Tempeh is a delicious plant-based protein powerhouse that marries well with any recipe. It’s meaty, firm, and almost nutty in flavour. It is versatile and lends itself well to any marinade. We’ve given it a bit of a “bacon” overtone by adding a little smoke flavour to our recipe.
No chili miso? Chili miso can be found in most popular grocery stores or fine food shops. If your search is unsuccessful, substitute with a little miso and chili garlic oil.
Make-ahead cheats Smoky tempeh can be made ahead. Since it’s so delicious, you might want to double up the recipe and freeze. To serve, simply remove a few cubes from the freezer and reheat in oven. Serve on tacos, veggie chili, tossed on salads, or tucked in a pita.
In saucepan, bring 1-in (2.5 cm) water to a boil. Place cubed tempeh in a steamer basket over boiling water. Cover and reduce to simmer for about 10 minutes. Remove and set aside.
In bowl, combine tamari, maple syrup, stock, liquid smoke, and seasonings. Stir to blend. Add steamed tofu cubes and stir in to evenly coat with marinade. Set aside and marinate for 10 minutes. Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
In dry saucepan, toast millet over medium heat just until grains are pale golden and they begin to pop and smell aromatic, about 3 or 4 minutes. Stir in boiling water and return to a boil. Be careful as water will sputter when it hits the pan. Stir in Chili Miso. Cover reduce heat to low, and cook for 15 minutes. Remove from heat; keep covered; and allow to rest for 10 minutes.
While millet cooks, place marinated tempeh cubes in an even layer on prepared baking sheet reserving excess marinade. Bake tempeh in centre of oven for 10 minutes. Brush with remaining marinade and continue baking for 10 more minutes until cubes are slightly charred on the edges.
When millet has rested, stir in remaining u201cconfettiu201d ingredients. Season to taste. Serve confetti millet with smoky tempeh cubes scattered over top. Excellent served with Detox Salad.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.