Thursday, February 2, 2012

More fun with Real Food - Asian-Style Sesame Wings or Tempeh Sticks

Well the big game and all of the parties are only a few days away, so I decided to post a really yummy recipe for a traditional game day staple with a little Asian twist.  Plus I've included a version for all of you vegetarians who are looking for a great dish.

Going to a party when you are GF, DF and even vegan can be an all together disappointing or frustrating experience when you discover that you cannot find anything to eat.  So this is a terrific way to solve the problem, bring this delicious dish along and be sure to put some aside for yourself because they will likely be one of the hits of the party.

Rather than frying, I've lightened the dish (and made it much easier) by baking them in a pretty warm oven.  They are still nice and crisp, full of flavor and because the sauce is built in, you don't need any sour cream or blue cheese dressing to doll them up!

The sauce is a wonderfully rich, flavorful and totally nutrient dense sauce that you can serve on everything from chicken and seafood to bok choi and snow peas!  And I guarantee that everyone will be asking for your recipe!

You can serve these as party food or as an entree with your favorite veggies.  Either way I think you will find the deep mahogany color, the intense flavor and the rich sauce a delight!

Sweet and Sticky Sesame Wings or Tempeh Sticks

One of the things that Martha Stewart and I have in common is that we both love chicken wings and tempeh!  So when I decided to make a lighter, healthier version of chicken wings, I decided to try it on some GF multi-grain tempeh and I LOVED it!  So here are 2 versions – 1 for chicken lovers and 1 for vegans!  I predict that no matter which you choose they will be gone in a flash and your friends and family will be asking for more!

Yield – 6 appetizer servings or 4 entrée servings

3 pounds chicken wings OR 3 packages of Tempeh
1 cup Asian-Style Sweet and Sticky Sauce
4 teaspoons raw brown sesame seeds
1 tablespoon chili infused peanut or sesame oil
1/2 cup scallions, green and white portions, cut on a sharp diagonal

Brush the bottom and sides of a 9 x 13 glass baking dish with oil.  Place chicken or tempeh that has been cut into 1 x 3 inch sticks, in the baking dish and pour sauce over, turning to coat on all sides. Sprinkle liberally with sesame seeds.  Cover and refrigerate at least 30 minutes.  If you are preparing for a party, these can be completed to this point and held overnight.

Preheat oven to 375 degrees.  Remove baking dish from refrigerator and add scallions, turning all ingredients to distribute evenly.  Be sure to separate individual pieces to ensure even browning.  Bake, uncovered, in the center of the oven about 25 minutes.  Turn over and continue to bake until the coating is visibly reduced, and chicken or tempeh is nicely browned, about another 20 minutes. 

Remove from oven and serve on a warmed tray with a small dish of warmed sauce on the side.

Asian-Style Sweet and Sticky Sauce
This is a slightly spicy and sweet sauce that I love.  The addition of molasses and honey provide a sticky sweetness as well as loads of vitamins and minerals!  The herbs, spices and tamari provide depth of flavor and a richness that you expect in a thick Asian sauce.  But this one has no wheat, has a much lower glycemic index and contains powerful anti-inflammatories, making it a sauce that is as good for you as it is delicious!
Yield – 1 ½ cups

1/2 cup San J GF Tamari
1/4 cup organic honey
1/2 cup light cane molasses
2 teaspoons black strap molasses
1 tablespoon nutritional yeast
1/4 teaspoon whole ground stevia
1 teaspoon red chili flakes
2 tablespoons finely minced or grated yellow onion
1 tablespoon garlic, finely minced
1 tablespoon cilantro, finely minced
1 tablespoon finely minced fresh ginger or 3/4 teaspoon ground ginger
1 teaspoon toasted sesame oil
2 teaspoons sesame oil

In a deep sided skillet heat oil over medium heat.  Add onions, ginger and garlic and sauté until softened.  Add remaining ingredients and stir over medium heat until smooth and thick.  Cool and refrigerate in a jar with a tightly fitting lid up to 1 month.

I hope you enjoy this special game day recipe!  Let me know how yours turns out and which version you prefer.  

Be sure to post your own ideas, tips and recipes for our 100 Days of Real Food journey!

Dr. P

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