Tag Archives: tempeh

Baked Balsamic n’ Honey Glazed Tempeh- Prepare to be Converted

18 Dec

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There have been three lonely packs of tempeh sitting in the fridge forever. Three. That’s a lot.  Like an old hand-me-down hanging in the closet, time and time again I just never seemed to reach for it.

I realize that I have sung the praises of tempeh and its health benefits in the past (as in this post and this post) but lately it has just seemed…uninspired.

So, determined not to toss it (as that would be very wasteful), I searched the miraclenet and in 10 seconds found this recipe from Making Love in the Kitchen, one of my favourite Toronto healthy eating sites/blog (Check it out, guys).

As usual, it did not disappoint!

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First of all, let me just share some major reasons to love tempeh: 

  1. It is a probiotic food- like yogurt, meaning that it helps your body produce healthy bacteria. It also has antibiotic properties.
  2. Tempeh is a complete protein, containing all of the essential amino acids.
  3. AND very importantly, unlike tofu, tempeh maintains all of the fiber of the bean, and gains some digestion benefits from the enzymes produced during the fermentation process used to make it.

Still not convinced? Then I suggest you try this recipe.

Baked Balsamic and Honey Glazed Tempeh 

(recipe is for two 250 gram packages)

  • 2 packages of tempeh cut into 1 inch cubes
  • 1 cup of balsamic vinegar
  • 5 tablespoons of honey
  • 4 tablespoons tamari or soy sauce
  • 4 cloves garlic, crushed or minced
  • 1/2 cup olive oil
  • 2 tablespoons fresh thyme (or dried)
  • 3 tablespoons cornstarch
  • 2 bay leaves

Marinade: 

  1. Add vinegar, garlic, honey, thyme, tamari, oil and bay leaves to large bowl and add tempeh cubes to marinate in the fridge and mix (2-24 hours, mixing occasionally)

Cooking

  1. Preheat oven to 350, place tempeh and marinade in a glass dish and cook covered for 20 minutes
  2. Remove from oven, stir, and recover. Cook another 20 minutes. Your house should smell amazing by now, and your mouth should be watering.
  3. Remove cubes from sauce and transfer to bowl.
  4. Over medium high heat, cook sauce until bubbling. Add cornstarch to thicken (tip: stir cornstarch with small amount of water in separate bowl first to make a loose paste before adding to sauce. This eliminates clumps).
  5. Cook for about five minutes, until syrupy. I added fresh black pepper for some more bite. Pour over tempeh and mix.
  6. Garnish with scallions and fresh basil. Serve over rice or quinoa. Eat!

Best tempeh recipe I’ve tried yet! This is a very simple way to incorporate it into your diet. Also great for those who are vegan and/or gluten free.

ps. If you are making this on the fly and don’t have time to marinate it first, its no biggie, but recommended. Proof: this dish was even better the next day.

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And hey, I have 99 likes on Facebook- such a tease. Anyone care to make it an even 100? It would make my day!

Creamy Coconut Curry with Tempeh and Lentils

16 Oct

As soon as I came home tonight, I knew it would be one of those dinners. You know. The whipped together ones. The ones you can’t believe actually turned out to be tasty, based on the sheer lack of provisions at hand.

That and the fact that for days I’ve been eating rice for breakfast, because we don’t even have eggs, bread or cereal.

Upon raiding the pantry, I did discover some lentils and coconut milk (and spices, naturally).

This curry was awesome! Sometimes I enjoy the challenge of being my own imaginary iron chef.

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This was very healthy too, served on quinoa with a side of salted cucumber. Remember this post touting the benefits of tempeh? It is like tofu’s cool older brother. And miraculously my cilantro was still fresh because of this method!

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Ingredients:

  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons sunflower oil (I’m even out of coconut!)
  • 1 tsp garam masala
  • 2.5 teaspoons cumin
  • 1 medium green chili (I used 1 fresh jalapeno) , seeded and chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar
  • 1 tablespoon tumeric
  • 1 kaffir lime leaf
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon cayenne
  • 1 can coconut milk
  • 1 can lentils
  • 2/3rd of a package basil tempeh
  • fresh cilantro
  • salt and pepper
  • squeeze of fresh lime juice.
  1. Fry up onions in oil until browned, and then add garlic and ginger.
  2. Add spices and toast over medium heat- cumin, fenugreek, turmeric , garam masala, salt, pepper, cayenne until fragrant (about 1 minute).
  3. Add tomato paste, chopped chili and brown sugar, cook another few minutes.
  4. Add coconut milk. Puree mixture with hand held blender until smooth.
  5. Add lentils, kaffir leaf  and tempeh ( I use Henry’s Gourmet Organic Tempeh with Basil)
  6. Let simmer for 20 minutes (or longer) to allow flavours to blend. Finish with fresh cilantro and lime juice.

Obviously, if I had more veggies, I would have added them. And perhaps some cashews. However, this sauce makes a great versatile base for whatever ingredients you happen to have in the fridge.

