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tempeh cobbler

The ingredient of the week over at the vegan_cookoff is tempeh.

Those of you who have been following my blog since it’s inception, or at least have perused its archives, know I am fascinated with tempeh and even make my own. (See my first batch and another.)

I ended up creating two new original recipes for the contest. The first is a tempeh peach cobbler. I didn’t use my good stuff for these experiments, just the last remaining store-bought package I had kicking around in the freezer.

The easy-crumbling property of tempeh lends itself admirably to a cobbler or crisp topping. I made this as a single-serving in a small pyrex bowl suitable for oven use.

1 peach
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

2 ounces (1/4 standard package) tempeh
1/4 – 1/2 teaspoon cinnamon
dash of allspice
0 – 2 Tablespoons maple syrup
spritz of oil

Preheat oven to 425 Fahrenheit.

To prepare the peach, if you plan to retain the skins as I did, the secret (from More Great Good Dairy-Free Desserts Naturally) is to tenderize it by poking holes all over with a fork. Then, cube it and mix well with vanilla and cinnamon. Place in a glass baking dish, covered (foil works) and bake for 15 minutes.

For the tempeh topping, steam the tempeh for 10 minutes, allow to cool, and crumble into a separate bowl. Mix in the spices and sweetener, if desired (this would be important for a crisp).

Once the fruit (berries or apples would work well too) is ready, remove the foil and sprinkle the tempeh topping evenly over the top. Spritz lightly with oil. Return to oven, and bake uncovered for 15 minutes. (A longer cooking time would bring you closer to a crisp.)

Of course, it’s not really finished until you throw a scoop of Soy Delicious Butter Pecan “ice cream” on top. :)

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