Tempeh – How to Marinate

It is important to marinate tempeh for creating very tasty tempeh recipes. It is simple to do and this marinated tempeh is delicious. (alfoodforlife.com/marinate-tempeh/)

Ingredients

  • 1 Block Tempeh 8 oz – 250g
  • 1 Tbsp Umeboshi vinegar Or Juice of 1 lime
  • 1 1/2 Tbsp Braggs Seasoning
  • 1 Tbsp Coconut Liquid Aminos or 1/4 tsp stevia

Instructions

  • Steam the tempeh for 10 minutes. (this removes bitterness & opens texture for marinades)
  • Combine all of the marinate ingredients in a small bowl and whisk them together.
  • Choose a shape to cut the tempeh into.
  • Now place the tempeh in a dish with a lid or cover it.
  • Pour marinade over tempeh, cover with a lid, place in fridge to marinate for 2 to 8 hours.
  • When you’re ready to use it, drain marinade (if there is any to drain) and pat the tempeh dry.
  • Now use your marinate tempeh for a favourite recipe.

Notes

Optional Additions:

2 cloves of garlic minced 1 1/2 Tbsp of ginger root peeled and minced 1 tsp Turmeric
Stalk of one lemongrass white part only, finely chopped
Get some Bragg Seasoning or  Coconut Liquid Aminos and learn about stevia

Now you have a number of options and recipes to make with this tempeh now that it is flavoured.

Add the cooked marinated tempeh to a fresh salad, have it on the side with quinoa or another whole grain, make a stir fry or tempeh burgers. Yum!

 

Moist Apple Cake – Vegan

Ingredients

  • 120 g oats
  • 150 g spelt flour*
  • 1/2 tsp ground cinnamon
  • 1 tsp BP
  • 1/2 tsp bicarb
  • 3 tbsp ground flaxseeds
  • 6 tbsp water

For the cooked apples:

  • 5 apples (460g)
  • 100 ml filtered water
  • 2 tbsp apple sauce
  • a pinch of ground nutmeg
  • 1/2 tsp ground cinnamon

For the date cream:

  • 120 g dates
  • about 130ml water
  • 1/8 tsp vanilla
  • 1 tbsp almond butter ( I used white almond butter)
  • 1/2 zest of one lemon
  • 200 ml of soy milk*
  • slivered almonds (optional)

    Instructions

    1. Preheat your oven to 180-200°C. Line your baking try (20x20cm) with some baking paper.
    2. Soak your ground flaxseeds in a small bowl with the water. Let it sit.
    3. Blend your oats in a blender or food processor. This way you will get oat flour. Mix your oat flour, spelt flour, cinnamon, BP and bicarb in a bigger bowl.
    4. In the meantime chop your apples into pieces (they don’t have to be that small) and add them in a medium sized pot. Add the cinnamon, nutmeg, apple sauce and water. Mix and let it simmer for about 15 minutes. But there is no rule here. You can also cook the apples very soft, as you prefer.
    5. Add your dates to a food processor and add the water, vanilla and almond butter to it. Mix it. Add some of the milk to it as well. You can add the zest of your lemon now as well. Mix again.
    6. Mix your date-water mixture to your dry ingredients, scrape out your food processor with a spatula. Add the rest of the milk and your soaked flaxseeds. Add half of the cooked apples. Mix with a spoon but don´t overmix it.
    7. Pour your batter into your baking tin and add the rest of your cooked apples on top. Sprinkle some slivered almonds on top if you like and bake your cake for about 45-50 minutes.
    8. I prefer my cakes nice and moist. Check your cake after 40 minutes with a toothpick if it is done. Every oven is different so make sure to check your cake after 40 minutes and decide for yourself whether it´s ready or not!

    Notes

    *you can also use gluten-free flour, like rice flour
    *use any kind of plant-based milk you like
    Try pomegranate molasses with this.

    from https://www.yolcsita.com/2018/09/24/moist-apple-cake-vegan-oil-free-recipe/