Today’s KIOS Blog-A-Thon prompt is: Share one of your favourite recipes!
Tempeh is something that took me a while to really like, however Talya Lutzker’s recipe for Quick Coconut Tempeh took it over the moon for me. It’s fast (15 minutes!), easy, healthy, and oh so scrumptious. You’ll love it in a sandwiches, salads, solo right outta the oven, or my favorite – with steamed greens, quinoa, a squirt of lemon and a dash of flax oil.
Seriously, if you eat tempeh, you MUST try this recipe ASAP.
Quick Coconut Tempeh
Cook Time: 5 minutes
Prep Time: 10 minutes
Ready In: 15 minutes
Coconut Aminos (I use Braggs Liquid Aminos)
Herbes de Provence ( If I don’t ave Herbes de Provence, I use mix of coriander, fennel seed, & cardamom)
1. Preheat the oven to 350°F.
2. Slice the tempeh (use tempeh without barley to keep this recipe gluten-free) into 1/2-inch cubes. Melt the coconut oil in a large, shallow skillet over medium-high heat. Put the tempeh in the skillet. Drizzle with coconut aminos, water, salt, nutritional yeast, cumin and herbes de Provence.
5. Cover and cook for 10 to 15 minutes, or until all the liquid has evaporated. Stir a few times throughout the cooking time to prevent the tempeh from sticking to the pan. Transfer the tempeh to a baking dish in a single layer. Bake for 10 to 15 minutes, or until golden brown and slightly crispy on the outside.
Check out Talya’s site at: http://www.talyaskitchen.com/
Her cookbook The Ayurvedic Vegan Kitchen: Finding Harmony Through Food is filled with amazing recipes and available through Amazon.com