Moroccan tempeh with onion confit, squash and sundried toma

1 servings

Ingredients

QuantityIngredient
1poundsTempeh
½cupOlive oil
6tablespoonsFreshly-squeezed lemon juice; strained
6tablespoonsFinely-chopped cilantro
4Garlic cloves; minced
2teaspoonsSweet paprika
2teaspoonsGround cumin
½teaspoonCayenne pepper
2teaspoonsSalt
½cupWater
=== FOR CONFIT ===
6cupsSliced onions
1teaspoonSalt
2tablespoonsCanola oil
2Garlic cloves; minced
6cupsPeeled; 1\"-cubed winter squash
24Sundried tomatoes
16Kalamata olives - (to 20); pits removed
2Cinnamon sticks
1teaspoonGround ginger
1teaspoonGround cumin
1teaspoonGround fennel
2tablespoonsMild-flavored honey
1Two-inch strip of orange peel
½cupFreshly-squeezed orange juice
2cupsWater

Directions

Preheat the oven to 375 degrees. Slice the tempeh into 1-inch by 2-inch pieces. Steam for 8 minutes. Meanwhile, combine all of the ingredients for the marinade and whisk until emulsified. Pour half in the bottom of a baking dish that can hold all of the tempeh in a single layer. Spread the tempeh on the dish and top with the remaining marinade. Bake uncovered for 30 minutes or until browned and most of the marinade has been absorbed. For the Confit: In a heavy saucepan combine oil, onions and salt. Sweat onions covered for 10 minutes. Stir from time to time to prevent sticking.

Meanwhile, reconstitute the tomatoes in boiling water for 5 minutes. Drain, cool and chop. Add the garlic and cook 2 minutes more. Add the remaining ingredients and simmer for 1 hour, until thickened. Remove cinnamon sticks and orange peel. Adjust seasonings. This recipe yields ?? servings.

Source: "CHEF DU JOUR - (Show # DJ-9207) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-27-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Peter Berley

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