Tuesday, September 27, 2011
Recipe: Pesto Roasted Tempeh
Pesto is such a great ingredient: fresh, bright, occasionally with a bite, it gives a wonderful flavor to most anything. This is an interesting way to use it in a new way (and perhaps with a new protein). As you can see in the picture it turns into a very nice sandwich.
You will need:
1 block tempeh
3-4 Tablespoons pesto
Start the oven preheating to 350. Line a cookie sheet with foil and lightly spray it with cooking spray to avoid any sticking. Place the tempeh on the cookie sheet and dollop and spread out one Tablespoon of pesto, add the salt and pepper. Add another tablespoon if it appears you need a bit more to cover. Turn the tempeh over and repeat. Cook on one side for 12-15 minutes, turn (add a bit more pesto),and cook another 12-15 minutes, or until golden brown and the pesto appears baked on.
How I served it:
Half a roll and hollow out some of the bread. Shred or slice some smoked mozzarella or other cheese and bake or broil until melted. Top with tempeh and some sauteed zucchini, onion, or other vegetable if desired. Arugula/spinach/etc would also be very nice.