BBQ Tempeh Lettuce Wraps

       I can't believe I've surpassed 10 000 views! With just over 60 posts, its time for some change. I've been working on something new for the blog. I've been drawing away and tinkering with fonts to create a new title header. As soon as it's complete, I will update the blog and let all my followers know (if you aren't following me yet, go ahead and try it. You can follow No Empty Fridge by email by submitting your email in subscription app in the right sidebar). 

       Anyhoo, seeing as it's been great whether lately, chilly night and hot days, I've whipped up a tasty recipe for BBQ-style tempeh that is perfect on lettuce wraps. For those new to the product, tempeh is made from soy beans, like tofu, but the beans are left whole, then fermented and formed into bricks. Tempeh is a hearty source of protein for vegetarians that can really soak up flavour. The best way to get the most flavour in the shortest amount of time is to steam or boil the tempeh for 10-20 minutes first and then marinate it. By parcooking the tempeh, it absorbs the marinade better and much faster than if you where to solely marinate it. This method also makes the tempeh more moist, so it can better hold up to longer or dryer cooking methods, such as pan frying, baking and barbecuing. 
       I've used this recipe when making fajitas with cilantro lime rice and guacamole and most recently on lettuce wraps with couscous, avocado, balsamic-marinaded red onions and lemon-mustard marinated hearts of palm. So tasty! You can find out how I did all of this below, starting with the main attraction: BBQ Tempeh.  

Serves: 3-5

Ingredients

1/4 tsp cumin
1/4 tsp coriander
1/4 tsp garlic powder
1/8 cup (3 tbsp) ketchup 
3 tbsp sriracha or garlic chili paste 
2 tbsp low sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey or agave 
1 tbsp vegan Worcestershire sauce (optional)

3 tbsp vegan margarine

Preparation 

1. In a medium large pot with your steamer basket, add a couple of inches of water and place the full brick of tempeh in a the steamer. Steam for 10-20 minutes covered.
2. While the tempeh is steaming whisk together all ingredients in a sealable container. If you're making my lettuce wraps, you will also want to start preparing your other toppings, see below for more information.
3. When the tempeh is done steaming, let it cool, then slice it into about quarter inch strips, then cut those strips into 3 width wise. 
4. Place the chunks of tempeh into the marinate, seal well with the lid, shake and let marinate for at least 30 minutes, shaking or turning after 15 minutes. 
5. When you are ready to prepare your tempeh, heat up a nonstick pan with the margarine on medium heat. Add the tempeh and all the leftover marinade. Let cook for 5-10 minutes on the one side, until dark brown and then flip the tempeh over and cook on the other side for about 5 minutes before removing from the heat.

If you are serving this on top of lettuce wraps, you'll need:
• Large leaf lettuce: washed and air or patted dry
• 1 cup couscous: cooked by covering couscous with 1 cup boiling water in a large bowl and then covering with plastic wrap to let steam for 5 minutes or until all the water is absorbed. (Fluff and season couscous before serving)
• ~1/4 cup sliced red onion: marinated in 3 tbsp balsamic vinegar, and a dash of salt and pepper for at least 10 minutes
• 1 can hearts of palm: drained, rinsed, and marinated in 1 tbsp olive oil, 2 tbsp dijon mustard, 1 tbsp lemon juice, 1 tsp honey or agave and salt and pepper to taste, for at least 20 minutes
• 1 avocado: sliced thinly 

Are you a lettuce wrap fan? Or do you prefer tortillas when you are wrapping up your meal? 

Japanese Sprouted Salad

       I've always enjoyed that mysterious orange dressing that you get at Japanese restaurants. I looked around trying to find some similar recipes, and out of the few I rounded up, I created this yummy salad. Quite a bit more complex than the average sushi restaurant green salad.  This salad uses some of my favourite vegetables and incorporates some lovely sprouts! I've listed below what vegetables I've used to make this particular bowl, but feel free to use whichever vegetables you want. As for the main green, a crunchy lettuce, such as iceberg, as bland as it may be, goes perfectly with this zesty sauce.

Dressing

Makes about 1 1/2 cups of dressing, slightly more than you will need for one head of iceberg

Ingredients

• 1 5-6" piece of ginger root, peeled 
• 1/2 cup rice wine vinegar
• 1 Tbsp white onion
• 1 small clove of garlic or 1/8 tsp garlic powder
• 1-3 Tbsp water
• 1/2 cup olive or vegetable oil
• 1/2 Tbsp sesame oil
• 2 Tbsp soy sauce
• 2 Tbsp tomato paste 
• 1 Tbsp honey

Preparation

1. Roughly chop the ginger root.
2. Add all ingredients into a blender or food processor, start with only 1 Tbsp of water, and add more to thin out the dressing if desired. 
3. Blend until smooth.
4. If you add too much water and want to make it a bit thicker, add some more ginger and tomato paste.
5. Taste, add a bit of salt or more soy sauce if needed.
6. Transfer dressing to a mason jar, and refrigerate for at least 10 minutes before serving.

Salad

Ingredients

• 1 head of iceberg lettuce, cut or ripped to size
• Handful of washed fresh cilantro leaves
• 1 cup fresh sprouts
• 5 spears of asparagus, shaved or cut thinly
• 1/4 cucumber, julienned
• 1/2 red pepper, sliced thinly 
• 1 medium carrot, shaved or julienned
• 2-3 green onions, greens chopped
• 
  
• 1 avocado, sliced or cubed
• toasted sesame seeds

Preparation

The first two ingredients in this salad are the most important. The crunch of the iceberg and the fresh citrus notes of the cilantro are a must. As for the rest of the ingredients, feel free to take some creative liberty when dressing your salad. 
Combine first set of ingredients in a bowl and mix. 
Add the avocado before dressing/serving and sprinkle the sesame seeds on top.

This salad is perfect along side a stir fry, some home-made sushi or spring rolls. Yum!