inspired by the costume

by Isobel

Ok, so perhaps this is not exactly the art of french cooking, and maybe tempeh is not so widely used in french cuisine, but it seemed vaguely french to me, and that seemed appropriate to cook while dressed up as Julia Child.

Herbed Tempeh With Tarragon Dijon & Spinach SauceDSCN0425

Serves 4

for the tempeh:

1 lb tempeh

1 sprig fresh rosemary, chopped

4 cups water

1/4 cup tamari

4 cloves garlic

3 tbsp balsalmic vinegar

for the sauce:

1 tbsp olive oil

1 cup vegetable broth

3 cloves garlic, minced

1 medium yellow onion, chopped

1 1/2 tbsp dried tarragon

3 tbsp dijon mustard

4 cups baby spinach

salt and pepper to taste

(1) Bring tempeh ingredients (except tempeh) to a simmer in a medium saucepan. Slice tempeh into 1-inch wide strips and simmer, covered, for ~20 minutes. (2) When tempeh is almost done (or done, you can just leave it in the stock and it will stay warm), heat oil in a skillet, and add onion. Saute until onions are transluscent. (3) Add garlic to pan and saute a couple minutes longer. (4) Add tarragon and vegetable broth, and simmer, covered, until onions are soft and broth has reduced a bit. (5) Add spinach and cook until it is wilted down. (6) Transfer to a food processor, add the mustard and process until smooth. Return to the pan to bring to desired temperature, and season with salt and pepper. Arrange the tempeh on a plate and spoon the sauce over the slices.