TEMPEH TACOS WITH BREADED AND BAKED CAULIFLOWER

SERVES 8 TACOS

227g (8oz) original tempeh

3 tbsp hot sauce (such as Frank’s), divided

1⁄4 cup plus 2 tbsp unsweetened dairy-free milk, divided

1 small head cauliflower

1 cup whole wheat flour

2 tbsp taco seasoning

1⁄2 cup panko breadcrumbs

2 tbsp nutritional yeast

1 tbsp coconut oil

2 cups shredded romaine lettuce

8 taco shells

2 Roma tomatoes, chopped

Lime wedges (optional)

Salsa (optional)

NUTRITIONAL VALUES

Calories: 1294kcal
Fat: 6.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 19.4g
Sugar: 10.1g
Sodium: 1237mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Cut the tempeh into 1/4-inch strips, then tear those into 1/2-inch pieces.

In a small bowl, combine 1 tablespoon hot sauce and 2 tablespoons milk. Toss in the tempeh. Allow to marinate for 1 hour.

In the meantime, cut the cauliflower florets into small bite-size pieces.

In a large mixing bowl, combine 2 tbsp hot sauce and 1/4 cup milk. Toss in the cauliflower.

In a large mixing bowl, combine the flour, taco seasoning, panko, and nutritional yeast.

Remove the cauliflower from the wet mixture and toss it in the flour mixture to coat all of the florets. Bake for 20 to 30 minutes, turning after 15 minutes, on a baking sheet. When finished, you should be able to easily pierce them with a fork.

In a small skillet over medium-high heat, heat the oil and add the tempeh while the cauliflower bakes. Cook for about 2 minutes, flipping every now and then, until the pieces are golden brown. Remove from the heat and place on a paper towel.

Assemble the taco by putting lettuce in the bottom of a shell and spooning tempeh, cauliflower, and tomato on top. If desired, serve with lime wedges and salsa.

SPICED CAULIFLOWER TEMPEH SALAD BOWL

SERVES 2 PORTIONS

FOR THE BOWL

1 small head of cauliflower, cut into florets

2 tbsp extra virgin olive oil

1 tsp salt

1⁄2 tsp ground cumin

1⁄4 tsp ground black pepper

FOR THE DRESSING

1⁄2 cup vegan mayonnaise

1⁄4 cup unsweetened dairy-free milk

1 tsp lemon juice

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

1⁄4 tsp dill weed

Pinch of salt

Pinch of ground black pepper

227g (8oz) tempeh, sliced into 1⁄4- inch-thick slices and then into small bite-size pieces

227g (8oz) baby spinach

1 small red onion, cut into bite-size pieces

2 carrots, cut into small matchstick pieces

1 yellow bell pepper, cut into bite- size pieces

NUTRITIONAL VALUES

Calories: 576kcal
Fat: 41.6g (5.1g S.Fat)
Carbs: 34.1g
Protein: 26.1g
Sugar: 8.4g
Sodium: 1751mg

METHOD

CAULIFLOWER:
Preheat the oven to 400°F (200°C, or gas mark 6).

In a large mixing bowl, combine the cauliflower florets. Season with the oil, salt, cumin, and 14 teaspoon pepper. Toss. Spread out on a baking sheet and bake for about 25 minutes, or until the cauliflower can be easily pierced with a fork. Set aside after removing from the oven.

DRESSING:
Prepare the salad dressing while the cauliflower bakes. In a small bowl, combine the mayonnaise, milk, lemon juice, garlic and onion powders, dill weed, salt, and pepper to taste. While the cauliflower bakes, marinate the tempeh in the dressing.

ASSEMBLY:
Separate the spinach into two salad bowls. Make an arc with each vegetable, beginning with the onion and continuing with the carrots, cauliflower, and bell pepper. Remove the tempeh from the marinade and add it to the bowl as a finishing touch. Serve with the dressing on the side.

CHICKPEA CACCIATORE WITH CAULIFLOWER STEAKS

8 TO 10 SERVINGS

FOR THE CACCIATORE CHICKPEAS:

1 tbsp (15 ml) olive oil

1⁄2 of a medium onion, cut into 1⁄2- inch (1.3 cm) slices

1⁄2 of a bell pepper (any colour), cut into 1⁄2-inch (1.3 cm) slices

4 ounces (113 g) cremini mushrooms, cut into quarters

4 cloves garlic

1 tsp dried thyme

1 tsp dried basil

1⁄2 tsp dried rosemary

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas (See Recipe Note.)

1 can (14.5 ounces, or 411 g) diced tomatoes, undrained

1 tsp fine sea salt

1⁄2 tsp ground black pepper

2 tbsp (8 g) (0.28oz) minced fresh parsley

Minced fresh basil, for garnis

FOR THE CAULIFLOWER STEAKS:

1 large head of cauliflower

1 tbsp (15 ml) olive oil

Salt and pepper

NUTRITIONAL VALUES

Calories: 424kcal
Fat: 9.5g (1.1g S.Fat)
Carbs: 66.8g
Protein: 21.4g
Sugar: 12.5g
Sodium: 489mg

METHOD

To make the chickpeas: Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary in a large mixing bowl. Bake for 30 minutes, or until the peppers and onions are slightly browned on the edges. Remove the garlic cloves and mince them. Return the garlic to the mixture, followed by the chickpeas, diced tomatoes, salt, and pepper. 15 minutes in the oven Add the parsley and mix well.

To make the cauliflower steaks: From the crown to the stem, cut the cauliflower into four (1 inch, or 2.5 cm) slices as evenly as possible. Use the remaining florets for something else.

Using foil, line a large baking sheet. In a large skillet, heat the oil over medium to medium-high heat. Cook (in batches) the cauliflower steaks for 4 to 6 minutes, or until browned. Turn the cauliflower over gently and cook for 3 to 5 minutes, or until browned on the second side. Transfer to a foil-lined baking sheet. Repeat with the rest of the cauliflower. Place in the oven for 8 minutes, or until the meat is tender. Distribute the chickpea mixture evenly over the cauliflower steaks and top with basil.

RECIPE NOTES

We enjoy canned chickpeas just as much as the next bean- loving fiend, but homemade are the way to go in this case. It's amazing what a difference a few simple ingredients can make. Cook a large batch of beans and freeze them in portions to make quick dishes like this.