Jaladuta Dragon Bowl (Vedic)

Okay, I thought the Summertime Heirloom Tomato Rosé Sauce was my new favorite thing.  I was wrong. THIS is my new favorite thing! The Jaladuta Dragon Bowl:


Loaded with nutrients, protein, good essential fatty acids and omegas, this dish really packs a punch!  Spicy, savory tempeh is pan fried until golden brown and then served with simple jasmine rice on a bed of lightly steamed, fresh greens and topped with a creamy lemon tahini dressing.  YUM!  But, Jala Duta might have to hang up her chef hat and call it quits because this amazing recipe was created and prepared by her lovely domestic partner! The dish is simple, flavorful, and has a very meaty bite to it.  Although we don't use coconut milk, when mixed in with the rice and tempeh the tahini dressing really tastes like a thai coconut dressing.   


The secret, according to the chef, is to slice the tempeh into thin, irregular triangular slabs as such:


The tempeh slabs are then cooked in a small amount of coconut oil with chili, soy sauce, and vinegar until golden brown before being broken up with the spatula:


This dish was Joe's attempt to recreate a dish he had at restaurant in Portland.  You could make any part of this dish as a stand alone or accompaniment to another dish. The tahini sauce could be added to any veggies and the tempeh can be used in a nice spinach salad or in a sandwich, or wrap!

Jaladuta Dragon Bowl (2-3 Servings...well, 2 very hungry people)
Make 2 cups cooked white jasmine rice and add the tempeh, greens and tahini sauce to individual bowls.
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Ingredients for Tempeh:
1 package (8oz) Organic Multi-grain Tempeh (I get TJ's brand)
2 tblsp coconut oil
1 tsp chili paste, like Sambal Olek
4 tsp balsamic vinegar
4 tsp tamari soy sauce

Directions:
  1. Cut tempeh block in half along its short axis and then stand it on its narrow edge to make thin, triangular wedge cuts.  If you're feeling lazy, just slice it thinly any way you want.  The important part is that the cuts are not too thick.
  2. Heat coconut oil in a frying pan on medium heat and add tempeh slabs and cover to cook (~2-3 mins).
  3. When browned on one side, flip slabs over and cover again to brown on the other sides (~2-3 mins).
  4.  Add chili, balsamic, and soy sauce and proceed to break tempeh up gently using a spatula.
  5. You can keep cooking the tempeh, but so long as it's hot and browned, it's ready
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 Ingredients for Greens:
1/2 bunch beet or chard greens (~8 stems), chopped
1/2 bunch kale (~7 stems), deribbed and chopped
1 medium carrot, finely diced

Directions :
  1. Add all ingredients plus 2 tblsp water to a frying pan.  Cover and steam for about 3 minutes until tender, but not over cooked.  Stir occasionally.
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 Ingredients for Lemon Tahini Dressing:
2 tblsp roasted tahini
1 tblsp fresh lemon juice
4 tblsp water
1 tsp mellow white miso
1/4 tsp sea salt
1 tsp hemp oil (or sesame oil for a more distinct asian flavor or olive oil)
1 tsp maple syrup (or liquid sweetner of your choice)
1/2 tsp hing, scant

Directions:
  1. Place all ingredients in a small food processor or mix by hand using a whisk.

Comments

  1. Thanks, Jala Duta, I've been looking for tasty tempeh recipes to try. Got beet greens, tahini and mellow miso, so this is what I'll be having for dinner tonight. Will sub in brown rice and omit salt and oil to make it heart healthy.

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  2. Thanks sunshine! I love to hear about substitutions...let me know what works and how it turns out for you! Or, if you have any recommendations you'd like me to add to the recipe. Our goal at Jaladuta is make recipes that are delicious first and healthy second :P It is my hope that that way if you want a recipe to make for non-vegan friends or a meal that showcases that vegan food can be just as extravagant and flavorful, you'll have one. I assume that most people will make whatever alterations they need for their diet and health reasons :) (or at least I hope they do!)

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  3. Hello Jala Duta, I made this again for my husband and he loved it. He couldn't stop exclaiming about how tasty the dish was, and commented that every meal seems to get better and better. My goal was to do a riff on sausage and gravy. I used Chef Joe's technique for preparing the tempeh. After thinly slicing and making the triangles, I seared it dry in a cast iron skillet, then added chili, sausage herbs and soy sauce, omitting the balsamic this time. Instead of the tahini gravy, I subbed in great northern beans with onion, garlic, low sodium vegetable broth, lemon juice and nutritional yeast since I didn't have miso on hand. With the base of greens, we put the tempeh crumbles on top followed by the rich gravy. It reminded me of the eggs florentine/benedict that I used to make. Thanks for a super recipe; we'll definitely be making this again. There are so many ways to keep it interesting that it will be part of my regular repertoire of suppers or even as a breakfast dish with rice.

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  4. Wowzers sunshine! That sounds amazing! I think the seared tempeh would make a great replacement for sausage bits...what a brilliant idea. And so much better for you than that soy stuff from the store (which is tasty, but definitely not healthy). I may have to make your variation and post it as a new recipe! Thank you for sharing your successes and lovely ideas, I am so glad you found this recipe useful :)

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