Just days after my boyfriend, Ben, announced that he hated tempeh (cue my heart breaking), I made this pasta for myself and happened to leave the leftovers out on the counter. Ben wandered into the kitchen, and when I looked over, he was eating it straight from the pot, not knowing it had tempeh, and saying it was one of my best pastas yet. Come one, come all, tempeh-lovers, tempeh-haters . . . you are going to love this recipe.
Per serving:
Bring large pot of salted water to a boil over high heat. Add pasta and cook to al dente according to package directions. Drain pasta and return to pot, off heat.
Make the cashew sauce: In medium skillet, heat olive oil over medium-high heat. Add onion and garlic and cook for 5 to 7 minutes, until softened. Transfer to blender; set skillet aside (no need to wash it). Add cashews, water, sriracha, maple syrup and salt to blender. Blend on high speed for about 2 minutes, until very smooth.
Make the sriracha tempeh: In same skillet in which you cooked onion, heat olive oil over medium-high heat. When it shimmers, add tempeh and cook, stirring, for 6 to 8 minutes, until golden and lightly browned.
In small bowl, whisk together water, sriracha, maple syrup and salt. Pour mixture over tempeh and reduce heat to medium. Simmer for about 10 minutes, stirring often, until sauce has somewhat been absorbed and has thickened.
Add cashew sauce to pot with pasta and toss to coat. Season with pepper; taste and adjust seasoning. If sauce gets too thick, add water, 1 Tbsp at a time, until desired consistency is reached. Serve pasta in bowls and top each serving with sriracha tempeh, cilantro and a lime wedge.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.