Maple Dijon Baked Tempeh

I was on a roll today cooking up yummy, healthful eats. After this morning’s candied-pecan-topped oats, I went for more fresh foodie fare.

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I made maple dijon baked tempeh, sweet-n-spicy sweet potatoes, plus kale chips.

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I even got to use the kale in my garden that I planted the other day. Kale for yard decor? I think not. Kale in my belly. Oh yea!

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I knew I wanted to make kale for my veg and sweet potatoes for my starch, but I wasn’t sure what I wanted to make for the main event…so I turned to my Clean Food book for ideas.

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I found Teri’s Baked Maple Dijon Tempeh in the Fall section and decided that it sounded yummy. I was missing a couple ingredients and I thought the 1/4 cup of EVOO in the recipe seemed like a bit much, so I made some adjustments.

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Everything turned out fabulous!

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This was one of the best lunches I’ve had in awhile! Yum!

Maple Dijon Baked Tempeh

Adapted from the Clean Food recipe

Ingredients:

  • 1 8-ounce block tempeh
  • 2 tbsp dijon or grain mustard
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 2 tbsp extra virgin olive oil

Directions:

  1. Pre-heat oven to 400 degrees F. Prep a baking sheet with parchment paper.
  2. Meanwhile, cut the tempeh into 1/2 inch strips and steam for 10 minutes.
  3. In a medium bowl, whisk together the mustard, maple syrup, and soy sauce. Then, whisk in the extra virgin olive oil until emulsified.
  4. Add steamed tempeh to the marinade, stir gently till tempeh is evenly coated, and let marinate for 15-30 minutes. (30 minutes is better, but I was in a rush and only did 15 and it came out pretty good)
  5. Spread tempeh onto prepared baking sheet, laying the pieces on the wide side so they bake evenly. Bake for 10 minutes. Turn tempeh pieces to other side and bake an additional 10 minutes.
  6. Let cool a bit before serving.

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Enjoy!

I’ll be posting the other recipes soon. You guys are gonna love that sweet-n-spicy sweet potatoes!

Candied Pecan Topped Oatmeal

TGIF Friends! This week has been sooo long! Know what I mean? I’m so ready for the weekend!

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I was so excited to share some photos from breakfast with you guys today that I had to take a lil break from work today to post, instead of waiting till after work.

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I used the last of my frozen steel cut oats from my “oatmeal factory” awhile back for today’s breakfast.

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I just mixed in half a mashed (very-well-ripened banana), plus some 1% organic milk (you could use non-dairy milk to make your version vegan) and chia seeds.

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To top, I added ground flaxseed meal and the last of my vegan candied pecans (click for this fast and easy recipe). Boy did they make an amazing topping, folks! Look for those candied pecans again soon…they’re way too easy to not make again in the near future.

Remember to tell me how you dress up your t-shirt and jeans by clicking here and adding a comment. I love reading about your ideas!

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