Smoky Maple Broccoli Tempeh Pita
makes two pita halves
5-6 blocks of long-thin cut, Crispy Tempeh Cubes
1 1/2 cups smoky broccoli
1 tomato, sliced
1-2 Tbsp Vegenaise
1 pita pocket, sliced in half and warmed or grilled
Broccoli:
2 cups broccoli florets
1 Tbsp safflower oil
1 Tbsp water
2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)
1 tsp liquid smoke
1/2 tsp garlic powder
1 Tbsp nutritional yeast (optional - see flavor tip above)
fresh black pepper - to taste
To Make: Saute over medium heat until tender.
Steam it: You can also steam the broccoli and toss in the added spices and liquids if you'd prefer. By steaming the broccoli, you can omit the added oil.
*for a spicy kick - add some cayenne to the tempeh or broccoli
To Make Pita:
Warm or grill your pita. Slice in half.
Add the Vegenaise.
Add the tempeh, broccoli and tomato.
Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.
Serve warm.
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Candied Lime Sweet Potatoes
Candied Lime Sweet Potatoes
Serves Four
2 Sweet Potatoes, peeled
1/2 Cup Sugar
1 tsp Molasses
1/2 tsp Salt
1 Tbs Fresh Lime Juice (no bottled stuff!)
Zest from 1 Small Lime
1/2 tsp Minced Ginger or 1/4 tsp Ginger Powder, optional
Black Pepper, to taste
Earth Balance, for dotting
Parsley or Cilantro, for garnish
Preheat oven to 400º F.
Slice sweet potatoes thinly, about 1/8″, with a mandoline or a food processor. Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.
Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish. Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.
Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley/cilantro and serve immediately.
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1 tomato, sliced
1-2 Tbsp Vegenaise
1 pita pocket, sliced in half and warmed or grilled
Broccoli:
2 cups broccoli florets
1 Tbsp safflower oil
1 Tbsp water
2 tsp tamari or soy sauce (since this is salty - no additional salt is needed)
1 tsp liquid smoke
1/2 tsp garlic powder
1 Tbsp nutritional yeast (optional - see flavor tip above)
fresh black pepper - to taste
To Make: Saute over medium heat until tender.
Steam it: You can also steam the broccoli and toss in the added spices and liquids if you'd prefer. By steaming the broccoli, you can omit the added oil.
*for a spicy kick - add some cayenne to the tempeh or broccoli
To Make Pita:
Warm or grill your pita. Slice in half.
Add the Vegenaise.
Add the tempeh, broccoli and tomato.
Allow the warm ingredients to soften the inside of the pita a bit. This can be helped by wrapping the pita in foil and placing in warm oven for a few minutes.
Serve warm.
-------------------------------------------------------------
Candied Lime Sweet Potatoes
Candied Lime Sweet Potatoes
Serves Four
2 Sweet Potatoes, peeled
1/2 Cup Sugar
1 tsp Molasses
1/2 tsp Salt
1 Tbs Fresh Lime Juice (no bottled stuff!)
Zest from 1 Small Lime
1/2 tsp Minced Ginger or 1/4 tsp Ginger Powder, optional
Black Pepper, to taste
Earth Balance, for dotting
Parsley or Cilantro, for garnish
Preheat oven to 400º F.
Slice sweet potatoes thinly, about 1/8″, with a mandoline or a food processor. Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.
Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish. Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.
Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley/cilantro and serve immediately.
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