Tag: honey

Honey Mustard Tempeh

Honey Mustard Tempeh

It has been a while  since I have posted, but it has been a little crazy the last few months.  I have been trying to adjust to working and having the kids in school.  How I miss the homeschooling days!  An upcoming post will be on packing school lunches, which has turned out to be a challenge.

I have also been trying to work with an even tighter grocery budget.  The job that my husband was offered fell through, so now we have more bills and less money.  I have faith that it will all work out, but the waiting is hard.  I know that God will provide and that a better opportunity will come about.

Honey Mustard tempeh is a quick and cheap dinner that turned out to be delicious.  Tempeh is a great source of protein and it is so yummy.  The key is to boil the tempeh before cooking with it.  I boil mine in a marinade instead of just plain water (recipe follows).  It gives the tempeh a great flavor and then you can use it for anything, even just for sandwiches.

Honey Mustard Tempeh

 

1 package of tempeh

Tempeh Marinade (recipe follows)

2 TBSP dijon mustard

1 TBSP Honey or agave

 

Cut the block of tempeh into 4 slices then cut the slices in half to make 8 thin slices.  Boil the tempeh in the marinade for at least 10 minutes.  Combine the mustard and honey, set aside.  Preheat the broiler.  Remove the tempeh from the marinade and place on a lightly greased sheet pan.  Broil the tempeh on high about 8 minutes on the first side until it is browned (keep an eye on it).  Fill it over and broil about 5 more minutes.  Take the tempeh out of the oven, spoon a little of the honey mustard on each slice and spread it into an even layer.  Return to pan to the oven and broil the tempeh for a few more minutes.  You  just want to topping to brown a little, but it can burn quickly so watch it.   Remove from the oven.  You can serve it hot or cold, it is delicious either way.

 

Tempeh Marinade

 

2 cups water or vegetable broth

1/4 cup reduced sodium soy sauce

2 Tbsp dijion mustard

2 tbsp honey or agave

 

Combine all the ingredients in a sauce pan and bring to a boil.  Add in tempeh and simmer for a least 10 minutes.  You can always let it go longer for more flavor.  This marinade can be strained and then frozen after one use to use one more time.  Just make sure to bring it back up to a boil again.

 

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Baklava

Vegan Baklava

I made this baklava mostly for my daughter.  Honey is her favorite food and she would eat it out of the jar if I let her.  Most baklava recipes call for a  ton of sugar, but I used some dates and honey for sweetness instead of refined sugar.  You can always substitute agave for the honey if you don’t use it.  The baklava was sweet and nutty with a nice crispy top from the phyllo dough.

 

Vegan Baklava

 

1/2 package of phyllo dough thawed (about 20 sheets)

1/2 – 3/4 cup melted Earth Balance

 

Filling :

1 cup of dates soaked in hot water for at least 30 minutes

4 cups of finely chopped nuts  (I used walnuts, almonds and pecans and ground them in the food processor)

2 tsp cinnamon

1 tsp salt

Put the nuts, cinnamon and salt in a large mixing bowl.  Strain the dates and reserve 1 cup of the soaking water for the syrup.  Puree the dates in the food processor and add to the nuts.  Mix the dates in thoroughly, you will need to use your fingers.  sett aside.

 

Syrup:

1 cup of the water from the dates

3/4 cup of honey or agave

1 tsp cinnamon

juice of 1 lemon

Put all of the syrup ingredients into a medium sized sauce pan.  Bring to a boil over medium high heat.  Let it boil for 10 minutes and then remove it from the heat to cool.

 

To assemble the baklava:

Preheat the oven to 350.  Unwrap the phyllo dough and cover it with a damp cloth (keep it covered as much as possible, it will dry out really fast).  Spread some melted butter in the bottom of a 9X13 baking dish.  Lay in one piece of phyllo and brush it lightly with melted butter (make sure to keep the rest f the phyllo covered).  Repeat with seven more sheets of phyllo.  Sprinkle on about a 1/3 of the nut filling, spreading it evenly over the dough.  Cover the filling with 2 sheets of phyllo brushed with butter.  Put on half of the remaining filling and cover with two more sheets of buttered phyllo.  Add the remaining filling and then cover with 8-10 sheets of phyllo buttering each one.  Brush butter on the top sheet making sure it is completely covered.

Before baking cut the baklava into four long strips lengthwise.  Then make about 8 diagonal cuts to make diamond shaped pieces.  Bake the baklava for 40-45 minutes until the top is a nice golden brown.

While the baklava is baking make the syrup.

When the baklava is finished baking set the pan on a rack to cool.  Let it cool for about 20 minutes then pour on the syrup.  Make sure you get it down into all the cuts.  Let the baklava cool completely, at least a couple of hours, before serving.

 

 

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Curry Tempeh Salad

curry

Before becoming vegan I loved chicken curry salad.  This is the veganized version of it.  I used tempeh to replace the chicken and added some fruit and veggies to make it more nutritious.  The tempeh is a great source of protein and has a really mild flavor after it is boiled.  Look for reduced fat or fat free vegan mayo (Veganaise makes both).  I like to serve mine over lettuce, but it is also great as a sandwich or in pita bread.

 

Curry Tempeh Salad

 

2 packages tempeh

3 stalks of celery chopped

2 carrots shredded

1/4 cup raisins

1 medium apple cut into 1/2 inch cubes

3/4 cup reduced fat veganaise (or any vegan mayo)

2 TBSP curry powder

2 TBSP apple cider vinegar

1 tsp salt

pepper to taste

 

Fill a medium pot half full of water and bring to a boil.  Put in the tempeh and boil for 10 minutes then remove it from the pot.  Let the tempeh cool while you chop all the veggies.  When the tempeh is cool enough to handle cut it into 1/2 inch cubes.  Combine the celery, carrot, raisins, apple and cooled tempeh in a large bowl.  In a small bowl combine the mayo, curry powder, apple cider vinegar, salt and pepper.  Whisk it until it is well combined.  Add the dressing to the tempeh mixture and mix well.  Chill for at least 1 hour.

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