I asked my friend Nicole Puritsky if she would like to be a guest contributor to Tempeh Girls. She
came up with this great recipe – we ate it for days! I wanted to use a many local ingredients as possible so that morning I swung by my friend Trish’s house and she handed me a bag and mint and lemons from her garden and the rest I picked up at my local Farmers Market. Even the tempeh is local – it was made by my friends Gunter Pfaffand Betsy Shipley. I realize fresh tempeh is hard to come by but pretty soon it may not be so difficult. I have been part of a team working on TempehSure – a tempeh oven. You can check out more information here www.tempehsure.com. But back to the recipe!
Tempeh Kabob’s served over a bed of Moroccan Quinoa
- 1 (8oz) package tempeh, cut into ½ inch squares
- 12 fresh white mushrooms
- 1 small yellow squash
- 1 small zucchini
- 12 cherry tomatoes
- 8 Tablespoons olive oil
- 4 Tablespoons soy sauce
- 4.5 Tablespoons teriyaki sauce
- 3-5 Tablespoons honey (depending on how sweet you’d like the marinade)
- 1 Tablespoon ground ginger
- 1 Tablespoon fresh garlic, chopped
- salt & pepper to taste
- 4 Skewers
- Cooking Spray
- Combine tempeh, mushrooms, squash, zucchini and cherry tomatoes in a large re-sealable plastic bag.
- In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with ginger, garlic, and salt and pepper to taste. Pour marinade over tempeh and veggies, seal and shake to coat. Refrigerate for a min. of 2 hours, preferably overnight.
- Preheat grill on medium-high heat or Broil. Spray olive oil or your preferred cooking spray on grill or Broiler tray.
- Thread tempeh and veggies on skewers. Reserve remaining marinade (to be served with the kabobs).
- Grill or Broil skewers,
- If grilling, turn skewers often to make sure everything is cooked evenly, about 5 minutes
- If broiling, broil 6” from heat for approximately 5 minutes or until the marinade is bubbling and the tempeh is browned.
Moroccan Quinoa Ingredients:
- 1 Cup dry quinoa
- 2 Cups vegetable broth
- 1 Cup hot water
- 1 ½ Tablespoons olive oil
- 2 cloves garlic, minced
- 1 shallot, diced
- ¾ Cup dates, chopped
- 14oz canned garbanzo beans (chick-peas), drained
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- ¼ Cup pine nuts (optional)
- 2 Tablespoons fresh mint, chopped (optional)
- salt & pepper to taste
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallot; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Stir in the cumin, ginger and cinnamon. Cook until fragrant, about 1 minute.
- Add the vegetable broth, hot water and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 25 minutes.
This would be a good time to start prepping the kabobs
- Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, chopped dates, lemon zest, pine nuts and mint- we used lots!