Spicy Blackberry Tempeh

Spicy Blackberry Tempeh with Collard Greens and New Potato

As promised, here is a recipe using one of summer’s wonderful fruits – the blackberry! In this application I have used seared tempeh but you can also use tofu or other bean cakes of your creation. A note on modifications: You can use red wine instead of red wine vinegar. But keep a close eye on the sauce reduction. Also, to make it spicier, I recommend a small hot pepper added to the shallots when they are added to the pan for the sauce.

Spicy Blackberry Tempeh

8 ounces tempeh
2 cups blackberries, washed
1 1/2 Tbsp shallot, minced
1/2 cup red wine vinegar
1/4 cup lemon juice, freshly squeezed
1 tsp lemon zest
1/2 tsp cayenne pepper or to taste
1 tsp thyme leaves, chopped
1 tsp mint, chopped
Salt and pepper to taste
1 tbsp oil for sautéing
mint sprigs, for garnish

1. Cut tempeh into 6 pieces horizontally and place into a steamer. Steam for 5 – 10 minutes.

2. Warm saute pan and add half of the oil. Season tempeh pieces with cayenne, salt and pepper. Sear tempeh pieces on both sides and set aside.

3. Add minced shallot to the pan. When slightly brown add blackberries. Mash half of the blackberries with the back of a fork or potato masher. Stir together shallots and berries. Add red wine vinegar and cover. With burner on high, allow mixture to reduce by half (about 10 minutes). While it is reducing, halfway through turn pieces of tempeh over and allow sauce to cover. Add lemon juice, lemon zest and thyme and cover.

4. Just before plating, add fresh chopped mint. Remove tempeh pieces from pan and dress with sauce.

Servings: 2

Cooking Times Preparation Time: 45 minutes

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