Tag: tempeh

  • Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Are you tired of the same old lunch options? Do you want to add more plant-based protein to your diet? Look no further than this Rainbow Veggie Onigirazu recipe, featuring tempeh!

    For those who are unfamiliar, onigirazu is a Japanese rice ball sandwich that’s wrapped in sheets of seaweed called nori instead of bread. It’s a convenient and portable option for lunch on-the-go. Plus, it’s easy to customize with your favorite fillings.

    In this recipe, we’re using colorful veggies like carrots, bell peppers, and cabbage, along with tempeh, a fermented soy product that’s packed with protein and nutrients. Tempeh has a nutty flavor and a firm texture, making it a great meat substitute for those who are trying to cut back on animal products.

    Not only is this Rainbow Veggie Onigirazu recipe beautiful to look at, but it’s also delicious and satisfying. The combination of nutty tempeh, crunchy veggies, and fluffy rice is a match made in heaven. Plus, it’s a great way to pack in a variety of nutrients in one meal.

    Give this recipe a try for your next lunch or meal prep session. You won’t be disappointed!

    onigirazu

    Rainbow Veggie Onigirazu

    For this recipe, use a variety of colorful veggies like carrots, bell peppers, and purple cabbage, along with some tempeh for protein. The result is not only visually stunning but also incredibly tasty!
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Rice:
    • 2 cups sushi rice
    • 3 cups water
    • 1 teaspoon sea salt
    • 1/3 cup rice wine vinegar
    • 2 tablespoons cane sugar
    • 3 tablespoons furikake sushi seasoning (see notes)
    Pickled Vegetables:
    • 1/2 cup red bell pepper 2-inch julienne
    • 1/2 cup orange bell pepper 2-inch julienne
    • 1/2 cup yellow bell pepper 2-inch julienne
    • 1/3 cup julienned carrots
    Pickling Liquid:
    • 1/3 cup rice vinegar
    • 2 teaspoons cane sugar
    • 1 teaspoon sea salt
    • 1 large garlic clove minced
    • 1/4 teaspoon crushed red chilies
    • 8 12-inch square nori sheets
    • 1/3 cup vegan sriracha mayo
    • 2 8-ounce blocks seasoned tempeh
    • 1/2 cup cucumber 2-inch julienne
    • 1/3 cup purple cabbage shredded

    Method
     

    1. Place rice, water, and salt in a medium pan and bring toa simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn offheat and allow rice to rest for 10 minutes.
    2. Whisk together the pickling liquid ingredients and tosswith vegetables. Allow to rest for 15 minutes, stirring occasionally.
    3. Stir together rice vinegar and cane sugar untildissolved. Place rice on a large baking sheet and pour over mixture, sprinkleon furikake, and fold rice to incorporate. Divide rice mixture into 16 evenportions.
    4. To assemble: place a nori sheet on a dry surface, lay arice portion in the center creating a flat 3-inch square shape, use wet handsto keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in thecenter then place a piece of tempeh on top. Arrange pickled vegetables,cucumber, and purple cabbage to form a rainbow pattern. Finish off with anotherportion of rice, forming it into a square and covering the fillings. Fold upnori sides, using water to seal the seams. Tightly wrap completed sandwich inplastic film and allow to rest for 15 minutes before eating.

    Notes

    Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.

    Recipe Courtesy of INFRA

  • Vegan Potato Soup

    Vegan Potato Soup

    Vegan Potato Soup

    with Christine Waltermyer

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Soups’ on! How do you keep yourself warm during the colder months? There are plenty of different ways – like warm sweaters, cozy blankets, and sitting by the fireplace. But our favorite way is enjoying a delicious hot soup with family and friends. Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, we may have found our next favorite soup recipe – and it’s vegan! Featuring all products that can be found at Basil Bandwagon Natural Market 😊

    Print Pin

    Vegan Potato Soup

    Course Lunch, Main Course, Soup
    Keyword dinner, lunch, main course, soup
    Servings 4

    Ingredients

    • 3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes peeled (or an equivalent amount of white potatoes)
    • 1 tablespoon olive oil
    • 1 cup onion diced (about 1 medium onion)
    • Sea salt
    • 2 stalks celery diced
    • 2 carrots peeled and diced
    • 4 cups vegetable broth
    • 1 6 oz package Lightlife Tempeh Smoky Bacon
    • Avocado oil
    • 1 cup thinly sliced leeks
    • ½ cup coconut cream

    Instructions

    • Peel the sweet potatoes. Cut into small dice pieces and place them in a pot of cold, salted water.
    • Heat a large skillet or large soup pot over medium high heat. Add the olive oil, onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the carrots, celery and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
    • Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
    • Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
    • To the soup pot, add the coconut cream, 1 teaspoon of sea salt and a few grinds of freshly ground black pepper. Puree one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
    • In the large skillet, heat another 2 teaspoons of the avocado oil. Add the leeks, a pinch of sea salt and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    On sale this week (2/25-3/3): Organic Brussels Sprouts $2.49 lb!

    Brussels sprouts are one of those vegetables that give parents a hard time when feeding to their kids. Filled with lots of nutrients and antioxidants, brussels sprouts are essential for every diet. Check out this recipe that will make your kids ask for more!

    Ingredients

    2 lbs. Brussels Sprouts, trimmed and halved

    5 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    2 Tablespoons Organic Maple Syrup

    2 Tablespoons Balsamic Vinegar

    1/2 Cup Dried Cranberries (Found in our Bulk Section)

    1 Package Lightlife Fakin’ Bacon Tempeh, Cut into 1/2″ Pieces

    Method

    1. Preheat oven to 400 degrees F.

    2. Toss brussels sprouts, 2 tablespoons of avocado oil and sea salt in large bowl. Spread onto large baking sheet.

    3. Bake until tender and caramelized (about 20-30 minutes).

    4. In large skillet, warm remaining 3 tablespoons avocado oil over high heat. Arrange tempeh in single layer and cook until browned and crisp (about 5-6 minutes). Make sure to stir tempeh occasionally.

    5. Add roasted brussels sprouts to skillet, pour in maple syrup and balsamic vinegar. Stir to coat brussels sprouts evenly and cook for an additional 3 minutes.

    6. Stir in cranberries, transfer to a serving bowl, and top with fresh ground black pepper to taste.

    7. Enjoy!

    Before you enjoy your delicious maple bacon tempeh brussels sprouts, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek