- 4 [8-ounce / 227-g each] blocks tempeh
- 3 cups [750 mL] fresh cranberries
- 4 cups [1 L] unfiltered apple juice
- 1/2 teaspoon [2.5 mL] sea salt
- 1 [1/2 x 4-inch / 1.3 x 10-cm] piece orange rind
- 4 cloves
- 1/4 cup [60 mL] maple syrup
- 2 tablespoons [30 mL] tamarind
- 1 tablespoon [15 mL] mirin wine
- 2 tablespoons [30 mL] freshly grated ginger
- 1/2 teaspoon [2.5 mL] allspice
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/4 teaspoon [1 mL] nutmeg
- 1/4 teaspoon [1 mL] ground clove
- Pinch of Cayenne pepper
- Fresh rosemary sprigs, for garnish
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- Preheat oven to 350°F [180°C].
- Half each block tempeh crosswise; slice each half diagonally into 2 triangles [16 triangles].
- Steam tempeh triangles for 20 minutes into a steamer basket.
- Meanwhile, rinse under cold running water then sort cranberries.
- Into a small saucepan bring together cranberries, apple juice, sea salt and orange rind, already studded with cloves to a boil.
- Soften cranberries for 15 minutes.
- Stir in maple syrup, tamarind, mirin wine, grated ginger, allspice, cinnamon, nutmeg, ground clove and Cayenne pepper.
- Puree cranberry mixture into a food processor or a blender, until smooth.
- Arrange steamed tempeh triangles into a casserole or a baking dish.
- Pour cranberry glaze all over tempeh triangles.
- Bake into preheated oven for 40 minutes, then transfer tempeh triangles onto a serving plate.
- Serve coated with cranberry glaze, garnished with rosemary sprigs.
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