2016-05-28

Ultra Vegan Menu



Chard Tempeh Wraps (for 6-8)
Make the tempeh and dipping sauce as below.
Take the ribs off of 8 chard leaves, and top each one with shaved carrots, matchsticks, sprouts and the tempeh mixture. Wrap and secure with a toothpick and serve with dipping sauce.
“Savory Tempeh Salad”
Ingredients:
·  3/4 cup water
·  1/2 cup tamari
·  1 tsp. fresh grated ginger
·  16 oz. organic tempeh, deglazed (see below)
·  ¼ cup vegan yoghurt
·  2/3 cup sauerkraut, chopped
·  1 tbsp fresh dill, chopped
Preparation: 
1.      To deglaze tempeh, blend water, tamari, ginger together in a small bowl.
2.      Slice & saute tempeh on both sides until lightly golden (a cast iron skillet works wonderfully). Pour deglaze mixture on top & let cook until liquid has been absorbed & tempeh is a nice golden brown.
3.      Allow tempeh to cool & crumble by hand. Mix well with the rest of the salad ingredients.
Sauce - blend together:
·        2 tablespoon tahini
·        Chili powder, to taste
·        2 tablespoon miso
·        3-4 dates
·        Juice from 1 lemon
·        1 small ginger knob
·        Water, as needed to make it creamy and smooth

Quinoa Pilaf (for 8)
In medium saucepan with hot oil, crackle 1 tbsp each black mustard and cumin seeds, then 2 tbsp urad dal seeds and fry until golden. Cook diced onion until golden, and 10 curry leaves.
In a dry skillet, toast 2 cups of rinsed quinoa for 3 minutes. Pour in 2 cups coconut water mixed with 2 cups of hot water and simmer for 15 minutes until done. When onion mixture is ready, add it to the quinoa while it is cooking. Stir in one or two tablespoons of coconut cream if available. Garnish with fresh herbs, like mint or coriander.
Vegan Creamsicle Frappé (for 8)

Blend 2 cups vegan ice-cream with 4 cups orange juice and 1 tbsp organic vanilla extract;
Serve by pouring into tall glasses with tall spoons or wide straws.

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