Recently we instituted a new regime in my house: every week, both my kids select recipes they want to make, and cook dinner (with my help) once a week. Last night it was Mitch’s turn, and this is what he made:
Pistachio Crusted Tempeh with Balsamic Glazed Shiitakes
(slightly adapted from http://www.DrFuhrman.com)
300 g tempeh, diagonally sliced
200 g shiitake mushrooms, thinly sliced
250 g button mushrooms, thinly sliced
2 cloves garlic, minced
1 tbsp chopped fresh basil
1 tbsp chopped fresh coriander
3 drops Tabasco sauce
1 cup cooking liquid from beans
2 tbsp balsamic vinegar
1 cup pistachios, shelled
4 tbsp polenta
2 tbsp savoury yeast flakes
Combine ingredients for marinade. Marinate tempeh for at least one hour.
Preheat oven to 200 degrees. Process pistachios in food processor until finely chopped. Add remaining crust ingredients and pulse until thoroughly mixed. Place in large shallow bowl. Remove tempeh from marinade and drain. Reserve marinade. Dip in tempeh in crust mixture to coat.
Place crusted tempeh and sliced mushrooms side by side on a rimmed baking sheet. Pour marinade over mushrooms. Bake for 13 minutes or until mushrooms are soft, turning occasionally.
We had this with steamed corn on the cob, broccoli and zucchini. Absolutely awesome!!!
And for dessert…
Banana goji coconut muffins
1/2 cup goji berries
1 cup boiling water
3/4 cup wholemeal spelt flour
1 tsp baking powder
1/2 tsp bicarb soda
1 tsp cinnamon
1/2 cup rolled oats
1/4 cup date sugar
1/4 cup dessicated coconut
3/8 cup oat milk
1/2 tsp vanilla
1/3 cup unsweetened applesauce (I use Eden brand)
1 large ripe banana, mashed
Soak goji berries in water while preparing other ingredients. Sift flour with baking powder, bicarb and cinnamon. Sitr in other dry ingredients. Add oat milk, vanilla, applesauce and banana and mix with light strokes, until all dry ingredients are incorporated (do not overmix!). Stir in drained goji berries. Bake in muffin cups at 200 C for 20 minutes.