Tag Archives: carrots

Colorful Kale and Veggies with Tempeh

16 Oct

I love, love Tempeh. Tempeh is still a mystery to most people. People who are afraid of cooking with Tempeh because they associate it with its bland cousin Tofu. Tempeh is originally from Indonesia. It is also made of soy, but its grains are pressed in a patty and fermented,which gives it a nutty,earthy and distinctive flavor.Because of its fermentation, Tempeh has more higher nutritional contents than soy, such as protein, dietary fiber and vitamins (B-12).

Tempeh is a very versatile ingredient which can be braised, sauteed, baked, crumbled into stews and soups,etc. It absorbs well whatever marinade you choose. Just be creative and try something new.

I became familiar with Tempeh when I went to Puerto Escondido, in Mexico, about 20 years ago. It is a Surfing Mecca, and it is packed with natural and vegetarian restaurants that serve an abundance of Indonesian dishes. Every Menu of every restaurant I went had some dish with Tempeh on it. I tried it and it was love at first bite.

For this dish, I did something very colorful, which offers a multitude of vitamins and nutrients. Enjoy!

 

Tempeh

In a cutting board, cut Tempeh into cubes. Marinate Tempeh inside a Ziploc bag or container in the refrigerator for at least 2 hours with:

  • 1 tbsp Brown Miso paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Tamari
  • 1 tbsp Ponzu
  • 1 tbsp Tamarind Sauce
  • 1 tsp roasted red chili paste

Kale and Veggies

  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 2 tbsp Anaheim Pepper, diced
  • 5 handfuls of chopped kale or Swiss Chard
  • 1 cup julienned carrots
  • 1 cup chopped red cabbage
  • Bragg’s Liquid Amino Spray
  • Sherry Wine Vinegar
  • Himalayan Salt and Pepper to taste

Method  for the Veggies

  • In a skillet preheated on medium hot, add 1 tbsp coconut oil. Add onions and Anaheim Peppers and let them sweat until the onions are translucent.
  • Add the bell peppers and let them sweat for about 2 minutes.
  • Add the garlic. Spray Bragg’s Liquid Amino 4 times into the ingredients inside the skillet.
  • Add the kale, carrots and red cabbage. Stir all together so the onions and peppers in the bottom of the skillet stay on top of the ingredients that were just added to the skillet.
  • Add salt and pepper to taste and 2 tbsp of Sherry Wine Vinegar. Cover the skillet with a lid and let it cook on medium for 4 to 5 minutes. Check it every so often, making sure it doesn’t burn on the bottom.

Method  for the Tempeh

  • Remove the Tempeh from the refrigerator.
  • In a preheated hot skillet, add 2 tbsp of coconut oil.
  • Add the cubed Tempeh and sautee each side for about 2minutes, or until is caramelized and dark brown color.

Serve on top of the Kale+Carrots+Red Cabbage mix. Bom Apetite!

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Kanikama Rainbow Salad

9 Jun

KaniSalad

Let me introduce you to Kanikama, also known as imitation crab,crab sticks,a.k.a surimi. Surimi is made of a mix of processed fish(mainly Pollock),eggs, some type of starch and crab flavor, pressed into sticks.

I agree, it sounds nasty. But it tastes sooooo good!. By itself, with a few drops of lime, or with Shoyu (soy sauce). Kanikama is low in mercury and environment- friendly when it comes from a sustainable fishery.

My favorite way to eat it is in a very colorful salad. I tweaked my family’s heirloom recipe and substituted their Smoked Turkey Breast for Kanikama, and omitted the grated Queijo Prato ( similar to Monterey Jack Cheese).

Here it goes:

Salad

  • 3 hand fulls of any green lettuce (such as romaine or bibb) , chopped or tear by hand
  • 1 hand full of spring mix greens
  • 1 hand full of arugula or watercress
  • 2 hand fulls of shredded purple beets, shredded
  • 2 hand fulls of shredded carrots, shredded
  • 10 sticks of Kanikama, shredded by hand
  • 1 ripe mango, cut into 1/2 inch cubes
  • Shoestring Potato Sticks, to taste
Batata Palha, or Matchstick Potato, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Picnic brand at most grocery stores.

Batata Palha, or Shoestring Potato Sticks, I prefer Yoki because it is extra thin. I buy it at Brazilian stores.But you can also find the Pik Nik brand at most grocery stores.

In a clear, glass bowl (It looks prettier, so you can see the different layers)place the lettuce at the bottom. Follow with the spring mix and the arugula and/or watercress. Make a layer of shredded beets, and on top of it a layer of shredded carrots. Place the shredded Kanikama (or smoked turkey) and the mango’s cubes on top of the carrots, and finish with the shoestring potato sticks.

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Dressing:

  • 1/4 c creme fraiche, or plain yogurt
  • 1/2 c mayonnaise
  • 1/4 c Ketchup
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp yellow mustard
  • 1 tsp red hot sauce, such as Red Rooster or Tabasco
  • Salt and freshly ground black pepper to taste

Mix all ingredients together, and keep refrigerated marinating until it is time to use it. I find it better to dress the salad on the plate, so one can choose how much dressing goes into their salad.

I suggest that you try this recipe as is, and do not skip any ingredients, even if you are not a big fan of beets or mangoes. The combination of the sweetness of the beets, carrots, mango and kani, with the salty crunchiness of the potatoes….is out of this world. Try it, and let me know what you think!

Kanisaladbowl

 

 

 

 

 

 

 

 

 

 

 

 

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