Recipe: Barbecue 'Chicken' Tempeh, Wild Woman's Bar-Be-Que Sauce, and how to make ginger juice
Main Dishes - MeatlessBARBECUE 'CHICKEN' TEMPEH
Makes 4 to 6 servings
3 packages (8-ounces each) tempeh,* thawed
1 onion, chopped
A few tablespoons oil
5 cups Wild Woman's Bar-Be-Que Sauce
Cut tempeh pieces into quarters.
In a large ovenproof skillet over medium heat (or an electric skillet set to 350 degrees F), heat oil and saute onions until slightly softened. Add tempeh and saute 20 to 30 minutes, turning once, until slightly browned on both sides.
Stir in 4 1/2 cups barbecue sauce and 1/2 cup water.
Cover and bake in 300-degree F oven about 30 minutes (or in loosely covered 300-degree F electric skillet for 40 minutes). Check occasionally; if sauce gets too thick, add remaining 1/2 cup barbecue sauce. Uncover and cook 10 more minutes.
*Tempeh is a fermented soybean cake, similar to tofu, sold in health-food stores and some supermarkets.
WILD WOMAN'S BAR-BE-QUE SAUCE
Makes about 8 cups
3 onions, sliced
2 cloves, garlic, smashed and chopped
1/3 cup oil
1 teaspoon allspice
1/2 teaspoon cayenne pepper
3/4 cup molasses
1/2 cup prepared mustard
2 to 3 cans (28-ounces each) tomato sauce (depending on how much your pot will hold and how many you are feeding)
2 tablespoons brown sugar
1 teaspoon chili powder
Juice from 1/2 lemon (optional)
1 tablespoon ginger juice* (or 2 teaspoons powdered ginger)
2 tablespoons tamari sauce
Salt to taste
2 tablespoons dark miso, dissolved in 1/2 cup water
Saute the onions and garlic in the oil over medium heat in a pot or large saucepan.
When onions are soft, add allspice, cayenne, molasses and mustard. Stir and cook for a few minutes, then add all the remaining ingredients except the miso dissolved in water. Let sauce simmer over medium-low to low heat for 2 to 3 hours. (Lower heat as sauce thickens.)
Taste and add more allspice, cayenne, molasses and salt if necessary. Stir in the miso dissolved in water and remove from heat.
*HOW TO MAKE GINGER JUICE:
Grate fresh peeled ginger root on the fine edge of a grater till you have about 1/4 cup. Squeeze this in your hands, or in a piece of cheesecloth to extract the juice. Alternatively, you may grate the ginger and squeeze it through a garlic press.
Adapted from source: Cookin' Southern Vegetarian Style by Ann Jackson
Makes 4 to 6 servings
3 packages (8-ounces each) tempeh,* thawed
1 onion, chopped
A few tablespoons oil
5 cups Wild Woman's Bar-Be-Que Sauce
Cut tempeh pieces into quarters.
In a large ovenproof skillet over medium heat (or an electric skillet set to 350 degrees F), heat oil and saute onions until slightly softened. Add tempeh and saute 20 to 30 minutes, turning once, until slightly browned on both sides.
Stir in 4 1/2 cups barbecue sauce and 1/2 cup water.
Cover and bake in 300-degree F oven about 30 minutes (or in loosely covered 300-degree F electric skillet for 40 minutes). Check occasionally; if sauce gets too thick, add remaining 1/2 cup barbecue sauce. Uncover and cook 10 more minutes.
*Tempeh is a fermented soybean cake, similar to tofu, sold in health-food stores and some supermarkets.
WILD WOMAN'S BAR-BE-QUE SAUCE
Makes about 8 cups
3 onions, sliced
2 cloves, garlic, smashed and chopped
1/3 cup oil
1 teaspoon allspice
1/2 teaspoon cayenne pepper
3/4 cup molasses
1/2 cup prepared mustard
2 to 3 cans (28-ounces each) tomato sauce (depending on how much your pot will hold and how many you are feeding)
2 tablespoons brown sugar
1 teaspoon chili powder
Juice from 1/2 lemon (optional)
1 tablespoon ginger juice* (or 2 teaspoons powdered ginger)
2 tablespoons tamari sauce
Salt to taste
2 tablespoons dark miso, dissolved in 1/2 cup water
Saute the onions and garlic in the oil over medium heat in a pot or large saucepan.
When onions are soft, add allspice, cayenne, molasses and mustard. Stir and cook for a few minutes, then add all the remaining ingredients except the miso dissolved in water. Let sauce simmer over medium-low to low heat for 2 to 3 hours. (Lower heat as sauce thickens.)
Taste and add more allspice, cayenne, molasses and salt if necessary. Stir in the miso dissolved in water and remove from heat.
*HOW TO MAKE GINGER JUICE:
Grate fresh peeled ginger root on the fine edge of a grater till you have about 1/4 cup. Squeeze this in your hands, or in a piece of cheesecloth to extract the juice. Alternatively, you may grate the ginger and squeeze it through a garlic press.
Adapted from source: Cookin' Southern Vegetarian Style by Ann Jackson
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