Recipe of the month

September 20, 2016


Tempeh Bites Prep&Cook time: 45 minutes Servings: 4-8   Ingredients

  • ½ cup raw cashews

  • 1 package of tempeh

  • 1 small handful sun-dried tomatoes

  • 1 tablespoon tomato paste

  • 2 garlic cloves

  • 1 scallion

  • 1 handful Italian parsley

  • 1 leaf of tuscan kale

  • 1 teaspoon cumin seeds

  • 1 tablespoon ground flax seeds

  • 1 teaspoon water

  • 2 tablespoon olive oil

  • 1 teaspoon  balsamic

  • 1 teaspoon smoked paprika

  • 1 teaspoon salt

  Equipment Food processor, two bowls, baking sheet, parchment paper   Prep Notes

  • Preheat oven at 375

  • Line baking sheet with parchment paper. Drizzle olive oil over the paper.

  Directions Cashews: In a food processor, pulse cashews until they make a mealy consistency. Combining: In a food processor add: processed cashews, crumbled tempeh, flaxseed, sliced scallions, chopped garlic, parsley, finely chopped kale, tomato paste, sun-dried tomatoes, cumin seeds, olive oil, balsamic, salt, and paprika. Blend together until chunky. Once the mixture is ready: cover and let marinate in the refrigerator for about 15 minutes. Putting it together: Mold mixture into small, tight balls. Set on baking sheet and drizzle with olive oil. Cook until crunchy on the outside —about 15-20 minutes– inside should be soft & chewy.   Presentation: Serve over an eggplant pâté…it lends moisture to the bites and brings out the taste of the subtleties in the tempeh.  

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