2015-01-17

Cajun Spice Rubbed Tempeh, Chia Crispread, Vegan Dirty Sprouted Wild Rice and Collard Greens, Banana-macadamia pudding (Nadia Pietravalle)

Cajun Spice Rubbed Tempeh 
(yields 15-18)

2 tbsp each sweet paprika, dried thyme, garlic powder, onion powder, salt
1 tbsp cayenne
5 packs tempeh
3/4 cup olive oil

Put tempeh package in warm water bath for ten minutes, then cut into 1cm cubes
Combine spices in shallow bowl and set aside
Lightly brush tempeh with olive oil, then dredge in spice mixture; optional marinate
Preheat oven to 300F
Bake in roasting dish for 10 minutes, until spices are fragrant and tempeh is golden
Serve with the sprouted wild rice and greens.

Vegan Dirty Sprouted Wild Rice and Collard Greens 
(yields 15-18)

4-1/2 pounds collard greens
5 garlic cloves minced
4 tbsp olive oil
2 (28-ounce) can diced tomatoes, drained
1 cup onions, minced
4 celery rib, minced
2 large green pepper, seeded and minced
1 tbsp Tabasco sauce
1 tbsp dried thyme, crumbled
1 tsp cayenne pepper
1 cup chopped fresh parsley
Salt and black pepper
1/3 cup olive oil
4 cups sprouted wild rice

Bring large pot of salted water to boil and cook collards until tender, 20 minutes.
Drain then coarsely chop and set aside
Heat the oil in large skillet
Saute vegetables until soft, about 5 minutes
Add the garlic and seasoning,  stir and heat another 2 minutes
Stir in the tomatoes, add the collards and stir to coat; simmer 10 minutes
 Remove from heat, using tongs, lift collard greens onto serving plate, leaving the sauce mixture to pour onto rice and top with the tempeh. Serve immediately.



Chia Crispread 
(yields 10)

Ingredients
¼ cup chia seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
½ tsp sea salt
¼ cup oats (gluten free)
2 tbsp flax seeds
1 cups filtered water
¼ cup unrefined wholegrain spelt flour (for gluten free substitute use buckwheat flour)
2 tbsp extra virgin olive oil

Instructions
Preheat oven to 150C/300F
Combine all ingredients in a bowl and mix well using a spoon
Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough
Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
Cut the dough into small squares using a knife or pizza cutter
Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
Let them cool for 5 mins before breaking them up into small squares. Then serve.

Banana-macadamia pudding 
(makes 15-18)

1 cup cashew butter
1 tbsp vanilla extract
1/2 cup agave syrup
1 very ripe banana
1.5 tbsp agar-agar powder (or 3 tbsp agar-agar flakes)
1/4 tsp sea salt


Blend ingredients with 3 cups of water at high speed until smooth.
In a saucepan, bring mixture to boil and cook about 20 seconds, stirring constantly.
Pour hot gel into into 16 custard cups, cover with parchment paper and set in freezer for about 1 hour. Using a knife, loosen the panna cotta from the edge of the cups and let fall into dessert plate and garnish with banana slices.

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