Tempeh Taco Polenta Pancake with Cilantro Lime Slaw

Team: Milton Chef Jackets

Host School: Milton Middle School

Age Group: Middle School

Ingredients

Polenta Pancakes

1 cup yellow Polenta (cornmeal)

___ 1 ½ cup Flour

___ ¾  tsp. Baking Powder

___ ¾  tsp. Salt

___ 3 tsp. Sugar

___ 3 cup Buttermilk (1 cup milk + 1 Tbl lemon juice)

___ 6 eggs (beaten)

___ 6 Tbl melted butter

___ Vegetable oil

___ 12 oz Cheddar Cheese (grated)

 

Tempeh Filling

1 (8 oz.) package Tempeh

___ 2 Cloves Garlic, minced

___ 1 cup Mexican-spiced diced tomatoes (Ro-Tel)

___ 2-4 tsp. Chili Powder (2 may be enough)

___ 3 tsp. Cumin

___ 2 tsp. Lime Juice

___ 2 tsp. Garlic Powder

___ 2 tsp. Dried Oregano

___ 1 tsp. Onion Powder

___ 1 tsp. minced Chipotle Pepper

___ ¼ cup low sodium Soy Sauce

___ ½ red onion, diced

___ ½ green pepper, diced

___ 2 Tbs water

___ Salt & Pepper to taste

___ Cooking Spray

___ 2 Scallions, slivered

___ small bunch Cilantro, chopped

Cilantro Lime Slaw

1 head red cabbage

6 oz carrots, shredded

1 large bunch cilantro

3 limes, juiced

2/3 cup oil

1-2 t sugar

kosher salt and pepper to taste

 

 

Preparation Instructions

BATTER

___ Melt butter in frying pan on low heat; set aside

___ Combine milk and lemon juice (buttermilk) and set aside

___ Whisk Polenta, Flour, Baking Powder, Salt and Sugar into large bowl

___ Make a well in center of dry ingredients

___ Add melted butter to Buttermilk; stir with fork

___ Stir Buttermilk mixture into dry ingredients using a whisk

___ Add beaten eggs to mixture

___ Beat until liquid is incorporated and batter is free of lumps

___ Set aside

___ Cover with plastic wrap and refrigerate 20 minutes

 

Directions:

PANCAKES

___ Brush a small frying pan with oil

___ When hot, pour in enough batter to thinly cover base of pan

___  Pancakes should be approximately  2” each

___  (Use measuring ladle if possible)

___ Cook over medium heat until underside is golden

___ Sprinkle “wet side” with 1 Tbs. Cheddar Cheese

___ Turn pancake over and cook other side

___ Transfer to plate

___ Cover with a “tea towel” to keep warm

___ Repeat Process with remainder of batter

 

Tempeh Filling

Crumble Tempeh into a large mixing bowl

___ Using large spoon, mix in the minced garlic and tomatoes

___ Stir in Chili Powder, Cumin, Lime Juice, Garlic Powder, Onion Powder, Oregano, Chipotle Pepper and Soy Sauce

___ Once spices are thoroughly incorporated, add dice red onion and green peppers

___ Drizzle water in 1 Tbs. at a time into Tempeh Mix, while stirring ingredients continuously

___ Taste a little bit of Tempeh

___ Add Salt and Pepper to taste

 

Directions:

COOKING

___ Spray cast iron skillet or frying pan with a heavy coating of Cooking Spray

___ Heat over medium heat

___  Once oil is hot, toss in Tempeh Mixture

___  Stir and flip Tempeh so that it browns evenly

___ It will be ready when vegetables are tender and Tempeh has crispy edges (it will look similar to cooked ground beef)

___ It should take about 10 minutes to get to this point

Chipotle Sour Cream

combine chipotle sauce and sour cream, top tacos

Cilantro Lime Slaw

shred cabbage finely with chef's knife

toss shredded cabbage with shredded carrots and chopped cilantro

whisk lime juice and oil and whisk in sugar

Toss with slaw and season with salt and pepper