It’s Food Network Friday and today’s dish was my pick!
I know I should be a little excited but looking back, I have no idea why I picked this dish. I know I wanted something a little complicated and I had risotto on the brain, I also know that when I came across this recipe, I immediately formed a plan in my mind. Well, when the time came for me to make the meal, whatever ideas I seemed to have had, had completely vanished! I didn’t have a clue on how to go about veganizing this, I’m sure originally I had a really great idea, but instead I had to make do with whatever fragmented memories were still lingering up in my little old noggin.
I wasn’t in the mood to try and make something taste like lamb, mostly because I have no idea how you would even go about doing that. Instead I wanted something that would go well with the sauce and risotto. I picked up some tempeh and simmered it in mushroom stock to give it a nice, rich, hearty flavor, then I seared it with rosemary and parsley. When it came to the sauce, I started off making it as written, but when I got to the serrano peppers and red wine vinegar, I came to a halt, 1 full cup of red wine vinegar?! Screw that. The flavor combination didn’t sound very appetizing to me, so I left it out.
When it came to the mushrooms, I couldn’t find chanterelles anywhere! So I picked up some shiitakes instead, although really I think the risotto would be pretty good without the mushrooms, they don’t really add a whole lot to the dish. I thought roasting them in the oven would make them way too chewy, so I sautéed them with a bit of oil and a sprinkling of salt. All in all I think it turned out pretty darn good, I loved the addition of the balsamic reduction, I could pretty much pour that stuff on anything and call it delicious.
With the craziness of the two bake sales, I haven’t had much time to edit photos or write posts, which sucks because I have a whole bunch of amazing recipes to tell you about! So expect to see some yummy write-ups in the next week 🙂 Until then, here’s the recipe. I looks crazy long (well, it is!) but honestly, it’s not a complicated dish, just not something you throw together on a weeknight. If you’re planning on having people over for dinner, or you have some free time on a weekend, then I totally suggest you give it a try!
SEARED ROSEMARY TEMPEH WITH SWEET POTATO & SHIITAKE RISOTTO
- 1 (8-ounce) pkg tempeh, cut lengthwise, then cut widthwise into four strips
- 2 cups water
- 2 teaspoons mushroom bouillon
- 1 tablespoon olive oil
- 1/4 cup unbleached all-purpose flour
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- Salt & pepper
- 1 teaspoon olive oil
- 1 large onion, coarsely chopped
- 1 large carrots, coarsely chopped
- 2 celery stalks, coarsely chopped
- 4 sprigs fresh thyme
- 1 cup dry red wine
- 3 cups vegetable broth
- 1/2 teaspoon brown sugar
- 1 teaspoon red wine vinegar
- Salt & pepper
- 5 ounces shiitakes, roughly chopped
- 2 tablespoons olive oil
- Salt & pepper
- 3 1/2 to 4 1/2 cups vegetable broth
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 medium sweet potato, baked, peeled and pureed
- 1 teaspoon non-dairy margarine
- 2 tablespoons nutritional yeast
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons balsamic reduction or 1 cup balsamic vinegar, reduced to 2 tablespoons
- 1 teaspoon truffle oil (optional)
RED WINE REDUCTION
SWEET POTATO & SHIITAKE RISOTTO
- Prepare the tempeh by bringing 2 cups of water and mushroom bouillon to a boil in a medium saucepan. Add tempeh and let simmer for 15 to 20 minutes. Remove from broth and let drain.
- In a large skillet over medium-high heat, add oil. Coat tempeh pieces on both sides with flour, herbs, salt and pepper. Add tempeh to the pan and sear on both sides until golden brown. Remove to a plate.
- Using the same pan, prepare the red wine reduction. Add olive oil, onion, carrots and celery to the pan, season with salt and pepper and cook until the vegetables are golden brown. Add the wine, and cook until completely reduced. Add stock and thyme and bring to a boil. Add tempeh and let simmer uncovered until reduced by half.
- Remove tempeh and strain sauce through a fine strainer into a medium saucepan. Add the sugar, and vinegar, then season with salt and pepper, to taste.
- In a medium high-sided saute pan over medium-high heat, add a tablespoon of oil. Add the shiitake mushrooms then season with salt and pepper. Saute until mushrooms begin to release their juices, then remove from pan.
- Place broth in a medium saucepan and bring to a simmer. Heat the second tablespoon of oil in the same saute pan used to cook the mushrooms. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 1 cup of the simmering broth and cook until absorbed, stirring frequently. Continue adding 1/2 cup of broth at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
- Stir in the sweet potato and mix until combined. Add the margarine and nutritional yeast, and season with salt and pepper, to taste. Fold in the pine nuts and reserved shiitakes, and scrape the mixture into a bowl. Drizzle with the balsamic reduction and the white truffle oil.
- Place some of the sweet potato risotto on a plate, top with tempeh and red wine reduction. Garnish with a drizzle of balsamic reduction.
Check out what everyone else came up with over at Vegan Appetite!