August 14, 2017

Chickpeas tempeh from Kis in kvas was looking at me from the shelf in my fridge and kept asking “What are you going to prepare out of me?” I had hundred ideas but at the end I decided for this one. Quickly prepared and with simple ingredients. But there is a trick in this recipe! You can put the tempeh on the bread OR on zucchinis. You can marinate it in one or two marinades.  Or you can make all 4 combos 🙂 Let’s start!


For one tray of goodes; Very simple; 10 min + 30 min of waiting


Ingredients

250 g tempeh (I used the chickpeas tempeh); sliced to around 0.5 cm thick slices
2 zucchinis or 1 smaller loaf of bread (or 1 zucchini and half of bread loaf)
3 dl of tomato sauce (if you have the plain sauce add some salt, oregano and olive oil and mix well)

Garlic marinade for tempeh (enough for 125 g of tempeh)

4 cloves of garlic; minced
3 tablespoons of olive oil
two pinches of dried oregano
Juice of 12 of lemon
2 pinches of salt

Smokey marinade for tempeh (enough for 125 g of tempeh)

4 tablespoons of soy sauce
2 teaspoons of smoked red paprika
2 tablespoons of honey; maple syrup for vegan version

Instructions
  1. If you gonna use the zucchini slice it and sprinkle salt on it then leave for 30 minutes. After that wipe it with a clean kitchen towel.
  2. Marinade the tempeh in one or both marinades.
  3. Start preheating the oven on 200°C.
  4. Prepare the baking tray with baking paper. Put slices of zucchini and/or bread on it. Put the tomato sauce on the slices and top with pieces of marinated tempeh. Bake for around 10 minutes or until the tempeh is nicely baked.
  5. You can eat it warm but it’s delicious cold also.

Wise-ass corner

I even took these snacks to the airport! 

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread