Tempeh is such a great material for further use – on its own it doesn´t have a pleasant flavour at all, and it frankly even cannot be eaten as is, just steamed or baked, but it is great material for further additions of flavour. Try this one…
First cut plain tempeh into cubes and deep-fry them in quality oil until they are light golden and slightly crispy. Drain the pieces on a paper towel. Then place in a saucepan with 2 TBSP of shoyu soy sauce, 2 TBSP of apple cider vinegar, 1 TBSP of maple syrup (you could use brown rice syrup or barley malt instead, but the maple syrup gives an extra lovely taste), a small pinch of chilli powder and enough water to barely cover. Simmer on a low flame with a lid until the water evaporates and the coating gets a bit sticky, don´t let it burn though!
As a little side I also deep-fried sweet potato cut up into “french fries”. It replicated the real thing pretty closely, especially when I added a gentle sprinkling of sea salt. Normally I never serve two deep-fried food items at one meal, but this is still a post from our Christmas holiday cooking! 😀
I also had some steamed cabbage to balance the richness a bit, and brown rice with nori flakes.
The idea for the maple-miso pumpkin comes from my Dutch friend Sonya – you can check out her recipe and blog here.
So I cut a big slice of pumpkin and smeared it with a thin layer of shiro (white) miso mixed with a teeny bit of maple syrup and sprinkled it with dried rosemary. I baked it in the oven for about half an hour, in the last ten minutes adding a sprinkling of pumpkin seeds.
For the stew I took a pot and spread some ume plum paste on the bottom. Next I placed a post-stamp sized bit of kombu and one soaked and sliced shiitake mushroom. Then I layered thin rounds of red beet, carrot, turnip and onion. I added about 2 to 3 cm of water and simmered the stew for about half an hour on a low flame and a flame tamer.
The meal was served with a short and long grain rice and oat mixture sprinkled with dulse seaweed.
This is one of the best desserts I ever created…And again, it´s VERY easy 😀 I must warn you though that it´s NOT a healthy treat, although you could call it “kinda macrobiotic”. You don´t eat this stuff to get healthy. And I shouldn´t be eating it either as I´m still recovering from all sorts of issues, but…since tomorrow I am starting a ten-day rice fast, I am now indulging in some food which will soon be out of the question (as I am quite sure that after the rice fast itself I will want to maintain the results and thus continue eating in a more healing manner before I´m sure I can afford some more rich foods).
Anyway, here goes the recipe… I cooked one cup of white dessert rice (any white rice will do I suppose, but this one is sold specifically for rice puddings and similar fare) in three cups of water, together with a handful of raisins, 1 tsp of cinnamon, 1 tsp of ground cardamom, a pinch of salt, about 100 g of coconut cream (the layer which is on top of coconut milk, I purchased the cream in an asian shop, in a solid form wrapped in plastic) and a couple of tablespoons of maple syrup, to your liking. Cook for 30-45 minutes on a low flame with a flame tamer, if you have one. I had to stir my rice occasionally because it started sticking to the bottom, probably because of all the extra goodies in it 😀 You can serve the pudding warm (better I think) or cold and you can top it with chopped roasted hazelnuts or any other nuts…