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
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.