Saturday, December 22, 2007

Tandoori Tempeh

Tempeh, originally uploaded by mysterybridgers.

This is tandoori tempeh from (where else?) the Vegetarian Meat and Potatoes Cookbook on rice with baked sweet potatoes and kale with cranberries. The sweet potatoes were baked in my usual olive oil and maple syrup fashion. The kale was a spur of the moment recipe to use up some left over kale (from a huge bunch that we couldn't use all of for another recipe), half of a red onion and some cranberries.

Kale and Cranberries:

1/2 red onion
1/2 cup cranberries
1 tablespoon olive oil
4 cups chopped kale
1 tablespoon brown sugar
1/4-1/2 cup red wine
1 tablespoon lemon juice
salt and pepper to taste

Cook onions in olive oil and a little salt on medium heat until soft (about 5 minutes), then add the red wine, cranberries, and brown sugar. Cook the cranberries until they start to pop, then add about 1/2 water and the kale. Cover until the kale is wilted. Stir and cover again and cook until the kale is done to your desired doneness (about 10 minutes). Then add the lemon juice and salt and pepper to taste. This recipe will turn out a little tart. If you want to mellow out the tartness, you can add some more brown sugar

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