Crispy Tempeh

I am counting down the days until things start slowing down at work thanks to new help being hired and half marathon training being over for a bit and that’s in less than two weeks, woohoo! Oh, to not feel mentally drained after workdays again, I can’t wait! And more time to play in the kitchen! Until then, I’ve just been hanging in there this week and keeping things simple in the kitchen with lots of spiral slicing for some reason. I made one of my favorite comfort meals for dinner one evening, raw zucchini noodles coated in a fresh made marinara sauce and topped with this wonderful creation.

A mixture of hemp seeds, nutritional yeast, garlic power, onion powder, and a pinch of salt for a raw vegan version of parmesan cheese. And it’s so fast and easy to shake up in a jar and keep handy in the fridge that I don’t know why I don’t make it more. It was perfect on the marinara dish.

And I broke out a simple comfort food for me for another dinner, tempeh!

I chopped an 8 oz. package into cubes and marinated them in a couple of tablespoons of soy sauce and lemon juice for about 2o minute. Then added 1/4 cup of cornstarch and 1 tsp. of garlic powder, then shook the holy heck out of the container. :-)

And heated about 2 tablespoons of olive oil over high heat in a wok, then added the tempeh and stir fried until the edges were crispy, golden, and even a little charred.

To top a salad of spiral sliced cucumber, tomatoes, red peppers, green onions, and a lemon tahini dressing.

The little tempeh nuggets were nicely crunchy.

But still had a moist, chewy, and nutty center – perfect.

Miko agreed offering his plate cleaning services.

Not sure which he liked more, the tempeh or the tahini dressing.