Sitting here in time, I close my eyes, my dreams are mine
I can be today, I can be the past
I can be in a happy time
My imagination is so vast
If I just close my eyes, you reappear
I can feel your touch and you are here
If I close my eyes, you’re never gone
And I exist no longer alone
Memories and dreams are here to stay
Old & young they can be today
Like a falling star they fade away
But in my mind, I can visit any day
Nooanda’s Pistachio
Blue Corn
Crusted
Tempeh
25 min prep / 20 min cooking
Ingredients
16 oz Tempeh, sliced into 4 cutlets
1 Tbl Filtered water
2 tsp shoyu
1 recipe Creamy Tahini Marinade (from Vegan Fusion Cook Book)
Crust
1 C Pistachios, roasted no salt ½ C Blue corn chips, crumbled
2 Tbl Blue corn meal
1 Tbl Coconut, shredded & toasted
1 tsp Cilantro, minced ½ tsp Cumin, toasted ¼ tsp Chili powder
Pinch crushed red pepper flakes
Sea salt, to taste
Loving preparation
1. Preheat oven to 350°. Place shoyu and water in a 9” x13” casserole
dish, add tempeh cutlets and allow to sit for 5 minutes before flipping. Let
sit for another 5 minutes. Prepare Creamy Tahini Marinade and pour over tempeh
cutlets. Let sit for at least 20 minutes. Cutlets may also be marinated the
day before the dish is prepared. Place dish in the oven and bake for 10 minutes.
2. While tempeh is marinating and baking, place crust ingredients in food
processor and process until chopped fine.
3. Remove tempeh from oven, cover liberally with crust mixture, return to
oven and bake for an additional 10 minutes. Remove from oven, slice cutlets
into 1” strips and serve while hot.
serving suggestion
- Serve with quinoa or brown rice and Mushroom Gravy.
- Serve as an appetizer with dipping sauce of choice.
Variations
- Replace tempeh with tofu or ulu.
- For a Toasted Pecan Coconut Crust, replace pistachios with pecans and increase
coconut to 2 Tbl
This recipe is compliments of Mark Reinfeld and Bo Rinaldi,
authors of VEGAN WORLD FUSION CUSINE. Available at Hoot Owl Attic & other
fine bookstores.
