Meatless Monday, September 14, 2020
Japanese zucchini & tempeh cabbage wraps served with yakiniku sauce. Comes with a pickled plum garnish made from locally grown italian prunes, jasmine rice, ginger carrots, and a ponzu & snap pea salad.
Assemblage Difficulty: 4 out of 10
- 1 pan tempeh, zucchini and onion
- 1 head of Napa cabbage, in a bag
- 8 oz. quick pickled umeboshi plum
- 1 pan rice
- 1 pan ginger carrots
- 1 container salad
- 2-2 oz. salad dressing
- 2 oz house hot pepper sauce
- small container sesame seeds
- 1 small bag scallions
- 8 oz. yakiniku sauce
- Heat oven to 400 degrees. Add 2 tablespoon of water to rice pan and recover, then place covered rice and uncovered carrots into oven. Bake for 25+ minutes until heated through to 165 degrees and desired degree of doneness.
- Heat a large saute pan over medium high heat, once hot enough to bead up and sizzle a drop of water, add the oil. You may need to saute in batches to avoid overcrowding the pan. Once all the tempah and zucchini is sufficiently caramelized, turn down the heat and add the sauce to the pan. Stir until slightly thickened.
- Cabbage may be eaten cold and fresh or maybe heated. To heat, boil or steam for a couple of minutes until hot and pliable.
- Toss dressing with the salad.
- Wrap can be an interactive dinner, where you put them together yourself as you eat by dividing the tempeh and zucchini and cabbage up and rolling as you go, or you can wrap them and plate them ready to go. Garnish wraps with plums, sesame and scallions and hot sauce, if desired.
- Place rice and carrots on dinner plate next to wraps.
- Serve salad in seperate plates or bowls.