June 8, 2020 / Lyn Jones / 0 Comments
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
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Steam the tempeh for 10 minutes. (this removes bitterness & opens texture for marinades)
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Combine all of the marinate ingredients in a small bowl and whisk them together.
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Choose a shape to cut the tempeh into.
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Now place the tempeh in a dish with a lid or cover it.
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Pour marinade over tempeh, cover with a lid, place in fridge to marinate for 2 to 8 hours.
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When you’re ready to use it, drain marinade (if there is any to drain) and pat the tempeh dry.
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Now use your marinate tempeh for a favourite recipe.
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!
May 18, 2020 / Lyn Jones / 0 Comments
Packed full of veggie goodness and some nuts – processed in the food processor into an almost ground meat texture, this faux meat phenomenon is an excellent base for many raw recipes. The mixture is incredible – the ground pecans mixed with garlic & ginger have a real hearty consistency which can be added to all sorts of recipes. In these raw vegan collard wraps, the pecan mixture adds a nice firm texture that blends well with the creamy avocado and crunchy peppers. – serves 4
- 4 large collard leaves
- 1 red capsicum
- 1 avocado
- 2-3 ounces alfalfa sprouts
- 1/2 lime
- 1 cup raw pecans
- 1 tablespoon tamari use coconut aminos for paleo version
- 1/2 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 teaspoon extra virgin olive oil
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To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
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Slice avocado and pepper.
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In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
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Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.