Blue Plate Special #62: Marinated Tempeh over Parsnip Mashed Potatoes with Roasted Broccolini & Vine Tomatoes

mustard tempeh tomoato.JPG

I’m loving all of the beautiful tomatoes I am seeing in the markets. But sadly, my husband doesn’t like tomatoes (what?!?) but I do. So when I make a dish like this, which I think is better with a velvety roasted tomato on top, I make mine with and his without. You can do whatever you want!

And honestly you can turn this Blue Plate Special into anything you want – whatever grain or greens you like. How about a nice rice pilaf? Or plain mashed potatoes? Or even pasta! How about spinach or kale? For me, this is about the tempeh. Marinate it ahead of time – in the morning before you leave the house or the night before. I love this flavors this marinade imparts with the nutty tempeh.

Makes 2 or 3 servings

Tempeh Marinade
8 oz. tempeh
2 tablespoons coconut sugar
1 tablespoon mustard (homemade is best!)
1 teaspoon paprika *
2 small cloves of garlic, pressed
2 shallots, small dice **
The juice of 1 lemon
Sunflower oil, a few turns of the pan, for pan frying

*You can add sweet paprika, smoked paprika, chili powder and/or chipotle powder. Whatever you are into will work! Or you can leave it out all together.

** Note: you can put the marinade into a food processor but only if you have a really small one like a mini prep. Otherwise there won’t be enough volume for a big processor bowl.

Cut the tempeh into 8 squares. Arrange the tempeh in a shallow pan/baking sheet with a cover ready to go. Whisk together the marinade and pour over tempeh. Use tongs to turn the tempeh over and rub the marinade all over each piece. It’s not a saucy marinade so do your best.

To prepare, heat oil in a non stick skillet and add the tempeh. When the first side is nicely browned, turn and cook on the other side.

Parsnip Mashed Potatoes
2 russet potoates
1 big or 2 little parsnips
Plant milk, as much as needed
Butter, as much as needed
Salt, to taste

Peel the potatoes and parsnips. Place in a pot and cover with water. Boil until soft and easily pierced with a fork. Drain the water and add back to the pot. Add plant milk and butter and mash until creamy enough for your liking!

Roasted Broccolini & Roasted Vine Tomatoes
1 bunch broccolini
Vine tomatoes, 2 or 3 or 4!
1 teaspoon olive oil
Salt, a pinch

Toss the broccolini and tomatoes in olive oil and salt. Gently place on a baking sheet and roast in a 400 oven for 10 minutes or until the broccolini is getting crispy and the tomatoes are starting to split.

Plate it up and serve. Enjoy!

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