Orange Balsamic Glazed Tempeh Over Greens Recipes

ORANGE GLAZED TEMPEH RECIPE

Steps:

• Gather the ingredients.
• In a bowl, whisk together orange juice, maple syrup, soy sauce, coriander, and ginger. Set aside.
• Simmer carrots in lightly salted water about 10 minutes or until tender; drain. Set aside.
• In another pot, boil tempeh in unsalted water 10 minutes.
• Drain tempeh and pat dry.
• In a large skillet, heat oil over medium heat. Add tempeh and brown on all sides.
• Add carrots and orange juice mixture and simmer until liquid is a syrupy glaze. To serve, spoon tempeh and glaze over rice; sprinkle with cilantro. Recipe and photo courtesy of Lightlife Foods.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

ORANGE-BALSAMIC GLAZED TEMPEH OVER GREENS

Steps:

• Combine orange juice concentrate, vinegar, oil, soy sauce, garlic, basil and parsley in a skillet over medium heat. When the mixture is hot, arrange tempeh slices in the mixture and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes more.
• While the tempeh braises, place about 1/2-inch water and a pinch of salt in the bottom of a saucepan and bring to a boil. Add greens and steam until they are just wilted and bright green, about 3 minutes. Drain well and slice into bite-size pieces. Arrange greens on a platter. Arrange tempeh slices on top of greens and sprinkle with lemon juice. Serve hot.