This week’s recipe was inspired by the VeganMoFo Iron Chef Challenge of the week: coffee & bananas. Kirk is really the brains behind this creation, it’s a good thing I keep him around for things like this! 🙂
This recipe is heavily influenced by Cuban flavors, with smoky black beans, caramelized onions, and grilled bananas (think black beans grilled plantains). The outcome was delicious in my opinion – the espresso is a subtle flavor in the tempeh, the grilled bananas are really the star. I love the way the smoky/spicy flavors complement the sweet grilled bananas and caramelized onions.
The presentation looks better layered, but I would suggest mixing everything together and really letting all the flavors combine to eat – YUM!
- 1 package tempeh
- 1 cayenne pepper, chopped (ours was fresh from the garden)
- 2 tsp dark roast espresso, ground
- 2 tsp chipotle chili powder
- 2 1/2 tsp smoked paprika
- 3 tbl agave nectar
- 1 cup rice
- 1/2 cup onion, thinly sliced
- 1 tbl olive oil
- 1 cup black beans, from can, rinsed
- 1/2 tsp cumin
- Prepare rice according to package directions, omitting salt and butter. Line grill with foil and pre-heat for at least 10 minutes
- Heat 1 tablespoon olive oil in small sauté pan over low heat. Add sliced onions and cover. Allow onions to caramelize for 30-45 minutes, stirring occasionally.
- Combine the cayenne pepper, espresso, chili powder, & paprika in food processor (or spice grinder) and grind to a powder. **If you don’t have fresh cayenne, you could replace with cayenne powder.
- Slice tempeh into 6 slices. Drizzle 1 to 1 1/2 tablespoons agave nectar over tempeh and rub in to coat. Rub in spice mixture from above and set aside for about 15 minutes.
- Slice two ripe bananas in half and lengthwise. Drizzle 1 to 1 1/2 tablespoons agave nectar over sliced bananas and set aside for 5 to 10 minutes
- Once onions are caramelized, add black beans, cumin, and 1/2 tsp smoked paprika. Cook for 5-10 minutes, slightly mashing the beans as they cook.
- Grill tempeh for 5 minutes each side, allowing tempeh to thoroughly heat and brown. Remove from grill.
- Spray grill with cooking spray. Grill bananas for 3 minutes each side, allowing bananas to get slightly browned.
- Add 1/2 cup cooked rice and 1/2 cup black bean mixture to plate. Top with 2 prepared tempeh slices and two slices bananas.
Marinating Tempeh – overflowing with Agave Nectar
More pictures of the finished product
It’s obviously time to invest is non-white plates, so the white rice doesn’t blend right in. 🙂
