This easy vegetarian main dish is deceptively simple. Have you visited the Fingerlakes Cider House yet? If not you are in for a treat! Melissa Madden and Garrett Miller have created a beautiful tasting room featuring local cider from all over the region, including their own line of cider featuring apples from their orchard. Friday nights feature music and food, and a few Fridays ago we were discussing cooking with cider. I took a bottle of their “Workhorse” back to the farm and paired it with tempeh (as well as local pork chops if you’re into that). Marinate the tempeh all day, bake it, and serve with your favorite vegetable.
Pairing the cider with savory shoyu makes a really great tasting marinade. Marinate the tempeh as long as you can, but at least an hour. All day or over night is best. Rosemary compliments the cider nicely.
Cider Marinated Tempeh
8 oz package of tempeh
>1/4 shoyu (soy sauce, use GF if necessary)
1/4 cup water
1/2 cup dry cider
1 clove minced garlic
1 tablespoon grated ginger
2 teaspoons rosemary
Make the marinade. Combine the cider, shoyu, water, garlic, ginger, and rosemary. Place the tempeh in a shallow dish and pour the mixture over. Marinate at least one hour and up to 24.
Preheat the oven to 425°F. Use olive oil to grease the bottom of a small baking pan. Remove the tempeh from the marinade and place in the dish. Bake for 20 – 25 minutes until golden.
Serve the tempeh sliced with a side of vegetables.