Are you looking for great tasting healthy food recipes? It’s easy to get stuck in a routine of eating the same meals. It makes sense, life gets busy and after a busy day you just have to eat. Every once in a while though it’s nice to try something different isn’t it?
I posted a picture of this delicious meal, which Marc made for our lunch last week, my Facebook page. Many of you liked and commented on the picture and there was a request for the recipe, here it is:
Tempeh Courgette’s (created by my partner Marc)
Ingredients
2 large courgettes (or zucchini if you want to sound exotic)
1 tbsp. olive oil
2 cloves garlic, minced
1 small onion chopped very finely
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
A pinch of seaweed, dulse, or nori (use instead of salt)
1/2 (8-ounce) pack of tempeh, crumbled
1/2 cup frozen sweetcorn
2 jalapeño peppers, seeded and diced (grown by Ashtanga Yoga Liverpool student Helen)
1 large tomato, diced (or a few small ones)
1/4 cup vegan stock
Yeast flakes
Instructions
Preheat oven to 400ºF or Gas mark 6
Slice each courgettes in half lengthwise, then scoop out the insides. Discard the insides, use them for something else or compost them.
Heat oil in a large saucepan over medium-high heat. Add garlic and spices (chili powder through paprika). Cook until fragrant, about 1 minute, stirring often. Stir in onion and garlic, cook for 1 minute. Stir in the tempeh, corn, and jalapeños and cook until they’re beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and stock to the saucepan and cook until the liquid has absorbed, about 2 minutes more. Stir in yeast flakes here if using them and season to taste with seaweed flakes.
Fill each courgette half with the tempeh mixture, then top with some more yeast flakes. Transfer courgettes to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned.
top with a sprinkling of coriander and serve.
Wonderful complementary salad
Dressing ingredients
3 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tbsp organic balsamic vinegar
1 large satsuma (or 2 small ones) – juiced
2 tsp agave nectar
Mix some organic wild rocket, baby spinach and baby red chard together in a salad bowl
add organic mushrooms, tomatoes and onion.
Mix dressing together and add enough for salad mixture.
Serve and enjoy!
What is tempeh and where can I buy it in Liverpool
It was our first time buying Tempeh. We bought ours from the frozen section at Mattas on Bold Street. You can buy yeast flakes and nori flakes at Mattas as well. Tempeh is less processed than tofu and contains more protein and fibre. It is an excellent source of protein for vegetarians, vegans and the curious meat eater looking for healthy options. I am not a nutritionist, I just love food and the great energy living a healthy lifestyle gives me.
Have you ever tried tempeh? What did you do with it? What interesting recipes have you cooked recently, share with our community.
