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Monday, June 14, 2010

Two Tomato Tempeh and Pasta

Frantically searching through the fridge for dinner, I discovered that I only had a few slightly strange ingredients. What was I supposed to do with tempeh, sun-dried tomatoes and regular tomatoes, mustard, rosemary, and lemon? Though it sounds weird, this dish turned out to be fantastic.

So what exactly is Tempeh? To, it is an Indonesian food "made by a natural culturing and controlled fermentation process that binds soybeans into a cake form". To me, it's manna sent down by God himself, soft bean curds with a nutty taste. To my boyfriend, it's a weirdly-textured fermented soy bean cake. Okay, maybe to some it does have a weird texture. But when sliced and sauteed in butter, it's awesome.

So here's what went down:

I started off with a package of tempeh. Since this meal was only for me (read: would feed two normal people) I only sliced up about half of the tempeh.

Oh, look at all that bean-curdy goodness...

So I dumped all my tempeh in a cast iron skillet with 2 tablespoons of butter.

I also had some pasta going. I really like rotinis!!
Anyway, cook those babies until they're a little browned and remove them.
Chop 1/2 cup tomato, de-seeded, 1/4 cup sun dried tomatoes, either from oil or reconstituted with some vegetable stock, 2 cloves garlic, 1 teaspoon both thyme (I grabbed this from the garden) and rosemary and kosher salt to taste. We'll also use about 1/2 tablespoon Dijon mustard. You can obviously change up the proportions, but I was working with what I had. And I can only take so many sun dried tomatoes.

Add everybody to the skillet, except for the regular tomatoes. Let them saute for a minute, and add the tempeh and tomatoes.
Saute everyone together until the tomatoes and garlic are cooked through and soft. Serve atop some pasta with a little sprig of thyme, just for aesthetics.

Marley's watching somebody get pulled over. Oh, lyn-lake neighborhood, I love you almost as much as I love tempeh.

This could have probably fed two people, but I devoured it. Don't judge me. I have a lot of love for this wonderful soy bean cake...

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