Serves 4 to 6 | Ready in 40 minutes
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.
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.
This recipe is part of the Protein-packed pasta! collection.
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.