Go Back to Recipes Page      Print This

Pan-Seared Tempeh with Rosemary and Dried Cherries

I know this sounds odd. When i came up with this, it was one of those nights where i had very little in the house, but saw the dried cherries, clipped some rosemary from my window sill and hoped for the best...a yummy dish was born!

Avocado oil
8 ounces tempeh, sliced into 2-inch rectangles
2 teaspoons fresh rosemary, leaves removed from stalks

1 teaspoon coriander seeds
2 cloves fresh garlic, peeled, left whole
1 red onion, diced
sea salt
1/2 cup dry red wine
1/2 cup unsweetened dried cherries, coarsely chopped
1 1/2 cups spring or filtered water
1 teaspoon kuzu, dissolved in small amount cold water
2 tablespoons unsweetened cherry preserves
grated zest of 1/2 fresh lemon

Place enough oil to cover the bottom of a skillet.  Turn heat to high and when the oil is hot, lay the tempeh slices in the hot oil, searing them, turning once to brown both sides.  Set aside.  Place rosemary, coriander and garlic in a mortar and pestle and grind into a coarse paste.  Set aside.

Place a small amount oil and onion in a deep skillet and turn heat to medium.  When the onions begin to sizzle, add a pinch of salt and sautee for 2 minutes.  Add wine and rosemary paste and saute´┐Ż for 2 minutes more.  Add dried cherries, water and season to taste with salt.  Cover and cook for 7-10 minutes.  Add fried tempeh, cover and cook for 3-4 minutes more.  Stir in dissolved kuzu and cherry preserves and cook, stirring, until a glaze forms over the dish.  Transfer to a serving platter and sprinkle with grated lemon zest.

Makes 4-5 servings.


Vita Bella
Gift Baskets
 Christina's Advertisers
 The Fruit Company