Purple Cabbage

I got a cute little purple cabbage in my CSA yesterday, and didn't know what to do with it. Browsing the internet sent me the idea of roasting it (why didn't I think of that!). I love roasted cauliflower, roasted brussel sprouts, roasted kale (really kale chips!)...pretty much all roasted veggies =) So I wasn't surprised to love the roasted cabbage that came out of the oven. YUMMY! It was like a large brussel sprout - I should have guessed...roasted cabbage, where have you been all my life?

To round off the roasted cabbage, I made Wednesday Food Blogging's "Maple Mustard Tempeh" and instant mashed potatoes from Whole Foods with a little vegan chicken broth powder, earth balance, fresh thyme and dill.

It was yummy!

Roasted Cabbage: from Martha Stewart
Ingredients

Serves 6
1 red cabbage, (about 3 pounds)
2 tablespoons olive oil
Coarse salt and ground pepper
2 to 3 tablespoons balsamic vinegar (I didn't use this)
Directions

Preheat oven to 450 degrees. Cut cabbage into 12 wedges; remove thick core and discard. Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover sheet tightly with foil. Bake until cabbage is crisp-tender, about 20 minutes.
Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes more. Toss with vinegar.

Maple Mustard Tempehfrom Wednesday Food Blogging

1/2 lb tempeh, cut in 8 triangle shapes
1/4 cup tamari or soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup Dijon mustard
1/4 cup maple syrup or brown rice syrup
1/2 cup flour
1/2 cup bread crumbs (the dried style, like panko)
1/4 cup vegetable oil (canola oil or rapeseed oil)

First, marinate the tempeh: Combine the tamari and the garlic powder and the onion powder in a small dish. Place the tempeh pieces in the dish. Let marinate for 1-4 hours, turning halfway to marinate the other side.

In a small bowl, combine the mustard and the maple syrup with a small whisk. or a fork. Set aside. Place the flour and the bread crumbs on a plate. Pour half the mustard sauce onto a plate; reserve the rest to serve later.

Over low-to-medium heat, heat the oil in an 8-inch saute pan. Dredge the tempeh pieces in the flour, then the mustard sauce. Then place them in the bread crumbs and coat with bread crumbs.

Fry the pieces over medium heat until brown on each side. You may have to brown them on the sides as well to get even browning. If the oil is too hot, the tempeh will brown too quickly.

Serve with the mustard sauce.
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My notes on the tempeh:

I only had around 1/4 cup dijon mustard left in the jar, so I added a little hot water to the jar and shook it up to get every piece that I could. Then I added the maple syrup, less than cited above because I had less mustard.

Fried the suckers in the ol' cast iron pan.

I didn't think the tempeh needed that much sauce - I ended up having extra.
The tempeh was delicious! Very yummy!

* This was a really good meal =)