2016.07.10 Tempeh, Grapefruit, Jalapeno, Jicama Pepitas, Quinoa, Kale, Avocado, Lime, Cilantro

2016.07.10 Tempeh: Tempeh, Grapefruit, Jalapeno, Jicama Pepitas, Quinoa, Kale, Avocado, Lime, Cilantro
Shopping Cart (Products are suggestions, substitute per need\want):

1 pkg. Tempeh
1 pkg. Pumpkin seeds
1 pkg. Quinoa, red
1 pkg. Kale, baby
1 punch Cilantro
1 Lime
1 Avocado
1 Grapefruit
1 Jalapeno
1 Jicama

(plus anything missing from the staples list)

Fridge/Pantry Staples:
EVOO
Sea Salt, fine crystals
Pepper, ground
Ginger, dried
Coriander, ground
Basil, dried
Thyme, dried
Garlic, granulated
Onion, powder
Cayenne pepper, ground
Paprika, ground
Ancho chili, powder
Cumin, ground
Fennel seed, ground
Oregano, dried

Measurement/Preparation:
Bring all ingredients to room temperature

Preheat oven to 375 degrees
Medium pot (with lid), with 1 tbsp. EVOO, to medium heat
Large saute pan
2 1/2 tbsp. Pumpkin, seed
Combine (Quinoa, Ginger, Coriander) into a prep bowl -
1/2 cup Quinoa, red
1/4 tsp. Ginger, dried
1/4 tsp. Coriander, ground

Combine (Tempeh Seasoning Spice) into a prep bowl -
1/8 tsp. Basil, dried
1/2 tsp. Garlic, granulated
1/4 tsp. Onion, powder
1/2 tsp. Paprika
1/3 tsp. Cumin
1/4 tsp. Oregano, dried
1/8 tsp. Thyme, dried
1/8 tsp. Pepper
pinch, Cayenne
pinch, Ancho Chili, powder
pinch, Fennel Seed, ground

Tempeh -
half widthwise, then halve each piece, making 4 thin squares.
Cut each square diagonally into triangles, making 8 pieces.
Place in large prep bowl

Jicama -
peel then cut into 1/4" strips
Jalapeno -
halve lengthwise, remove white ribbing, seeds, and stem, then finely chop.

Grapefruit -
cut ends off, lay flat and remove peel with curved downward cuts, exposing flesh. Cut into bite size pieces.

Cilantro -
destem and finely chop leaves.

Avocado -
cut in half, remove pit, and scoop flesh out with spoon.

Cooking:
Medium Pot -
Add pepitas to heated pot; stir.
Toast 1 minute, or until pepitas begin to brown and become fragrant, stirring frequently.
Add Quinoa, Ginger, Coriander to pot.
Lightly season with salt and pepper.
Stir.
Toast 1 minute. 
Add 1 1/4 cups water.
Bring to a boil. 
Reduce heat to medium-low and cover.
Simmer 16-18 minutes, or until quinoa is tender and water is absorbed.
Let rest, covered, 3 minutes.
Fluff with a fork.
Tempeh -
Add blackening spice.
Drizzle with about 2 tablespoons olive oil.
Season with salt.
Toss to coat.
Heat about 1/2 tablespoon cooking oil in a large saute pan over medium-high heat.
Add tempeh to hot pan.
Cook 2-3 minutes, or until evenly blackened.
Flip.
Transfer pan to oven.
Roast 8 minutes, or until lightly crisp.
Salad-
Meanwhile, peel jicama with a knife.
Cut into about 1/4-inch thick strips.
Halve jalapeno lengthwise.
Remove white ribbing, seeds, and stem.
Finely chop.
Place jicama and desired amount of jalapeno (or omit) in a large bowl.
Cut ends off grapefruit.
Lay flat and remove peel with curved downward cuts, exposing flesh.
Cut grapefruit into bite-size pieces.
Destem cilantro; finely chop leaves.
Add grapefruit and half of the cilantro to bowl with jicama (reserve remaining cilantro for avocado).
Add baby kale.
Drizzle with 1-2 tablespoons olive oil.
Salt and pepper to taste.
Toss to combine.
Avocado -
Cut avocado in half.
Remove pit.
Scoop out flesh with a spoon.
Place avocado in bowl used for tempeh.
Add remaining cilantro.
Zest with half of lime with a micro-plane (or on small holes of a box grater) over avocado.
Halve lime; squeeze juice of half lime over avocado.
Add about 1 teaspoon olive oil.
Season with salt and peppers.
Mash with a fork.
Plating:
Cut remaining half lime into wedges.
Spread avocado mash on each plate. 
Top avocado with pepito-studded quinoa.
Shingle blackened tempeh over top.
Serve kale salad and lime wedges on the side.

Wine:


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