1 eight-ounce package tempeh
¼ cup olive oil
¼ cup maple syrup
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons orange juice
1/2 tablespoon finely grated ginger
1 teaspoon hot pepper sauce, optional
1/2 teaspoon minced garlic or garlic powder
1 teaspoon herbes de Provence (or any dried herbs on hand)
Salt and pepper, to taste
Make the marinade by whisking together the olive oil, maple syrup, soy sauce, balsamic vinegar, orange juice, ginger, hot sauce (if using), garlic, herbs, salt and pepper in a large bowl. Pour half of the marinade in a small container and set aside for glazing the tempeh later.
Slice the tempeh into ½-inch slices or cut into bite-sized cubes. Add the tempeh to the marinade in the large bowl and toss to coat the tempeh on all sides. Cover with plastic wrap and marinate in the refrigerator 30 minutes to 12 hours.
Heat a generous film of olive oil in a large pan over medium-high heat. Fry the tempeh 2 to 4 minutes per side or until golden brown all over. Drizzle the remainder of the marinade reserved earlier over the tempeh, tossing for a few minutes to glaze the tempeh. Remove from heat. Serve with a salad or veggies.
3 tablespoons olive oil
1 medium red onion, minced
2 garlic cloves, minced
1 inch fresh ginger root, minced
1 small red bell pepper, diced
1 tablespoon yellow curry powder
1/2 tablespoon turmeric powder
1/2 tablespoon coriander powder
1/2 tablespoon ginger powder
1/2 tablespoon cumin powder
Salt, to taste
3 cups vegetable broth
3/4 cup frozen peas, thawed
1 cup long grain brown rice
1 lemon, for serving
Heat the olive oil in a medium pot over medium heat. Add the onion, garlic, ginger root and bell pepper and sauté for 5 minutes. Stir in the curry, turmeric, coriander, ginger and cumin and cook until fragrant, 5 minutes. Sprinkle with a little water if it starts burning.
Season with salt. Add the broth and peas and bring to a boil. Add the rice. Cover, lower the heat to low and simmer 45 minutes or until the rice is tender and the liquid almost evaporated. Serve sprinkled with fresh lemon juice and chopped cilantro.
2 tablespoons olive oil, plus extra for drizzling
1 medium yellow onion, coarsely chopped
2 garlic cloves
1 to 2 teaspoons hot sauce (optional)
Salt and pepper, to taste
3 bay leaves
1 ½ cups dried green split peas
5 cups vegetable broth
Paprika and cumin, for serving (optional)
In a heavy bottomed pot heat the oil and sauté the onion and garlic until fragrant, 5 minutes. Stir in the hot sauce, if using. Season with salt and pepper.
Add the bay leaves, split peas and vegetable broth. Bring to a boil. Reduce the heat to medium and simmer, partially covered, until the peas are soft, 30 to 35 minutes. Remove from the heat, let cool slightly and discard the bay leaves.
Blend the soup until perfectly pureed and creamy. If it is too thick, add half a cup of water and blend again. Serve it drizzled with a little olive oil and sprinkled with paprika and cumin.
1 1/3 cups apple sauce
1/2 teaspoon vanilla extract
1/4 cup turbinado sugar
1 2/3 cups rolled oats
2 tablespoons flax meal or whole wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sunflower seeds
1/2 cup raisins
Heat the oven to 350°F. Grease an 8×8-inch square baking pan with butter or oil.
Combine the apple sauce, vanilla and sugar in a medium mixing bowl. Add the rest of the ingredients and stir them in to combine.
Transfer the mixture to the baking pan. Level out the surface with a spatula. Bake for 35-40 minutes or until the sides are crusty and lightly browned.
Place the pan on a rack to cool. Once at room temperature, section into bars.
2 medium sweet potatoes, boiled and cut into wedges
1 teaspoon yellow curry powder
1/4 teaspoon cayenne pepper
Sea salt and ground pepper, to taste
2 tablespoons olive oil
In a large bowl, whisk the curry powder, cayenne pepper, salt, pepper and olive oil. Add the sweet potatoes and toss to coat.
Pierce the sweet potato wedges onto skewers and grill 4 to 5 minutes per side. Serve with yogurt sauce.
Adapted from On a Stick! by Matt Armendariz.
If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.
2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar
Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.
Let cool and store in airtight containers. Keep the pumpkin butter refrigerated–it is not safe to can it!
Makes 2 cups
Adapted from Smitten Kitchen
1 pound parsnips, peeled and chopped
½ cup coconut milk
¼ cup honey
½ teaspoon orange blossom water
½ teaspoon vanilla extract
Chopped nuts and chocolate sauce for topping.
Cook the parsnips in boiling water until very tender, 20 to 25 minutes. Drain off the water.
Place the cooked parsnips along with the rest of the ingredients in the bowl of a food processor and puree them until silky.
Transfer the parsnip puree into dessert cups and refrigerate until chilled, at least 2 hours.
Top with chopped nuts and a drizzle of chocolate sauce.
Serves 4 to 6
Dukkah is an Egyptian blend of toasted spices, seeds, nuts and dried herbs. It is typically mixed with olive oil and served as a dip with bread but it also works well for seasoning various dishes such as this one.
1 cup long grain rice
1/2 cup almonds
2 tablespoons sesame seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon cardamom
Sea salt, to taste
1/4 cup olive oil
Juice of half a lemon
2 medium carrots, finely grated (optional)
2 tablespoons chopped parsley
Cook the rice according to package instructions.
Toast the almonds, sesame seeds, oregano, thyme, cumin, pepper and cardamom in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a powder. Transfer the ground mixture to a large bowl and whisk the olive oil and lemon juice into it.
Add the carrots, if using, parsley and cooked rice. Toss well to flavor the rice with duqqa.
¾ pound dried red kidney beans
2 cups coconut milk
1 medium red onion, minced
3 garlic cloves, minced
2 small dried red chili peppers
2 teaspoons ground cumin
1 ½ teaspoons yellow curry powder
Sea salt and freshly ground pepper
Cilantro or parsley and chopped tomato, for garnish (optional)
Soak the beans overnight.
Drain the beans and place them in a medium pot with 3 ½ cups water. Cover with a lid and cook the beans over medium heat for 40 minutes. Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt and pepper. Cover and cook for 15 to 20 minutes. Taste and add more salt and pepper if necessary. serve warm or cold, garnished with cilantro and chopped tomatoes.
Adapted from Saveur magazine.
¾ pound rhubarb, chopped (about 4 cups chopped rhubarb)
4 cups water
4 sprigs fresh mint
¼ cup turbinado sugar
2 pears, cored, peeled and chopped
Place the rhubarb, water, mint, and sugar in a medium saucepan over medium-high heat. Cover with a lid. Cook until the rhubarb is very soft, 8 minutes. Add the pears and cook for 2 to 3 minutes. Discard the mint.
Transfer to a blender and process into a soup. Let cool then refrigerate for 2 to 4 hours. Serve cold.