South Dakota is one of the most beautiful states I have ever visited, and I hope life takes me back there one day. I was there for a brief time, and I don't have any helpful food memories so I had to do a little research.
Chislic - fried meat on a toothpick - appears to be uniquely South Dakotan, in name if not in concept. As we've done a lot of gluten/seitan during this project, it seemed time to break out the tempeh. I looked at a number of online recipes for chislic marinade (such as this one) before stirring together something which I hoped would work well with the tempeh.
1. Cube an 8 oz block of tempeh, and steam the cubes. You can steam the cubed tempeh in a saucepan with a little water and lemon juice (and maybe a dash of salt) for about 15-20 minutes. Or put your water, lemon juice, salt, and tempeh in a micowave-safe dish, cover with plastic wrap, and microwave on high for 5-6 minutes. Both methods work! You can probably skip the steaming, but I thought it would promote better absorption of the marinade.
2. Make the marinade by stirring together: 1/4 c vegan worcestershire, 1 T brown sugar, 1/2 t liquid smoke, 1/4 t black pepper, 3/4 t Lawry's seasoned salt, 1/2 t onion powder, 1/2 t garlic powder, and 1 1/2 t chili powder (hot or mild as you see fit). Taste and adjust the seasonings to suit yourself. Toss the tempeh in the marinade and refrigerate for a few hours or overnight.
3. Heat a few tablespoons of oil in a cast iron skillet. Fry the marinated tempeh cubes until well-browned on all sides. Serve with toothpicks, with saltine crackers, hot sauce, and garlic salt on the side.
The chislic made a very pleasant snack dinner. I think I will make tempeh this way again, and perhaps toss it into a salad.
We also made the official state dessert of South Dakota, which is kuchen. There are a number of quasi-similar baked desserts which go by that name. Helpfully, the South Dakota Secretary of State has provided a recipe for authentic South Dakota apple kuchen, in the 2011 South Dakota Legislative Manual. We put it through the veganizer, and here's the result:
1. Preheat the oven to 450 F. Grease and flour a 9x13" baking pan.
2. Make the crust: Place 2 c all purpose flour, 1/2 c unrefined sugar, 1/2 t vanilla, and 1 c vegan margarine in a food processor. Process until combined, and press into the prepared baking pan. Bake 12-15 minutes until it looks baked, but not really browned.
3. Lower the oven temperature to 350 F and make the filling: Mix together 1/4 c plain unsweetened soy yogurt and 2 T ground flaxseed, and set aside. In the bowl of a stand mixer, combine: 16 oz vegan cream cheese (homemade or store-bought), 3/4 c unrefined sugar, and 1 t vanilla. Beat until well combined, and then beat in the yogurt-flax mix. Pour into the baked crust.
4. Make the topping: Stir together 2 T unrefined sugar and 1 1/2 t cinnamon, and set aside. Peel, core, and thinly slice 3-4 Granny Smith apples. Place the apples on top of the filling, and sprinkle with the cinnamon sugar. Bake 30-40 minutes until nicely brown and set.
Not diet food, but very tasty!
1 comment:
That chislic!!!
Post a Comment