Recipe of the month

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.