PlumBistro_MakiniHowell2.jpeg
Photo by Charity Lynne/Photo courtesy of Makini Howell
Yesterday, Plum Bistro chef Makini Howell expressed her desire to make vegan cuisine part of the norm

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Plum Bistro Chef Makini Howell Makes the Case for Tempeh

PlumBistro_MakiniHowell2.jpeg
Photo by Charity Lynne/Photo courtesy of Makini Howell
Yesterday, Plum Bistro chef Makini Howell expressed her desire to make vegan cuisine part of the norm. Today, she shares a recipe involving a protein of choice in vegan cuisine, tempeh. While the dish is easy to prepare at home, Howell holds out hope that tempeh will make it onto more menus in Seattle. "My next goal is to gather a bunch of chefs together that are interested and just say, 'Hey guys, along with your fish dish, here's how to do an awesome tempeh dish,'" said Howell. For more vegan recipes, Plum Bistro will release its own cookbook authored by Howell next year. For now, here is a taste of what is to come.

See also:

Plum Bistro's Makini Howell Establishes the Vegan Brand of Seattle

Sage Cafe Is A Shadow of Plum Bistro, And It Owns It

Grilled Tempeh + Orange Fennel Salsa on Ginger Polenta Cakes

5 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons chopped fresh cilantro

2 teaspoons plus 1 tablespoon soy sauce

2 teaspoons minced peeled fresh ginger

2 teaspoons sugar

3 oranges

1 medium fennel bulb, trimmed, cut into matchstick-size strips

1/2 medium-size red onion, thinly sliced

4-6 2 oz Tempeh fillets

Directions:

Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)

Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn tempeh in oil mixture to coat. Sprinkle Tempeh with salt and pepper. Grill until just golden brown, about 3 minutes per side.

Polenta Cakes

3 cups Water

1 cup Polenta

1 teaspoon Roasted Ginger

1 teaspoon Roasted Garlic

Salt & pepper. to taste

Directions:

Bring the water and salt to a boil in a large saucepan. Stir in polenta; cook, stirring, for about 10 minutes

or until polenta thickens. Stir in ginger and garlic until combined; spread polenta into pan. Cover; refrigerate about 4-5 Hours or Overnight, Cut Polenta with 1 1/2 cookie cutter into disk.

To reheat polenta, spray with cooking oil and place on grill for 3 minutes each side.

Transfer polenta cakes to individual plates, layer on 2 pieces of tempeh and top with fillets with orange fennel salsa and serve right away

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