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

Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.