.

i like to make it into tacos usually. I hope you continue having fun

cooking!

> > Roseta