Tempeh has a definite affinity for lemon and other citrus. This interpretation of a classic Middle Eastern dish will have your guests asking for more! Simmering the tempeh in broth before frying it results in a subtle yet rich flavour. To reduce the sodium further in this dish, be sure to rinse the brine from the olives, as instructed. You could also use fewer olives or use a low-sodium brand, if it is available.
3 cups (750 mL) low-sodium vegan “chicken-style” broth, divided (see recipe here)
2 - 8 oz (230 g) packages tempeh
1/2 cup (125 mL) whole wheat flour
1 Tbsp (15 mL) nutritional yeast flakes
1/4 tsp (1 mL) fine salt
2 Tbsp (30 mL) extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup (60 mL) dry white wine or white vermouth
1 tsp (5 mL) dried oregano
1 tsp (5 mL) ground cumin
1/4 cup (60 mL) fresh lemon juice
Grated zest of 2 medium lemons
1/2 cup (125 mL) large cracked, pitted green olives, rinsed and drained well
1/2 cup (125 mL) large pitted kalamata olives, rinsed and drained well
1/4 cup (60 mL) Italian parsley, chopped
Bring first 2 cups (500 mL) broth to simmer in wide skillet or sauté pan. Add tempeh and simmer over medium-low heat, covered, for 10 minutes. Lift out tempeh using wide spatula and place on plate. Rinse out pan and dry. Quick-cool tempeh in freezer while you assemble remaining ingredients.
Mix together flour, yeast, and salt in shallow bowl. Remove tempeh from freezer and cut each rectangle horizontally in half, and each half into 3 rectangles. Coat rectangles all over in flour mixture.
Heat olive oil over medium-high heat in same pan used to simmer tempeh. When oil is hot, but not smoking, add coated tempeh and brown on both sides. Remove tempeh from pan to plate and add onions and garlic to oil remaining in pan. Sauté onions and garlic, stirring vigorously and adding drops of water as needed to keep from sticking, until softened. Add wine and cook until almost evaporated. Stir in oregano, cumin, lemon juice and zest, remaining broth, and olives.
Slide in browned tempeh pieces and cook down until tempeh is coated and sauce has thickened to your liking.
Serve tempeh and sauce over steamed brown basmati rice, bulgur, or quinoa, and sprinkle each serving with parsley.
Each serving contains: 318 calories; 18 g protein; 19 g total fat (2 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 590 mg sodium
source: "Tempeh for Dinner", alive #358, August 2012
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.