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  • Susan Heller25/06/2020 - 1:04 pm

    Hi Laura, I love your recipes. Thank you for all your posts. Is there a soft cheese other than feta you would recommend for this recipe?ReplyCancel

    • Laura27/06/2020 - 2:12 pm

      Hi Susan,
      You could honestly use any cheese that you like and I think it would work here. Blue, soft goat cheese, even shredded cheddar.
      -LReplyCancel

  • Rachel Joseph01/07/2020 - 2:56 pm

    Is there a substitute for the pepperoni I?ReplyCancel

    • Laura02/07/2020 - 10:08 am

      Hi Rachel,
      In place of the pepperoncini peppers, you could use chopped roasted red peppers or even chopped pickled jalapeno peppers if you like heat!
      -LReplyCancel

  • Kelsey06/07/2020 - 12:10 pm

    I loved this pasta salad! Only thing I really changed was that I used small white beans instead of chickpeas and no red onion. The best part is that the ingredients don’t get soggy in the fridge (unlike most pasta salads), so it works really well for leftovers. Thanks, Laura!ReplyCancel

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  • Elizabeth22/06/2020 - 8:01 am

    Made this – so delicious and yummy and looks exactly like the photos! Made it gf with some gf Grahams. Bringing it to new parents – thank you for the inspiration! Also my four year old son and very much grown husband also adore it!ReplyCancel

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  • Rachel17/06/2020 - 6:15 pm

    Laura – this is the most beautiful post. I love the recipe (obviously!!) but your words and sentiment really resonated with me. I am sending you lots of love and hope I get to meet you one of these days when travel is something we can actually do rather than dream about. In the meantime, I just wanted you to know you have a huge fan over here and I love reading your newsletters!
    Rachel xxxReplyCancel

  • Kit17/06/2020 - 6:54 pm

    Thanks for your thoughtfulness going forward. It’s much appreciated, as is this recipe!ReplyCancel

  • Jen17/06/2020 - 8:19 pm

    Thank you so much for sharing your journey. We all have so far to go, but every step forward, every self challenged assumption, every moment we educate ourselves on what ways we can amplify the momentum of this movement will raise awareness and inspire others to do the same.

    Black Lives MatterReplyCancel

  • susan mernit17/06/2020 - 9:21 pm

    I 100% appreciate these thoughtful comments.ReplyCancel

  • Claire17/06/2020 - 9:25 pm

    Really appreciate this! One note: italicizing “foreign” words like chipotle and adobo is othering and a form of linguistic gatekeeping. Here’s the article that taught me that: https://catapult.co/stories/column-the-case-against-italicizing-foreign-words-khairani-barokka. Food for thought!ReplyCancel

    • Laura17/06/2020 - 9:38 pm

      Claire, Thank you for sharing this article and perspective with me. Very helpful!
      -LReplyCancel

  • Hilary17/06/2020 - 11:00 pm

    Beautifully said Laura. Thanks for doing the work, and being a lighthouse for us to look towards. Been a follower since the early days and always appreciate your vibes ReplyCancel

  • Sherryn Adair17/06/2020 - 11:51 pm

    Plant based diets also support a cleaner, greener environment; POC are disproportionately affected by air and environmental pollution. Your contributions and support for a more humane and green world have implications that reach far and wide.ReplyCancel

  • Roslyn Levin18/06/2020 - 7:44 am

    HI, Lovely words which I know you will put into action in future recipe posts.
    However, do not forget other groups that are being hurt through racism. In particular I always think of indigenous people who have been marginalised, forced to live on other than their own lands and in many cases without proper access to clean water and even the most basic facilities.
    Indigenous people also speak out for the environment and for that are arrested, beaten, tear-gassed
    Thank you for not only your fine recipes, but also for your caring.
    Many Blessings, RoslynReplyCancel

  • Colleen Hieber18/06/2020 - 12:26 pm

    Thank you for taking a stand through your business! Looking forward to the recipe :)ReplyCancel

  • Kallyn22/06/2020 - 11:18 am

    SO GOOD! (So good, in fact, that I was licking the spatula during clean-up time…) I made this last night, and I will definitely be using the chile lime tahini sauce on many types of veggies in the future. Thank you for posting this!ReplyCancel

  • Katy Ionis29/06/2020 - 6:40 pm

    This sauce is bomb and so easy to make! I pulsed it in my mini cup blender to make it instantly smooth. Thanks!ReplyCancel

  • Virginia29/06/2020 - 10:32 pm

    Could I make the sauce and par-boil the sweet potatoes a day in advance?ReplyCancel

    • Laura01/07/2020 - 1:49 pm

      Yes definitely! Just keep the par-boiled sweet potatoes in a sealed container in the fridge.
      -LReplyCancel

