RECIPES

SPICED INDIAN TEMPEH WITH VEGETABLES AND QUINOA

Savory

Beetroot Carpaccio

Beetroot & Egg Salad

BBQ & Lentil Muffins

Blackbean Spaghetti

Buckwheat Sushi

Carrot Pancakes

Cauliflower Pizza

Cauliflower Rice

Celeriac Stack

Coconut & Pumpkin Soup

Creamy Vegan Potato Salad

Doppelgänger Pasta

Eggplant Mini Pizzas

Fennel & Apple Salad (RAW)

Greens Bowl

Green Soup

Grilled Eggplant Salad

Kohlrabi Carpaccio (RAW)

Leafy Green Salad (RAW)

Monday Salad Bowl

Miso Soup and Vegetables

Moroccan Miso Soup

Mushroom & Celeriac Soup

Pad Thai (RAW)

Red Lentil Curry

Rice Paper Rolls (RAW)

Roasted Veggie Salad
Roasted Veggie Special

Satay Cashew Balls (RAW)

Stuffed Aubergine

Stuffed Capsicum

Sushi Burrito

Spaghetti Squash

Spiced Indian Tempeh

Sweet Potato Pizza

Quinoa Sushi w/ Paw Paw

Zuccini Pasta (RAW)

 

Sweet

Apfelstrudel
Avocado Mousse (RAW)

Banana Coconut Pie (RAW)

Baked Oatmeal

Beetroot Cake (RAW)

Black Bean Brownies

Blue & Acai Raw Cake

Carrot Banana Cake

Carrot Cake (RAW)

Chai & Apple Bircher

Chia Pudding (RAW)

Cherry Clafoutis

Chocolate Cream (RAW)

Choc Macaroons (RAW)

Chocolate Tart (RAW)

Cocoberry Popsicles

Coconut Shortbread

Date & Ginger Cake

Granola

Heart Chocolates (RAW)

Lemon Tarts (RAW)

Millet Bake

Muesli Bars (RAW)

Orange & Almond Cake

Peanut Butter Cups (RAW)

Poppy & Prune Cake

Poppy Seed & Apple Cake

Quinoa Cashew Corners

Raspberry & Apple Crumble

Snickers (RAW)

Super Protein Balls (RAW)

 

Basics

Ayurvedic Chai Spice Tea

Almond Milk (RAW)

Alphabet Crackers

Beetroot Chips

Beetroot Hummus

Black Sticky Rice Pudding

Bone Broth w/ Vegetables

Cashew Cheese (RAW)

Corn Tortillas

Chicken Soup/Stock

Flaxseed & Spirulina Crackers

Fruit Bowl (RAW)

Green Juice (RAW)

Homemade Jam (low sugar)

Hummus w/ Dukkah

Juice Shots (RAW)

Natural Sweetener

Nepali Rice Pudding

Nut Butter (RAW)

Olives (Black)

Root Veggie Mash

Salsa (RAW)

Soaking Nuts & Seeds

Smoothie Special

Sweet or Salty Lassi

Tropical Fruit Sorbet (RAW)

Turmeric Latte

 

Holidays

Bee Pollen Cookies (RAW)

Christmas Smoothie (RAW)

Lebkuchen

Watermelon (RAW)

 

 

 

Vegan, Vegetarian, Gluten Free, Paleo, Cast Iron Cookware
Heart to Plate, Spiced Tempeh

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Sometimes I feel genuinely overwhelmed with the insane amount of products available in our privileged first world society. For example, look at at all the options for something as simple as a frying pan.
 
You can get aluminum, cast iron, copper, stainless steel, clad stainless steel, non-stick, electric and ceramic pans in all shapes, colours and sizes...
 
My cupboard holds a total of six (lucky me) and that’s after I threw out all of my Teflon coated ones as they give off toxic fumes when the coating decomposes. (This happens when heated beyond 240C, which are temperatures often reached in minutes – but that’s another story).
 
One of my recent purchases is this old-fashioned cast iron pan. It needs special attention (no dishwasher, do not immerse in water, season regularly with fat) but apart from that it’s easy to maintain and I love the food it makes.
 
It comes with an unbeatable price tag of $30 and is a guaranteed chemical-free alternative to nonstick pans. You need very little fat/oil to cook in these babies plus you fortify your food with a little bit of iron. Lastly, the surface of the pan will take longer to get hot, but when it gets hot it has much better heat so this is a great way to stir-fry.
 
Here is one of my favourite vegan recipes. Spiced Tempeh with roasted asparagus, tomatoes, black beans, Quinoa and Indian spices.
 
 
 
 
 
 
 

INGREDIENTS

 

100 g of Tempeh

(Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. It’s also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu. Tempeh has a textured and
nutty flavour.)

1 tbsp of coconut oil

4-5 stems of raw asparagus

1/2 cup of cooked black beans

1/2 cup of cooked Quinoa

5 cherry tomatoes

2 tsp of Indian spice mix or curry powder

3 tbsp of salsa

fresh herbs (I used coriander)

 

 

METHOD

 

 

Preheat the skillet to medium heat.

Once it’s hot, lightly grease the surface with coconut oil and add the Tempeh.

 

Stir fry until golden brown and add your vegetables, spices and salsa until cooked and browned.

 

Sprinkle with fresh herbs.

 

You can substitute the quinoa with another grain and the beans with your favourite legume. I often make this with Mexican spices for variety. It’s a great way to use leftovers from the week.

 

 

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