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Friday, January 01, 2010
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The following Recipes were presented at WORLD VEG FESTIVAL Saturday, October 3, 2009 by Jesse Miner a Natural Chef trained at Bauman College in Oakland, interned at Millennium Restaurant in San Francisco, serves as a columnist for VegNews magazine, and presently works as a private chef. Contact information: website: 650-274- 8089 or www.chefjesseminer.com
Tantalizing Tempeh: Grilled Tempeh Skewers
Makes 10 skewers
Ingredients
10 bamboo skewers, soaked for 30 minutes in water
16 oz. tempeh, cubed
1 yellow onion, 3/4"diced
2 red bell peppers, 3/4" diced
2 peaches, 3/4"diced
1 1/2 cup Spicy Peanut Sauce
Steps
1. Steam tempeh for 20 minutes covered in a steamer basket over boiling water. Steaming removes tempeh’s bitter taste and partially cooks it, shortening time needed on the grill.
2. Heat up grill to medium-high heat.
3. On each bamboo skewer, alternate ingredients, leaving 1-2 inches free on both ends. Baste each completed skewer with a layer of peanut sauce on all sides.
4. Place skewers on grill for 7-8 minutes, until grill marks have formed. Turn over and grill other side for 7-8 minutes. Leave grill open throughout cooking to avoid higher heat that can quickly burn your skewers.
5. Spoon extra peanut sauce over cooked skewers
Spicy Peanut Sauce (Makes 1 1/2 cups)
Ingredients
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons rice vinegar‘
2 teaspoons ginger, minced
1 clove garlic, minced
1/2cup water
1 teaspoon Sriracha chili sauce, or to taste
Steps
1. In a medium sized bowl, mix peanut butter through garlic together.
2. Slowly whisk in water until a sauce consistency has been reached (think bbq sauce thickness).
3. Add chili sauce to desired spiciness.Labels: recipes |
posted by JC on:
1/01/2010 08:21:00 AM
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