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Food & Recipes
I'll never forget hiking through Vermont and smelling the fresh sap from maple trees. Vermont produces some of the best maple syrup -- especially a company called Maple Guildthat focuses on high quality, best tasting maple-based products.They take what nature has to offer and create really delicious maple products that surprise and delight. They can even tell you which tree your syrup came from! I just had to try their maple syrup with my traditional maple pepper tempeh recipe -- and it did not disappoint! I served it over a simple vegan Caesar salad with a homemade creamy cashew dressing. YUM!     Ingredients Salad Base:
  • 1 bunch of organic romaine or organic kale
Salad Dressing:
  • 1 cup raw organic cashews
  • 2 tablespoons olive oil
  • 1 cup water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 2 teaspoons dijon mustard
  • Fresh ground black pepper
  • Sea salt to taste
Tempeh:
  • 2 tablespoons coconut oil
  • 1, 15 ounce package organic tempeh, thinly sliced -- we used Lightlife Organic Original Tempeh
  • 3 tablespoons Maple Guild Organic Maple Syrup
  • 1 tablespoon freshly ground black pepper
  • 1 clove garlic, minced
  • Pinch of sea salt
Instructions
  1. Put all dressing ingredients into a blender and blend until smooth.
  2. On medium heat in a skillet, add coconut oil and thinly sliced tempeh. Lay strips evenly in the skillet. Next drizzle the maple syrup, garlic, black pepper, and sea salt and gently stir to evenly coat the tempeh in coconut oil and maple syrup. Let tempeh cook flat on each side for about 5 minute or until golden brown.
  3. To serve, add the Caesar salad to a bowl and top with tempeh strips.
  4. Enjoy!
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