Remember Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant? He made his Blisstree debut last week sharing his original recipe for carrot and parsnip “fettuccine”. Doug also teaches food workshops and gives cooking demos. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug (how we wish we could!), so he’s kindly offered to come to us. Every other week, expect a surprisingly delish raw or vegan recipe from him. (Doug is into “cruelty-free” food – and we are into him.) Enjoy his second course for Blisstree:
Peppercorn-Crusted Tempeh Steaks
1 tempeh block
1/4 cup dark miso
1/4 cup water
1/4 cup orange juice
1 tbsp agave
3 tbsp pink peppercorns, crushed
2 cups water
1/4 cup tamari
1 sprig fresh thyme
2 cloves garlic
1. Simmer whole tempeh block in 2 cups water along with tamari, fresh thyme, and garlic for ten minutes. Remove and allow to sit for ten minutes until slightly cooled.
2. Whisk together miso, orange juice, 1/4 cup water, and agave in a bowl. Crush pink peppercorns lightly using the backside of a knife.
3. Cut tempeh steaks horizontally in half and then again diagonally in half. Brush each side of tempeh steaks liberally with orange-miso mix and then press in the pink peppercorns.
4. Place on baking sheet and bake at 400-450 degrees for six to eight minutes or until heated through.