אורנג 'בלסמי BBQ טמפה וגביני חומוס פולנטה

BBQ tempeh cheesy polenta (6)

אחר הלילה יש לי תשוקה לברביקיו. בכל פעם שאני עושה מנגל, אני רוצה פירה בצד. אבל אני היה מחוץ לתפוחי אדמה. ואז חשבתי פולנטה תהיה טובה, אבל לא היה לי כל קמח תירס או פולנטה או. 🙁

I was getting ready to think up something else for dinner when the idea hit me. Why not make polenta out of chickpea flour? Who says it has to be made from corn? I use chickpea flour for just about everything – חביתות, אפייה, and even scrambles when I want a soy-free version.

chickpea omelets (6)

I was thinking about how I make polenta fries – it starts with just making the polenta and then refrigerating it until it sets. Then you fry or bake them.

polenta fries close

When I make chickpea fries, it’s the same procedure so I figured I could skip the refrigerator part and just make the polenta.

Trudy and Chickpea Fries

Trudy and Chickpea Fries

זה עבד. The chickpea flour cooked up nice and thick and then I melted Daiya cheddar cheese into it. It was thick, מוקרם, cheesy and delicious with all the Italian spices I added. אה, and the Orange Balsamic BBQ Tempeh was delicious too. The BBQ sauce is a bit sweet and a bit spicy with a lovely orange undertone. I pan-fried the tempeh but you could bake it too as in this recipe.

BBQ tempeh cheesy polenta (19)

Sometimes I discover the best recipes when I have to improvise. My Orange Balsamic BBQ Tempeh with Cheesy Chickpea Polenta was an incredible discovery and it satisfied my cravings for barbecue. תהנה!

Orange Balsamic BBQ Tempeh with Cheesy Chickpea Polenta

BBQ tempeh cheesy polenta (3)

GF

For the Chickpea Polenta:

4 כוסות מים

2 קמח חומוס כוסות

1 כפות. שמן זית

1 כפית. אבקה שום

1 כפית. פפריקה

1 כפית. אורגנו יבש

1 כפית. מלח

½ כפית. פלפל שחור

קמצוץ של פלפל קאיין

רבע כוס חלב ללא חלב

½ cup vegan cheddar shreds

For the Spice Rub:

1 כפית. אבקה שום

1 כפית. אבקה בצל

1 כפית. אורגנו יבש

1 כפית. מלח

1 כפית. פלפל שחור

1 כפית. אבקת צ'ילי

1 כפית. סוכר חום

For the BBQ Sauce:­­­­­­­­­

1 ½ cups ketchup

1/3 סירופ מייפל כוס

1/3 cup balsamic vinegar

¼ חומץ תפוחים כוס

1 כפית. נקטר אגבה

Juice of ½ an orange

2 שיני שום, טחון

½ כפית. פלפל שחור

2 blocks tempeh

שמן צמחי

To make the Chickpea Polenta:

Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. להוסיף 1 כפות. oil and the spices and mix for another minute or two until it is thickened. Stir in the milk and melt in the cheese. Keep covered until ready to serve. אם זה נהיה עבה מדי, add more milk. מגישים חמים.

To make the BBQ Sauce:

מערבבים את כל המרכיבים בסיר. מערבבים ומחממים על אש בינונית עד שזה מגיע לבועה. מנמיכים את החום ולתת להתבשל במשך 30 דקות עד להסמכה. טעם להתאמות תיבול. להפריש.

כדי להפוך את טמפה:

Combine all the spices for the rub. Cut two blocks of tempeh in half and then slice each half like you slice a bagel for thinner pieces. Cut each piece into whatever shape you want. I like to end up with 8 pieces per block of tempeh. Rub the spice mix into the tempeh on both sides of each piece. Heat a tablespoon or two of oil in a skillet over medium-high heat. Add the tempeh and cook until browned, על 4-5 דקות לכל צד. Cook the tempeh in batches so you don’t overcrowd the pan. When the tempeh is as browned and crisp as you like it, pour some BBQ sauce into the skillet and toss the tempeh to coat all the pieces in sauce. The sauce will caramelize a bit in the hot pan and glaze the tempeh. Serve over the Chickpea Polenta with extra BBQ sauce.

BBQ tempeh cheesy polenta (10)

The “V” מלה: תגיד את זה. תאכל את זה. לחיות את זה.

