There is something about nice weather that makes me want to eat sandwiches everyday. I was also inspired to make a sandwich by the new daiya cheese wedges. I’m not usually one for vegan cheese (unless I’m having a deadly craving for some mac ‘n’ cheese) but when new vegan products come up I have to try them at least once. Below is a recipe for a ginger marinade/dressing for tempeh or tofu. I used it for a sandwich, but it would be great as a salad dressing, or adding the tempeh to a stir-fry or rice dish. I read about this method of marinating tempeh on the ppk and was a little skeptical, but it definitely works really well!
- 1 package tempeh
- 1/2 c olive oil (sesame oil would be good if you have it!)
- 1/3 c braggs liquid aminos
- 1 inch of ginger, grated
- 1 T agave nectar
- 1 T lemon juice
- 1 T sesame seeds (optional)
Fill a small saucepan with water and bring to a boil. Cut tempeh into desired size and shape. I like to cut the whole piece in half and each half I like to cut so that it’s half as thick. This will give you four pieces. Once the water is boiling drop the tempeh in and let cook for 10 minutes.
During this time prepare the marinade by whisking all the ingredients together in a medium bowl.
Transfer the tempeh from the boiling water into the marinade and let sit for 45 minutes to an hour. The tempeh will look darker in color, and that’s how you know it absorbed the marinade.
Preheat a frying pan and transfer the tempeh from the marinade once it’s hot. You don’t need to add any oil or butter to the frying pan because the marinade will prevent the tempeh from sticking. Flip after about 3-5 minutes and let the other side cook. The tempeh should have a caramelized look to it.
Carrot, apple, ginger juice with coconut water (workout recovery) (Taken with instagram)
I love making little sauces like this ginger glaze because they are quick and easy. They inspire the meal and wake up a boring dinner. You can apply this ginger glaze/sauce to tofu as a marinade, pour it over rice or quinoa, or use it as a portobello marinade.
Ginger Acorn Squash with sauteed mushroom, onion, spinach and roasted garlic.
- 1 T ginger juice (equivalent to 1 inch grated fresh ginger)
- 1 T olive oil
- 1 T brown sugar
- 1 T nutritional yeast
- 1 t lemon juice
- pinch salt
Preheat oven to 350F.
Cut acorn squash in half lengthwise. Place in an oven safe dish that has about 1/2 inch of water in the bottom. Whisk the ingredients of the ginger sauce together and brush over the two squash halves. Poke the squash with a knife or a fork and bake for 45 minutes. Reapply the glaze halfway through.
YIELDS: 4 side dish servings, 2 entree servings PREP: 5 min COOK: 45 min
This is pretty self-explanatory: carrot soup with hints of apple and the zing of ginger.
- 1 onion
- 1 1/2 inches fresh ginger, grated (2 T ginger juice works too)
- 1 stalk celery
- 2 cups chopped carrots
- 1 c unsweetened apple sauce
- 2-3 c vegetable stock
- 1 t cinnamon
- salt/pepper to taste
Saute the onion about 3 minutes in 1 tablespoon olive oil. Add the celery, carrots and ginger. Cook for about 5 more minutes. Add the rest of the ingredients (enough broth to just cover the ingredients - the more you add the thinner your soup will be, so adjust according to your preferences). Bring to a boil, reduce to simmer about 15-20 minutes. Blend so that it’s smooth (you can use a food processor, blender or immersion blender).
- For a Thai spin add 1 t curry powder and sub 1 cup of broth for coconut milk.
These cookies are crunchy on the outside and chewy on the inside. Sweet and spicy!
- 2 1/4 C flour
- 1 t baking soda
- 2 t cinnamon
- 1 1/2 t cloves
- 1 t ginger
- 1/2 t nutmeg
- 1/4 t salt
- 1 C brown sugar
- 1/4 c oil
- 1/3 c molasses
- 1 1/2 t egg replacer + 2 T warm water
- 1 c crystallized ginger, chopped
Preheat oven to 350F.
Sift flour, baking soda, and spices and set aside. Beat brown sugar, oil and molasses and then add the egg replacer/water mixture. Add the dry ingredients in 1/2 c batches. Stir in the chopped ginger. If the dough seems really dry add an extra tablespoon of water.
Roll dough into 1 T balls and roll in sugar. Place on cookie sheet and press the center down to flatten them a bit. Bake for 8-10 minutes. Transfer to a wire cooling rack 1-3 minutes after baking.
One of my favorite foods is peanut butter. I ate peanut butter and jelly sandwiches every day from kindergarten through my senior year in high school and unlike many of the other dishes my parents endlessly prepared for me (pasta), I still love peanut butter. I have learned since my high school days that peanut butter is more than just jelly’s friend, it’s great in sauces, baking, and it goes with everything! Seriously, what is better than peanut butter?
- 1 T fresh grated ginger
- 1/4 c hot water
- 1/4 c peanut butter (creamy)
- 1 T agave nectar
- 1 t curry powder
- 1/2 t cinnamon
- 1/2 lb extra-firm tofu, cut into slices (sandwich or salad sized)
Preheat oven to 350F. Grease a baking sheet.
Steep the ginger in the hot water for 5 minutes. While the ginger steeps mix all the other ingredients (except tofu) in a small bowl. Stir in ginger and water. Lay tofu out on the baking sheet and spread a thick layer of the peanut sauce on each piece. Flip them all over and spread the remaining sauce on this side. Bake for 10 minutes.
As shown in the picture, I enjoyed my ginger peanut tofu on a romaine salad with fresh veggies, croutons, and fresh lemon juice. Also try it on a sandwich or wrap! I recommend pairing it with carrots, sprouts and tomatoes.
YIELDS: 3 servings PREP TIME: 5 min COOK TIME: 10 min