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Recipe: Agave-Lime Tempeh

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Agave-Lime Tempeh
with Peppers, Onion and Potatoes

This dish at first glance looks like it might be on the heavier side but as soon as you taste it the sweet citrus flavors with a hint of chili spice really lightens the dish up.  This is a perfect dish for any time of the year.

Serves 4-6
Sauce:
1/4 cup agave (or honey)
1/4 cup lime juice
2 garlic cloves, minced
1 t cumin
2 t chili powder (chipotle if possible)
2 t Italian seasoning
1/2 t sea salt

3 T water
8 oz tempeh, diced
1 bell peppers, diced
1 medium onion, diced
6 fingerling or small new potatoes, large dice

 

Directions:

  • Heat the water in a saute pan over medium. Add the potato and top with tempeh, bell pepper and onion. Evenly pour over the sauce.
  • Cover and cook for 20-25 minutes stirring occasionally until the potatoes and veggies are tender
  • Season with salt and pepper to taste.
  • Serve over quinoa or rice. Garnish with chopped cilantro or parsley leaves.

Recipe Of The Week: Tempeh-Brussels Sprout Flatbread

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Ingredients:

  • 1 pizza dough
  • 4-5 Brussels Sprouts, shredded
  • 1 medium red onion, caramelized
  • 1 package temeph bacon or homemade tempeh bacon
  • Garlic Sauce (mix together):
    • 2 tablespoon olive oil
    • 1 tablespoon earth balance
    • 2 garlic cloves, grated
    • 1 tablespoon sesame seeds
    • 1/2 tablespoon nutritional yeast
  • Sriracha (optional)

Directions:

Preheat oven with a pizza stone to 550F; place pizza stone on the bottom shelf in the oven.  Top the dough with the garlic sauce, caramelized onions, tempeh bacon and shredded Brussels. Bake for 8 minutes, until lightly browned. Remove from the oven and let sit for 2-3 minutes before cutting. Drizzle with sriracha if desired.

Recipe: Root Vegetable Samosa with Spicy Cranberry-Pear Sauce

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Root Vegetable Samosa

with Spicy Cranberry-Pear Sauce

Makes approx 12 samosas, serving 4-6

Ingredients:

  • For the Samosas:
    • 1 sweet potato, small dice
    • 1 parsnip, small dice
    • 1 carrot, small dice
    • 1 Tbsp olive oil
    • 2 tsp cumin
    • 1/2 tsp granulated garlic
    • 2 tsp madras curry powder
    • 1/2 tsp hot paprika
    • pinch of cayenne
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/2 package of phyllo dough (usually found the freezer section and contains too rolls)
    • 1/3 cup melted vegan margarine
  • For the Sauce:
    • 1/4 cup of onion, minced
    • 1 Tbsp olive oil
    • 1 pear, minced
    • 3 thai chilies, minced
    • 2 Tbsp sweet soy sauce
    • 1/2 cup cranberries
    • 1/3 cup brown sugar
    • 2 Tbsp rice vinegar
    • 1/4 cup ketchup

Directions:

  1. Preheat oven to 350F. In a medium bowl toss the sweet potato, parsnip and carrot with the olive oil and spices.  Pour out on to a sheet pan in a single layer and make for 25-30 minutes; until fork soft. Place back in the bowl and set aside until ready for filling.
  2. To make the samosas first line a baking sheet with parchment then  place one sheet of phyllo on a board brush the  phyllo sheet lightly all over. Place another sheet of phyllo over the first one and repeat. Repeat a third time.
  3. Next, slice the layered phyllo sheets into two columns. Place a spoonful of the filling on the bottom edge of one column, and fold the phyllo dough in triangles like a flag. If the filling spills out, just tuck it in with your fingers and keep rolling. When you finish, use your fingers to brush some extra margarine on the outer layer for a golden brown color when baking.
  4. Repeat steps 3 and 4 until all the filling is gone (makes approx. 12)  Bake for 30-35 minutes until brown and crispy.
  5. For the sauce heat 1 tablespoon of olive in a medium skillet on medium-high heat.  Add in the pear, onion and chilies; cook for 8-10 minutes until the pear and onion start to caramelize.  Stir in the sweet soy sauce and cook for 1 minute.  Stir in the rice vinegar and cook for 1 more minute.  Stir in the cranberries, brown sugar and the ketchup and cook for 3-5 minutes until the sauce has thickened and is bubbly. Place the sauce in a blender and blend until smooth.

Serve the sauce warm with the warm samosas.