Chimichurri is a zesty South American sauce that is traditionally served over meat. Since some of us don't eat meat, yet love this distinctive, delicious sauce, we have to come up with alternatives. I've tried cooking Tempeh before with not so great success. Somehow it always comes out tasting like cardboard, but not quite as good. After some quick Google searches, I figured I'd give it another try. Here's what I found.....
Chimichurri
- 2 cups loosly packed fresh Cilantro
- 3 cloves Garlic
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp EVOO
- 1/2 tsp Cayenne Powder
- 3/4 cup water
- Salt to taste
Throw everything in a food processor or blender and blend until smooth.
Tempeh
Apparently the trick with this stuff is to steam it for about 10min first. This "opens up the pores" to allow the marinade to penetrate.
I first cut the tempeh into 4ths, then halved them lengthwise like a sandwich to end up with 8 pieces. Place these in your steamer of choice.
While that's steaming, take 1/2 cup of the Chimi and add 2 Tbsp Liquid Aminos (or soy sauce) and mix. This is going to be your marinade. Once the Tempeh is done steaming, place it on a plate and coat both sides generously with the marinade. Let sit for an hour.
If you have a cast iron skillet, use it. If not a regular skillet will do. Heat it to medium-high and coat with thin layer of oil. Place the tempeh and cook on one side for 3-5 minutes or until slightly browned. Flip and cook for another 3-5 minutes.
Place your rice, quinoa, veggies, whatever.... on a plate, add your cooked Tempeh and top generously with that dynamite sauce.
Enjoy :)
3 Tbsp Cocoa Powder (I substituted Chocolate Raw Vegan Protein Powder)