Popcorn Crusted Tempeh Fingers and
Apricot Rosemary Compote over Butternut Squash Waffles AKA Witchin’ Fingers and
Ghastly Gourd-y Waffles
Apricot Rosemary
Compote
·
1/2 cup apricot preserves
·
2 sprigs fresh rosemary, chopped
·
1/4 cup H2O
Mix everything together in a sauce pan and turn on low for
10 min, stirring occasionally. Let cool 5 min and serve over waffles.
Popcorn Crusted
Tempeh Chicken Fingers
·
2 tsp grapeseed oil
·
3 tbsp popcorn kernels
·
1 block (preferably rectangular) tempeh, 8oz
·
1 cup veggie broth
·
1 clove minced garlic
·
Fresh ground black pepper
·
1 cup all purpose flour
·
1 Tbsp Dijon mustard
·
Frying Oil (Peanut recommended)
Add 2 tsp oil to a medium sized pot with 2-3 popcorn kernels,
turn heat to medium and cover. Once one kernel pops, add the remaining kernels
and cover again (this step is to get the pot hot enough to pop the kernels
without burning them). Vigorously shake the pot back and forth over burner until
most of the kernels are popped (you can tell you’re done when the time elapsed
between popped kernels is a few seconds). And popcorn by the cupful to the blender
(fair warning, a food processor does not so justice here) and blend into a
fine-ish popcorn-y powder.
Meanwhile, begin the marinade. Cut the tempeh into 7-8 strips
widthwise. Mix together the veggie broth, one clove of minced garlic, and black
pepper. Submerge your tempeh in the mixture and marinate for as long as you can
stand.
Remove the tempeh from the marinade and roll each slice in a
light coating of your cup of all-purpose flour. Let sit for 10 to 15 minutes.
Meanwhile, mix the remains of the cup of flour, the rest of your marinade, and
a tablespoon of Dijon mustard together. Adjust flour/water until the
consistency resembles a thin pancake batter.
Dunk each tempeh finger in the batter, then move to the
popcorn powder and toss to coat. Fry the tempeh fingers in oil (peanut works
best) until they are golden brown.
Butternut Squash
Waffles (adapted from pumpkin waffle recipe in VWAV)
·
2 1/2 cups flour (I use a blend of 2 parts all-purpose,
2 parts whole wheat pastry and 1 part whole wheat)
·
2 1/2 tsp baking powder
·
1/2 tsp baking soda
·
1/2 tsp salt
·
2 tsp ground cinnamon
·
1 tsp ground ginger
·
1/2 tsp ground nutmeg (or freshly grated!)
·
1/4 tsp cloves
·
2 cups non-dairy milk (I use vanilla unsweetened
almond milk)
·
15 ounces fresh pureed butternut squash (see
below for directions)
·
1/3 cup oil (I use grape seed)
·
1/3 cup brown sugar (dark brown is ideal, but
not necessary)
·
2 tsp vanilla extract
Preheat the oven to 375 degrees. Cut the squash in half
lengthwise. Lay squash cut side down in a baking dish filled 1/4 high with H2O.
Bake for 60 minutes, or until the squash is tender. Scoop squash into the food
processor and puree.
Sift together the flour, baking powder, baking soda, salt,
and spices. In a separate bowl vigorously whisk together the milk, pureed
squash, oil, brown sugar, and vanilla until well emulsified. Pour the wet
ingredients into the dry and gently mix until just combined. Do not overmix,
some small clumps are A-ok. Preheat the waffle iron according to the manufacturer’s
direction and let the batter rest in the mean time. Once heated, cook the
waffles according to the manufacturer’s instructions.
Assemble, eat and enjoy. P.S. I like to top my waffle with
coconut buttery spread in addition to the compote. Cheers!