אורנג 'בלסמי BBQ טמפה וגביני חומוס פולנטה
מחבר: 
סוג המתכון: Entree and Side
מטבח: Barbecue
 
מרכיבים
  • For the chickpea polenta:
  • 4 כוסות מים
  • ½ כפית. מלח
  • 2 cups polenta
  • 3 כפות. חמאה טבעונית
  • 1 ½ cups vegan cheddar cheese
  • For the Spice Rub:
  • 1 כפית. אבקה שום
  • 1 כפית. אבקה בצל
  • 1 כפית. אורגנו יבש
  • 1 כפית. מלח
  • 1 כפית. פלפל שחור
  • 1 כפית. אבקת צ'ילי
  • 1 כפית. סוכר חום
  • For the BBQ Sauce:
  • 1 ½ cups ketchup
  • ⅓ סירופ מייפל כוס
  • ⅓ cup balsamic vinegar
  • ¼ חומץ תפוחים כוס
  • 1 כפית. נקטר אגבה
  • Juice of ½ an orange
  • 2 שיני שום, טחון
  • ½ כפית. פלפל שחור
  • 2 blocks tempeh
  • שמן צמחי
הוראות
  1. To make the Chickpea Polenta:
  2. Bring the water to a boil in a medium sized saucepan. Add the chickpea flour slowly and stir until smooth. להוסיף 1 כפות. oil and the spices and mix for another minute or two until it is thickened. Stir in the milk and melt in the cheese. Keep covered until ready to serve. אם זה נהיה עבה מדי, add more milk. מגישים חמים.
  3. To make the BBQ Sauce:
  4. מערבבים את כל המרכיבים בסיר. מערבבים ומחממים על אש בינונית עד שזה מגיע לבועה. מנמיכים את החום ולתת להתבשל במשך 30 דקות עד להסמכה. טעם להתאמות תיבול. להפריש.
  5. כדי להפוך את טמפה:
  6. Combine all the spices for the rub. Cut two blocks of tempeh in half and then slice each half like you slice a bagel for thinner pieces. Cut each piece into whatever shape you want. I like to end up with 8 pieces per block of tempeh. Rub the spice mix into the tempeh on both sides of each piece. Heat a tablespoon or two of oil in a skillet over medium-high heat. Add the tempeh and cook until browned, על 4-5 דקות לכל צד. Cook the tempeh in batches so you don’t overcrowd the pan. When the tempeh is as browned and crisp as you like it, pour some BBQ sauce into the skillet and toss the tempeh to coat all the pieces in sauce. The sauce will caramelize a bit in the hot pan and glaze the tempeh. Serve over the Chickpea Polenta with extra BBQ sauce.

(ביקר 883 פי, 1 ביקורים היום)

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5 תגובות ל אורנג 'בלסמי BBQ טמפה וגביני חומוס פולנטה

  1. Lori Collins אפריל 14, 2015 ב 6:57 בערב #

    Top recipe says 4 cups water and 2 cups chickpea flour and bottom recipe says 6 cups water and 2 cups polenta?

    • ריאה אפריל 26, 2015 ב 8:50 בערב #

      Hi Lori, 6 sounds like a lot. It was probably 4. You can tell by how thick it is. אני תקנתי אותה. תודה! xoxo

  2. לוריין ינואר 18, 2015 ב 2:32 בערב #

    This looks interesting. Just got into bed and before I did I took some Tempeh out of the freezer for tomorrow. I have my Tempeh made for me by and Indonesian lady who sends it to me and then I freeze it. It is absolutely fantastic. Then I open my email and there you are with a Tempeh recipe. I haven’t eaten Polenta so unsure. I once had difficulty digesting some corn flour chapatis so I tend to stay away from cornmeal. On the other hand I eat sweetcorn so not sure what’s going on, may be the flour needs more cooking for me to digest! I might try Polenta, one thing I have realised is things change, that includes food intolerances. Of course being a celiac I wouldn’t eat wheat and gluten but how bodies can change enough to tolerate other foods that we once couldn’t so might give Polenta a go, make sure I cook it well. I love BBQ flavour, must make my own BBQ sauce, but don’t want to use too much sweetner in it.

    I gave my friend some of the jackfruit curry today and he said it had chicken in it. Well impressed he was, so am I. Now I am thinking of ways to use jackfruit. Wouldn’t mind using it in a sweet and sour dish, I love sweet and sour but not manage to make my own sweet n sour sauce yet, healthy option.

    I love you recipe ideas. You keep me going during this debilitating illness.

    Love and Blessings
    LoZ

    • ריאה ינואר 18, 2015 ב 3:11 בערב #

      היי LoZ, the chickpea polenta has no corn in it. Just chickpea flour. So maybe it’s ok for you.

      I’m glad you and your friend liked the jackfruit curry. I love jackfruit. למעשה, I wrote an article on One Green Planet with 5 מתכונים:

      http://www.onegreenplanet.org/vegan-food/have-you-tried-cooking-with-jackfruit-yet-get-started-with-these-recipes/

      Maybe you’ll like those. I’m glad I can be of any help. I know how hard it is to have chronic illness especially those with food intolerances. Stay well. xoxo

      • לוריין ינואר 18, 2015 ב 4:19 בערב #

        Thanks for the link, recipe ideas with the Jackfruit. It is difficult having a chronic illness, three years housebound and minimum cognitive and physical capcity, that is why it takes me so long to do a recipe. Even emailing is a struggle, but I want give up.

        I guess the illness is part of my spiritual journey, and so has eating vegan. I don’t believe we can see the bigger picture but every so often we get glimpses, I know this illness is preparing me for something and one day I will see it.

        I do appreciate your recipe ideas, and its so kind to share.

        I will let you know how I get on with the Jackfruit recipes and I will try the chickpea polenta.

        Love and Blessings
        LoZ


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