Tempeh Bordelaise w/ Pommes Puree

Ingredients

Total Yield: 2 servings

• 227 g (½ lb) tempeh, cut into ¼-inch slices

• 57 g (2 oz) whole wheat flour (for dredging)

• 57 g (2 fl oz) extra virgin olive oil

• 284 g (10 fl oz) vegetable stock

• 114 g (4 fl oz) red wine*

• 29 g (1 oz) minced shallots (about 1 shallot)

• 114 g (4 oz) shiitake mushrooms, stemmed, thinly sliced (about 12 mushrooms)

• 7 g (1 Tbsp) minced fresh thyme (¼ ounce)

• Sea salt and freshly ground black pepper to taste

Prep Method

1. Dredge tempeh in flour and shake off any excess.

2. In a 10-inch sauté pan over medium-high flame, heat oil and sear tempeh until lightly caramelized on both sides. Remove tempeh from pan and set aside. Add shallots to pan and sauté until caramelized.

3. Add tempeh back to the pan with stock, red wine, shiitake mushrooms, and thyme. Simmer until liquid is reduced to nappé consistency.

4. Season to taste with salt and pepper.

   *Can replace red wine with Marsala wine.

Pommes Puree

Ingredients

Total Yield: 3 servings

• 567 g (1 ¼ lb) potatoes

• 29 g (1 oz) butter (or vegan butter)

• 29 g (1 oz) warm light cream (or cashew cream)

• Warm milk as needed, (cashew milk works well as a vegan alternative)

• Salt and pepper to taste

Prep Method

1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in water to cover until tender.

2. Drain well and let the potatoes steam dry for a few minutes.

3. Pass the potatoes through a food mill or ricer. Alternatively, place the potatoes in a mixer with paddle attachment. Mix until well broken up. Replace paddle with whisk attachment and beat until well pureed. Do not over whip or the potatoes will become gummy.

4. Mix in the butter, then cream.

5. Add enough warm milk to bring potatoes to proper consistency. They should be soft and moist.

6. Add salt and pepper to taste.