This version of a favourite restaurant dish is another fine example of how well citrus marries with tempeh.
2 cups (500 mL) low-sodium vegan “chicken-style” broth (see recipe here)
2 - 8 oz (230 g) packages tempeh
3 Tbsp (45 mL) dry sherry (or nonalcoholic sweet white wine)
1 1/2 Tbsp (22 mL) low-sodium soy sauce
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) unbleached all-purpose flour
2 Tbsp (30 mL) any neutral flavour cooking oil
1 cup (250 mL) cold low-sodium vegan “chicken-style” broth (see recipe here)
1 cup (250 mL) fresh orange juice
2 Tbsp (30 mL) light granulated unbleached sugar
4 tsp (20 mL) fresh lemon juice
1 Tbsp (15 mL) cornstarch
2 tsp (10 mL) dark sesame oil
6 thin orange slices (with peel), cut in half
Bring first 2 cups (500 mL) broth to simmer in wide skillet or sauté pan. Add tempeh and simmer over medium-low heat, covered, for 10 minutes. Lift out tempeh using wide spatula and place on plate. Rinse out pan and dry. Quick-cool tempeh in freezer while you assemble remaining ingredients.
In small bowl whisk together sherry, soy sauce, and cornstarch. Cut tempeh into approximately 36 - 1 in (2.5 cm) squares. Dip each square into sherry-soy sauce mixture, then coat with flour and set on a dry baking sheet.
Heat oil in large seasoned cast iron skillet over medium-high heat. Add coated tempeh squares and brown on both sides. Remove to baking sheet.
Whisk together sauce ingredients, add to same pan, and stir over high heat until it begins to thicken. Add browned tempeh pieces and orange slices. When sauce is thickened to your liking, spoon each serving onto steamed brown basmati rice. Distribute orange slices and remaining sauce evenly. Serve immediately.
Each serving contains: 311 calories; 17 g protein; 15 g total fat (2.5 g sat. fat, 0 trans fat); 31 g carbohydrates; 1 g fibre; 350 mg sodium
source: "Tempeh for Dinner", alive #358, August 2012
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.