Emperor’s Feast
2 c. brown rice
3 ½ c. filtered water
1 pkg. Hawaiian tofu, diced
2 Tbsp. tamari
2 Tbsp. sesame oil
1 Tbsp. ginger, grated
1 Tbsp. olive oil
1 Tbsp. sherry
2c. frozen peas, thawed
½ c. diced red pepper
1 c. shredded carrot
¼ c. sesame seeds
1 c. green onion, diced
Marinate diced tofu overnight with next 6 ingredients. Place rice and water in steamer and cook. Chill rice, then combine with peas, peppers, carrots, sesame seeds, onion, and tofu mixture. Serve warm or chilled. |
Peppersteak Tempeh
½ c. red pepper, diced
1 whole red chile, sliced
1 Tbsp. minced garlic
½ c. diced onion
¼ c. olive oil
2 Tbsp. tamari
2 Tbsp. Bragg’s amino acids
1 Tbsp. apple cider vinegar
1 Tbsp. tamarind paste
2 Tbsp. molasses
2 c. filtered water
½ c. whole mushrooms
1 c. diced tomatoes
1 lb. diced tempeh
1 pinch sea salt (or to taste)
Sauté the peppers, chiles, garlic, and onions in the olive oil until soft. Add the tamari, Bragg’s, vinegar, tamarind, molasses, and water and simmer for 10 minutes. Toss with the mushrooms, tomatoes, and tempeh and roast in open pans, stirring occasionally until most of the liquids are absorbed. Adjust salt as necessary. Serve warm or chilled. |
Tempeh Teriyaki
2 lb. tempeh, diced into ¾ inch pieces
1/3 c. tamari
¼ c. grapeseed/olive oil blend
2 Tbsp. minced ginger
2 Tbsp. minced garlic
4 c. broccoli florets
4 c. diced carrots
4 c. prepared teriyaki dressing
Marinate tempeh in the first four ingredients overnight and then bake at 350°F until crispy, about 30 minutes. Steam broccoli and carrots for 3 minutes—leave crisp. Chill and toss with tempeh. Add the prepared teriyaki dressing. Chill. |
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