Shop bought Tempeh – well, Ebay to be honest
Tempeh is an Indonesian thing. Basically its fermented soybean cake, and is used as a high protein (it’s complete protein too) additive to the food armory for vegetarians and vegans. Although its so yummy, even my very carnivore husband loves it too.
I bought some from Ebay to try out, and we both loved it.
Now I know this and enjoyed our first tempeh meal experience, I don’t ever intend to purchase it again on line, as it was about £8 for 400g of the stuff. I fully intend to make my own instead.
Okey dokey. Three of my favourite recipes for sauces and marinades. Proud of these.
Garlic Ginger and Five Spice
Balsamic and Mustard
Peanut and Sweet Chilli marinade/sauce or dip for that matter!
At just about 20 calories a tablespoon this stuff is a win win, no matter if your slashing it on your salad, daubing it in your potato or rolling your raw carrots or celery into it. High in protein, and for a mayo low in fat.
My ‘meat-munching-man’ loves it too, so Ive ditched the Hellmanns and once a week, I whiz up variations of this stuff.
I started following a vegan diet in April 2015, literally right after the funeral of my beloved dad. Years ago I was vegetarian, but then chose the meat eating lifestyle. 30 years later, weight-gain, high blood pressure, and the need to keep healthy and feeling young, started to nibble. I had always loved vegetables, why bother with the world of meat at all? I thoughts turned once again to vegetarianism, but again… the very foods I loved were the ones that gave me high blood pressure. So ditch the meat, ditch the dairy, and ditch the eggs.
Although I follow the vegan diet, I consider myself a strict vegetarian, as I still knit and crochet with my favourite fibre – wool. I cant really see myself ditching that. For one thing, I have a house full of the stuff, all awaiting using up.
Gotta add flavour!
The most important thing to me is well flavoured food. I now have quite a few favourite dressings to add to my vegan plate. This is one of them.
Its a Jamie Oliver recipe, and the only thing I changed in it, was the flour, where I changed this to Dove Gluten Free instead of the usual cupboard stuff, my eldest is GF intolerant and this means she can enjoy a daub of Piccalilli on her salad as well.