Laranja balsâmico BBQ Tempeh e Cheesy bico Polenta

BBQ tempeh cheesy polenta (6)

A outra noite eu tenho um desejo de churrasco. Sempre que faço churrasco, Quero purê de batatas no lado. Mas eu estava fora de batatas. Então eu pensei polenta seria bom, mas eu não tive qualquer fubá ou polenta ou. 🙁

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 – omeletes, cozimento, 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

It worked. The chickpea flour cooked up nice and thick and then I melted Daiya cheddar cheese into it. It was thick, cremoso, cheesy and delicious with all the Italian spices I added. Ó, 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. Desfrutar!

Orange Balsamic BBQ Tempeh with Cheesy Chickpea Polenta

BBQ tempeh cheesy polenta (3)

GF

For the Chickpea Polenta:

4 xícaras de água

2 farinha de grão de bico xícaras

1 Tbs. azeite

1 TSP. alho em pó

1 TSP. páprica

1 TSP. orégano

1 TSP. sal kosher

½ colher de chá. pimenta preta

Uma pitada de pimenta caiena

¼ xícara de leite não lácteos

½ cup vegan cheddar shreds

For the Spice Rub:

1 TSP. alho em pó

1 TSP. cebola em pó

1 TSP. orégano

1 TSP. sal kosher

1 TSP. pimenta preta

1 TSP. chile em pó

1 TSP. açúcar mascavo

For the BBQ Sauce:­­­­­­­­­

1 ½ cups ketchup

1/3 xícara de xarope de bordo

1/3 cup balsamic vinegar

¼ xícara de vinagre de cidra da maçã

1 TSP. néctar de agave

Juice of ½ an orange

2 dentes de alho, picado

½ colher de chá. pimenta preta

2 blocks tempeh

Óleo vegetal

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. Adicionar 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. Se ficar muito grosso, adicione mais leite. Sirva quente.

To make the BBQ Sauce:

Misture todos os ingredientes em uma panela. Mexa e aqueça em fogo médio até que se trata de uma bolha. Abaixe o fogo e deixe ferver por 30 minutos, até engrossar. Gosto de ajustes tempero. Pôr de lado.

Para fazer o 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, sobre 4-5 minutos de cada lado. 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)

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

Laranja balsâmico BBQ Tempeh e Cheesy bico Polenta
Autor: 
Tipo de receita: Entree and Side
Cozinha: Barbecue
 
Ingredientes
  • For the chickpea polenta:
  • 4 xícaras de água
  • ½ colher de chá. sal kosher
  • 2 cups polenta
  • 3 Tbs. manteiga vegan
  • 1 ½ cups vegan cheddar cheese
  • For the Spice Rub:
  • 1 TSP. alho em pó
  • 1 TSP. cebola em pó
  • 1 TSP. orégano
  • 1 TSP. sal kosher
  • 1 TSP. pimenta preta
  • 1 TSP. chile em pó
  • 1 TSP. açúcar mascavo
  • For the BBQ Sauce:
  • 1 ½ cups ketchup
  • ⅓ xícara de xarope de bordo
  • ⅓ cup balsamic vinegar
  • ¼ xícara de vinagre de cidra da maçã
  • 1 TSP. néctar de agave
  • Juice of ½ an orange
  • 2 dentes de alho, picado
  • ½ colher de chá. pimenta preta
  • 2 blocks tempeh
  • Óleo vegetal
Instruções
  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. Adicionar 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. Se ficar muito grosso, adicione mais leite. Sirva quente.
  3. To make the BBQ Sauce:
  4. Misture todos os ingredientes em uma panela. Mexa e aqueça em fogo médio até que se trata de uma bolha. Abaixe o fogo e deixe ferver por 30 minutos, até engrossar. Gosto de ajustes tempero. Pôr de lado.
  5. Para fazer o 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, sobre 4-5 minutos de cada lado. 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.

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5 Responses to Laranja balsâmico BBQ Tempeh e Cheesy bico Polenta

  1. Lori Collins Abril 14, 2015 em 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 Abril 26, 2015 em 8:50 pm #

      Hi Lori, 6 sounds like a lot. It was probably 4. You can tell by how thick it is. Eu consertei. Obrigado! xoxo

  2. Lorraine Janeiro 18, 2015 em 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.

    Amor e Bênçãos
    Loz

    • Rhea Janeiro 18, 2015 em 3:11 pm #

      Oi 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. Na verdade, I wrote an article on One Green Planet with 5 receitas:

      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

      • Lorraine Janeiro 18, 2015 em 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.

        Amor e Bênçãos
        Loz

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