Friday, 25 July 2014 02:18
8 ounces tempeh, crumbled into tiny pieces
1/2 cup celery, finely chopped
1/2 cup scallion, finely chopped
1/2 cup vegan mayonnaise (I prefer Vegenaise)
1/2 teaspoon dried dill
1/2 teaspoon celery salt (or to taste)
fresh black pepper, to taste
1.Mix ingredients together in a bowl, use a fork to smash up pieces of tempeh until combined well.
2.Refrigerate until ready to serve.
Friday, 25 July 2014 02:13
4 ounces tempeh
2 chopped garlic cloves
1 1/2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tablespoon garlic
1 teaspoon thyme
4 tablespoons olive oil
1/8 teaspoon cinnamon
1 teaspoon rice vinegar or 1 teaspoon other vinegar
1/2 cup peeled grated cucumber
1 tablespoon garlic powder
1 chopped garlic clove
1/2 teaspoon salt
1/4 teaspoon dill weed
1/2 teaspoon mustard powder
1 cup plain Greek yogurt
1/2 cup sour cream
1 tablespoon parsley
2 teaspoons onion powder
1 tablespoon olive oil
1 teaspoon rice vinegar or 1 teaspoon other vinegar
1 teaspoon oregano
4 -6 Greek pita breads
olive oil (for cooking)
1.To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well.
2.Next make tempeh marinade with all ingredients listed under "Gyro Tempeh".
3.Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
4.Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
5.When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
6.Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
7.Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
8.Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.
Friday, 25 July 2014 01:48
Tempeh Chicken Salad.
12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickles, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper
1.Place the cubed tempeh in a saucepan of boiling, salted water.
2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
3.I usually toss it in the fridge.
4.In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
5.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
6.Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
7.This will keep covered in the fridge for 2-3 days.
8.This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.
Friday, 18 July 2014 05:55
• One 8-oz package of LightLife Tempeh, cut into 8 equal slices (cut the cake horizontally)
• 1 cup water (divided in halves)
• 2 TBS extra virgin olive oil (divided)
• 1 large clove garlic, chopped
• 1-2 TBS shoyu soy sauce
Place 1/2 cup water and 1 TB soy sauce in a 10” skillet (stainless steel is good in summer). Add 1 TB oil and the chopped garlic. Turn heat to medium; when the water starts to steam, place the tempeh slices in the pan. When they start to sizzle, cover the pan and turn heat to low. Cook undisturbed for 10 minutes. Open lid, flip each tempeh slice over, add the other 1/2 cup water, additional 1 TB oil and more soy sauce if desired. Cover again and repeat the 10 minute cooking. It’s done!
Serve with a hefty helping of steamed greens, and you’ve got the ultimate quick, hot-weather meal. Remember: uncooked tempeh freezes well and defrosts quickly, so stock up! Throw un-opened packages in the freezer and always have some on hand.
Friday, 18 July 2014 04:24
1. Steamed. If you find tempeh to be too bitter straight out of the package, steaming it can help. Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.
2. Marinated. Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavor.
Simple recipe Cut an 8 ounce block of tempeh into 1/4 inch-thick slices. Marinate for 10-20 minutes in a mixture of Bragg's liquid aminos (1/4 cup), rice wine vinegar (1 tablespoon), sesame oil (1/2 teaspoon), and minced garlic (1-2 cloves). Pan-fry over medium heat until golden brown and crispy.
Marinated tempeh may also be grilled or baked.
3. Thinly sliced. Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavor. Of course, different recipes call for various slice sizes and techniques, but in general we like to slice tempeh about 1/4 inch thick. At this thickness, it can acquire just the right amount of crispiness on the edges while retaining a nice, chewy interior.
4. Blackened. Tempeh coated and seared with with blackening spice makes a tasty addition to salads and vegetable bowls. Use a prepared Cajun-style seasoning or make your own with equal parts paprika, cayenne, black pepper, garlic powder, dried oregano, dried thyme, and salt. Brush tempeh patties with oil, coat them with the spice mixture, and sear in a hot frying pan. Let the spices smoke for 5-10 seconds to blacken.
5. Crumbled into sauces and stews. Like tofu, tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and protein to a meal. Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or curry
Friday, 18 July 2014 04:03
1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium onion, chopped
4 kaiser rolls, split and toasted
1.Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2.Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3.Spoon the tempeh mixture onto kaiser rolls, and serve.