As seen on Charlotte Cooks with host Chef Pamela Roberts Recipe by Charlotte Culinary Expert, Heidi Billotto
Miso Sesame Tempeh Salad on Fennel and Carrot Slaw
Ingredients
For the Marinade:
Zest of two lemons
3 Tbsp. lemon juice
3 Tbsp. lime juice
2 Tbsp. fresh minced basil leaves
2 Tbsp. fresh minced mint leaves
1 Tbsp. fresh minced cilantro leaves
2 Tbsp. fresh minced gingerroot
1 clove minced garlic
¼ cup Nam Pla
½ cup coconut milk
3 Tbsp. dark sesame oil
3 Tbsp. traditional red miso
2 packages tempeh or hempeh , sliced or cubed and sautéed in EVOO till nicely browned
for the slaw:
1 bulb fennel, shredded
3-4 carrots, shredded
1 small head cabbage, shredded
3-4 small Kirby cukes, halved lengthwise, seeded and sliced.
For the slaw/salad dressing:
3 Tbsp. dark sesame oil
3 Tbsp. lemon juice
3 Tbsp. Nam Pla
3 Tbsp. mellow white miso
Your favorite hot sauce to taste
¼ cup brown sugar (or local sorghum syrup molasses)
¼ cup pumpkin seeds, toasted
Minced cilantro or local microgreens and wedges of lime to garnish
Method
Combine all the marinade ingredients and mix well to blend.
Cut tempeh or hempeh into cubes or slice into thick slices and saute in a hot pan in a bit of EVOO. Once the tempeh is browned. Add the marinade to the pan. Remove the pan from the heat and allow the mixture to cool.
Once cool you may serve immediately or keep in the fridge for a week or so to eat as you would like.
Before serving, make the slaw be shredded carrots, fennel and cabbage with the shredding blade of a food processor, or using a sharp knife or grater.
Combine the slaw/salad dressing ingredients. Toss the shredded veggies in the dressing and allow to mellow for an hour or so.
To serve; Place shredded dressed slaw in the center of a serving plate. Top with room temperature marinated and sautéed tempeh or hempeh. Top with toasted pumpkin seeds and enjoy!
Heidi’s Grilled Hempeh or Tempeh Reuben
Ingredients
For four sandwiches:
2 ( 8 oz) packages of tempeh or hempeh, cut into slices and sautéed.
1 ½ cups of sauerkraut sautéed in EVOO with a tablespoon or two of caraway seeds
8 slices of your favorite rye or pumpernickel bread
4-6 Tbsp. 1000 Island dressing – buy your favorite brand or do as I do and make your own by combining 1/3 cup of chili sauce or spicy cocktail sauce ( or ketchup mixed with a tablespoon each of minced onion, sweet pickle relish and minced roasted red peppers) with 1 cup of mayonnaise* and lemon juice to taste.
2 ( 8 oz) packages of tempeh or hempeh, cut into slices and sautéed.
1 ½ cups of sauerkraut sautéed in EVOO with a tablespoon or two of caraway seeds
8 thin slices of Swiss cheese*
Heidi’s secret ingredient here: real mayonnaise for grilling
On the side: half of a dill pickle for each sandwich
Method
Prepare the Hempeh or Tempeh according to Heidi’s master recipe by cutting the block into slices and then sautéing in a bit of EVOO, until the slices are nicely browned. Add about ¼ cup of the liquid from the sauerkraut to the pan. Cover for a minute and then remove the pan from the stovetop. Uncover. And reserve the cooked tempeh or hempeh
In another saute pan toast the caraway seed all on its own – with no added oil, until the spice becomes aromatic. Add the sauerkraut and saute until the liquid from the kraut has evaporated.
Start with a slice of bread for each sandwich. Spread on the 1000 dressing. Top with a slice or two of Swiss cheese, the sautéed tempeh or hempeh, the sautéed kraut, another slice of two of cheese, and the second slice of bread again spread with 1000 dressing.
To grill, spread a little mayo on the outside of each slice of bread. Place in a hot pan with a bit of melted butter* and grill for a minute or two on each side jut until the bread is nicely browned and the cheese layer is melted.
For a vegetarian or vegan version of this sandwich use vegan cheese, mayo and butter
Serve hot with a dill pickle on the side.