Thursday, September 8, 2011

Spicy Mafé Tempeh and Grilled Corn on the Cob w/ Spicy Garlic-Miso Dressing



I am so love with Bryant Terry's Vegan Soul Kitchen. I really can't say enough good things about it. I'm pretty sure I'm going to include it in a future TIV giveaway, because we need to get the word about this incredible book out there. I haven't made anything from it that we haven't liked, and it has us trying all sorts of meals that we probably would not have come in contact with otherwise.

One of these meals is Mafé, a West African stew commonly found in Gambia, Mali and the Ivory Coast. Traditionally a meat-based stew that is thickened with peanuts, Bryant capitalizes on the naturally nutty taste of tempeh in his vegan version.



You start by making a marinade out of vegetable stock, jalapeno and lots and lots of peanuts (so many peanuts, in fact, that I didn't have any left to use as garnish!)



The tempeh is submerged in the marinade and baked just like that for an hour or so.



Meanwhile you get to working on the stew itself - onions, carrots, more jalapeno, peanut butter, tomato paste and stock. When the tempeh is done you throw that in too, simmer for 45 minutes until nice and thick and finish it off with some cabbage and lemon juice. And more peanuts, if you managed to save some!

You can find the recipe for this Mafé here on Google Books. You won't be disappointed! We served it with some boiled brown rice and some grilled corn on the cob.



(The only kind of cow welcome on my plate)


We decided to make a night out of Vegan Soul Kitchen and so we used Bryant's recipe for grilled corn and dressing to accompany the Mafé. One little problem though...



I'd never grilled corn cobs before, so I didn't know that I was supposed to leave the husks on. Could I be more of a city girl?

By the time I realized that the husks were supposed to stay on, I had already shucked them all. It's okay, aluminum foil worked fine too! If you also use foil, when the corn is almost done you can unravel it a bit and place the cob directly on the grill so that it blackens a bit (or don't - I personally prefer it when they are not too charred).



Now. This is a terrible picture. I didn't have any white miso, so I had to use brown, making the dressing not-so-pretty. But do not let that deter you, because this hot mess is the greatest dressing you will ever smear on your corn. I'm so sad that I didn't know about it until now, the end of corn season!



Find the recipe here on Google Books. Try it before all the 2011 corn is gone!

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