"We should call this recipe things that burn all the tiny cuts in your hands you didn't know about."



This recipe spawned itself from the bizarre and mysterious hive-mind that typically forms when Paige and I aimlessly wander around the grocery store. Paige was set on getting me to try Tempeh and so we began racking our collective brain, hoping something at least semi-delicious would find its way out. "But what would go good with this?" was the question of the night. Indeed, what? We decided on the much healthier Quinoa over my starch of choice, fried rice. Since we were both in a glazy mood, we were looking for something innovative. Paige, being a big fan of orange chicken (back when she ate meat), opted for that. We decided to one-up the creativity factor and go with the Blood Orange instead of the traditional orange for a distinct flavor. Add to that some broccoli for a bit of crunch and we had all the makings of a faux-Asian veagan wunder-dish.


4 blood oranges, peeled and sectioned
half a lemon (juiced)
quarter cup of sake
palm full of fresh chopped cilantro
a piece of ginger root about the size of your thumb, skinned and minced
two cloves of garlic, minced
olive oil for the pan
a head of broccoli
a quarter cup of soy sauce
two and a half cups of water
flour and water for a roue.
a cup of sugar
a package of Tempeh
a cup of Quinoa

Heat a pan with olive oil and saute the ginger, garlic, and parsley. Add the liquid ingredients for the sauce, then the solids. Cook down for around ten minutes, bringing to a boil and reducing the heat. Strain the sauce into a bowl using a mesh strainer, pushing the pulp against the sides making sure to get most of the flavor out. Cut your tempeh into quarter inch thick pieces and start to fry them in the sauce pan. Once they brown slightly on both sides, add the sauce back into the pan. Add a small amount of roue to thicken the sauce a bit, and a few teaspoons more sugar. You want to be careful with how much roue and soy sauce you use in this recipe as too much will distort it into more of a terriyaki flavor...unless that's your thing, in which case don't worry about it. Stir constantly over medium heat until you have your desired thickness. We definitely were aiming for more of a glaze but be careful not to let it cook too long as it will carmelize. Simultaneously, you'll want to make the Quinoa according to directions, and steam broccoli. Drizzle the remainder of the glaze over the broccoli and voila!

Our intention with this dish was to serve it with Thai Iced Teas which you can find recipes for easily on Google but in case you want to know now, here's how we did it.

Boil some water
Add a few black tea bags (or Thai if you can find any at your local grocer, we couldn't)
Let chill to room temperature and then refrigerate till cool
Pour into individual glasses and add to each a handful of ice cubes, a tablespoon of cream and a tablespoon of sweetened condensed milk and stir in
Spray some whipped cream on top and now you have a delicious Thai Iced Tea to go with your lovely Faux-Asian Blood Orange Wunder-dish.

1 comments:

Aaron said...

Yummers, that looks great. Keep it up guys, this blog is awesome. BTW, the captcha for this comment is dilattel, you should make a recipe with that name.