Cleaning Out The Pantry #8 General Tso’s Tempeh And Pumpkin Millet Pudding




I always laugh when people leave comments on a recipe saying they changed, this, this and this and it didn’t work out. This is a terrible recipe.  I am not saying you should never change a recipe.  I totally hope you take my recipes and totally make them your own.  However, if you make changes to a recipe, you can’t blame it on the recipe if it doesn’t work out.

This week I made a couple of recipes that I substituted ingredients or changed the cooking method.  The recipes didn’t turn out quite the way I hoped but that was my fault for making significant changes to the recipe, not the recipes’ fault.  I am posting them here so I can come back to them after my April Whole3o and try them again, this time without the changes.

Pantry items used — tempeh and canned pumpkin

General <strong>Tso's</strong> Tempeh


1  8 0z package tempeh

2 TBS cornstarch

1/4 teaspoon garlic powder

1/4 teaspoon paprika


Oil drizzle for the pan

1 teaspoon ginger, minced

1 clove garlic, minced

1/ 4 cup vegetable broth

1 tablespoon soy sauce

1 1/2 tsp tomato paste

1 1/2 tsp rice vinegar

1 1/2 tsp hoisin sauce

1 teaspoon maple syrup

Preheat a steaming pan.  Cut the tempeh into halves or thirds & steam for 10 minutes. Remove from heat & cut into bite size pieces.  Mix the cornstarch, garlic powder, & paprika & pour into a plastic bag.  Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.  Preheat a skillet to medium heat. When hot, coat the bottom of the pan with oil.  Add the tempeh pieces & cook until golden brown. When crispy, remove from the pan.  Sauce prep : Using the same pan, add a drizzle more of oil & toss in the fresh garlic & ginger.  After a few minutes, mix vegetable broth, tamari, rice vinegar, tomato paste, hoisin sauce, & maple syrup in the pan with the garlic & ginger.  Add the tempeh & stir to coat each piece with sauce.  Turn down the heat & sauté for 5 minutes until the sauce thickens. Serve hot.  

Pumpkin Millet Pudding

1/4 cup millet
1 cup milk
1/4 cup pumpkin puree
1 tablespoon honey
1/4  tsp ground cardamom
dash of cinnamon
handful of almonds

In a heavy saucepan combine milk, millet, ground cardamom and ground cinnamon. Cook covered, over low heat for 30-40 minutes until tender and almost all milk is absorbed. Stir occasionally and add more milk if necessary. Mixture should be creamy.  Remove from heat and stir in honey, pumpkin puree and chopped almonds. Serve.

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