Tempeh Glazed with Blueberry Chutney

CD has quietly been a vegetarian for the past 30 years, and believes passionately that those who don't eat meat, and for that matter all those who choose a diet different from the mainstream, deserve as many full-flavored options as anybody else. This delicious dish is definitely not your same old cliché meatless lasagna or pasta primavera! Please note, you must make Blueberry Chutney on hand to proceed. Tempeh is a fascinating new-old soyfood; eaten in Indonesia since time out of mind, just being discovered by many Americans. To learn more about it, visit soyfoods.com.

A suggested menu follows the recipe.

Ingredients

Marinade & Tempeh:

2 tablespoons tamari / shoyu soy sauce

1 1/2 tablespoons vinegar (preferably the same type of vinegar you used in the Blueberry Chutney)

1 teaspoon Pickapeppa Sauce (or vegetarian Worcestershire)

3 cloves garlic, pressed

1/4 teaspoon freshly ground black pepper

2 teaspoons mild vegetable oil

1/2 teaspoon Tabasco, Sriracha, or other hot sauce

2 8-ounce cakes tempeh, cut across once horizontally and once across, to make 4 pieces per cake

Vegetable cooking oil spray

For sauce/glaze:

1 1/2 to 2 cups Blueberry Chutney

1/2 cup vegetable stock (boxed or homemade)

1. Combine all ingredients for marinade in a non-reactive dish. Add tempeh. Marinate 20 minutes to 1 hour at room temp, or up to 2 days if refrigerated.

2. 25 minutes before you plan to serve the dish, preheat oven to 375°. Place the marinated tempeh pieces on a nonstick or Pam- sprayed baking sheet, allowing plenty of air space between chunks. Bake for 12 to 15 minutes, then flip pieces over, and bake for another 5 minutes.

3. As tempeh bakes, make glaze: heat together chutney and sauce. When hot, puree in food processor. Brush each piece of tempeh with this glaze on its second side, and let bake another 5 to 10 minutes. Serve the glazed tempeh pieces with a big pile of cooked rice, with the extra sauce available to pour over. A stir-fry of broccoli and carrots is a nice accompaniment.

Serves 4

Suggested Menu:
In Celebration of the Winter's First Fireplace-Lighting

Pumpkin-Tomato Bisque

Salad of Mixed Greens, Mustard Vinaigrette

Tempeh Glazed with Blueberry Chutney, with extra sauce available to pour over

Brown and Wild Rice

Broccoli stir-fried with garlic and lemon

Ginger Sorbet, with
Lemon Wafers & Raspberries

To drink: A semi-dry Reisling to accompany main course; green tea with dessert

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