Quick InstaPot Teriyaki Tempeh

This is a great quick dish - 30 minutes max from start to finish.

2SP on WW blue or purple. Makes enough for 2 - 4 people depending on what you serve it with. 2 of us finished it over rice.

I recommend poaching your tempeh first for about 5 minutes but if you prefer a firmer and stronger flavour, skip the poaching.

1 pkg tempeh (I used black bean tempeh)
1/4 cup tamari or soya sauce
1/4 cup water
1 tsp cornstarch
1 tsp roasted sesame oil (or olive oil)
1 tsp maple syrup
1 tsp minced ginger
1/2 head chopped cauliflower (you could use broccoli)
1 chopped onion
1 cup chopped cabbage (if you have any or other vegetables like carrot, celery or other firm veggies)

Fill a frying pan half full of water and bring it to a boil. Add the block of tempeh and let it poach 5 minutes.

At the same time, put the water, soya sauce, cornstarch, oil, maple syrup and ginger into the instapot and stir together.

Add the cauliflower and cabbage.

Remove the tempeh from the boiling water and cut into cubes - no smaller than 1/2" or else the tempeh will fall apart in the cooking. Add to the instapot.

Stir everything together. Put on the lid. Set the valve to sealing and press manual. Adjust to high and set the timer for 5 minutes.

When it is done, turn the valve from sealing to venting making sure you don't burn yourself with the steam. Once it has all vented, open the lid, give it a stir and enjoy!

The Most Amazing "Cauliflower" Recipe

This recipe calls for cauliflower but I found this great broccoflower at Nature's Fare and couldn't resist. Its flavour isn't as strong as cauliflower and it just looks so cool. I would certainly buy it again.










I made this with the real greek yoghurt. I used organic but it was still milk. You could try using soy or coconut and I would be interested in hearing how it worked out for you. The greek yoghurt is thick so it really coated the broccoflower and stayed on throughout the baking.

It was quite spicy so I used the leftover yoghurt mix as a dip. It seemed to be less spicy when it hadn't been cooked.

Spicy Broccoflower (adapted from Shape Magazine)

Ingredients:
1 tablespoon vegetable oil
1 head broccoflower
1 1/2 cups plain Greek yogurt
Juice of 1 lemon
2 tablespoons chile powder
1 tablespoon cumin
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions:

Preheat the oven to 400 degrees and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the broccoflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lemon juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the broccoflower into the bowl and use your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with tofu or other veggies.)










Place the broccoflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 40 minutes. The marinade will make a crust on the surface.










Let the broccoflower cool for 10 minutes before cutting it into wedges.










It was delicious! I could have eaten it all!




- Posted using BlogPress from my iPad

Roasted Cauliflower and Running Sauce

I have decided that it is impossible to get more than 2 or, if you're lucky, 3 slices of cauliflower out of one head of cauliflower. My recipe said "slice cauliflower into 1/2" thick slices." I got 3 and then lots of florets. Never mind. This was still yummy.

Roasted Cauliflower
Preheat oven to 425 degrees.
Slice your cauliflower into 1/2" slices and lots of leftover florets.
Toss the cauliflower in 2 tbsp olive oil.
Place on a baking sheet with parchment paper, a silpat mat, or lightly grease the mat for a crispier result.
Sprinkle with salt, pepper, and any other herb/spice that you like.
Bake 7 minutes, take out, flip the cauliflower, and bake another 10 minutes.
At this point I turned off the oven and left the cauliflower in there while we went for a run. It was nice and golden when we returned. Corey says that this is his favourite way to eat cauliflower now.

Running Sauce
I'm sure this could have a more technical name but if I am going to have yoga curry then I might as well have running sauce.
1/3 cup white wine
1 small onion diced fairly fine
1/2 tsp Italian herb mix
2/3 cup vegan mayo (many people swear by Vegannaise but I prefer Spectrum Egg-less Canola Mayonnaise Type Spread - sounds yummy eh? At Save-On-Foods and less expensive than the other)
1/2 tsp cayenne
1/2 tsp turmeric
1 chopped tomato

In a small saucepan, heat the wine, onion and Italian herb over medium-high heat until half the liquid has evaporated. Blend the mayo, onion/wine/herb mix, cayenne and turmeric together. You can put it into the food processor to make it smooth or just mix it in a bowl. Stir in the chopped tomato. Let it cool in the fridge. To have a tighter sauce, take out the seeds of the tomato and let almost all the wine evaporate. I liked it runnier to pour over the cauliflower. It made a good dip too for other veggies.