JENNY EDEN COACHING

Tempeh with Horseradish Crust

 

tempeh with horseradish

 

 

 

Recipe by: Arlene Jacobs

Serves 4

 

 

Ingredients:

2 tsps. mayonnaise

2 tsps. extra-virgin olive oil, plus 2 tbsps. more for sautéing

1 tbsp. prepared white horseradish, drained

1 bunch scallions, cut in 1-in. pieces

1 tbsps. roughly chopped dill

2 tsps. grated ginger

1 egg yolk

½ cup fresh breadcrumbs

1 tbsp. Dijon mustard

½ teaspoon smoked paprika

4 tbsps. extra-virgin olive oil (reserve 2 tbsps. for sautéing)

1 lb. tempeh, cut in four portions, seasoned with salt & pepper

¼ cup hot wasabi peas (optional)

Lemon wedges, for garnish

Parsley or dill sprigs, for garnish

Salt & pepper, to taste

 

Method:

Preheat broiler.

1. In 2 tbsps. extra-virgin olive, sauté the seasoned tempeh over medium-high heat for 1 – 2 minutes per side until browned.

 

2. In a processor, add 1 tbsp. dill, ginger, egg yolk, breadcrumbs, Dijon mustard, smoked salmon and 2 tbsps. extra-virgin olive oil and process to a paste.

 

3. Saute tempeh in 2 tbsps. olive oil, about 2 minutes on each side, until browned. Place tempeh portions on a parchment covered sheet pan. Spread each with ¼ of the horseradish paste. Score the topping with the back of a knife. Broil until browned.

 

Serve with a cucumber/dill salad and crushed hot wasabi peas.

Garnish with parsley or dill sprigs and lemon wedges.

 

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Balsamic Roasted Sweet Onion Flowers

 

Recipe by: Arlene Jacobs

Serves 4:

Ingredients:

4 medium sweet onions, peeled

Salt & pepper, to taste

4 garlic cloves, peeled and thinly sliced

2 sprigs thyme, separated into small branches

4 tbsps. extra virgin olive oil

1 ½ tsps. Balsamic vinegar

 

Method:

 

Preheat oven to 375 o F.

 

  1. Cut onions vertically into 8 wedges to within ¼ inch from the root end. Place into a small flat-bottomed roasting pan or an oven-proof skillet. Season with salt & pepper, to taste.
  2. Insert thyme branches and garlic slivers in between cuts.
  3. Pour extra-virgin olive oil and Balsamic vinegar over top and cover with foil.
  4. Roast for 45 minutes. Uncover, baste, and roast 30 minutes more, until onions are tender. Serve with pan juices drizzled over the top.

 

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Vegan Italian Sausage Salad

 

Don’t sweat it.  Beat the heat with this zesty Italian sausage salad.

Don’t let the vegan part of this scare you.  While it’s my preference to eat vegan, you can certainly prepare this dish with regular or chicken sausage as well!​

** you can purchase vegan sausage at Whole Foods and most other supermarkets.

 

Recipe by: Arlene Jacobs

 

Serves: 4

 

Ingredients:

 

1 lb. vegan Italian sausage, ¼-inch slices

2 cups baby spinach

2 cups arugula

1 cup Italian parsley leaves

1 bunch radishes, thinly sliced

1 red pepper, diced

Salt & pepper, to taste

 

Vinaigrette:

1 large garlic clove, finely diced

1 tbsp. Italian hot pickled peppers, finely chopped

3 tbsps. balsamic vinegar

7 tbsps. extra-virgin olive oil

3 tbsps. balsamic vinegar

Salt & pepper, to taste

 

Method:

 

In a small bowl, combine finely diced garlic, chopped peppers and vinegar, salt & pepper. Slowly drizzle in extra-virgin olive oil while beating with a whisk. Combine all salad ingredients in a large bowl. Toss with the vinaigrette.

 

 

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Whole Artichokes with Lemon Vinaigrette

 

This easy dish makes an impressive first course for a party and it even can be made ahead of time.  To eat, just pull off the leaves, dip them in the vinaigrette and scrape the fleshy bottoms with your teeth.  When you get to the choke (fibrous center), just peel it away with a spoon, and enjoy the prize at the bottom!

 

Recipe by: Arlene Jacobs

Serves: 4

 

Ingredients:

4 whole artichokes
2 quarts water
¼ cup flour
1 tsp. salt
2 tbsps. vegetable oil
Juice of 1 lemon, plus 2 tbsps. for vinaigrette
2 tbsps. apple cider vinegar
1 tbsp. honey
½ tsp. finely minced garlic
¼ cup extra-virgin olive oil, plus 2 tablespoons
Salt & black pepper, to taste

 

Method:

 

1. Make cooking liquid:  In a 4-quart pot, combine the water, flour, 1 tsp. salt, vegetable oil and juice of one lemon.

 

2. Cut off stems of artichokes to create a flat bottom. Using the already squeezed halved lemon, rub the bottoms to prevent discoloring. With the tip of a small knife, pierce the bottoms about ½-inch deep to create an X. (This will help the artichokes to cook more evenly). Cut off the top ¼ of the artichoke with a serrated knife, rub with lemon.   Remove the tough bottom leaves and trim leaf tips with a kitchen scissors. Immediately immerse each in the cooking liquid to avoid discoloration.

 

3.Cover the artichoke tops with a kitchen towel and cover with a plate to hold artichokes down in the liquid. Cover the pot and bring the liquid to a boil. Reduce heat to a simmer and continue to cook 25 to 30 minutes until a knife inserted into the stem end meets no resistance.

 

4. In a medium bowl, whisk the 2 tbsps. lemon juice, apple cider vinegar, honey and garlic with the salt and black pepper, to taste. Continue whisking and add the oil bit by bit. Taste to adjust seasoning.

 

To serve:

 

Cool artichokes, and serve cold with the vinaigrette.

 

NOTE: These are also great served hot with melted butter or garlic butter and lemon wedges.

 

 

 

 

 

 

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Minted Beet, Fennel & Goat Cheese Salad

 

Beat the heat with this cool, refreshing salad packed with nutrition, flavor and bright colors!

 

Recipe by: Arlene Jacobs

Serves 2

 

Ingredients:

3 large or 4 small beets

1 fennel bulb, very thinly sliced

½ tsp. grated lemon zests

¼ cup torn fennel fronds

4 tbsps. lemon juice

2 tbsps. extra-virgin olive oil

Salt & pepper, to taste

1 tbsp. finely chopped shallot

2-1/2 tbsps. finely shredded mint

1 tbsp. chopped tarragon

4 oz. log soft goat cheese

 

 

Method:

Preheat the oven to 400 o F.

 

  1. Wash beets, cut off stem and root ends and wrap each individually in foil. Place in the middle rack of the oven and roast for about 1 hour, or until soft when pierced with a small knife. Let cool, remove skins and slice into approximately 1/2-inch dice.

 

  1. In a small bowl, combine fennel, lemon zests, fennel fronds, 1 tbsp. of the extra-virgin olive oil and season with salt & pepper.

 

  1. In a separate bowl, combine beets, the chopped shallot, mint, tarragon, 1 tbsp. extra-virgin olive oil, salt & pepper, to taste.

 

  1. In the center of four plates, mound the fennel salad and top with the beet salad. Crumble 1 oz. of the goat cheese over each. Garnish with mint sprigs.

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