Skip to main content

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

The Ultimate Perfectly Marinated Tempeh with Cashew Butter and Peanut Butter

In a baking dish (same dish to marinate and bake in = less dishes to wash 😉), whisk the following marinade ingredients together: 
Per 8 oz of tempeh I will add:
*3 TB of apple 🍎 cider vinegar with the mother or juice of 1 🍋 lime (use a reamer, you can thank me later 😉), or a combo of both
*2 TB of Braggs Liquid Aminos
*1 clove of minced garlic
*1 tsp of organic raw cashew butter
*1 tsp of organic creamy peanut butter
*heavy squirt of sriracha
*4 tsp organic maple syrup
*dash of nutritional yeast (great B12 source)
*dash of turmeric
*dash of ginger powder (or 1/2 tsp fresh minced ginger root)
Slice the tempeh into 10 slices or more. Keep them lined up and slice them twice to make 1 inch pieces (the more surface area exposed , the more flavorful your tempeh will be)
Cover and marinate in fridge for at least 7 hours or overnight ideally. Stir a few times to ensure even flavor permeation of all pieces 😋
Bake for 30 minutes , stirring midway through. 

Remove from oven, drizzle some balsamic vinegar on top and stir gently. Voila. You are set for the week!


Labels:

Comments

Post a Comment

Popular posts from this blog

Tiramisu No-Bake Cookies (shakeology balls)

Tiramisu No-Bake Cookies: Total Time: 15 min. Prep Time: 15 min. Cooking Time: None Yield: 12 servings, 1 cookie each Ingredients: 1 cup oat flour, gluten-free 3 Tbsp. unsweetened cocoa powder, divided use ( i left this part out) ¼ tsp. sea salt (or Himalayan salt) 1 scoop Café Latte Shakeology (I used Vegan chocolate and added some organic decaf coffee powder) ¼ cup all-natural smooth almond butter 2 Tbsp. raw honey (or pure maple syrup) 3 to 4 Tbsp. unsweetened almond milk (or low-fat milk) I also added small handful of dark chocolate chips and a few cacao nibs) Preparation: 1. Combine oat flour, 2 Tbsp . cocoa powder, salt, and Shakeology; mix well. 2. Add almond butter and honey; mix well. (Mixture will be dry and crumbly.) 3. Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula. 4. Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa pow...
Post a Comment
Read more

Overnight Oats for Breakfast

Overnight Oats for Breakfast Makes 5 servings I love this recipe because there is no cooking involved! Ingredients: 2 1/2 cups rolled oats 5 teaspoons chia seeds 2 1/2 teaspoons cinnamon (you can add other spices too if you like ginger, pumpkin spice, nutmeg, vanilla, almond extract, etc) 5 teaspoons maple syrup 5 tablespoons raisins or cranberries (or 5 cups of fresh or frozen fruit like peaches or blueberries, or 2.5 bananas) 5 tablespoons sliced almonds2 1/2 cups almond or flax milk (save for each night before) Directions: Set up your 5 empty 8-ounce mason jar (or any jars for that matter) Divide all the ingredients except for the milk between the five jars. Each jar will have: 1/2 cup oats, 1 teaspoon chia seeds, 1 teaspoon cinnamon, 1 teaspoon maple syrup, 1 tablespoon raisins, and 1 tablespoon sliced almonds. If you want it to look pretty, layer the ingredients in the jars. Screw on the lids securely and store in the fridge or leave out until yo...
Post a Comment
Read more

How to Cook Brown Rice

Brown Rice (makes 4 cups, or 8 servings) Ingredients 1 cup of brown rice 2 cups of vegetable broth 1/2 tsp of turmeric (optional, but it makes rice this gorgeous golden color, and turmeric is a great anti-inflammatory) 1/2 tsp of sea salt (we like Celtic Sea Salt) 1 TBSP of coconut oil or earth balance butter Directions: In a fine mesh strainer, rinse rice thoroughly until water runs clear (you can also soak rice overnight and decrease cooking water (vegetable stock) by 1/3 Put all the ingredients in a saucepan or pot, stir and mix all the ingredients.  Bring to a boil, stirring occasionally After it is boiling, reduce the lid to low and over with a lid Let cook for 40 minutes Remove from heat and let it rest 10 minutes. Do not open lid before then. Fluff with chopsticks or a fork TIp: To save time, use a rice cooker. Follow through steps 2. Once rice is cooked, wait 10 minutes before fluffing. One serving is 1/2 cup.
Post a Comment
Read more