Breaded Jerk Tempeh with Coconut Milk, Baby Red Beet "Greens" ("Reds"?) and Roots
Posted Apr 13 2010 6:07pm
Today we received our box from our "online farmer's market", Papa Spud's , and it included baby red beets with greens (which are even more nutritious than the roots!) intact, as well as green beans (and avocados, kale, tomatoes, and strawberries). I decided to use the beets and most of the beans today, plus one of the tomatoes.
Like I described in March 2007 and again in July 2008 , I made a steamed beet dish. I simply cut the very bottom and very top from the beet roots, cut the roots in half, and put in a vegetable steamer for 25 minutes. About 5-6 minutes later, I started beans, with the very ends cut off, in the steamer so they would steam for about 20 minutes. In the last 5 minutes, I put in the beet greens (well, they were a deep red color, so -- "reds"?!). I served with just a little salt.
For the main dish, I cut up pieces of tempeh and dipped each piece into a bowl of liquid jerk seasoning, then dredged in bread crumbs. I started sauteeing, and a few minutes later added thin half moon slices of red onion, also dipped and dredged. When the tempeh was crispy and brown, I drizzled in three tablespoons or so of canned coconut milk. We both liked dinner (my daughter had already eaten)!