Spicy Udon with Sichuan Tempeh
Recently knighted with the analogy of being the “Jay-Z of the Plant-Based World,” it’s pretty much unanimous that Matthew Kenney has continually been at the forefront of the revolutionary plant-based movement. Matthew’s vegan culinary academies have been recognized by Food & Wine magazine as one of the best cooking classes in the world and his restaurants are perpetually celebrated. Spearheaded by Matthew’s Director of Culinary Operations, Scott Winegard, Arata is their take on a noodle bar with an emphasis on fresh and local produce. Located in beautiful Belfast Maine, the restaurant offers dishes inspired by Far East flavors-- think steamed buns, ramen, and kimchi pancakes. For a limited time, they brought their Arata concept to Plant Food & Wine, their almost disturbingly-gorgeous restaurant on Abbot-Kinney in Venice. We fortunately got to dine at their Arata pop-up and basically swooped up one of everything. All the food that they offer is electric and modern, while still being approachable and namely delicious AF. Scott was generous enough to spend an afternoon with us and demonstrate how to prepare the most heavenly noodle dish that I’ve ever had. It’s so freaking good that if you don’t make this recipe, God would be disappointed. Well, I’m guessing he would be... if he’s a reasonable person.
SICHUAN TEMPEH SAUSAGE:Makes enough for 1 pound.1 tablespoon Tamari1 tablespoons Mirin1 tablespoons Sichuan Peppercorns2 tablespoons Agave Nectar2 tablespoons Chinese Five Spice Powder1 Garlic Clove, crushed1 tablespoon Fresh Ginger, finely grated1 tablespoon Sesame Oil2 Shallots, ends trimmed, cut into 4 centimeter lengths1 teaspoon Salt1 | Blend together until smooth. 2 | Rub the tempeh with the marinade and bag overnight. The next day preheat a grill pan. Take the tempeh out of the bag and brush off the excess marinade. Brush the grill pan with grapeseed oil and grill on both sides. Make sure you rotate the tempeh to get cross hatch grill marks. 
CASHEW HOISIN:Makes 2 cups.½ cup Tamari1 cup Soaked Cashews¼ cup Maple Syrup ¼ cup Rice Vinegar2 black Garlic Cloves, finely minced1 tablespoons Sesame Seed Oil, toasted¼ teaspoon Chili Flake¼ teaspoon Ground Black Pepper 3 | Combine all ingredients in a blender. Blend until smooth.ROASTED CASHEWS:1 cup Raw Organic Cashew, soaked overnight in salted water.4 | Strain cashews from salt water and dehydrate at 124 degrees for 8-12 hours.5 | Spread cashews on a parchment lined baking sheet and bake at 375 degrees for 10 minutes.6 | Remove from baking tray to let cool, and roughly chop the cashews.
PLATE:(Choice of Organic Udon Noodles cooked to instructions on package.)1 cup of Cooked Udon Noodles3 tablespoons Sauce ½ cup Tempeh Sausage 1 tablespoon Roasted Cashews12 to 16 Sliced Radishes1 small handful of Spicy Greens (mustard, arugula)7 | Toss noodle with 3 tablespoons of cashew hoisin. Transfer to a ramen bowl, topping with warm grilled tempeh, roasted cashews, shaved radishes, and garnished with spicy greens.
