Monday, June 30, 2014

Caribbean Tempeh Burger with Mango Salsa and Roasted Banana


































tempeh burger
































Caribbean Tempeh Burger with Mango Salsa and Roasted Banana
A year ago I took a great tempeh class at the NaturalGourmet Institute in NYC . There we learned many ways to prepare it and even learned how to make it from scratch. Our chef brought samples in and demonstrated how to make one at home.
The process is long with lots of rinsing and removing of the soybean skins however the taste of the tempeh was incredible, and a bit lighter in texture. I’m pretty ambitious in the kitchen and may try it some day but for now the packaged tempeh suits me fine. I’m one of those people that really love tempeh and have found many ways to enjoy it such as in sandwiches, tacos, made as a salad, and even ground up for a nice burrito filling, even as a side to pancakes, crepes or waffles.
This tempeh recipe has a lot of flavor since the spices and liquids are totally absorbed during the baking process, it’s become one of my new favorites and makes an excellent compliment to many foods, below are two examples of how I recently enjoyed it, one as a gorgeous sloppy burger and the other in a sweet presentation topped on coconut quinoa, though I think jasmine rice would be even better.
Enjoy!!!

Note: use gluten free buns if gluten intolerant

Ingredients
1 package tempeh steamed for 15 minutes – removes bitterness
½ cup fresh orange juice
¼ cup tamari
2 cloves minced garlic
2 tbsp melted coconut oil
¼ tsp cinnamon
½  tsp cumin
¼ tsp cayenne
¼ tsp allspice
1 tsp apple cider vinegar

Pre heat oven to 350 rack in the middle

Method
1. Cut the tempeh in half and steam for 15 minutes – removes bitterness
2. Meanwhile combine all the ingredients above, except for tempeh, in medium bowl.
3. Remove tempeh from steamer and slice into 14 short pieces, not the long side.
Lay the tempeh in one layer in 8x8 inch pan and pour the marinade over the tempeh
and bake uncovered for 25 minutes, flip the tempeh over and bake another 20-25 minutes until most of the mixture is absorbed.

Mango Salsa
1 mango cubed into small pieces
juice of 1 lime
1 green onion sliced
1 garlic minced
sea salt to taste
handful chopped cilantro

Combine all in medium bowl

Roasted Banana
2 ripe bananas
Cayenne pepper
Sea salt
Coconut oil

Method
Thinly slice two bananas and coat each side with coconut oil and one side with sea salt and cayenne pepper
Roast on parchment lined baking sheet until roasted about 15-20 minutes

Aioli
4 tbsp veganaise or gluten free mayo
juice of ½ lime

Or try my chipotle or cilantro lime sauce both made from cashews.

Assemble
Toast your buns, add the mango salsa, roasted banana, tempeh and sauce, avocado may be good too.
Enjoy!


Don’t eat bread? Try this variation below.
Form either jasmine rice or quinoa using a 3 inch ring mold and top with mango salsa and Caribbean tempeh. So great!!!!


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