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Monday, August 26, 2013

Curry Tempeh Loaf with Plum Chutney + Whole Grain Mustard

My plums finally ripened! And what do you do with ripe plums? Make a delicious chutney, of course. You'll need:

2 cups chopped Plums (2-3 plums)
1/4 cup Golden Raisins or Currants
1/2 - 3/4 cups Apple Cider Vinegar
2 tsp Ginger paste or freshly grated
1/2 tsp Red Chili Powder or Flakes
1/2 tsp whole Brown Mustard Seeds
1/4 tsp Ground Cloves/Nutmeg
1 clove Garlic or 1 tsp hing
1/2 cup Onion, minced
1 cup Brown Sugar
1 tsp Cinnamon
1 tsp Turmeric
1 tsp Sea Salt

Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
Let simmer, stirring occasionally, for about 30 minutes (will reduce by 1/3). As the chutney begins to thicken, stir more frequently to assure it does not burn. It should be syrupy within another 10 minutes.
To test for readiness, dip a cold metal spoon into the chutney. If the chutney evenly coats and sticks to the spoon, it is done. Can or serve.


Whole Grain Mustard

1/2 cup brown mustard seeds
1/2 cup apple cider vinegar
1/4 cup basically any beer
1 tbs organic brown sugar

In a glass bowl, mix everything but the sweetener. Cover with a lid or plastic wrap. Refrigerate for a minimum of 12 hours to 2 days.
In a food processor, blend your mixture. Add in a heaping tablespoon of brown sugar. This balances out the acidity of the vinegar. For a sweeter mustard, add more sugar. Store in a small glass jar: last months in the fridge.
Side note: for alcohol-free chefs, simply omit the beer. You can also play around with adding herbs, spices, etc. This is just your basic recipe. You want an equal ratio if seeds to vinegar. You can also use black or yellow mustard, and white balsamic vinegar. Have fun!

Now chutney is a South Indian condiment that pairs wonderfully with various curries and breads. I was going to make something along those lines, but my dad was out of town, and I really needed to use up some of the tempeh I bought. So why not modify one of my old meatloaf recipes? This one pleases even my animal-eating parents!

Prep time: 10 minutes | Cook time: 25 minutes | Serves: 4 (2 slices each)

1 (8oz) package tempeh
1 small onion, minced
1 large carrot, minced
1 cup instant oats
2 tsp ginger paste
1 tbs liquid aminos
2 tbs spicy mustard
3 tbs curry powder
1 tsp turmeric powder
1-2 tsp red chili powder
1 tsp liquid smoke (optional)
1 green chili, minced (optional)
4 tbs (no-HFCS) tomato ketchup
1 tbs Worcestershire sauce (optional)

Preheat oven to 350F. Grease a glass loaf pan. In a mixing bowl add everything but the tempeh. Chop your tempeh or mash it with a fork in the bowl. Mix everything. Press it into your baking pan. Rest 5 minutes. Bake 25-30 minutes. Let cool before slicing. I served this with blanched broccoli, spiced with chili powder and cumin plus lemon juice. And drizzled everything in chutney!

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