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Tempeh in a teapot: A bit of mould, a mound of soybeans and a lack of spoonbills

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1 (8 oz) package tempeh, cut into 1/2-inch squares

16 fresh white mushrooms

1 medium eggplant, cut into 1-inch cubes

1 large red bell pepper, cut into 1-inch pieces

16 cherry tomatoes

8 tbsp olive oil

4 tbsp soy sauce

4 tbsp teriyaki sauce

3 tbsp honey

1 tbsp grated fresh ginger root

1 tbsp chopped fresh garlic

Salt and pepper to taste

 

COUSCOUS:

2 c vegetable broth

1 tbsp grated fresh ginger root

1 tsp ground cumin

Salt to taste

1 c dry couscous

3/4 c raisins

3/4 c drained, canned chick peas (garbanzo beans)

1 lemon

 

Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large, re-sealable plastic bag. In a bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; add the ginger, garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours. Preheat grill on medium-high. Thread tempeh and veggies on skewers. Reserve remaining marinade. Grill skewers, turning often, for about 15 minutes. (These can also be done in the broiler.)

While grilling kabobs, combine vegetable broth, ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

 

DOWNED SPOONS OVER SPOONBILLS

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