Vegan Chopped Challege

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!