Spiced Tempeh For Sandwiches Or Breakfast Recipes

Steps:

• 1. Slice tempeh into strips. 2. Heat oil in pan. 3. Combine vinegar & syrup in one bowl; combine spice mixture in other so that both bowls are about even (roughly 1/4 cup) 4. Dip tempeh slices in liquid mixture and then coat in spice mixture, and place in heated oil over medium heat. 5. Turn each slice after the 1st side has turned golden brown. * Recommended sandwich: sourbread toast mixed baby greens mayonaise Annie's papaya-poppyseed dressing thin slices of carrot, tomato or radish?

Steps:

• Combine shallots, garlic, and ginger in a mortar and pestle and grind into a spice paste.
• Heat enough oil in a deep skillet for deep frying. Deep-fry tempeh until golden brown, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain.
• Drain most of oil from the skillet, leaving about 2 tablespoon of oil. Sauté spice paste and lemongrass until fragrant, about 3 minutes. Add long beans, soy sauce, garlic-chili oil, and palm sugar. Cook until long beans are tender but still have a bit of crunch, about 2 minutes. Add baby kale and cook until wilted, about 2 minutes. Remove lemongrass knot before serving.

Steps:

• Cut the tempeh into 4 large pieces.
• In a medium bowl, combine the water, soy sauce or tamari, apple juice, honey, garlic, coriander, ginger and pepper In a large no stick frying pan over medium heat, lightly brown the tempeh on both sides.
• Add the marinade mix and cook until the liquid evaporates.
• Remove from the heat.
• Slice each piece of tempeh in half horizontally to make it thinner Place on half of the bread slices.
• Add the lettuce or sprouts and tomatoes or avocados.
• Top with the remaining bread.

Steps:

• Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
• Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
• Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
• Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
• Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
• Tip: You can use the leftover garlic oil in other recipes.