On a separate note, this post is a bit of a milestone for me, its my 30th! (Post, that is!) Hurrah!

When things get busy , it can be sometimes difficult to cook, take photos and post. And sometimes, even with the best intentions,  I’ve made some flops, like this one: Image

Looked lovely, but sadly this salmon masala’s fish flavour was too overpowering for the delicate sauce. Sometimes recipes need a few tries to get right. But I aim to post more often in the future!

My New Year’s resolution in Jaunary, 2012 was to start a food blog. I knew I loved to cook, but nothing about blogging. I’ve learned a lot, and I’ve really enjoyed the process.

So, sincerely, from me to you, thanks for following Food, Mostly!

Vegetarian Enchiladas with Cornmeal Crepes

12 Feb

Mmmm…these satisfied a major Mexican craving I was having. Looking around the kitchen, I had all the basics- tomato sauce, cheese, cilantro, cumin, onion, and avocados but alas, no tortillas (turns out I didn’t look hard enough, they were clearly in the freezer). Meanwhile,  I decided to improvise and made up some super easy cornmeal crepe batter. I’m glad I did! They worked perfectly.

Here they are, complete. While the batter was cooling in the fridge, I whipped up the filling. Feeling like something vegetarian, I opted for tempeh instead of meat.  Tempeh is fantastic because one, it is a a much healthier alternative to tofu in that it is not heavily processed. It is made by fermenting whole soybeans,  and contains more fiber and protein than tofu. Secondly, I much prefer working with the firmer and crumbly texture of tempeh over softer tofu. It has a mild nutty flavour. I used Henry’s Gourmet Organic Tempeh with Basil. If you have never experimented with tempeh before, you should try it out!

I cooked the tempeh with onions, garlic, shredded carrots, corn,  kidney beans, shredded cheese and cilantro and wrapped them tightly the cornmeal crepes.

maybe put a bit more filling than this

Place wraps side by side in a greased baking dish (I made 6), and top with more cheese and generous amounts of tomato sauce. Bake in the oven for 20 minutes at 400.  Garnish with sour cream, fresh guacamole and more cilantro.

Finished product! I have a mild obsession with tomato sauce, so next time I will absolutely  smother the enchiladas in it. Also, we only had mozzarella but this dish definitely calls for something sharper, like a jalapeno pepper jack. Otherwise, very filling and tasty and fun to make too!

Cornmeal Crepes ingredients: 

  • 1/2 cup and two tablespoons flour- I used whole wheat bread flour
  • 1/4 cup and two tablespoons cornmeal
  • 1 tsp salt
  • 2.5 tablespoons melted butter
  • 1 1/4 cup milk ( I used almond milk, because that’s all we had)
  • 2 eggs
  1. Combine dry ingredients in bowl
  2. Whisk eggs and milk and slowly add to dry ingredients until batter forms
  3. Add melted butter last
  4. Refrigerate for 30 minutes (or however much time you can afford. I prepared the enchilada filling while cooling, and then did the crepes last)
  5. Lightly grease  with coconut oil and on medium-high heat pour 1/3 cup of batter into frying pan, quickly circling pan to evenly spread batter
  6. Cook until small bubbles appear at the service and edges curl up slightly, flip. Should take about 1.5 minutes on either side
  7. Repeat!

Filling ingredients

  • 1 pack tempeh
  • 1/2 large onion
  • 3 shredded carrots
  • 1 tablespoon cumin
  • 1 tsp onion salt
  • black pepper
  • 1/2 tsp cayenne (or to taste)
  • 1/2 cup frozen corn
  • 2 cups shredded cheese
  • 1 clove garlic
  • 1 tsp paprika
  • fresh cilantro
  • 1 can black, pinto or kidney beans
  • 2 tablespoons tomato paste
  1. In large pan fry roughly chopped onion with coconut oil, add cumin, paprika and garlic and cook until fragrant
  2. Add well crumbled tempeh and tomato paste and mix
  3. Add carrots, corn and beans and season with salt and pepper
  4. Add cayenne and mix well
  5. Add fresh cilantro and 1 cup of cheese.
  6. Cook on medium low while preparing crepes. When crepes are ready, use them to  wrap the filling like an envelope, and place tightly in greased baking dish, seam side down
  7. Top with remaining cheese and tomato sauce
  8. Bake at 400 for 20 minutes, until bubbling
  9. Let rest for 5 minutes before topping with garnish of choice

Pretty simple. I had the tomato sauce already made from a botched attempt at cauliflower-crust pizza (very tasty, not a failure per say, just not yet post-able) consisting of  crushed tomatoes simmered with garlic, oregano and olive oil. As for the guac, I just mashed an avocado with hot sauce, salt, pepper and lime juice.

This dish would be great served with cilantro and lime brown rice or perhaps a corn and quinoa salad.

Do you like my new step by step photos? Alone, this level of multitasking is beyond me, but was thankfully made possible by Scott, who broke out the good camera and captured the process.

Immy May

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