Maple Tamari Tempeh

INGREDIENTS:

•  8 Oz of Tempeh

• 1 clove of minced garlic

• 2 tbsp of balsamic vinegar

•  3 Tbsp. of maple syrup

• 2 tsp avocado or olive oil

• 2 crushed cloves of garlic

•  1-2 Tbsp of tamari 

  Instructions:

  1. Cut tempeh into 4 triangles, then make thinner by slicing horizontally.

  2. Place sliced tempeh in a steamer basket and steam for approx 10 minutes. This gets rid of the fermentation “bite” that sometimes tempeh may have.
  3. In a bowl, mix together maple mixture ( save a bit for a drizzle later or make a touch more)
  4. Place tempeh in a large flat dish and pour mixture over it, covering the top and bottom.
  5. Marinade for 30 minutes or overnight.
  6. In a skillet add avocado oil and heat.

  7.Place tempeh pieces ( reserve marinade) to skillet until golden brown. Aprox 4 min each side.

  8.Add marinade and simmer until glazed.
  9. Serve with salad, quinoa, or use in a sandwich. 

  10. Enjoy

Lisa's Favorite Dressings

Dressings are a nice touch to add on to a salad, a main or even used as a dip. Remember to not over dress, as it is always best to taste the real flavor of the food. I always double up on the recipe so I have plenty for a few days! Here are a few of my favorites

Delicious Dijon vinaigrette Dressing

• 1 Tbsp. Of Dijon mustard

• 1/2 cup olive oil

• 1 tablespoon. maple syrup

• 3 tablespoons of your choice of vinegar ( red wine, balsamic, white wine)

• 1-2 cloves of grated garlic

• 1/4 teaspoon of salt

• pepper to taste

  Blend or whisk in small bowl. I find whisking olive oil slowly as the last ingredient works the best.

Apple Cider Dressing

• 1/3 cup of olive oil

• 1 garlic clove grated

• 2 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 2 teaspoons of maple syrup

• 1/2 teaspoon of salt

• Whisk all together in a bowl until creamy.

• Store in a glass jar

Creamy Cilantro Dressing

• 2 cups of fresh cilantro ( you can add basil )

• 1/2 avocado

• 1 garlic clove grated

• 1/4 cup lime juice

• 1/2 teaspoon ground corriander

• 2 teaspoons of maple syrup or honey

• 1/2 teaspoon salt

• 1/2 cup of olive oil

• Place all ingredients ( except olive oil) in a food processor. Pulse until combined. While blade is running add olive oil slowly and blend until smooth.

• Store in glass jar.

Sesame Vinaigrette dressing

• 2 finely minced garlic cloves

• 2 Tablespoons white miso paste

• 2 tablespoons tamari

• 2 tablespoons rice vinegar

• 2 tablespoons of dijon mustard

• 2 tablespoons coconut aminos

• 2 teaspoons toasted sesame oil

• 1/3 cup olive oil

• 1/12 inch of fresh ginger

• 4 teaspoons of water

• 3 teaspoons of toasted sesame

• Combine all ingredients ( except sesame oil and olive oil) in a blender on low , slowly drizzle in oils and blend until smooth

• Store in a glass jar and refrigerate

Sauteed Baby Bok Choy With Garlic And Ginger

Serves 4

INGREDIENTS:

• 4-5 bunches of baby Bok Choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
• 1 tablespoon olive oil
• 4 garlic cloves, smashed
• 2 slices of fresh ginger, peeled and smashed
• Sea salt and pepper to taste
• 1 tablespoon (splash) of organic low-sodium soy sauce like Tamari (or liquid aminos or gluten free soy sauce)

TO PREPARE:

• Heat the oil in a heavy bottom skillet or wok pan.
• Add garlic and cook for 4-5 minutes.
• Add bok choy and ginger and cook until tender, stirring and coating all.
• Add a splash or two of the soy sauce.
• Season with sea salt and pepper to taste.

On a plate, arrange bok-choy. Add lemon wedges for garnish.