cajun carnival bowl

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Cajun Carnival Bowl

This is a Mardi Gras inspired recipe developed by Exec Chef Jason Grant for the Battle of the Chefs at the Maine Grain Celebration.

Ingredients

• 2 (8 oz) packets Tootie's Tempeh, cubed
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 Tbsp chopped fresh parsley
• 2 Tbsp olive oil

For the Grain Salad

• 1 1/2 cups farro
• 1 cup wheatberries
• 5 cups water (for cooking grains)
• 2 cups butternut squash, diced
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups kale, cut into thin strips

For the Creole Sauce

• 1 small shallot, finely diced
• 2 scallions, finely diced
• 2 Tbsp chives, chopped
• 2 Tbsp capers, chopped
• 1/2 cup veganaise
• 1 Tbsp sriracha
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & pepper to taste

For the Dressing

• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• roasted herbs (from tempeh)

Instructions

Marinate & Roast the Tempeh

1. In a bowl, toss the tempeh with thyme, oregano, parsley, and olive oil. Let marinate for at least 15 minutes.
2. Preheat oven to 350℉ (175℃).
3. Spread tempeh on a baking sheet and roast for 25 minutes. Set aside.

Prepare the Grain Salad

1. Bring 5 cups of water to a boil. Add farro and wheatberries, cooking about 25-30 minutes until tender.
2. Drain, but reserve the cooking liquid for blanching kale.
3. Toss butternut squash with olive oil , salt, and pepper. Roast at 400℉ (200℃) for 20-25 minutes until caramelized and tender.
4. Using the reserved cooking liquid, blanch the kale for about 30 seconds, then drain and set aside.
5. Combine cooked farro, wheatberries, roasted squash, and kale in a bowl.

Make the Creole Sauce

1. In a small bowl, mix together shallots, scallions, chives, capers, veganaise, sriracha, onion powder, garlic powder, paprika, salt, and pepper. Set aside.

Make the Dressing

1. Blend the roasted herbs from the tempeh with olive oil and lemon juice.

Assemble & Serve

1. Divide the grain salad among five plates.
2. Top each serving with roasted tempeh.
3. Drizzle with Creole sauce and serve immediately.
4. Enjoy this flavorful and nutrient-packed dish!

Did you make this recipe?

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