My friends Scott and Jen got me this really awesome vegan soul food cookbook for my birthday last week. We decided we had to try a few recipes from it this week. We made the most amazing plantain appetizer and a very interesting tempeh and grits main dish. I have to say that I have not made up my mind about tempeh yet. It has a unique texture that I'm not so sure about. What I do know is that the flavors of this dish are wonderful. I basic cooking techniques and flavors could definitely be translated to other proteins--even chicken or shrimp.
Roasted Plantains with Roasted Garlic-Lime Dipping Sauce (Vegan Soul Kitchen, Bryant Terry)
This dipping sauce is absolutely amazing and goes perfectly with the plantains. I look forward to making a Caribbean-flavored stir-fry and pouring the sauce over some warm rice.
Roasted Garlic-Lime Dipping Sauce
All the cloves from one head of roasted garlic
1/4 cup extra-virgin olive oil
1 Tbs. freshly squeezed lime juice
1/4 cup water
1/4 tsp. sea salt
Freshly ground white pepper
Roasted Plantains
3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise
1 Tbs. extra-virgin olive oil
For the dipping sauce:
1. In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 tsp. salt. Puree until creamy. Season with white pepper and salt to taste.
For the plantains:
1. Preheat oven to 450.
2. In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.
3. Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.
Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits (Vegan Soul Kitchen, Bryant Terry)
The grits call for creamed cashews as a thickening and creaming agent. To make creamed cashews, soak 1 cup cashews in water overnight, drain, and then puree with 1/2 cup water. We did not have the time to make the cashews, so we used almond butter instead. It tasted delicious, although it may not have kept the integrity of the original recipe. In addition, we could only find quick-cooking grits. I followed the same steps as the recipe dictates, but simply reduced the cooking times.
Cajun-Creole-Spiced Tempeh
1/2 lb. (1 8-oz. package) tempeh
4 cups stock
1 tsp. fine sea salt
1 tsp. onion powder
2 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
1 tsp. red pepper flakes
1/4 tsp. cayenne
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. freshly ground white pepper
1/2 cup extra-virgin olive oil, plus more for frying if needed
Grits
1 pint cherry tomatoes, stemmed and quartered
2 Tbs. freshly squeezed lemon juice
1/2 tsp. fine sea salt
1 Tbs. extra-virgin olive oil
1 medium leek (white and tender green parts), chopped finely (about 3/4 cup)
2 cloves garlic, minced
2 1/2 cups water
1 cup stock
3/4 cup stone-ground grits
1 cup almond milk or unflavored rice milk
1/2 cup creamed cashews
1 scallion, sliced thinly, for garnish
For the tempeh:
1. Cut the tempeh into 1/2-inch fingers. Cut those fingers in half lengthwise, and cut those pieces in half widthwise.
2. In a medium-size saucepan, combine the stock and 1/2 tsp. salt. Stir until the salt is dissolved, then add the tempeh pieces. Bring to a boil, lower the heat to medium-high, cover, and simmer for 25 minutes, until the tempeh is moist and saturated with vegetable broth. Remove from the heat, drain the tempeh in a colander (reserving the stock for later use), and let the pieces dry for about 30 minutes.
3. In a medium-size paper bag, combine the onion powder, garlic powder, paprika, chili powder, red pepper flakes, cayenne, thyme, oregano, white pepper, and 1/4 tsp. salt. Fold the top of the bag over a few times and shake well until combined. Open the top and set aside.
4. In a large skillet over medium-high heat, warm the olive oil. Add the tempeh pieces and cook for 2 to 3 minutes, until golden brown on the bottom. With a fork, turn the fingers over and cook for 2 to 3 more minutes, until golden brown. With a slotted spoon, immediately transfer all the tempeh pieces to the paper bag with the dried spices and herbs. Fold the bag over a few times to close and shake vigorously until all pieces are coasted well with the seasoning, about 1 minute.
For the grits:
1. While the tempeh is simmering, combine the tomatoes, lemon juice, and 1/4 tsp. salt in a bowl and toss well. Cover and refrigerate.
2. In a large skillet over medium heat, combine the olive oil with the leek and sauté, stirring a few times, until browned, about 2 to 3 minutes. Add the garlic and cook until fragrant. Transfer mixture to a medium-size bowl and set aside.
3. To prepare the grits, in a medium-size saucepan, combine 2 cups of water, stock, and 1/2 tsp. salt and bring to a boil. Whisk the grits into the liquid until no lumps remain, return to a boil, then quickly reduce the heat to low and simmer, stirring frequently to prevent the grits from sticking to the bottom of the pan, until the grits have absorbed most of the liquid and are thickening, 10 to 12 minutes. Stir in the almond milk and simmer for another 10 minutes, stirring frequently, until most of the liquid has been absorbed. Stir in the creamed cashews and the remaining 1/2 cup water and simmer, stirring frequently, until the grits are soft but not runny, about 35 to 40 minutes.
4. Remove the tomatoes from the refrigerator, drain them of their juices, and transfer to the bowl with the leek mixture. Add the tempeh pieces and mix well.
5. For each serving, spoon about 1/2 cup of the tempeh mixture over 3/4 cup of grits. Garnish with scallions.
