TEMPURA FOR VEGETABLES
Quick and easy tempura vegetables make for a great appetizer or side dish. Recommended vegetables are: bell pepper slices, green beans, bite-sized broccoli or cauliflower, mushrooms, and zucchini strips. To ensure the batter sticks well to the vegetables, make sure they have been washed and dried thoroughly.
Provided by Tukaussey
Categories World Cuisine Recipes Asian
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk flour, baking soda, baking powder, and salt together in a large bowl. Pour in sesame oil, soy sauce, and club soda; mix briefly until a loose, lumpy batter forms.
Nutrition Facts : Calories 148 calories, Carbohydrate 29.9 g, Fat 1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 187.9 mg, Sugar 0.1 g
TEMPEH TACO SALAD RECIPE BY TASTY
Here's what you need: tempeh, olive oil, low sodium soy sauce, garlic powder, chili powder, cumin, avocado, lime, olive oil, salt, pepper, water, green leaf lettuce, cherry tomato, black beans, corn, fresh cilantro, red onion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 18
Steps:
- Cut the tempeh into a medium dice.
- In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
- Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
- Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
- Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams, Fat 43 grams, Fiber 11 grams, Protein 23 grams, Sugar 6 grams
TEMPURA KALE SALAD WITH SHIITAKE MUSHROOMS, RAISINS, AND ALMONDS
The crispy, crunchy tempura kale in this salad takes the place of breadcrumbs, adding a filling bite that will have you going back for more. And the best part? The salad is totally #wasteless, using the whole kale bunch-stems and all.
Provided by Katherine Sacks
Categories Salad Kale Fry Almond Mushroom #WasteLess Raisin Vegetarian Wheat/Gluten-Free No Meat, No Problem
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool, then coarsely chop; set aside.
- Meanwhile, heat 1 Tbsp. vegetable oil in a large heavy pot over medium-high until oil begins to glisten, about 1 minute. Cook mushrooms, stirring occasionally, until golden brown and tender, about 5 minutes. Season with 1/4 teaspoon salt and transfer to a plate; set aside.
- Wipe out pot and pour in canola oil to a depth of 2"; fit pot with thermometer. Heat oil over medium-high until thermometer registers 350°F.
- Meanwhile, cut 3 cups kale leaves into 1" pieces. Thinly slice remaining leaves and set aside separately.
- Combine sparkling water, 1/2 cup rice flour, and 3/4 tsp. salt with a fork in a medium bowl. Toss 1" piece kale leaves, 2 1/4 cups kale stems, and remaining 2 Tbsp. rice flour in another medium bowl. Pour sparkling water mixture over kale, then massage into kale with your hands, coating completely.
- Working in batches, fry battered kale until golden, about 2 minutes per batch. Transfer to paper towels and season with salt.
- Blend vinegar, honey, miso, sesame oil, 1/8 tsp. white pepper, 3/4 cup kale stems, and remaining 6 Tbsp. vegetable oil in a blender until smooth.
- Massage three-quarters of the dressing into reserved sliced kale leaves in a large bowl. Add reserved mushrooms, three-quarters of the tempura kale, and half of the raisins and reserved almonds; toss to combine. Season with salt and white pepper to taste. Transfer to a platter, then top with remaining raisins, almonds, and tempura kale. Drizzle with remaining dressing.
- Do Ahead
- Dressing can be made 1 day ahead; cover and chill. Kale can be prepped 1 day ahead; store in airtight containers and chill.
TURKEY AND MIZUNA SALAD
This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that's high in folic acid, vitamin A, carotenoids and vitamin C. If you can't find it, substitute arugula.
Provided by Martha Rose Shulman
Categories dinner, salads and dressings
Time 15m
Yield Serves six
Number Of Ingredients 20
Steps:
- Line a platter or large bowl with the mizuna or arugula.
- Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
- Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 460 milligrams, Sugar 3 grams, TransFat 0 grams
TEMPUNA SALAD
A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as "Javanese meat."
Provided by Sharon123
Categories Tempeh
Time 30m
Yield 2 cups
Number Of Ingredients 13
Steps:
- Steam tempeh 20 minutes. Place in bowl and add cold water. Mash thoroughly using a fork.
- Stir in carrots, onioins, parsley, kelp, mayonnaise, lemon juice, mustard and dill.
- Place in container, cover and chill in refrigerator befroe serving. Enjoy!
- Will keep up to 3 days.
Nutrition Facts : Calories 303.5, Fat 17.3, SaturatedFat 3.4, Cholesterol 6, Sodium 219.9, Carbohydrate 20.4, Fiber 1.9, Sugar 4.1, Protein 22.1
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