Fruitfeest met snack: tempé with gekaramelliseerde uiencompote

Fruitfeest met snack: tempé with gekaramelliseerde uiencompote

Mr. Hammersma knows everything about wine, and Mrs. Hammersma loves nothing more than cooking. This week: tempeh with onion compote. And this goes with generous white natural wines.

“Well, maybe we can go there on this trip,” said Ms. Hammersma hopefully. In Eleven Madison Park in New York, I meant one of the best restaurants in the world, which when it reopens on June 10, will only put vegan recipes on the map. I felt empowered knowing that a second shot would be available soon and that travel to the US would be possible again soon.

Owner and chef Daniel Hamm argues that the current food chain is “unsustainable enough” and bars all animal products from entering his kitchen. I also picked up the message in the national and international media. I was afraid we might be late again to get a table at a later time. When we had a working visit to the Big Apple before Coronavirus, we hadn’t crossed the waiting list.


Hammersma, who recently concluded that the set of vegan cookbooks in her collection is now almost like the vegan book set Light Animal free edition.

And recently a new address has been added. Director, actress, and author Sanne Vogel has collected eighty vegan recipes The Four Seasons by Vogel.

Amsterdam as it is, came to fetch the book herself. Thus, she and Mrs. Hammersma argue that a change of season would be a good time to “do something fun with the book in the store.” virus corkThis speaks up. However, Hammersma decided to make one of Vogel’s favorite snacks.

The Four Seasons by Vogel, San Vogel. Fontaine Publishers, 32 euros.

You now understand that Vogel also loves to get into Vleck Wijnen, the head of the town’s natural wine bridge. And while I’m not a vegan fanatic, I also enjoy coming there. Especially now, because I knew there was a white rune that would perfectly match this dish.

This blend of Grenache Blanc, Bourboulenc and Clairette was created by a cooperative that saw the light. Green light. No more making dark bulk wines from angry grapes, but going the extra mile to please the wine drinker and planet.

Already in 1997 the naturalists switched to pure nature. The eight subordinate farmers stopped using herbicides, pesticides, and fertilizers, stopped filtering, and chose only beautiful and healthy grapes. Back to the origins.


The big fruit festival was the result at Les Grandes Vignes. With peaches hanging wreaths. Apples in ceremonial outfit, a plunging ginger and rosemary chest affixed to it. A citrus backing chorus sing softly. Cream, fresh, original.

I spilled again, pondering a study by the University of Western Australia that I read should show that plants also have some feel. I thought a poor grape, and took another sip.

Tempeh with caramelized onion compote.  statue
Tempeh with caramelized onion compote.

Recipe: Tempeh with Caramelized Onion Compote (Snack, serves 6-8)

To prepare onion compote:

(Roasted) sesame oil
4 red onions, chopped
3 garlic cloves, crushed
2 tablespoons of balsamic vinegar
1 Laurierblad
2 tablespoons soy sauce
1 maple syrup
1 Turkish Liras

To prepare the complement:
500g biological temperature
Two tablespoons of vegetable sesame seeds or sesame seeds
1 teaspoon sambal (optional)

Heat a little sesame oil in a frying pan and sauté onions and garlic with a pinch of salt until golden brown. Add vinegar and cook over low heat. Add 2 tablespoons of bay leaf water, soy sauce, and maple syrup. Simmer it over low heat until thick and sticky compote. If needed, add cornstarch to thicken the sauce.

Cut the dates into 5 mm slices. Heat a little sesame oil in a frying pan. Sprinkle the date slices with salt. Fry the dates in small batches until golden brown. When all the tempeh is baked, serve immediately with warm onion compote. Top with sesame seeds or sesame seeds and some sambal if desired.


Estezargues wine growers 2019
“Les Grandes Vignes”, Côtes du Rhône, Frankrijk 10.20 € (wit, natuurwijn)
Fleck Wegenen, Eerste Helmersstraat 63

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