Tag Archives: tempeh

Oven Roasted Bbq Style Tempeh

sweet and smokey oven baked tempeh

Happy New Year everybody! It has been quite a while since my last post. Hopefully you enjoyed the holidays with friends and family, and are excited for 2014!

I certainly am! So many projects and ideas to bring to life. Looking forward to sharing them with you.

If eating better is one of your resolutions for the new year, you may want to start with this oven roasted bbq style tempeh. Some of you live in warmer climates where you can still use your barbecues, but here in Montreal we are in a deep freeze. Even if you are still grilling, I find baking tempeh in a sauce is the best way to get it to soak up flavor.

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Green Rice Bowl & Marinated Tempeh Recipe

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I have been making and experimenting with a lot of rice/quinoa bowls recently. They are a good choice when you need a quick but nutritious meal. You may have seen the bowl recipe I posted last week, a carrot, chickpea and kale rice bowl. My original plan was to get this bowl posted for St-Patrick’s day since it is loaded with green ingredients, but I didn’t have time to get it up before Sunday. Although I missed the boat on St-Patty’s day, that’s no reason not to share this delicious green bowl!

The green ingredients I chose to create this bowl are kale, broccoli, avocado and pumpkin seeds, all served on a bed of rice. I used a mix of brown basmati rice and red rice. Delicious. If you are interested in creating your own bowls, I highly recommend making a big load of rice or quinoa at the beginning of the week and keeping it in the fridge. This way whenever you want a bowl you can assemble it quite quickly. I steamed the kale and broccoli which only takes a few minutes. I toasted the pumpkin seeds quickly in a frying pan to give them a nice flavour.

Another thing you can do ahead of time is marinate some tofu or tempeh slices. Then, when you are ready to eat your bowl, simply cook a couple of slices quickly in a frying pan while your veggies are steaming. I will share the marinade I used for the tempeh below. This bowl can be made with or without tempeh. Completely up to you.

Get creative when it comes to making bowls, and try out different ingredients. Some bowls focus more on raw ingredients and others more on lightly cooked ones. This one is mostly cooked except for the avocado.

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Orange, Garlic, Jalapeño Baked Tempeh Recipe & Volcano Rice

Orange Garlic Jalapeño Baked Tempeh

I am going to start out by saying, I LOVE TEMPEH! It’s just so good. Hands down a better choice than tofu. In this recipe I marinate with soy sauce, orange juice, garlic, jalapeño, and cilantro. When you bake tempeh in its marinade it absorbs all that delicious flavour. Tempeh is not a common ingredient in most kitchens in North America, however it is becoming more well known thanks to the growing movement of people who are into healthy eating and plant based diets.

Tempeh, which originated in Indonesia, is fermented soybean paste, with a distinctive, nutty, hearty flavour. It is a good vegetarian source of protein and has a much firmer and stronger taste than tofu. It also has an incredible ability to soak up flavour, better than tofu, even though it has a stronger flavour itself, making it perfect for marinating and baking.

Fermented soybean paste!? Yes, yes, I know. It doesn’t sound very appealing. It actually sounds totally gross and un-edible. Take all the thoughts you just had when you read fermented soybean paste and throw them out the window. Just trust me. Seriously. It’s nothing like tofu. So if you don’t like tofu don’t worry. Just give tempeh a try. At least once. Continue reading

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Amazing Vegan Bowl Recipe with Nutritional Yeast Sauce

Vegan bowls like this one are great for so many reasons.  They are healthy, easy to make, inexpensive, and filling.  There are an endless  number of different combinations possible.  Different vegetables, different grains, different greens, different sauces, different nuts and seeds.

In this vegan bowl I include cooked brown rice, baby spinach, shredded carrots, shredded beets, avocado, sunflower sprouts, and pumpkin seeds.  I chose to serve it with tempeh which was quickly marinated in soy sauce, orange juice, and chili flakes and then cooked in the pan.  Very simple and quick.

The delicious sauce is what pulls all these ingredients together and makes this bowl amazing.  The 2 main ingredients are nutritional yeast and tahini, injected with some serious flavour.  I am talking about garlic, ginger, soy sauce, cayenne pepper, apple cider vinegar, sesame oil and agave syrup.   I also added water to get the consistency I wanted for the bowl. Continue reading

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Smoky Tomatoes, Roasted Plantains, and Crumbled Tempeh Recipe from “The Inspired Vegan”

I feel that The Inspired Vegan is a very fitting title for Bryant Terry’s latest book. I say this because since buying his previous book titled Vegan Soul Kitchen, I have found Terry’s books incredibly inspiring.  He is actually one of my biggest inspirations and one of the reasons I started this blog.  His passion inspired me to do something with my passion for creating and sharing delicious tasting, healthy recipes made with whole food, plant based ingredients.

Bryant’s passion for cooking great food, for music, and food justice is quite simply amazing.  He is incredibly knowledgeable about food history and current food practices.  Not only are his books a great source for delicious creative recipes, they are interesting to read and informative.

