Salad with Spicy Tempeh
- At April 17, 2009
- By megan
- In salad, tempeh
0
Rather than add grilled chicken to a salad, I prefer grilled tempeh. It is much easier, tastes great, and there is no post-chicken kitchen clean-up. This salad has my Spicy Grilled Tempeh on top.
The salad is simple- mixed organic greens, a seeded tomato, grilled red pepper, and shaved carrot. That’s all I had in the house at the time. I gilled the red pepper right after grilling the tempeh, but this, of course, is optional. I dressed the lettuce, tomato, and pepper in rice vinegar, honey, soy sauce, and sesame oil to give a simple flavor to the salad. Then I shaved a carrot on top, and finally added the tempeh. Add cucumber for a cool, refreshing bite in between a mouth-full of hot, spicy tempeh.
Spicy Grilled Tempeh
- At April 17, 2009
- By megan
- In tempeh
- 0
This is my favorite grilled tempeh because there is so much flavor. Who needs grilled chicken when this dish is so satisfying and simple?
Ingredients
- One package of Tempeh
- Sweet Soy Sauce (Kecap Manis)
- Ground Chili with Fried Garlic Sauce (if you can’t find this in your local Asian food store, substitute with Chinese Chili Sauce and add some fried garlic if you want a garlic flavor)
Mix the Sweet Soy Sauce (which is actually a molasses-like syrup made from palm and super popular in Indonesia) with the Chili Garlic Sauce. The sweet needs to balance out the spicy in this marinade. Cut tempeh into strips, and coat with sauce. Allow to marinate a little while. Throw on the grill.
I like to serve this with a salad.
Spicy Broiled Mahi-Mahi and Coconut Spinach Sauté
- At April 14, 2009
- By megan
- In coconut, Fish, Veggie Sauté
- 0
One thing we always like to keep in the freezer is wild caught, fresh-frozen Mahi-Mahi. Whole Foods brand, “Whole Catch” has good cuts for a good price, and we thaw it out when we want something a little more substantial than our usual vegetarian fare. I made up a good spice rub that I like to use on Mahi-Mahi, and we enjoy this fish with Asian-style veggies.
Spice Rub
- Ground Ginger
- Onion Powder (NOT onion salt)
- Sea Salt
- Paprika
- Cayenne
- Thyme
Add the ingredients in the order provided, adding equal parts ginger and onion, less salt, less paprika, as much cayenne as you like, and a pinch of thyme. Mix well.
Slice the fish in manageable pieces, rub with peanut oil, and roll in spice mixture. Broil a few minutes on one side, flip, broil another couple minutes, and you’re done. Super easy.
I like to sprinkle freshly fried garlic (chopped and fried in peanut oil until golden brown and crunchy) on top of the fish.
I served this with a coconut veggie sauté.
Ingredients
- Yellow Onion
- Small Can Coconut Milk (Thai Kitchen is good)
- Peanut Oil
- Carrots, peeled and chopped in rounds
- Red Pepper, sliced as you like
- Fresh Spinach
- Soy Sauce
Sauté the onion in some of the coconut fat from the top of the can of coconut milk. If you leave the can undisturbed for a while (over night), there will be a thick, creamy layer of coconut fat on top and a clear, watery-liquid below. Scoop out some of the fat and use it to sauté the onions. Add a little peanut oil, the carrots, red pepper, and then the rest of the coconut fat. Next add a nice splash of soy sauce, the spinach, and the coconut water. Cook until spinach wilts.
The smooth, sweet flavor of coconut balances out the spicy fish. Serve with whole grain, brown rice.
Whole Wheat Oat Cinnamon Pancakes
- At April 13, 2009
- By megan
- In Breakfast, Pancakes
- 0
These pancakes should not make you feel guilty for starting the day off with “cake.” Get rid of any boxes of pancake mix in the pantry and start making them from scratch.
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup Oats
- 1 teaspoon Sugar (best to use evaporated cane juice, NOT white sugar)
- 1.5 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 tablespoon Cinnamon
- 1 Egg
- 1 1/4 cup milk (I never have milk in the house, so I use homemade Rice Milk)
- 1 tablespoons oil (use either melted butter or Walnut Oil)
Combine dry ingredients in a bowl. Mix wet ingredients in another bowl. Mix the wet into the dry and you have your batter. Who needs to buy boxed mixes? This is much better and leans on the side of healthy…
Cook on a 350 degree skillet. Serve with real Vermont maple syrup. Slice some fresh banana if you want to add fruit.
BBQ Baked Tofu
- At April 12, 2009
- By megan
- In baked tofu, BBQ Sauce
- 0
Recap on tofu rules: Firm or Extra Firm, freeze, thaw, press, and cut into 1 x 2 x 1/2 inch pieces.
Make the BBQ sauce.
Ingredients
- a few cloves of garlic, finely chopped
- 1/2 cup or so of honey
- one small can tomato paste
- couple tablespoons cider vinegar
- couple tablespoons Worcestershire sauce
- a few splashes of liquid smoke (optional)
- tablespoon or so garlic powder (NOT garlic salt)
- equal amount onion powder
- some cayenne
- salt
- pepper
- juice of 1/2 lemon
Mix all together and you have a great homemade BBQ sauce. But, there’s not too long of a shelf life, so use within a few days.
For the tofu, mix most of the BBQ sauce with a cup of water. Pour over tofu and bake at 375 for almost an hour, until the sauce really thickens. Turn them once while cooking. I served this with whole wheat cornbread (follow your favorite recipe… just please don’t make it out of a box), my experimental vegetarian maple beer baked beans, and a spinach, carrot, and curried pecan salad.
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