Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 I know this recipe well, it is one of our favorite (I have it in a beatiful small Lorna Sass cookbook, Shortcut Vegetarian). It is very good if you omit the mushrooms or the carrots (or both) as well :-) Ciao ElenaP from Italy > > > On Behalf Of > Thursday, January 29, 2009 5:08 AM > > Miso Mustard Cabbage with Tempeh > (was: Re: 2 recipie reviews) > > 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 I don't remember where I got this from, so I'm glad to hear it's from a particular cookbook. I LOVE mushrooms (I add them to lots of things) so to me that would take away from it! Jann , " Elena " <elenap66 wrote: > > I know this recipe well, it is one of our favorite (I have it in a beatiful small Lorna Sass cookbook, Shortcut Vegetarian). > It is very good if you omit the mushrooms or the carrots (or both) as well > :-) > > Ciao > ElenaP from Italy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 1, 2009 Report Share Posted February 1, 2009 Jann, I like it better withOUT mushrooms, as I don't love them very much :-D I suppose you can judge a good recipe by its ability to absorb adaptation! I love that book: it is small, but every single recipe in it has given me good results. Elena > > > On Behalf Of > Sunday, February 01, 2009 6:29 AM > > Re: Miso Mustard Cabbage with > Tempeh REVIEW > > I don't remember where I got this from, so I'm glad to hear > it's from a particular cookbook. I LOVE mushrooms (I add > them to lots of things) so to me that would take away from it! > Jann > > , " Elena " <elenap66 wrote: > > > > I know this recipe well, it is one of our favorite (I have it in a > beatiful small Lorna Sass cookbook, Shortcut Vegetarian). > > It is very good if you omit the mushrooms or the carrots > (or both) as > well > > :-) > > > > Ciao > > ElenaP from Italy > > > > --- > > Quote Link to comment Share on other sites More sharing options...
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