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!
Tuscan Baked Quinoa
Quinoa, the star of this one pot dish is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad!
Tofu Sesame Sate with Peanut Sauce
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!
Buckwheat Millet Pizza with Roast Yams, Cilantro Pumpkin Seed Pesto and Chipotle Tomato Sauce
This is an incredible gluten-free pizza crust made from millet and buckwheat. Soaked grains are pureed into a spreadable crust that is baked before topping with your favourite pizza ingredients!
Okonomiyaki, Mystee style!
This savoury pancake is a popuar street food in Japan. I have created this plant based, protein rich, gluten-free variation with chickpea flour and either tempeh or tofu in place of pork belly! Okonomiyaki sauce, spicy mayo, toasted nori, and pickled ginger top it off!
Crispy Brussels Sprouts Bowl with Tempeh, Farro, Miso Dressing and Rayu
You will love these crisp Brussels Sprouts accompanied by chewy farro, crispy tempeh, quick pickled onions, a zesty miso dressing and rayu which is an asian chilli oil condiment!
Tempeh “Meat” Balls
If you haven’t cooked with Tempeh, give this recipe a try! Tempeh is a fermented product that is great for bumping up the protein in your diet and is easily digested. These balls are the perfect topping for your favourite pasta and sauce and are also amazing made into burgers!
“Butterball” Butternut Squash with Brazil nut and Tempeh Stuffing
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.
Roasted Purple Yams with Crispy Tempeh, Peanut Sauce and Asian Pear Chutney
This dish has become one of my favourite mid week meals! As the yams roast, the chutney, tempeh and no cook peanut sauce are easily assembled just in time for the yams to emerge from the oven!
Lasagne Roll Ups with Cashew Cream and Grilled Asparagus
I know this isn’t a typical summer recipe but the weather has been feeling very lasagne-like lately! The cashew cream can be made either with steamed cauliflower for a lighter sauce or steamed yukon gold potatoes for a thicker hollandaise-like sauce! Lentil lasagne noodles make this a high protein main course.