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Recipes

MARINATED TEMPEH CHIPS

Ingredients

1 Package Tempeh – Thawed 1 Teaspoon Sesame Oil 1 Tablespoon Soy Sauce
1 Tablespoon Maple Syrup 1 Teaspoon Lemon Juice 2 Tablespoons Coconut Milk 1 Pinch Cayenne Pepper (alternative: tobasco sauce)

Instructions

Slice Tempeh into thin strips (approx 1/4 inch thick). Combine Liquid Ingredients and Cayenne Pepper into a marinade. Soak tempeh strips in marinade for 15-30 minutes. Broil on both sides until sizzling. Serve immediately.

SPICY TOFU SATE & PEANUT SAUCE

Ingredients (Sate)

1 Package Tofu - Firm or Extra Firm 1 Tablespoon Onion Granules 1 Tablespoon Whole Coriander 2 Teaspoons Curry Powder
2 Teaspoons Cumin 2 Teaspoons Garlic Powder 1 Teaspoon Sea Salt
1 Teaspoon Cayenne Pepper 1/2 Teaspoon Stevia Powder 1 Dried Chili Crushed 2 Tablespoons Lemon Juice
2 Tablespoons Tamari Soy Sauce 3 Tablespoons Coconut Oil 4 - 8 Bamboo Skewers - soaked in hot water

Instructions (Sate)

Pat Tofu dry and cut into cubes approximately 3/4”. Blend all dry ingredients and crush until coriander is 1/2 normal size (use blender, food processor, mortar etc) Dry ingredients should be course. Place dry ingredients into a clear plastic bag. Add tofu to bag and toss until tofu pieces are evenly coated on all sides. Blend Tamari and lemon juice and pour into bag with tofu mixture. Toss Tofu again and let sit for 10 minutes to absorb flavours. Melt coconut oil in a saucepan and heat oil on medium high heat. Add seasoned tofu to oil and saute on all sides until well coated and sizzling. Be sure bamboo skewers are well soaked; place 6 - 8 pieces of tofu on each skewer. Place tofu skewers on a broiling pan and broil for 5-7 minutes per side or until golden and crispy. Reserve remaining spices in saucepan for peanut sauce.

Ingredients (Peanut Sauce)
1/3 cup crunchy peanut butter 2 Tablespoons Maple Syrup 2 Tablespoons lemon juice
3/4 cup Hot Water 3 Tablespoons Tamari Soy Sauce Remaining spices from Sate

Instructions (Peanut Sauce)

Place all ingredients in a food processor and blend together. Add peanut mixture to remaining spices in saucepan. Bring peanut mixture to a mild boil and simmer until thickened. Drizzle sauce over tofu skewers and serve.

GADO GADO

Ingredients

2 medium carrots - thinly sliced 1 small cauliflower cut into florets 12 snow peas - trimmed
1 cup beans sprouts 8 large lettuce leaves (well shaped and whole) 4 small potatoes cooked, peeled and thinly sliced
1 cucumber thinly sliced 2 hard boiled eggs 2 ripe tomatoes cut into wedges

Instructions

Steam Carrots with the cauliflower in a saucepan for 7 minutes or until nearly tender. Add snow peas and cook for 2 minutes. Add bean sprouts and cook for 1 minute. Remove from heat and cool. Place lettuce leaves together to form a dish shape. Place vegetables inside lettuce dish. Top with a peanut sauce and garnish with cucumber, eggs and tomato.

Ingredients (Peanut Sauce)

1/3 cup crunchy peanut butter 2 Tablespoons Maple Syrup 2 Tablespoons lemon juice
3/4 cup Hot Water 3 Tablespoons Tamari Soy Sauce 1/2 Teaspoon Coconut Oil 1 Tablespoon Onion - finely chopped
2 Teaspoon fresh ginger - chopped 1 teaspoon fresh garlic - chopped 1/2 Tablespoon crushed chili (optional)

Instructions (Peanut Sauce)

Saute onion, garlic and ginger (and chili pepper) until aromatic and golden in colour Place remainder of ingredients (peanut butter etc) in a food processor and blend together Add peanut mixture to spices in saucepan. Bring to a mild boil and simmer until thickened Drizzle sauce over Gado Gado mixture and serve.

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