Recipes for LIVE with Chef AJ – September 11th 2021! Here’s the link to my demo.
“SOY IS COOL!”
Soy is BACK! Scientific research says you can consume soy without fear, and in fact there are many proven health benefits for consuming it! The latest research shows it can help cool your hot flashes and balance your hormones! Join Tracy Childs as she shows you some of her favorite & easy recipes including soy!
Miso Glazed Tempeh
Tempeh has a nutty taste and texture and since it’s a naturally fermented food, it can have a bit of a bite which lends itself to the compliment of a sweet & sour sauce. This simple dish creates filling bites to use for anything from salads & veggie stir fries to buddha bowls.
1 tablespoon light miso
1 tablespoon date syrup or date paste
1 tablespoon rice vinegar
1 teaspoon Braggs aminos
½ teaspoon turmeric
Black pepper to taste
½ cup water
1 package tempeh, cut into ½ - ¾ inch cubes
2-3 large cloves garlic, pressed (optional)
1 tablespoon nutritional yeast
½ teaspoon Sesame seeds (garnish)
- In a small bowl, whisk together the miso and date syrup then add the rice vinegar, Braggs, turmeric, pepper and water.
- Pour these ingredients into a skillet and heat to almost boiling.
- Add the tempeh cubes and the garlic if using and bring to a boil.
- Cover and reduce to simmer. Cook/steam for about 5 minutes or until liquid is absorbed.
- Increase the heat, add additional splashes of water and stir to braise/glaze all or many sides of the tempeh. Sprinkle the nutritional yeast, stir to coat and then sprinkle the sesame seeds over the top and serve warm, room temp or chilled.
Colorful Tempeh Lettuce Cups
This is a fun recipe which incorporates some fresh veggies for an and amazing satisfying crunch for lunch!
Four large romaine lettuce leaves, washed and dried
1 recipe Miso Glazed Tempeh
1 large tomato cut into 8 wedges
1 small carrot, grated
Marinated red onions
½ of a large ripe avocado, cut into 8 thin wedges
4 Cilantro sprigs, garnish
- Arrange the lettuce leaves on serving plates.
- Place about 4-5 tempeh cubes on each leaf.
- Top with the veggies and a cilantro sprig.
- Serve and enjoy.
Colorful Asian Bean Salad
Makes 5 cups
one 12-ounce package frozen shelled edamame
1 can cannellini beans, drained and rinsed
1 cup shredded carrot or red bell pepper (cut into thin slices)
1 1/2 cups frozen corn
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
1/3 cup rice vinegar
2 teaspoons coconut sugar
2 teaspoons Bragg’s Aminos or Soy Sauce
½ cup Marinated Red Onions, drained
salt and black pepper to taste
2 teaspoons toasted sesame seeds (unhulled or black)
- Bring about 5 cups water to boil. Add the edamame, and a dash of salt. Set the timer for 3 minutes.
- After 3 minutes, add the shredded carrots and cook them with the edamame for 2 minutes more, then add the corn, just to thaw and freshen. Drain and cool well.
- Meanwhile, in a serving bowl, stir the remain ingredients (dressing, cannellini bean, herbs). Allow this to marinate together for a few minutes.
- After the edamame/veggies has cooled for about 5-10 minutes, add them to the dressing and chopped herbs.
- Stir well, taste and adjust seasonings and chill for an hour before serving.
1 cup ice cubes
1 cup unsweetened soymilk
2 tablespoon pitted dates
3 cups frozen banana slices (about 3 bananas)
3 tablespoons cacao or cocoa powder
Blend until smooth in a high-speed blender, adding more soymilk to achieve your desired consistency, but thicker is better because it thins as it comes to room temperature.
Marinated Red Onions
1 red onion, thinly sliced
apple cider or white vinegar
Place the onions in a small bowl and pour apple cider vinegar and water to cover, about ½ and ½, or whatever ratio you like. Allow this mix to marinate for at least 10 minutes. Store covered in the refrigerator and use in salads, buddha bowls, tacos, you name it!