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.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.