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Tempeh Bacon

Tempeh Bacon

I’ve been meaning to post this super easy recipe for a while…so why not just “get-er-done” tonight?  This morning we included half of these yummies in a simple breakfast sandwich of tempeh bacon, lettuce, avocado and Just Mayo.  Too bad we didn’t have a ripe heirloom tomato!

TEMPEH BACON

1 block tempeh (thawed if previously frozen)
2 T oil (coconut or olive)
2 T tamari or soy sauce (low sodium)
1 T maple syrup
1 T rice vinegar
1 t ginger juice (The Ginger People)
1/4-1/2 t liquid smoke
hot sauce to taste or dash of black pepper

ASSEMBLY:

  1. Cut the block of tempeh into strips as pictured above.
  2. Heat the oil in a large griddle or saute pan over medium heat.
  3. Add the other ingredients to the oil and swish together.
  4. Add the tempeh strips to the pan and turn over the pieces so both sides soak in the liquids.  The tempeh will soak up the liquids well.
  5. Cook until all the liquid absorbs and they are nicely browned.  Flip the pieces every few minutes.
  6. That’s all there is to it!

Instead of a BLT sandwich, you could also include these in a spinach salad with your choice of raw veggies, toasted nuts, dried cranberries, and a mustard agave dressing.  Delicious!

By the way– this formula makes a great tofu bacon, too.  Simply substitute a block of extra firm tofu for the block of tempeh.  Press the tofu, slice into strips or squares, then cook as above.

I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right!  It is so very creamy and delicious.  (NSNG = No Sugar, No Grains)

It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself.  (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)

This recipe makes about 9 pints.  Have some for dinner and freeze the rest in pint jars!

Here are some notes about a few of the ingredients.  Once you get these items, you’ll be able to make this recipe again and again!

Garam Masala is a blend of Indian cooking spices.  I get mine from the bulk spice section of my food Co-op.  The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.

Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop.  It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.

Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.

Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger.  I just don’t like to hassle with fresh ginger.  And, I guess I prefer ginger juice to powdered ginger.

Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy.  It does not contain guar gum like some other brands do.

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

INGREDIENTS:

1 T coconut oil

4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)

1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder

4 C water + 2 t veggie broth powder (Vegebase)

3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce

15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)

For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes

ASSEMBLY:

  1. Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
  2. Gradually add the veggies except for the zucchini.  (The zucchini will turn to mush if you let it simmer for the whole time.  The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
  3. Add the spices.
  4. Add the water, broth, ginger juice, and tomato products.
  5. Simmer, covered, for about an hour, or until the potatoes are cooked.
  6. In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
  7. Portion in wide mouth pint freezer jars.  Makes 9 pints.
  8. Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk

Natural Value Coconut Milk

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

 

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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