November 16, 2010
“The Great Mash-Up”-Tempeh, Artichoke Hearts, Brussel Sprouts and Kale Tossed in Dijon Dressing with Roasted Kabocha Squash Mash There’s a whole lot going on in this dish from last night.  But, I couldn’t help it, there were all sorts of delish goodies for me to cook up in the kitchen.  I’ve had my eye on the kabocha squash since the farmer’s market last week and it’s just been screaming “Roast Me!”  As for the tempeh and veggies with dijon mustard, I have to say I’ve been a little addicted to whole grain dijon mustard.  I practically put it on anything! While the whole dish was quite superb, I’d say the roasted kabocha squash was the real winner tonight.  I couldn’t get enough! What You Need: For Tempeh/Veggies: 1/3 Block of Tempeh (cubed) 5 Large Brussel Sprouts (steamed, halved and de-stemmed) 1 Cup Artichoke Hearts (I used the frozen Trader Joe’s kind) 1 Cup Steamed Kale 1 Rounded Tbsp. Whole Grain Dijon Mustard 1 Large Garlic Clove (minced) 1/4 Cup Red Wine Vinegar Salt/Pepper To Taste For Kabocha Squash Mash: 1/2 Small Kabocha Squash (eeded) 3 Tbsp. Coconut Milk Cumin/Cayenne/Curry Powder (to taste) Olive Oil Heat oven to 400 degrees. 1. Place the kabocha squash in a roasting pan with 1/2” of water.  The squash should be facing skin side up.  Rub the outside of the squash with olive oil.  Place the pan in the oven for 35-40 minutes.  When you remove the squash from the oven, the squash should scoop out easily.  Scoop the squash into a bowl, then add the coconut milk and seasonings to taste.  Cover with plastic wrap to keep warm and set aside. 2. Meanwhile, lightly oil a pan and heat on medium.  Toss the cubed tempeh into the pan and crisp the tempeh slightly.  Remove from pan and set aside. 3. Then in a small bowl, combine the dijon mustard, vinegar, garlic and salt/pepper.  Stir until well incorporated.  Toss the veggies (except kale) and tempeh into dressing.  4. Lightly grease the pan and heat on medium.  Toss in the veggies and tempeh.  Add more vinegar if needed.  Add the kale at the end, be sure not to over cook it.  Serve alongside the kabocha squash.

“The Great Mash-Up”-Tempeh, Artichoke Hearts, Brussel Sprouts and Kale Tossed in Dijon Dressing with Roasted Kabocha Squash Mash

There’s a whole lot going on in this dish from last night.  But, I couldn’t help it, there were all sorts of delish goodies for me to cook up in the kitchen.  I’ve had my eye on the kabocha squash since the farmer’s market last week and it’s just been screaming “Roast Me!”  As for the tempeh and veggies with dijon mustard, I have to say I’ve been a little addicted to whole grain dijon mustard.  I practically put it on anything!

While the whole dish was quite superb, I’d say the roasted kabocha squash was the real winner tonight.  I couldn’t get enough!

What You Need:

For Tempeh/Veggies:

1/3 Block of Tempeh (cubed)

5 Large Brussel Sprouts (steamed, halved and de-stemmed)

1 Cup Artichoke Hearts (I used the frozen Trader Joe’s kind)

1 Cup Steamed Kale

1 Rounded Tbsp. Whole Grain Dijon Mustard

1 Large Garlic Clove (minced)

1/4 Cup Red Wine Vinegar

Salt/Pepper To Taste

For Kabocha Squash Mash:

1/2 Small Kabocha Squash (eeded)

3 Tbsp. Coconut Milk

Cumin/Cayenne/Curry Powder (to taste)

Olive Oil

Heat oven to 400 degrees.

1. Place the kabocha squash in a roasting pan with 1/2” of water.  The squash should be facing skin side up.  Rub the outside of the squash with olive oil.  Place the pan in the oven for 35-40 minutes.  When you remove the squash from the oven, the squash should scoop out easily.  Scoop the squash into a bowl, then add the coconut milk and seasonings to taste.  Cover with plastic wrap to keep warm and set aside.

2. Meanwhile, lightly oil a pan and heat on medium.  Toss the cubed tempeh into the pan and crisp the tempeh slightly.  Remove from pan and set aside.

3. Then in a small bowl, combine the dijon mustard, vinegar, garlic and salt/pepper.  Stir until well incorporated.  Toss the veggies (except kale) and tempeh into dressing. 

4. Lightly grease the pan and heat on medium.  Toss in the veggies and tempeh.  Add more vinegar if needed.  Add the kale at the end, be sure not to over cook it.  Serve alongside the kabocha squash.

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