How to Cook Tempeh Bourguignon | Interview and Cooking with Chef Ron Russell
1685 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Chef Ron Russell is co-owner/chef of the famous SunCafe Organic raw & cooked plant-food restaurant in Studio City-Hollywood. Suncafe has received 18 culinary awards including being named 1 of the Top 10 Restaurants in Los Angeles & Orange County by OpenTable. A few SunCafe celebrity clients include Miley Cyrus, Anne Hathaway, Mila Kunis, Ashton Kutcher, Megan Fox, Vanessa Hudgens.
Ron works weekly with Dr. Dean Ornish's UCLA cardiology clinic.
Ron has taught more than 400 weekly healing, plant-based cooking classes featuring his own unique world fusion cuisine, in a 15-minute gourmet recipe format. Thousands have taken his classes and he has been featured on a dozen TV shows including ABC News, KTLA, Fox, in addition to the NY Times.
For more than 40 years, Ron has lived and advocated a healthy, whole foods, vegan lifestyle for optimum health.
BEAN BOURGUIGNON
2C White beans (cooked)
1C Tempeh (¾” cubes)
1T Garlic (minced)
1C Crimini (quartered)
½C Carrots (sliced thin)
½C Celery (sliced thin)
½C Yellow onions (chopped)
1T GF Flour
2T Tomato paste
½C Red wine (pinot noir)
1C Vegetable stock (as needed)
1tsp Thyme
½tsp Sage
1tsp Salt
¾tsp Pepper
Coat a stock pot or large frying pan with olive oil spray and add tempeh, garlic & onion—cook 3 minutes. Add remaining ingredients (except flour, stock, wine and beans). Cook while stirring frequently for 3 minutes adding veg stock as needed. Sprinkle flour into moisture until absorbed. Add wine & beans, simmer for 10 minutes until wine reduces into sauce. May be served over toast or mashed potatoes.
SUGAR PLUMS (serves 4-6)
½C Date paste or pitted soft dates
¼C Apricots or prunes (dried)
¼C Raisins
¼C Shredded coconut
½tsp Cinnamon
¼tsp Nutmeg
1/8tsp Cloves
OPTION ¼ C Freeze dried apple or pear (dry blend into mince)
Mix spices and freeze dried fruit in a bowl
In food processor, pulse prunes to a diced texture. Add dates gradually while processor running.
Roll into 1-inch balls then roll in spices and coconut.
For more information or to take Chef Ron's cooking classes:
https://suncafe.com/