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.
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 brightly coloured soup for chili lovers is the perfect way to welcome back warmer weather. Looking for a little less heat? Substituting serrano pepper with jalapeno will make a slightly less spicy soup. Garnish options include pea shoots, hemp seeds, sesame seeds, sliced roasted almonds, chives, or a swirl of sour cream. Blend master If you find yourself making many batches of puréed soups, consider investing in an immersion blender. This handy tool lets you blend soups in the pot they’re made in to help streamline prep.
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.