Pomarańczowy balsamiczny grill Tempeh i Chichot ciecierzycy Polenta

BBQ tempeh cheesy polenta (6)

Drugiej w nocy mam ochotę na grilla. Ilekroć zrobić grilla, Chcę puree z boku. Ale byłem z ziemniakami. Wtedy pomyślałem polenta byłoby dobre, ale nie ma żadnego mąki kukurydzianej lub polenta albo. 🙁

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 – omlety, pieczenie, 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

Działało. The chickpea flour cooked up nice and thick and then I melted Daiya cheddar cheese into it. It was thick, kremowy, cheesy and delicious with all the Italian spices I added. O, 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. Cieszyć się!

Orange Balsamic BBQ Tempeh with Cheesy Chickpea Polenta

BBQ tempeh cheesy polenta (3)

GF

For the Chickpea Polenta:

4 szklanki wody

2 Mąka kubki ciecierzyca

1 Tbs. oliwa z oliwek

1 tsp. czosnek w proszku

1 tsp. papryka

1 tsp. suszone oregano

1 tsp. sól koszerna

½ łyżeczki. czarny pieprz

Szczypta pieprzu cayenne

¼ cup non-dairy milk

½ cup vegan cheddar shreds

For the Spice Rub:

1 tsp. czosnek w proszku

1 tsp. cebula w proszku

1 tsp. suszone oregano

1 tsp. sól koszerna

1 tsp. czarny pieprz

1 tsp. chile proszku

1 tsp. brown sugar

For the BBQ Sauce:­­­­­­­­­

1 ½ cups ketchup

1/3 szklanki syropu klonowego

1/3 cup balsamic vinegar

Puchar ¼ ocet jabłkowy cydr

1 tsp. Nektar z agawy

Juice of ½ an orange

2 ząbki czosnku, mielony

½ łyżeczki. czarny pieprz

2 blocks tempeh

Olej roślinny

To make the Chickpea Polenta:

Doprowadzenia wody do wrzenia pod średnim rozmiarze rondla. Dodaj mąkę ciecierzyca powoli i mieszać aż do sprawnego. Dodać 1 Tbs. 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. Jeśli robi się zbyt gruba, add more milk. Podawać na gorąco.

To make the BBQ Sauce:

Połącz wszystkie składniki w rondlu. Wymieszać i ogrzewać na średnim ogniu, aż się bańki. Obniżyć ciepło i niech gotować 30 minut, aż zgęstnieje. Smak korekt sezonowania. Odłożyć na bok.

Aby tempeh:

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, o 4-5 minut na stronie. 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” Słowo: Powiedz to. Jedz. Żyć.

Pomarańczowy balsamiczny grill Tempeh i Chichot ciecierzycy Polenta
Autor: 
Rodzaj przepisu: Entree and Side
Kuchnia: Barbecue
 
Składniki
  • For the chickpea polenta:
  • 4 szklanki wody
  • ½ łyżeczki. sól koszerna
  • 2 cups polenta
  • 3 Tbs. masło wegańskie
  • 1 ½ cups vegan cheddar cheese
  • For the Spice Rub:
  • 1 tsp. czosnek w proszku
  • 1 tsp. cebula w proszku
  • 1 tsp. suszone oregano
  • 1 tsp. sól koszerna
  • 1 tsp. czarny pieprz
  • 1 tsp. chile proszku
  • 1 tsp. brown sugar
  • For the BBQ Sauce:
  • 1 ½ cups ketchup
  • ⅓ szklanki syropu klonowego
  • ⅓ cup balsamic vinegar
  • Puchar ¼ ocet jabłkowy cydr
  • 1 tsp. Nektar z agawy
  • Juice of ½ an orange
  • 2 ząbki czosnku, mielony
  • ½ łyżeczki. czarny pieprz
  • 2 blocks tempeh
  • Olej roślinny
Instrukcje
  1. To make the Chickpea Polenta:
  2. Doprowadzenia wody do wrzenia pod średnim rozmiarze rondla. Dodaj mąkę ciecierzyca powoli i mieszać aż do sprawnego. Dodać 1 Tbs. 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. Jeśli robi się zbyt gruba, add more milk. Podawać na gorąco.
  3. To make the BBQ Sauce:
  4. Połącz wszystkie składniki w rondlu. Wymieszać i ogrzewać na średnim ogniu, aż się bańki. Obniżyć ciepło i niech gotować 30 minut, aż zgęstnieje. Smak korekt sezonowania. Odłożyć na bok.
  5. Aby tempeh:
  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, o 4-5 minut na stronie. 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.

(Odwiedzone 881 czasy, 1 wizyt dzisiaj)

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5 Odpowiedzi na Pomarańczowy balsamiczny grill Tempeh i Chichot ciecierzycy Polenta

  1. Lori Collins Kwiecień 14, 2015 w 6:57 pm #

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

    • Rhea Kwiecień 26, 2015 w 8:50 pm #

      Hi Lori, 6 sounds like a lot. It was probably 4. You can tell by how thick it is. Naprawiłem go. Dziękuję! xoxo

  2. Lotaryngia Styczeń 18, 2015 w 2:32 pm #

    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

    • Rhea Styczeń 18, 2015 w 3:11 pm #

      Witam 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. W rzeczywistości, I wrote an article on One Green Planet with 5 przepisy:

      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

      • Lotaryngia Styczeń 18, 2015 w 4:19 pm #

        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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