Main Course

Tempeh “Ribs” With Korean BBQ Sauce

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Marinated tempeh dredged in arrowroot powder bakes to a chewy, meat-like consistency! Bathed in a home made Korean BBQ sauce, this dish goes well with smashed potatoes and fresh corn on the cob! Arrowroot is a thickener much like cornstarch but is much easier on the digestive system and is not genetically modified. Gochujang is fermented Korean Red Chili paste and is available at most Asian markets. Your favourite hot sauce an be substituted in a pinch!

Appetizers / Main Course

Tofu Sesame Sate with Peanut Sauce

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So my husband says these skewers taste exactly like chicken! I guess that’s a good thing! Rectangles of tofu are loved up by a savoury marinade before being dredged in arrowroot flour and black sesame seeds. Tofu strips are then baked and threaded on skewers before serving. Dunked in peanut sauce, they are equally delicious served cold which makes them the perfect addition to any backyard BBQ!

Holiday / Main Course

“Butterball” Butternut Squash with Brazil nut and Tempeh Stuffing

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Slathered in miso gravy and accompanied with a raw cranberry grapefruit relish, this dish explodes with all of the flavours of a traditional Christmas feast! It can be assembled a day in advance and warms perfectly as leftovers. Partially baked squash is hollowed slightly before being filled with a brazil nut paste and chard wrapped tempeh stuffing.

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