Tamari Orange Glazed Tempeh Napoleon Stack

Ingredients

• ‍1 pound Tempeh
• ¾ pound Yams, roasted, peeled and sliced into planks
• ½ cup Red rice cooked
• ¼ cup Dried black mission figs, sliced into wheels
• ¼ cup Chevre goat cheese
• 4 servings Tamari orange marinade (recipe follows)

Marinade ingredients

• ‍1 cup Tamari
• 1 cup Orange Juice
• 2 tbs Fresh rosemary, minced
• 1 tsp Chopped garlic

Directions

1. ‍Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.
2. Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
3. Soften goat cheese to room temperature or process in food processor to make it spreadable 
4. Drain tempeh from marinade; either grill or sauté. 
5. Slice figs into rounds. 
6. Cook red rice until soft; cool 
7. Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
8. Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
9. To serve-put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh 
10. In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
11. To serve-place stack on plate and ladle 1 oz of marinade reduction over the top.

Marinade directions

1. Combine all ingredients, then add tempeh and marinate for 1 hour 
2. Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon