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Category Archives: roasted

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Tempeh is amazing and you can’t tell me otherwis

Tempeh is amazing and you can’t tell me otherwise 😌. Loaded up with plant-based protein, easy to infuse with flavour, a little meat-y and sorta mushroom-y (yum!), and perfect on the grill. This is my go-to grilling method that’s got a bunch of spices and pantry staples.
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Spice Blend:
2 teaspoons ground coriander
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
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Tempeh:
2 8-oz blocks of tempeh (each block cut into 6 even pieces)
2 tablespoons 8-spice blend
¼ cup balsamic vinegar
¼ cup water
2 tablespoons heat-tolerant oil, such as avocado
1 tablespoon lemon juice
1 tablespoon gluten-free tamari soy sauce
1 tablespoon agave nectar or maple syrup
sea salt and ground black pepper, to taste
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Full recipe: https://thefirstmess.com/2019/06/19/best-marinated-grilled-tempeh-recipe/

Adding healthy handfuls of greens to a panzanella-

Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belf

Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage: Just total vegetable magic from beginning to end. So much inspiration from flavour profiles and new ways to cook veg. The book is broken down by cooking process, flavour notes, and produce types. A mix of easy and slightly more involved recipes
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Vegetable Kingdom by Bryant Terry: Super next level, stunning, and flavourful vegan food that is whole food-focused. In my early days of veganism, I cooked from Bryant’s Vegan Soul Kitchen constantly because there was so much flavour built into his recipes. Perfect dinner inspiration
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Falastin by Sami Tamimi & Tara Wigley: The sense of time, place, and family tradition in this celebration of Palestinian cuisine is like no other. So many recipes in this book are staples for us, and I find myself just flipping through it often, getting lost in the stories and photographs
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Fresh India by Meera Sodha: Recipes in the book are rooted in the author’s family’s home, Gujarat. All of the recipes in this book are vegetable-forward, fresh, vibrant, and seasonally creative. We cook from this book pretty much every week because the recipes are, on the whole, easy to make on the fly
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Whole Food Cooking Every Day by Amy Chaplin: This is like a nourishing cooking bible for me. I turn to the bean recipes, sauces, the cauliflower bake technique, broths, and various nut and seed milk drinks all the time. I go to this one when I’m in a cooking rut or when I’ve been dining out a bit too much 😅
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Family by Hetty McKinnon: Hetty’s salads and veg sides are unmatched as far as I’m concerned. The book also feels super connected to how a lot of us are trying to cook—healthy-ish, seasonal, easy enough, comforting, mega flavourful, and just familiar enough. The photos in this one are magic
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Six Seasons by Joshua McFadden with Martha Holmberg: In an ideal world, I cook recipes from this book all the time. Vegetable-focused recipes for every season. The balance and focus on salt, pepper, heat, and acid in every dish is just ✨. This book is huge and has a nice mix of super easy and slightly more involved recipes

Vegan red pepper pasta with charred corn and basil

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