Tag Archives: tempeh

Fun With Chickpea Flour

9 Jan

The past month I’ve been having all kinds of fun with chickpea flour through my gluten free adventure.

I’ve used it in the past, but certainly not with this frequency.

I’ll be doing a two to three post arc regarding this beauty.

Today marks my most frequents use:

The Chickpea Pizza / Tortilla / Crepe

Whatever you wish to call it, thought tortilla pretty much sums it up.

Basically it all starts out at an equal ratio of chickpea flour to water.

Then I add whatever seasonings and pan fry it on both sides

Examples of spice additions:

  • Curry powder
  • NOOCH!
  • Maple spice
  • Chives
  • Dijon powder
  • Garlic
  • SKYS THE LIMITS!

But I do always add Salt and Pepper no matter what since the flours a bit bland

Then the most fun part…TOPPINGS!

Roasted Tempeh, Spinach, Eggplant spread (by Giada….soo yummy), scallion.

Mushrooms, Red Onion, Avocado, Arugula

Mushrooms, Daiya, Arugula, Onion, BBQ sauce

And the list goes on…

Basically I’ve been eating these for breakfast, lunch, and dinner.

So filling and so satisfying.

I love how you can slightly change the flavor by any additions. I haven’t even begun to add all the spicy things I can do to this dish. (Sriracha, Jalapenos, etc…)

The consistency can be altered by the amount of water used in the recipe. Usually around 1/4 cup will make one tortilla (or just over one)

Come back tomorrow to see a sweeter side to the chickpea tortilla

HOW BOUT THEM BRONCOS?

x

Casey

Nutty Chocolate Mole

14 Nov IMG_6668

The weekend is over and I have 30 pages of written work to show for it.

But who cares about papers when there is Chocolate Almond Mole to share!

I am absolutely nuts over this recipe and I’ve even made it twice in one week just to make sure it wasn’t a fluke (it wasn’t)

It’s funny how our palette develops over time. I remember years ago thinking the combination of chocolate and chile was disgusting, but now I can’t get enough of it.

I think San Churro’s Aztec Hot Cocoa is to thank for that.

I made a recipe of my take on a mole sauce. I didn’t include some traditional ingredients like tomatoes (guess my palette has more developing to do…)

I started this recipe combo by using two variations for the base

  • Justin’s Chocolate Peanut Butter
  • Justin’s Chocolate Almond Butter

I made them with the same mixture of spices and put them on two different vessels

  • Tofu
  • Tempeh
The texture of the tofu didn’t pair as well with the mole as I would have liked.

I even tried dipping plain baked tofu in the raw mole sauce and it resulted in a concoction that looked like a chocolate dipped marshmallow.

As far as the difference in peanut and almond? It’s really up to your taste preference. I absolutely LOVED the Almond variety and its intense taste.I was far too excited to get this baby on the tempeh. I envisioned a perfect flavor combination mixing the nuttiness of the tempeh and the spicy sweet of the mole.

I also discovered that a painting technique worked best instead of dipping the tofu/tempeh in the mixture.

Out. Of. This. World.

First you’re hit by the sweetness of the honey, then comes the unforgettable taste of the chocolate almond heightened by the salt, and finally you’re left with a kick of heat from the cayenne.

I won’t leave you waiting…Recipe time!

Nutty Chocolate Mole

I made this recipe for a single serve, so double or triple it for more people or more food

  • 2 T or one squeeze pack of Justin’s Chocolate Almond or Peanut Butter
  • 1/4 t cayenne
  • 1/4 t honey
  • 1/8 t salt
  • 1/8 ~1/4 t cinnamon
  • 1 T water

  1. Combine all ingredients in a bowl until mixed
  2. “Paint” mole sauce onto tempeh/tofu/seitan/chicken

I baked the tempeh for about 25 minutes at 350, but obviously the chicken would be differentOut of the oven and gorgeous. I’m going to bake tempeh nuggets and cover them with mole sauce asap.

The mole sauce would be delicious on seitan (for the vegos), or chicken (for the meat eaters), or even over a bowl of vanilla ice cream, mmmm

I have to ask…peanut butter or almond butter?

x

Casey

Miniatures are more fun.

24 Aug

We were having a family barbecue and with my family’s vast cooking background, it’s always a massive showcase of food and far too much for us to finish.

Usually I bring my own culinary skills to the table and this time was no different.

I made a test batch of baked donuts using my new mini donut pan!Miniature things are always more fun.Recipe to come soon!

I had to run to a store to get some special ingredients for the donuts. A relative is gluten intolerant, lactose intolerant, and vegetarian. Talk about a fun challenge.

I went to new organic grocer Moms. This store is small, has a great stock, and also bulk bins!

And the first one of these I’ve ever seen anywhere near the east cast:


I made a little dinnertime creation with some of my purchase.

Salad: Arugula, Pan-seared Tempeh, BBQ sauce, Mango

The crispy texture of the tempeh set it off in the best way.

x

Casey

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