Happy (Late) Valentine’s Day!
The tempeh was so tangy and delicious–he couldn’t stop raving about it! Sorry that the picture isn’t the best, but it was steaming and begging to be eaten.
Hot Sauce-Glazed Tempeh (from Veganomicon)
1 (8 oz.) package tempeh
1/2 cup wine (I used Merlot)
1/4 cup hot sauce (Frank’s!)
2 tablespoons olive oil
2 tablespoon soy sauce
3 tablespoons fresh lemon juice
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne
Cut the tempeh chunk into 8 triangles. Steam them for 10 minutes, in order to prepare it for slurping up the delicious marinade. Whisk the remaining ingredients together in a bowl or casserole that will contain the tempeh once it’s steamed. Toss the hot tempeh into the marinade and let it soak for an hour. Turn the triangles a couple times to make sure all sides are taken care of. Preheat oven to broil. Using a rimmed baking sheet, place the tempeh on it, scooping some marinade over the tops of the pieces. Broil for 5 minutes. Flip them and put some more marinade on the new sides. Broil for another 5 minutes. When these sides are nearly done, spoon on some more sauce and cook for another 30 seconds.
Later, once we were in the mood for something sweeter, I concocted this glossy fudge dip to be scooped up with crunchy apple slices. It was way better than I thought it would be!
Vegan Fudge Dip
1/2 cup peanut butter
1/2 cup maple syrup
3 tablespoons cocoa
Stir everything together in a small pan over medium heat, for about 5 minutes. Place in little bowls and serve with fruit, pretzels, or just a spoon!
*the first photo is courtesy of Ethan. Thanks Eth!