I know Chef Doug McNish from Twitter, but I really look forward to the day when I get to try some of his food. How could I not, after seeing photos of his marinated beet carpaccio with Belgium endive, sprouted pumpkin seed chimichurri, and chili flax oil, or his black kale and bok choy salad with pumpkin seed ‘butter cream’, nori, and spirulina?
With chilly Fall temperatures here to stay, I asked Doug to share his favorite hearty autumn recipes with me. These tempeh croquettes (!) are one; be sure to come back next Friday, when I’ll share the other two delectable recipes he sent me.
Guest Post by Chef Doug McNish
These croquettes may appear challenging when you glance over the recipe, but the steps are simple to follow and the dish as a whole takes little time to prepare. The trick to making tempeh taste good is to steam or simmer it first. This can be done simply in some water, or in a broth made with tamari, garlic, fresh herbs and seasonings. I like to simmer it with complimentary ingredients that I am using in a recipe. For example, for a dish with Southwest flavors, I infuse the simmering water with some chili powder, cumin, freshly grated ginger and lime or grapefruit juice for some depth of flavor.
PS: The tempeh batter freezes well, too.
YIELDS: 6 to 8 croquettes
- 1 Block tempeh, steamed 10 minutes and finely diced
- 1 Rib of celery, finely diced
- 1 Small red pepper, finely diced
- 2 Tbsp Dijon mustard, divided
- 1 Tbsp dried dill, divided
- 1 Tbsp chili powder
- 2 tsp sweet paprika
- 1 Tbsp kelp powder (optional; could also use dried dulse)
- 2 Tbsp lemon juice
- 1 Tbsp fine sea salt. divided
- ½ cup any flour (gluten-free ones like brown rice flour, buckwheat flour, oat flour, and coconut flour work great!)
- ½ cup coarse cornmeal
- 1 tsp dried dill
- ½ tsp fine sea salt
Mustard and Milk Dip for Breading
- ½ cup almond milk (or other milk alternative of your choice)
- 1 Tbsp Dijon mustard
1. Preheat oven to 400°Fahrenheit.
2. In a shallow dish, mix together the flour, cornmeal, dill and salt. Set aside.
3. In a mixing bowl, whisk together the almond milk and mustard until well incorporated. Set aside.
4. In a mixing bowl whisk together the almond milk and mustard until well incorporated. Set aside.
5. Toss all the ‘tempeh filling’ ingredients in a deep mixing bowl. Mix well. I highly recommend using a rubber spatula to ensure this step is done properly.
6. Using a 1/4 cup measuring cup, portion the croquettes into hockey puck-like shapes.
7. Dip the croquettes into the mustard/milk dip, then into the cornmeal/flour mixture.
8. In a medium sized skillet, heat 1/4 cup of oil over medium heat and sear croquettes until they are golden brown on each side.
9. Finish in the oven for 8 to 10 minutes until heated through.
Doug McNish is a Toronto-based vegan executive chef who focuses on healthy, organic, plant-based cuisine and has worked at some of Canada’s most innovative vegan restaurants. He has a passion for health, ethics, food, wine, and the environment. His new website will be launched soon. In the meantime, you can keep up with him on Twitter and Facebook. His first book (“Eat Raw, Eat Well”) is due out in the Spring of 2012 and will contain 400 raw food recipes.