tempeh

Roasted Cauliflower Bean Dip & Tempeh Wrap

Nov 04, 2012

Roasted Cauliflower Bean Dip (serves 12)

I don’t know about you, but I’m so sick of the requisite hummus at every party or gathering.  Serve up something different at one of the holiday parties you’re bound to be invited to or hosting in the coming weeks.  Also terrific as a sandwich spread!  - Check out my Grilled Tempeh Wrap below!

  • 1.5 Tbs grape seed oil
  • 1 large head cauliflower, trimmed to small-medium florets
  • zest from 1 organic lemon
  • 1 tsp cumin seeds
  • 1/2 tsp kosher salt
  • chili flakes (to taste)
  • 1 cup plain organic yoghurt
  • 1 cup cooked cannellini beans
  • 2 Tbs lemon juice
  • 1 Tbs nutritional yeast

Preheat oven to 425-450 F.  In large bowl toss cauliflower with oil, zest & salt.  Spread in single layer on parchment-lined baking sheet & roast for 15-20 mins until golden brown.  Remove and let cool.  Blend cauliflower with remaining ingredients in food processor until smooth.  Serve as a dip with crackers or crostini & crudite, a delicious sandwich spread (see below), or as an elegant appetizer – scoop 1 Tbs dip onto the end of an endive leaf. Keeps in fridge up to 5 days.

Adapted from Whole Living Magazine – November 2012.

Nutrition Info (per 1/12 recipe dip ~ 3-4Tbs):  55 calories, 1.3g fat, 8.4gg carbohydrates (3.2g fibre, 2.9g sugar), 3.7g protein.  High in fibre, Vitamins B2, B5, B6, C, potassium.

RECIPE RENOVATION:  Another great use of this recipe

Grilled Tempeh & Cauli-Bean Dip Wrap

As someone who’s gluten-free, I occasionally crave something approximating a sandwich.  So once in awhile I grab a brown rice tortilla and make use of leftover bits and pieces.  Here I spread 1 serving of the Cauli-Bean Dip over the tortilla leaving a 1 inch perimeter.  Next line up a row of grated carrot and a few slices of red onion down the middle (leave 1-2 inches at bottom free).  Top with a couple strips of grilled tempeh (or other protein of your choice).  Lay a few large basil leaves, a small handful of cilantro and a handful of arugula on top of that.  Using two hands begin to fold one side of the tortilla over the middle, scooching the ingredients in and under as you also fold up and in the bottom of the tortilla to hold everything inside.  Yum!


Leftovers = Burrata & Tempeh Pizza

Nov 23, 2011


Leftovers = Burrata & Tempeh Pizza (6 slices)

  • 1 serving leftover ginger-mustard glazed tempeh
  • 1 spelt pizza crust (in the refrigerator section)
  • 1 ball fresh burrata (cream-filled buffalo mozzarella)
  • 2-3 c baby spinach
  • ½ c leftover spicy mushroom sauté
  • ¼ c tomato sauce
  • ½ tsp ea dried oregano, basil
  • 6-8 fresh basil leaves (or additional dried herbs)
  • 1 tsp olive oil

    Preheat oven to 475 F. Meanwhile assemble pizza on large baking sheet. Using a hand blender (or food processor), combine dried herbs, leftover mushrooms and tomato sauce. Use silicone/pastry brush to lightly brush entire surface of crust with olive oil. Top with about ½ cup of sauce (reserve rest for other use), then spinach. Slice burrata and spread evenly over pizza. Slice tempeh into ½ cm thick chunks and add on top. Finish with fresh or dried basil. Reduce oven to 425 F and bake for 15-20 minutes until cheese is melting and starting to bubble. Finish on broil for 1-2 mins if desired. Then use pizza cutter to slice into 6 pieces. Serve hot with a simple salad of arugula and radicchio and balsamic dressing and a glass of red wine. Leftovers never tasted so good!

    Nutrition Facts (per slice): 260 kcal, 14.5 g fat, 24.6 g carbohydrates (4.8 g dietary fibre, 3.7 g sugar), 25.4 g protein, Vit A* 27%, Vit C* 15%, Calcium* 7%, Iron, 13%.
    *Based on a 2000 calorie diet.


  • Ginger-Mustard Glazed Tofu and/or Tempeh

    May 16, 2011


    Ginger-Mustard Glazed Tofu and/or Tempeh (makes 3 servings)

  • ½ Tbs sesame oil
  • 1 Tbs low sodium tamari or soy sauce
  • 1 Tbs maple syrup
  • 1 Tbs grainy mustard
  • 1 Tbs hot & sweet mustard (i.e. Russian mustard)
  • 2 Tbs apple cider vinegar
  • 2 tsp fresh grated ginger
  • 450g block organic tofu, extra firm
    OR

  • 240 g block organic tempeh

    This recipe is a standby in my house – I usually make it a couple of times per month – and leftovers are great as they are or added to salads, wraps and more. I highly recommend making a double recipe – or one block each of tofu and tempeh at the same time. It is quick and easy to make, and can be either grilled or roasted.

    Make the marinade in a shallow rectangular baking dish (all ingredients except tofu/tempeh). Cut tofu into rectangular “steaks” or “sticks” about 1/3-1/2 inch thick (I usually get 9 of them out of a 450g block), and tempeh into 1/2 inch thick “strips” or “sticks” (I usually get 6 per 240g block). Place tofu/tempeh in a single layer (if not possible, make sure each piece is well covered in marinade front and back and make second layer, turning layers over half way through refrigeration), and swish through marinade on both sides to coat. Cover tightly and refrigerate at least 2 hours and up to 2 days. Remove from fridge 30-60 minutes before roasting/grilling.

    Grilling: Heat lightly oiled grill pan or BBQ. Remove tempeh/tofu from marinade allowing most to drip off and set aside. Grill on both sides 3-4 minutes until lightly marked. Bring marinade to boil in small pot and reduce to simmer uncovered until reduced by 30-50% and slightly thicker. Drizzle over cooked tofu/tempeh to serve.

    Roasting: Preheat oven to 475 F. Arrange drained tofu/tempeh on a baking sheet or pan very lightly sprayed with olive oil in a single layer. Reduce heat to 420 F and roast until turning crisp and golden around edges (~10-12 mins). Flip over and repeat. Drizzle with reserved marinade and return to oven for 3-5 minutes before serving.

    Nutrition Facts (per serving): 195 kcal, 11 g fat, 9 g carbohydrates (0.8g dietary fibre, 5.1 g sugars), 15.2 g protein, calcium* 27%, Iron* 17%.
    * Based on a 2000 calorie diet