Nori Tempeh Salad Stuffed Avocados

Nori Tempeh Salad Stuffed Avocados

Servings: 4 Small or 2 Large

I can never get enough avocados and this is one of my favorite ways to enjoy them. The spicy seaweed flavor of the nori salad and the nutty essence of the tempeh create a balanced harmony with the cooling properties and smooth texture of the avocados. This dish is a perfect afternoon lunch on a hot day, or serve alongside some quinoa or brown rice for a quick and healthy dinner. 

Ingredients:

2 Ripe Avocados

1 Package of Tempeh

1/4 Cup Diced Bell Pepper 

2 Tbsp Vegenaise 

2 Tbsp Soy Sauce or Tamari

1 Tsp. Garlic Powder

1 Tsp. Sriracha Hot Sauce

Nori Komi Furikake Rice Seasoning (Available at most Asian Food Markets. You can also substitute 1 sheet of dried seaweed.)

Salt & Pepper

Preparation: 

1. Crumble tempeh into a sauce pan and fill with water until tempeh is submerged. Turn heat onto medium low and add soy sauce. Cover the pan and let tempeh cook until all of the water and soy sauce is absorbed, stirring occasionally to prevent burning. 

2. Once tempeh is finished cooking, transfer to a small bowl and use a fork to mash into small pieces. Transfer to the refrigerator to cool for about 15 minutes. Stir the tempeh half way through to expedite cooling time.  

3. Meanwhile, cut two ripe avocados in half and carefully remove the seed and skins. Set aside while you continue to prepare the Nori Tempeh Salad.

4. Remove crumbled tempeh from the fridge and add in the remainder of the ingredients, reserving some of the Furikake to sprinkle on top. Taste for salt and pepper and add until desired flavor is achieved. Add additional Sriracha Sauce for a spicier salad. 

5. When finished preparing the salad, transfer the avocado halves onto a plate and carefully scoop salad into the avocado, filling the area where the seed was. Sprinkle the tops with additional Furikake and serve immediately. There will be extra salad left which works fantastically in sandwiches or on top of a bed of greens :)

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Agave Coriander Glazed Tempeh with Miso Tahini Somen and Ginger Kale

Agave Coriander Glazed Tempeh

Servings: 2 Large

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans. Tempeh's high protein content and ability to absorb flavor makes it a wonderful main dish or addition to any entree. The savory sweet combination of this recipe delivers a satisfying finish. We especially enjoy this dinner on rainy evenings when winter is in full swing on the island. 

Ingredients:

1 8 Oz. Box of Tempeh (We prefer Turtle Island Foods Organic Five Grain Tempeh)

2 Tbsp Olive or Coconut Oil

1 Tbsp Whole Coriander Seeds 

1/4 Cup Agave 

1 Tbsp Soy Sauce or Tamari

1 Tsp Lemon Juice (Preferably from a fresh lemon)

Preparation:

1. Dry roast the coriander seeds in a small sauce pan over medium heat. Be sure to move the seeds around the pan to avoid burning. They should become fragrant and begin to pop after about 2-3 minutes. Remove them from the heat and grind with a mortar and pestle or use a coffee grinder to crush the seeds. It's okay if they are not finely ground. They create a nice dimension of texture to the glaze.

2. Combine the agave, soy sauce, lemon juice, crushed coriander and olive oil in a food processor or blender and blend until agave is thoroughly mixed through. Transfer the glaze to a shallow bowl and set aside.

3. Meanwhile, heat a large frying pan on the stove over medium heat and prepare the tempeh. Slice the tempeh into 1/4 inch thick strips and dredge strips in your glaze. When the frying pan is heated, place tempeh strips onto the pan and let cook for about 5-7 minutes. Check the tempeh strips after 5 minutes. When they are a deep golden color, pour half of the remaining glaze onto the strips and flip. Cook for another 5 minutes, pour remaining glaze on top and flip one last time. If tempeh is sticking to the pan, add additional olive oil one tbsp. at a time. Check the tempeh after 2 minutes and transfer to a plate once it reaches a dark, caramelized color. Enjoy! 

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