Teriyaki Tempeh with Brown Sushi Rice
This dish was originally made by Yuko, a Japanese student we had stay with us on exchange several years ago. It was traditionally made with chicken, but since we are going cruelty-free, tempeh (What is this? ) makes a fantastic substitute which is high in protein and of course, flavour! It’s a really filling meal, though I have to say it doesn’t stop me from going back for seconds (and sometimes thirds 😉 )
600 grams of Organic Tempeh, sliced
2-3 Onions, chopped
180 ml Tamari or Soy Sauce
180 ml Mirin
50 ml water
½ teaspoon sugar
2 teaspoons of fresh minced ginger
2-3 teaspoons of gluten-free corn flour for thickening (optional)
Shredded Nori paper for seasoning
For the Sushi Rice
1 ½ cups of brown rice, washed and soaked for 30 minutes
2 ½ cups of water
3 tablespoons white vinegar
2 ½ tablespoons Mirin
- Boil the rice and water in a saucepan and once boiling point has been reached, turn down to medium and simmer partially covered. Let the rice simmer for 20 minutes. Turn off the heat and let the rice sit in the pot with the lid on for another 10-20 minutes.
- Meanwhile, heat the soy sauce, water, Mirin and sugar in a fry pan.
- Once the liquid has become hot, add the ginger and chopped onions; and allow the ingredients to simmer for 1 minute
- Add the sliced tempeh and allow all ingredients to simmer until the onions have cooked.
- If you are wanting the sauce to be thickened, use a large serving spoon to remove some of the hot liquid. Add this to the corn flour and stir thoroughly until dissolved. Once this has formed a thick paste, stir it into the teriyaki sauce and heat until the sauce thickens to your desired consistency.
- Whilst the tempeh is simmering, add the 3 tablespoons white vinegar and 2 ½ tablespoons Mirin to a small bowl and stir. Pour this onto the steamed brown rice and stir through thoroughly.
Serve the Teriyaki Tempeh with the sushi rice and enjoy with shredded Nori for seasoning.
Posted in Main Courses, Recipes, Uncategorized
Tagged cooking, cruelty free, food, Healthy, japanese, main meals, paleo, recipes, sushi rice, tempeh, teriyaki, teriyaki tempeh, vegan, vegetarian
‘Whip It Good’ Coconut Cream
Attention non-vegans: You can now give up the whipped cream (and the guilt that goes with it)… and here’s the best part- you will LOVE cruelty free version! Beating chilled coconut cream creates a delicious alternative to cream which will go with everything- from cakes, to apple crumble to fresh fruit and berries. The trick to this is scooping off the solid layer of chilled cream and beating it for several minutes. Don’t be tempted to throw the coconut cream in the freezer as a short cut though (make sure you chill it overnight in the fridge), as any hint of ice crystals will cause the cream to separate. Other than that, this recipe is easy and scrumptious!
1 can coconut cream, chilled overnight
1-2 Tablespoons of light agave
1 teaspoon vanilla extract (vanilla extract yields a nicer flavour than vanilla essence)
1. Carefully open the chilled can of coconut cream (There will be a thick solid layer of cream which has separated from the milk).
2. Scoop off the solid creamy layer and place it into a bowl (you can use the remaining liquid as a milk replacement).
3. Slowly beat this creamy layer on low, gradually adding in the agave and vanilla extract.
4. After several minutes of beating, the mixture will become thicker and ‘fluffy’. Continue beating to your desired consistency (it will become quite thick and maintain it’s shape if you keep beating)
5. Serve with fresh fruit, on cakes, scones or anything that you would normally dollop cream on! 😉
Posted in Dairy-free Alternatives, Food, Recipes, Sweet Treats
Tagged coconut cream, cooking, cream, Desserts, food, Healthy Lifestyle, paleo, recipes, vegan, vegetarian, whipped coconut cream, whipped cream