This festive tropical coconut parmentier made with ginger marinated tempeh and grilled pineapple will bring a hint of exoticism to your plate!
This is part two of my Christmas Vegan Menu. If you subscribed to my newsletter, I warned you that this year Christmas wouldn’t be your traditional one. Not only because it’s vegan, but also because I played with exotic flavors with the idea to put some sun in your plate. And when you think about it, Christmas is not necessarily in winter depending on where you are on earth, so it kind of makes sense. I recently was in Mexico and it came as a (very nice) shock to see how hot the weather was there, only 3 hours away from Chicago.
In case you missed the first part, we started our Vegan Christmas Menu with some Caramelized Onions Polenta Bites, that comes as a starter or a mise en bouche. Today, I’m back with the second course of the menu, consisting of a tropical coconut parmentier. The idea here was to create a dish that would have the texture of meat, without the taste of course. And this is why I opted for tempeh.
Have you heard of tempeh before? Traditional soy product from Indonesia, tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a high content of protein, dietary fiber, and vitamins, but also a firm texture (unlike tofu) and an earthy flavor, which becomes more pronounced as it ages. Because of both its nutritional value and its texture, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue….