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Kernza Tempeh TLT Handroll

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Pamela Nears, chef and culinary consultant, is a tempeh shaman. She led a recycling project at Santa Monica City College and her connection with the combination of nature and food, leads me to call her such. “Tasty” is the word she described her bacon flavored tempeh and after making it up myself, I would have to agree. Tasty it is! I am excited to post this very creative recipe that lends itself to many different types of cones or wraps!

Pamela has a strong inner North star that she follows through social food justice, holistic health coaching, creative cooking classes and culinary consulting and recipe development. You can check out Pamela’s site at www.pamelanears.com. You will probably want to call her right away!

Kernza Tempeh Bacon Marinade

If you’re asking, WHAT exactly is kernza? I am gong to enlighten you – cause I was just enlightened! Kernza is a perennial wheat with an impossibly long root, cross bred with it’s wild cousin (we all have ’em), the prairie -grass. In fact, the long roots of kernza have been called the “climate change fighting grains” because, to a certain degree, they increase soil health, water retention and carbon sequestration. Whew!  That’s a lot to live up to for this perennial! This well rounded wheat was added to TempehSure’s homemade tempeh so it’s not on the market, yet.

Ingredients

7 – 8oz tempeh

1 Tbsp soy or shoe sauce (coconut aminos will be the GF option)

1Tbsp sunflower seed oil

1 Tbsp raw honey

1/2 tsp jalapeno pepper sauce

1 – 2 tsp smoke flavoring

1 – 2 tsp ground cumin

1 Tbsp coconut oil for cooking the tempeh

black or white pepper to taste

Instructions

  1. Slice the tempeh into long 1 to 1 1/2″ strips, resembling bacon strips

2. Mix the rest of the ingredients in  a bowl, save the coconut oil and pepper

3. Soak the tempeh strips in the marinade for a minute

4. Heat the coconut oil in a saute pan and when it’s hot, add the tempeh strips and cook until both sides are brown and crisp

5. Once cooked, lay on paper towel to cool and absorb a little of the oil.

 

Assemble in your handheld of choice – this one was a seaweed sheet, rolled into a cone. Lettuce and small tomatoes and the tempeh bacon were placed into the cone with avocado, veganaise, avocado alioli, and lemon -use your own creativity and choose your favorites and add away- easy to hold and nosh on!

 

 

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