Just A Bit Spicy
Yum Yum Yum mmm = 1/3 Bottle of Heart beets hot sauce 1 Pkg of Heart beets tempeh, sliced 1/4inch slices 1/2 Cup water 11/2 Tablespoons sesame oil Voila! Heat sesame oil in a big frying pan, place tempeh cut side down and let brown for 2-3 minutes. Flip the tempeh over and pour hot […]
Spring Challenge Day 25- Tempeh Shish Kebabs
Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and how items are arranged on skewers. Carrots Burdock Red radishes Umeboshi plums Broccoli flowerets Cauliflower flowerets Tempeh Tamari soy sauce Cut the carrots and burdock into chunks and lightly boil […]
Spring Challenge Day 8- Miso With Arame And Tempeh
Miso With Arame And Tempeh 4 Cups filtered water 1/3 cup dried arame, soaked 1 80z piece of tempeh, cut into cubes 1 small onion, diced 11/2Tbsp brown rice miso, dissolved into a little hot broth sesame oil Rince arame and place in a large pot with the water and onion. Bring […]
Spring Challenge Day 16-Hambulghur Helper
Hambulghur Helper Toasted sesame oil to fry tempeh, plus 1 tablespoon 8oz Tempeh, sliced into bite sized cubes 1 Medium onion, diced 1/8 Teaspoon sea salt 1 Large carrot, cut into matchsticks 2 Cups bulghur wheat 1 Cup whole wheat rotini or elbow noodles 5 cups spring water 3 tablespoons of shoyu 2 Tablespoons mirin […]
Spring Challenge- Filling In Some Blanks
So how’s it going so far? What has been your favorite recipe? I just LOVE The Hip Chicks Guide To Macrobiotics. Did you know you can get it in audio?!! Here are some definitions of some products that you may want more info on. Flame Deflector – see here.. Mirin- See here .. If in Charlottetown you can […]
Spring Challenge Day 26-Fried Tempeh With Apricot Mustard
Fried Tempeh with Apricot Mustard light sesame oil 8 ounce block of tempeh, cut into 1-inch triangles apricot mustard 4 tablespoons stoneground mustard 4 tablespoons unsweetened apricot preserves grated zest of 1/2 lemon 1 teaspoon fresh lemon juice sea salt 2 teaspoons brown rice syrup 1-2 sprigs fresh parsley, finely minced Place enough sesame oil […]
Spring Challenge Day 18- Broccoli Rabe Pasta With Tempeh Sausage
Broccoli Rabe Pasta With Tempeh Sausage About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half -moon slices Sea salt 1/2 Cup mirin 2(8-ounce) Packages tempeh sausage, sliced into 1/4-inch-thick half moon slices 1 Bunch broccoli rabe, rinsed well and stems trimmed 10 Ounces linguine Juice of 1 lemon 1 Red […]
Spring Challenge Day 22- Tempeh Shish Kebab
Yahoo! How do you feel now? Feel like you can cook anything? Week 4 Well done! Tempeh Shish Kebab-by Aveline Kushi This is a favorite for parties or summer barbecues. Quantity of ingredients will vary with number of people served and how items are arranged on skewers. Carrots Burdock Red radishes Umeboshi plums Broccoli flowerets […]
Spring Challenge Day 13- Dandelion Greens and Tempeh
Dandelion greens and Tempeh-by Aveline Kushi 8 oz tempeh 1-2 Tsp dark sesame oil 1-2 Tsp miso Spring or filtered water 2 Handfuls fresh dandelion greens Cut the tempeh into 1-2 inch long by 1/4 inch thick rectangular shapes. Oil a frying pan and saute the tempeh for 3-4 minutes over low heat. Puree the […]
Spring Challenge: Day 4 -Noodles and Broth
Noodles and Broth – By Aveline Kushi Noodles 6-8 Cups Spring or filtered water 1 8oz package soba or udon noodles Broth 1 Piece kombu, 2-3 inches long 4 Cups Spring or filtered water 2 Dried shiitake mushrooms 2-3 Tbsp tamari soy sauce Chopped scallions, chives or toasted nori for garnish Bring the cooking water […]