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Spicy Chipotle Tempeh with Dinosaur Kale and Quinoa Recipe

This is a very quick and easy recipe to make, not to mention incredibly tasty.  Spicy yet flavourful.  The tempeh soaks up all the flavours of the marinade beautifully and delivers them to your palate in one shot.

I marinated the tempeh overnight to ensure it really absorbed all the flavour.  Very easy to do.  If you didn’t have the time to do it overnight, try to do it for a few hours at least.  It will still be delicious. Continue reading

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Black Pepper Tempeh & Cauliflower

This Black Pepper Tempeh is a recipe from Heidi Swanson’s great cookbook called Super Natural Everyday.  I don’t often follow a recipe exactly.  I will look through cookbooks for ideas and inspiration.  I enjoy looking through Heidi’s cookbooks so much, that I decided I had to try some of her recipes.  I mean really try them.  Get all the ingredients and follow all the steps as they are written.  Something I find difficult to do.

The guys at Kitchen Arts & Letters in New York city told me about her. I told them I liked lots of vegetarian cooking and one of them asked, “do you follow Heidi Swanson ?”  He asked the question assuming I should know about her.  There is a reason for that.  She is incredible.  I was a little embarrassed to answer no, but am incredibly thankful that he asked me anyways.  The book he handed to me was Super Natural Cooking.  I was out the door about 3 minutes later, book in hand.  I liked it so much that shortly after I ordered her other book.  Super Natural Everyday.  She is incredibly inspiring.  She makes delicious healthy food, takes beautiful photos and is a captivating writer.  Check out her website 101 cookbooks.

It wasn’t too long ago that I developed a love for tempeh and when I saw this recipe it sounded delicious.  Slow cooked garlic and shallots. Mmmmm.  She describes it as “a substantial meal in a skillet exploding with spicy, peppery, gingery madness”.  Now that’s my kind of meal description.

And it didn’t disappoint.  I wouldn’t say I made it perfectly, but it was spicy, sweet and more.  I am curious to try it again and see how it turns out.  If you give it a try let me know what you think and how it turns out.

Black Pepper Tempeh

A recipe from Heidi Swanson’s Super Natural Every Day

3 tablespoons coconut oil
3 shallots, thinly sliced
1 teaspoon red pepper flakes
15 small cloves garlic, smashed
1 tablespoon peeled and grated fresh ginger
3 tablespoons shoyu, tamari, or soy sauce
1/4 cup natural cane sugar
2 tablespoons water, more if needed
8 ounces tempeh, sliced pencil thin
12 ounces cauliflower, very finely chopped
1 tablespoon freshly ground black pepper

 

In a large deep pan on low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. The key to this dish is cooking these ingredients slowly and not letting them brown.  Cook for about 15 minutes.  This is what will give you the sweet flavour to compliment the pepper and ginger.  Garlic cloves should be soft.

While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.

Increase the temperature in the pan to medium-high and add the tempeh. Gently mix to coat the tempeh. Add the shoyu mixture and mix again to coat.

Cook for a couple minutes and then add the cauliflower.  Cover and cook for about 3 minutes.

Remove the cover and turn up the heat to high and cook until the tempeh and cauliflower start to brown.  If you need to add a little water do so carefully, 1 tablespoon at a time.

Remove from heat and stir in the black pepper. Taste and add more pepper if you like.

Serve immediately.

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Spicy Tempeh with Roasted Cauliflower Coconut Rice

This dish was created on one of those nights when I was tired, it was late, and I had no idea what to make. My friend Justin and I had just gotten home from golfing and it was about 9 PM. One of my favourite things about this time of year is that you can tee off at 4:30, play 18 holes of golf without worrying about not having enough sunlight. Thankfully earlier in the day I had marinated some tempeh. The question was what to make with it.

In the car ride home we brainstormed several different ideas for what to make. None of them were this coconut rice with roasted cauliflower. It kind of just came to us at the last second as we entered the kitchen. Needless to say were thrilled with the result. I don’t think we expected to create something so good that night. It is so simple. Rice, onion, coconut milk, roasted cauliflower. Continue reading

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Tempeh Pepper & Kale Jambalaya

Jambalaya! I know you love saying that word. This is not your traditional Jambalaya.  Jambayala is a Louisana Creole rice dish that typically includes meat and seafood cooked with vegetables and spices.  I have created my own version of Jambayala using tempeh and kale.

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Chocolate Mousse, Shepherd’s Pie, Jerk Tempeh & More

Vegan Chocolate Mousse swirled with some amazing coconut milk "ice cream" which I bought at the store. I made the mousse and it was amazing. Very rich. I got the recipe from Heidi Swanson's book Super Natural Cooking.  I picked this book on my last trip to New York City when I finally made it to Kitchen, Arts, & Letters.  If you like cookbooks and books about food you need to go to this store.

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