I just can not get over how simple and good this stuff is. These bad boys I simply fried in coconut oil with some paprika, pepper, honey and nutritional yeast and dipped in ketchup and Tamari sauce. The texture and dip-able nature of these tempeh strips remind me a lot of chicken nuggets.
I would like to take a moment to compare the nutritional value of the two foods…
Per 100 grams:
Tempeh = less calories, more protein, more fibre, more calcium, way less fat, way less salt, no cholesterol, no dead birdies.
Now, that nutritional info is based on store bought frozen nuggets; I’m sure home made wouldn’t be quite so bad, but I feel like WAY too many people take the easy route and feed themselves, or worse, their kids, the quick and convenient frozen nuggets.
These tempeh dippers literally take less then five minutes from opening the package to slicing and cooking. Can you get any more convenient?!?
Get dippin’ !!!
Two of our lovely friends from home are here visiting for two weeks and so far we have had a pretty great time! On their first night here I wanted to make something easy and summery and something I could make in advance so I didn’t have to forfeit precious happy hour time in the kitchen! Speaking of happy hour…
…t’was very happy indeed!
Anyway, Pasta salad seemed to fit the bill…I got a bit carried away with the veggies though and ran out of room for the pasta. Instead we just cooked up some brown rice pasta and quinoa separately and spooned the salad on top. We’re pretty clever like that…
Kat, Alana and Ali spooning it up!
It was delicious and fresh and the best part was we had enough leftovers to accompany our free range eggs and toast the next morning!!!
We were feeling a little fragile the next day and this definitely hit the spot!!
If you want to recreate this fresh veggie salad madness I used:
A cup or so of baby tomatoes
1 large cucumber
1 jar black olives
1 jar artichoke hearts
1 can corn
Fresh snap peas
Red and yellow capsicum (pepper)
Fresh basil leaves
1 can of Chick peas (toasted in a fry pan with coconut oil, paprika, cayenne, cumin, coriander and rock salt till crispy)
All veggies chopped quite finely and drizzled with olive oil.
We also drizzled a really awesome balsamic reduction that Katrina had brought us on there which was a very nice touch.
I love how pasta salad always makes it feel like summer! Enjoy 🙂
3/4 cup chickpea flour
2 TBS flax meal
1 TBS nutritional yeast
1 TBS sunflower seeds
2 TBS black sesame seeds
1 cup water
1/2 TBS olive oil
Seasoning (I used garlic powder, chilli flakes and Himalayan rock salt)
Mix together and pour into a shallow pan lined with parchment paper. Bake for about twenty minute 200 degrees. Flip and bake an additional 5’minutes or so.
Enjoy with such toppings as avo and vegan cheese, nut spread, hummus etc etc !!!
This bread is soooo friggen good!!! I discovered the idea for lentil bread awhile back on a blog I unfortunately can’t remember the name of. I have made it tons and have tweaked it quite a bit. No more tweaking needed now, it’s perfect!
We usually make it as a side to go with soup or salad for dinner.
2/3 cup uncooked red lentils
2 TBS flax
In a food processor grind until quite fine.
Add: 1 egg, 1 cup water, decent amount of sea salt, paprika, 1/8 cup nutritional yeast.
Stir all ingredients until combined. Put 2 TBS of coconut oil (or veg oil) in a shallow slice pan and place in the oven (about 180 temp) for a couple minutes to heat the oil. Remove and add lentil mixture, sprinkle chopped up green olives on top. Return to oven to bake for about twenty minutes.
I feel like those instructions were confusing? But I’m too tired to do anything about it…It really is simple to make though I promise!