This delicious lunch special contains tempeh in place of chicken. And for an extra probiotic kick, the dressing can be made with either kefir or plain yogourt.
8 oz (250 g) plain tempeh
3 Tbsp (45 mL) extra-virgin olive oil
3 Tbsp (45 mL) plain kefir or yogourt
2 Tbsp (30 mL) good-quality mayonnaise
2 tsp (10 mL) Dijon mustard
Finely grated zest of 1/2 lemon
1 Tbsp (15 mL) finely chopped fresh tarragon
Salt and freshly ground black pepper
1/2 Granny Smith apple, unpeeled, cored, and diced
1/4 cup (60 mL) coarsely chopped walnuts, toasted
1 Tbsp (15 mL) liquid honey
4 whole wheat pitas, halved, or 8 slices of rustic bread
Curly leaf or butter lettuce
Cube tempeh into 1/2 in (1.25 cm) cubes. Heat 1 Tbsp (15 mL) oil in frying pan and sauté cubes until golden brown on all sides. Add a little more oil if needed. Remove to plate to cool.
Combine kefir, remaining oil, mayonnaise, Dijon, and lemon zest in bowl. Whisk together to blend. Stir in tarragon. Add salt and pepper to taste. Fold in cubed tempeh, apple, and walnuts. Drizzle with honey and gently fold in. Line pita halves with lettuce and tuck tempeh filling into pocket. Serve immediately.
If making ahead, dice tempeh and gently fry until golden. Whisk dressing in bowl. Refrigerate separately. Assemble with diced apple and walnuts just before serving.
Serves 4.
Each serving contains: 439 calories; 18 g protein; 24 g total fat (4 g sat. fat, 0 g trans fat); 46 g carbohydrates (4 g sugars, 6 g fibre); 392 mg sodium
source: "Fabulous Fermented Foods", alive #360, September 2012
This dish provides a flavourful twist on the famous patatas bravas that many of us know and love. Here, traditionally crispy potatoes in a spicy tomato sauce are swapped out for roasted butternut squash and a smoky pepper sauce. This dish offers fantastic umami flavour loaded with smoky and subtle bitter notes, compliments of roasted red peppers. The creamy sweet garlic yogurt drizzle is the perfect accompaniment to balance the bold piquancy. A perfect couple! Get saucy Keep this 5-minute yogurt sauce on hand to liven up a variety of vegetables and other dishes. Get creative!
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.