recipes from Adrienne Asher
“Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.” –Wikipedia
Rich and nutty, tempeh packs 31 grams of … Read more
This recipe comes from the great American chef, Paul Prudhomme.
1 tablespoon sweet paprika
2-1⁄2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3⁄4 teaspoon white pepper
3⁄4 teaspoon black pepper
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon dried oregano leaves
Combine all ingredients. Keep unused portion in tight container.
Great for tempeh, fish, chicken, … Read more
Tempeh is a great source of protein, racking up 31 grams per cup. Packaged tempeh needs a little cooking to finish off its semi-cooked state, so here’s a recipe that adds some browning and a bit of additional flavor. Now it’s all ready to add to your favorite dishes…
Sautéed Tempeh No. 1
1 to 2 tablespoons olive oil
1 … Read more
Here’s a fast, easy, totally delicious dinner for two. It’s low fat, low sodium, vegan, and filled with tasty nutrition. It’s my go-to when I want fast, filling, and comforting.
Broccoli-White Bean Soup with Garlicky Vegan Yogurt Sauce
4 dinner-sized servings
1 teaspoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
1/4 cup white wine
3 cups organic … Read more
This is a surprisingly filling supper. Add a green salad or some steamed kale, and you’ll be set!
Broccoli-Stuffed Potatoes with Chickpea-Tahini Sauce
2 large baking potatoes
1 medium broccoli crown, broken into small florets
1 teaspoon olive oil
Garlic powder
Freshly-ground black pepper to taste
Chickpea-Tahini Sauce
1/2 cup chickpeas / garbanzos
1/4 cup tahini (aka sesame seed butter)… Read more
This has been a Christmas morning tradition in my family for over sixty years and counting, and although it contains sugar, I decided to add it to my blog. We make up the dough on Christmas Eve, refrigerate it overnight, and bake it on Christmas morning. Allow about five hours for construction and risings.
Swedish Tea Ring
Makes one 12-inch+ … Read more