07-04-24_riceetc.jpgWhat’s a woman with extra buttermilk to do, I ask you? This recipe let’s you use much of it. I halved the recipe, using 8 oz. of tempeh, in order to make 4 servings. You should really marinate the tempeh overnight in the refrigerator. I served this over white basmati rice.

The recipe asks for a “tandoori spice blend,” and I was baffled. After a little research (see the “Tandoori-Spiced Chicken Breasts” on epicurious.com), I put together a spice blend with the following:

1 large garlic clove
1 1/2 teaspoons coarse salt
1 small pickled red chile
1/3 cup buttermilk
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

So I added this blend to my marinade. The turmeric turned everything a distinctive orange color. The addition of chickpeas and cauliflower made for a hearty meal. Unfortunately, the flavors were not as exciting as I’d hoped they’d be. I did add 3 tsp. of salt and 2 tsp. of black pepper to the finished masala. My two-year-old did enjoy the beans, cauliflower, and rice.

The minty raita identified itself with its buttermilk tang. It paired well with the masala. But was all this time and energy worth it for the tempeh? Perhaps not.

RECIPE: a long, drawn out way to make tempeh
PREP TIME:
you must overnight this one
TASTE:
some ginger, some buttermilk tang, but not enough WOW

Let’s try something easier next time. How about “Broccoli Mushroom Quiche,” from recipe4living.com? Come back here on Sunday, July 8, to see how mine works.