Today's Eat-Clean Diet Vegetarian Cookbook guest blogger is Laurel McBrine - a Toronto-based artist, eco-lifestyle blogger. She is also working hard to complete her diploma in applied holistic nutrition. Find her on Twitter @foodartlife. And don't miss her yummy Spicy Citrus Tempeh recipe below...
|Tempeh makes for a great protein source.|
“Where do you get your protein?” is probably the #1 nutrition question I hear when people discover my plant-based eating habits. There are so many healthy, plant-based protein sources! Quinoa, beans, nuts & seeds, grains, green vegetables, avocados, sprouts, miso, hemp and chia all provide significant amounts of amino acids. Although not all of these provide complete protein, many of them complement each other and a variety will provide all the protein needed for a fit body. One of my favorite complete protein plant-based foods is organic tempeh (made of fermented, pressed soybeans) since it is unprocessed and easily digested.
There are so many ways to prepare tempeh - Curried Tempeh, Tempeh Chili and a Tempeh Reuben Sandwich are just a few ideas. You can choose any recipe with flavors you like and simply substitute tempeh for the meat. Since the taste of tempeh is a bit more intense than tofu, choose strong flavors for your marinade or sauce. Tempeh is usually sold frozen, so you can either thaw it in the fridge or, if you are in a rush, soak the unopened package in a bowl of warm water. Tempeh can be cut into thin strips, triangles, cubes or crumbled.
|Spicy Citrus Tempeh|
Cut an 8-10 oz. block of tempeh into small pieces. Heat 1 T. coconut oil in a skillet over medium heat. Mix together in small bowl juice from 1 lime, juice from 1 orange, 1 finely chopped clove of garlic, 1 T. grated fresh ginger, 2 T. tamari soy sauce, 1 T. maple syrup or 1 packet stevia, ½ tsp. roasted sesame oil and ¼ tsp. chili pepper flakes. Add tempeh to skillet, turning tempeh over to brown all sides. Add a few grinds of black pepper, then pour liquid mixture over the tempeh in the skillet, lower heat and let simmer until the sauce has reduced. Garnish with 2 tsp. sesame seeds and serve over lightly steamed vegetables such as broccoli, bok choy and carrots! This is also great with quinoa, a seed that provides complete protein.