My husband likes beer, a lot. He brewed his own beer and it was so delicious; it even passed the german-taste-bud-stamp-of-approval from my parents. When we visit our favorite bars and breweries, we are overwhelmed by the beer selections. But when it comes to ordering food, we usually end up getting a grilled cheese off the kid’s menu because the are not many meat-free options. In our make-believe bar that would serve good beer and hippie food this would be the best seller on the menu.
The beer waffles are yeasty and delicious. The smokey tempeh is savory and full of flavor. The relish has that whole spicy, sweet and roasted thing going on, it’s pretty amazing. This dish is a visual feast that leaves you so satisfied but good feeling at the same time.
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Step 1
Mix together the dry ingredients first and then mix in all the wet ingredients.
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Step 2
Mix the ingredients for the batter together and let stand in a warm quiet place for about 45 minutes until you see bubbles form in the batter.
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Step 3
Let tempeh marinate in the sauces and spices until most of the liquid is absorbed. This is probably the best tempeh I’ve ever had.
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Step 4
Cook waffle batter per instruction for your waffle maker.
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Step 5
Broil the pineapple and jalapeño on low for 10 to 15 minutes until brown and fragrant.
Ingredients for the Waffles
1 package yeast
1/4 cup warm water
1 (12 oz) can/bottle of your favorite beer at room temperature (I used a light summer ale)
1 egg
1/4 cup olive oil
1 tablespoon lemon juice
2 cups whole wheat flour or spelt flour
2 tablespoons sugar
1 and 1/2 teaspoons salt
1/2 teaspoon cinnamon
Ingredients for the Tempeh
1 package tempeh (8 oz)
1 tablespoon garlic powder
1 tablespoon curry powder
1/2 tablespoon cumin powder
2 dashes liquid smoke
3 dashes of your favorite hot sauce
4 dashes of your favorite soy sauce
maple syrup to serve
Ingredients for the Summer Relish
1 peach
1 jalapeño
3 big slices pineapple
1 small cucumber
1/2 small shallot or some green onion
6 basil leaves
2 dashes red wine vinegar
Directions
Start by breaking the tempeh up into bite sized pieces and place into a bowl with the seasonings and sauces to marinate. While the tempeh is marinating make the waffle batter. Dissolve yeast in warm water, making sure no clumps remain. Mis dry ingredients together then whisk in remaining ingredients in large bowl until smooth. Cover and let stand in warm place until bubbly, about 45 minutes. While the batter rises prepare the relish. Roasting the pineapple and jalapeño on a low broil for 15 minutes until brown and fragrant. Finely chop all the relish ingredients and place them in a bowl. When the batter is ready, cook waffles per instruction for your waffle maker. While the waffles are cooking you can begin sautéing the tempeh. Pour a couple glugs of your favorite high heat oil in a hot pan (I used rice bran). Place the tempeh with any leftover marinade into the hot pan and quickly fry until fragrant and light brown, about 10 minutes. Place tempeh nuggets on cooked waffles and serve with maple syrup and relish on the side.
Photography by Paige Alisa