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  • Sister Clare Josef-Maier

Hearth & Table - May 11, 2023

While we are supported on a regular basis with food stuffs from the FOOD for Lane County food bank, we sometimes get donations from cool community partners. This week, we are so grateful to Sutara Soyfoods - local to Eugene, Sutara has been producing organic tofu and tempeh since 1977!

Enjoy this week's recipes, friends!


Onion-smothered tempeh

Serves 6


Ingredients:

2 tablespoons olive oil

3 onions, julienned

1⁄2 head garlic, cloves peeled & sliced

Salt & pepper to taste

1 tablespoon olive oil

2 lbs tempeh, cut into large pieces (about 4-5 oz each)

Salt & pepper to taste

Juice of 1 lemon


Method:

1. Preheat the oven to 400 degrees.

2. Heat a large pot over medium high heat and add the first 2 tablespoons of oil. Add the onions and cook for 15 minutes stirring frequently.

3. Add the garlic and cook for 5 minutes more. Turn off the heat, season to taste with salt and pepper and transfer to a large heatproof bowl.

4. Season the tempeh lightly with salt and pepper on both sides.

5. Heat the pot again over medium high heat and add the remaining oil. Brown the tempeh pieces well, then transfer them to a roasting pan when they’re browned.

6. Cover the tempeh with the onion mixture, partially cover with foil (leave a corner uncovered) and cook in the oven for 20 minutes.

7. Remove from the oven, sprinkle with the lemon juice and serve.


Pear & ginger crisp

Serves 6


Ingredients:

2 lbs pears, sliced

2 T sugar

2 T grated fresh ginger

1 stick butter/coconut oil, melted

1⁄2 C brown sugar

1⁄2 C corn starch

2 1⁄2 C old-fashioned oats

1⁄2 t salt


Method:

1. In a large bowl, combine the pears with 2 T sugar and the ginger. Allow to macerate at room temperature for 30-60 minutes.

2. Preheat the oven to 375 degrees.

3. Combine the butter/coconut oil, oats, corn starch, brown sugar and salt into a chunky crisp topping.

4. In a baking dish, pour the berries and liquid in the bottom, and make a layer of crisp topping to cover. Bake for 30-45 minutes or until the crisp topping is golden. Serve as-is or with ice cream. Careful, it'll be hot for a while!

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