Housemade Pinto Bean Tempeh with Cornmeal Crust, Black Bean Puree, Smoked Tomato and Chili Saue and Roasted Poblano Relish
My new passion has been making my own tempeh, due in fact that it is impossible to find any not made of soy. This is shocking to me since we have managed to make black bean, pinto bean, garbanzo bean, cranberry bean, black eyed pea and red kidney bean styles.
This paticular recipe is with cranberry and pinto bean tempeh. You boil it in a marinade of tamari, ginger, ancho and chipolte peppers, ginger, garlic and jaggery. If you don't have jaggery run out to an indian store and get some! Its the only sugar that is unprocessed and actually has health benefits.
After you marinate tempeh for 45 minuted, make the sauce from chipolte, ancho, carrots, celery, garlic and onion with a 28 oz. can of Muir fire roasted tomatos. After you cook everything for a bit, put it in the Vita-Mix with some Earth Balance and blend on high. This is a preservative free enchilada style sauce that is great for mexican dishes like huevos rancheros, enchiladas or this paticular meal here.
The black bean puree is 15 oz. of black beans, I used dry ones I soaked for two hours and boiled for 20 minutes. Saute 1/2 Vidalia onion and garlic in Earth Balance or oil and then add back beans and puree in the food processor until desired consistency.
Roast a poblano pepper on a grill or burner, or I used my toaster oven on Broil setting. After it is charred all over the skin must be removed along with seeds and stem. Cut this up nicely adding diced shallots and cilantro with a squueze of lime juice.
Braised a little kale or collards and you are getting some greens while you are at it.
Take the tempeh and dredge in cornmeal and then pan fry until golden.