Franco Italian Tempeh
While I was browsing through my notebook and photos for something kind of different to post (something besides seitan), I found this. The notes are interesting, to put it mildly. I made it the end of February and while I got all the ingredients down (and scratched out and drawn with arrows to different parts of the page), I apparently didn’t write down the directions. Does anyone else to do this?
But it’s ok. I can feel my way through it… it’s kind of like following a map. With a delicious dinner at the end.
Franco Italian Tempeh
8 oz tempeh, cut in cubes
2 Tbsp flour
salt and pepper to season the flour
1 – 2 Tbsp oil
1/2 an onion, sliced in 1/2 moons
1/2 stalk celery, chopped
1 carrot, diced
2 cloves garlic, chopped
1 1/2 cups shiitakes (about 6 oz), cut in strips
1/2 tsp thyme, dried
1/2 tsp rosemary, dried
3 Tbsp sherry
1 1/2 – 2 cups broth
1/8 tsp white pepper
1/2 tsp smoked paprika
1 to 2 Tbsp olives, quartered
1/4 cup sundried tomatoes, julienned
1 Tbsp tamari
pinch red pepper flakes
salt and pepper to taste
Toss the tempeh cubes with the seasoned flour and set aside. I always steam my tempeh first, but it’s up to you. Heat the oil in a large frying pan over medium heat. Brown the cubes, then remove from the frying pan and set aside. If you need the 2 Tbsp of oil, add it.
Saute the onion. When it starts to soften, add the garlic, celery and carrots. Stir for a few minutes, then add the mushrooms and dried herbs. Stir for a few more minutes, until you can smell the herbs, then turn the heat up and add the sherry to deglaze.
Turn the heat back down to medium and add the rest of the ingredients, including the tempeh cubes. Start with the lesser amount of broth and add to it if you’d like it saucier. Simmer for 10- 15 minutes or until desired consistency. Check seasonings and serve over pasta.
See, I really do cook other things besides seitan and cookies. Sometimes it’s hard to tell from my blog, I know.
Up next: Food Network Friday….with…..seitan!
