I have a massive to-make list from the book, but for some reason, this Red Wine & Kalamata Olive Tempeh called to me first. I love that whole umami flavor profile, and this savory, salty tempeh totally has that goin' on:
The tempeh is marinated in a mixture of red wine, kalamata olives, and herbs, and then it's pan-fried in the marinade. I love cooking with red wine because you must drink a glass as you cook. A little for the tempeh, a little for me.In the book, Isa suggests serving the tempeh with her lower-cal version of mashed potatoes — Caulipots. I made the garlic-herb variety:
They may look like ordinary mashed taters, but there's about half a head of cauliflower mushed in there. You can't really even taste it though. The cauliflower adds nutrition and bulk to the taters with less starch and calories. I probably should have made gravy too, but I didn't. And honestly, the caulipots were just fine on their own.Also peeking in the background are my Granny's homemade rape greens, thawed from the freezer and seasoned with hot sauce and lots of greens seasoning salt.
Have any of you made anything from Appetite for Reduction yet? If so, what?
Longtime reader, never commented - *love* your blog! But ohmygosh do I love this cookbook. I actually haven't made that much from it yet, but I've had great success with the sushi salad, classic black bean chili, and OMG try the sweet potato drop biscuits. No I mean like now, try them right now.
ReplyDeletewow, i had no idea that was a picture of tempeh! it looks like it really soaked up the red wine. lovely color! i like the mac & trees with buffalo tempeh. the spicy tempeh and creamy, cheesy mac are a great combination.
ReplyDeleteAFR is definitely on my wish list, but I haven't picked it up yet. All the food porn on PPK is making me think I need to get it ASAP!
ReplyDeleteThat looks so cool! I've been in a marinating rut, and red wine and kalamata olives sound like they'd make an amazing, hearty tempeh. I agree with the wine rule, btw. I really want this book!
ReplyDeleteI'm loving on Appetite for Reduction lately, even though all I've tried are some dressings. MUST TRY the Green Onion Miso dressing. Also good, the Sanctuary dressing and Balsamic dressing.
ReplyDeleteI was thinking I wanted to make that tempeh - your picture makes me want to even more! My boyfriend made me her white bean kale soup - omg deelish! i made a few of the dressings for salads and i made the caulipots too - i think you can taste a difference, but in a good way! keep up the great blogging :)
ReplyDeleteI LOVE the beautiful, deep purple color of the tempeh! Seems like ti woulda been a good Valentines food! :)
ReplyDeleteyum! i really wanna buy that cookbook now!
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ReplyDeleteAFR is my absolute favorite cookbook! I cook out of it 4-5 times a week and I've probably made about half of the recipes so far.
ReplyDeleteIf I had to pick my top three...hottie black eyed peas and greens, spinach linguine with edamame pesto, anddd the quinoa white bean and kale stew.
Yum! I just love freezer greens too.. don't you notice they break down and are so damn flavorful!
ReplyDeleteI like how purple the olivey winey tempeh is.
ReplyDeletei LOVE the baked falafel from AFR. Best stuff ever!
ReplyDeleteI flipped through this cookbook at the bookstore the other day. Waiting for a library copy to come up so I can check it out and see what's up!
ReplyDeleteWe've tried the black-eyed pea/plantain curry which was delicious but now that we're attempting a vegan version of the "slow carb" diet, my go-to recipe is the curried scrambled tofu. Sometimes I make it with the specified arugula but other times I use spinach and it works out either way.
ReplyDeleteWe've made the Red Thai Tofu and the Blackened Tofu. Both great. The Ethiopian style greens (don't remember the name) were good too - we usually eat em Southern style, so the variation was nice for a change. Mustard Hoisin lettuce wraps were also nice. Hm, guess I like everything we've made from the book so far!
ReplyDeleteI made a variation of the peruvian potato stew (yummy), the Miso Udon Stir-Fry with Greens and Beans and the Tempeh helper. Haven't been disappointed in any yet.
ReplyDeleteThe color of that tempeh is amazing. I liked the caulipots too, only I didn't really follow the recipe exactly. I added lots of Earth Balance...so good!
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ReplyDeletei can't believe i haven't tried to caulipots yet - i must now, fo 'sho! the tempeh looks rock'n, too - and you're so right - a glass of wine for yourself is only fair. :) i mean, the tempeh can't have it all. ah ha ha! so far dan and i have made the black-eyed pea tempeh balls and cajun marinara, the red thai tofu, basil green beans, and the red lentil soup. all have been amazing!
ReplyDeleteI have made lots and lots of recipes from this book, I just can't stop because it is all so tasty! I have made that tempeh recipe and also served it with the garlic-herb caulipots.
ReplyDeleteThe Eggplant Dengaku is to die for!
Wondering what you thought of the recipe--flavor-wise, texture wise, etc.? You didn't mention how it came out...
ReplyDeleteThanks!
Hey Autumn! The tempeh has delicious flavor. Very umami. Salty with a hint of wine flavor. Nothing goes better with red wine than kalamata olives! And I marinated the tempeh overnight for extra flavor.
ReplyDeleteI made the lasagna with cauliflower-tofu ricotta. It was great! Highly recommended. Chickpea picatta is next on my list of things to try, probably with the caulipots.
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