Receta Barbecue Tempeh and Kale bowl
Barbecue Tempeh and Kale bowl
January 21, 2016 By anne 6 Comments
This is a savory bowl that is made with barbecue flavored tempeh, kale, cabbage, mushrooms and sorghum topped with an Asian dressing. If you aren’t familiar with sorghum, it is a gluten-free whole grain that looks a little bit like pearled couscous but it has a chewy texture. This bowl is perfect for lunch or dinner – be sure to make an extra batch because it tastes better the next day.
It’s recipe redux time again, and the theme for this month . . .
Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.
My New ingredient. . . Sorghum
Sorghum seems to be the new grain on the block even though it has been around since the 16th century. I’ve been hearing it mentioned more and more lately and my curiosity was piqued.
Here are a few things that I found out about Sorghum on the Whole Grain Council Website:
It can be used in a variety of ways; ground into a flour, popped similar to popcorn, and it an be cooked in water just like any other whole grain.
It’s gluten-free
It has a low glycemic index
Unlike other whole grains, it has an edible hull which allows it to retain most of its nutrients
The stalks of a sweet version of sorghum are made into a syrup and are part of traditional breakfasts in the Southern United States
Needless to say as soon as I read the Recipe Redux theme for January, I knew I had the perfect reason to go ahead and give it a try. I love bowls, you can mix and match flavors and grains with new ingredients or you can use anything you have on hand. I think the sorghum works well in a bowl because it adds an interesting texture. This recipe takes some planning and time to make, but it can be started the day before by letting the tempeh marinate over night so it will be ready to roast.
Barbecue Tempeh and Kale bowl Total time 1 hour 20 mins Ingredients
½ to ¾ Cup cooked sorghum which has been prepared according to package directions 8 ounce package organic tempeh sliced about ¼ inch thick 1 8 ounce package cremini mushrooms sliced thin For Tempeh & Mushroom Marinade 2 tablespoons tamari 1 tablespoon apple cider vinegar 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon smoked paprika 1 teaspoon red pepper flakes 2 cups kale chopped fine - food processor works well for this 1 cup chopped red cabbage 1 tablespoon chopped green onion For the Dressing ¼ cup rice vinegar ⅛ cup tamari sauce 1 clove crushed garlic ½ cup olive oil 1 tablespoon sesame oil Instructions
Preheat oven to 375 Mix the marinade ingredients together for the tempeh and marinate for at least one hour or overnight Place the tempeh slices on a baking sheet or a cast iron pan and roast for approximately 30 minutes at 375 Once the tempeh is done, remove it from the marinade add the mushrooms and coat well while the tempeh is cooking, mix dressing ingredients together as well as the kale, cabbage and onions. Pour ¼ cup of dressing over the kale and cabbage mix in well and set aside After 30 minutes remove the tempeh from the oven place slices on a plate and set aside Place the mushrooms on the pan and roast for 10 to 15 minutes Put the bowl together by adding about ¼ cup of sorghum on one side of bowl add half of the kale mixture along side and top with the tempeh and mushrooms drizzle with more dressing to tastte. 3.5.3208
Be sure to check out the other recipe redux members new ingredient recipes below. . .
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