I found this recipe in a cookbook we’ve recently received. The name of this cookbook is Dining at the Ravens.
You will find over 150 amazing healthy vegan recipes in this book created by Jeff and Joan Stanford. However what I found even more amazing then all the delicious recipes is the story behind their book. The authors Joan an Jeff are the owners of an inn and eco resort on the north coast of California. They started with a vision of small resort, with an inn and restaurant, that celebrates life. As they embarked on this journey they learned many lessons along the way that shapes what the Stratford Inn represents today.
Check this place out, I am so glad I came across this place and can’t wait to visit …
“Our purpose is to demonstrate that plant-based whole food diet is not only a better way to “eat the planet”, but it’s also an outstanding way to eat: you’ll feel great, nourished-fed-by dishes rivalling those finest California restaurants. “
Today I am putting my own spin on their Almond Hazelnut Encrusted Tempeh. Serving it with home made raw ketchup 😉 And here is the recipe:
Almond Hazelnut- Encrusted Tempeh
For the Marinated Tempeh
- 1 tablespoon grated ginger
- 1 clove of garlic
- 3 cups water
- 1/4 cup coconut aminos or tamari
- 1 8oz packaged tempeh , sliced into 6 long sticks
For the flax egg
- 2 tablespoons ground flax seeds
- 1/2 cup warm water
For the almond hazelnut crust
- 1/2 cup raw almonds
- 1/2 cup raw hazelnut
- salt and pepper
For the Marinated Tempeh
Combine ginger, garlic, water and tamari in a sauce pan and add the sliced tempeh. Cook on low for about 10-15 min.
Drain tempeh and set aside, let cool.
For the Flex "Egg"
In a large mixing bowl, combine ground flex seeds and warm water. Mix well and let sit for about 5 minutes until the consistency resembels thick pancake batter.
And the rest
Add almonds and hazelnut into a food processor or high speed blender and process until coarse and sandlike consistency is achieved.
Add salt and pepper and process for few more seconds.
Place in a small mixing bowl and set aside.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Dip each slice of tempeh into the flax egg and immediately coat well in almond and hazelnut mixture.
Set coated tempeh pieces onto a baking sheet and bake for 20-30 min or until golden brown and crisp.
Remove from oven, let cool for couple of minutes and serve.
For Fresh Ketchup:
you will need 1/4 cup sun-dried tomatoes, very small garlic clove, 1 inch ginger, 1 tbs balsamic vinegar, 3 pitted dates and one cup of fresh cherry tomatoes. In a blender process all ingredients until smooth.
Adapted from from Dining at the Raves
Dedicated to your health and well-being