Tempeh Picadillo: a Sloppy Joe (WFPBNOGF)
Prep Notes
Pick out in advance how you wish to eat the Picadillo: choices are atop a bun, between bread slices, atop rice or mixed grains. Your choice; all are delicious! The making of the Picadillo is the same for all of those choices.
Now:
On your bread board:
- Peel and cut up your onion in large chunks prepping for your food processor. Don't pulse yet, as it makes sense to pulse the nuts first (see directions below.)
- Mince your garlic and set aside for your mise en place.
- Prepare the rest of your mise en place and put in order as listed above on your bread board or counter.
Yields
8-10 servings
Ingredients
1/2 pound crumbled or cut-up in small pieces tempeh (I prefer cutting it up; your choice)
2 cloves garlic, minced
1 small to large yellow onion: you choose. (I always choose large as it offers more servings)
1 cup coursely ground almonds, cashews or walnuts (your preference; I love the almonds)
1 teaspoon ground cumin and toss in some Nigella cumin, if you have some (so good for you re Dr. Greger, however, must be ordered from Amazon)
2 teaspoons mild to medium chili powder
1/2 teaspoon cinnamon (or Dr. Greger's recommended cinnamon mix et. al.)
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1 Tablespoon Tamari
Juice of 1 orange
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1 Tablespoon unrefined sugar
1 Tablespoon tomato paste mixed into 1/2 cup vegetable le stock
3 Tablespoons currants or pomegranate arils (when currants or out of season, winter, I buy the arils, frozen, from Costco)
3 Tablespoons chopped pitted green olives
2 Tablespoons to 1/4 cup chopped cilantro
Salt and pepper to taste
Directions
In food processor:
- Pulse the almonds till coursely ground.
- Pulse the onion till coursely chopped.
Preparation:
- In a large skillet, saute the onion and garlic over medium heat until soft. (Stir often so as not to burn.) Add crumbled or cut-up tempeh, nuts, cumin, chili powder and cinnamon. Saute for 1 minutes.
- Deglaze with the tamari and orange juice. Saute another 2 minutes until nicely caramelized. Add the sugar, tomato paste and stock, raisins and olives. Simmer until the mixture is thick with just a little moisture. Add cilantro, salt and pepper to taste.
- Serve hot on your bun or bread. ( I enjoy my sloppy Joe with yellow mustard on thin whole wheat bun or bread. You could also add pickled or raw onions, if you like.)
Notes
Picadillo can be a substantial appetizer, or an entree accompanied by seared summer squash or a salad.
Credit
Lorilee Hamann