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  • aasta schneider30/05/2020 - 5:16 am

    thank-you for this post…i missed reading our insights/sharings!!!ReplyCancel

  • Donna-Jane30/05/2020 - 6:45 am

    Good Morning ~ who can say no to the trifecta of coffee, mint and chocolate? Very insightful post and I’m cooking often from your book! This email reminder works for me too~ I’m looking forward to giving this a whirlReplyCancel

  • Emily Frigon30/05/2020 - 9:47 am

    Hi Laura, this looks delicious! I’m curious if you’ve tested with peppermint extract? I don’t have steady access to fresh herbs right now and am curious if that could be subbed. Thank you!ReplyCancel

    • Laura30/05/2020 - 9:51 am

      Hi Emily! I think peppermint extract would work fine here. I’d start with 1/4 teaspoon and use more if you think it’s necessary.
      -LReplyCancel

    • Tracey31/05/2020 - 3:10 pm

      Hi Laura:

      This smoothie sounds similar to your matcha mint chip shake which no longer seems to be on your site. Love the idea of casual recipes.ReplyCancel

  • susan m30/05/2020 - 10:14 am

    Just signed up for the newsletter–love your recipes and also value this kind of content very much. thank you, Laura.ReplyCancel

  • Lacey30/05/2020 - 4:33 pm

    That shake sounds SO GOOD and fresh mint is in abundance at my house right now. Perfect timing. I’ve missed your weekend casual recipe and link posts and really enjoyed reading through this one :)ReplyCancel

  • Laura31/05/2020 - 1:31 pm

    This was a great recipe. I didn’t have any espresso so I tried it with the Sprout Living Coffee Mushroom flavor protein as the substitute. It was a nice change to my post workout smoothy.ReplyCancel

  • Melissa31/05/2020 - 3:10 pm

    Thank you, I’ve missed these posts!ReplyCancel

  • Justine01/06/2020 - 5:04 pm

    This shake was SO yum, highly recommend!ReplyCancel

  • drsemna23/06/2020 - 12:17 am

    This shake was SO yum, highly recommend!ReplyCancel

  • Nicole Becker23/06/2020 - 1:41 pm

    I can’t wait to try this! I’m not a banana fan though – any thoughts on a substitute? Love your blog and the weekend beverage/link posts! Thanks :)ReplyCancel

  • Dana28/06/2020 - 3:21 pm

    I tried your recipe recently using coconut milk and loved it! May freeze my next batch in popsicle molds – the perfect sweet treat to enjoy on hot summer days. :-)ReplyCancel

  • Nancy01/07/2020 - 7:28 am

    I tried at my home , it’s really yummy!ReplyCancel

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  • Allison Ehlers27/05/2020 - 10:51 am

    Hi, I am a recent convert to vegetarianism and I LOVE your recipes! I am also not a huge fan of tempeh. DO you think I could use jackfruit instead?
    Thanks!ReplyCancel

    • Laura27/05/2020 - 4:29 pm

      Hi Allison!
      You could definitely give jackfruit the same treatment here. If you’re using canned or vacuum sealed jackfruit, there’s no need to pre-steam it (like I suggest with the tempeh in this recipe).
      -LReplyCancel

    • Donna-Jane30/05/2020 - 6:48 am

      Hi Laura- what do you recommend as a good source for tempeh please?
      Thanks~DonnaReplyCancel

      • Laura30/05/2020 - 8:43 am

        Thanks for this question! Locally, I’ve only been able to get Lightlife tempeh and sometimes temeph from an Ontario brand called Henry’s Tempeh. When we were able to hop over to the US, I would always grab Smiling Hara’s Hempeh because it is really my favourite. I like the basic “Salt and Pepper Steak” one because it’s the easiest to incorporate into recipes.
        -LReplyCancel

  • Virginia27/05/2020 - 7:07 pm

    Hi this looks awesome! Do you think the recipe would work with granulated stevia?ReplyCancel

    • Laura28/05/2020 - 10:08 am

      Hi Virginia!
      I think it would work, but maybe start with a small amount and adjust to your liking from there. Stevia can be much sweeter than coconut palm sugar and varies in strength from brand to brand. I’d refer to the package of your stevia, see what their recommendations are in terms of swapping for typical sugar, and then go from there. Hope this is helpful!
      -LReplyCancel

  • Kim H27/05/2020 - 8:03 pm

    This was SO delicious. I prepared the recipe as stated (I even steamed the tempeh, which I never do but I trust Laura completely). At the end, I added a squeeze of lime juice. Served with broccoli that I roasted in the gas grill (broccoli + evoo + s +p on sheet pan on 400 degree grill). What a great meal! My husband is new to plants – he went back for seconds.
    Thank you, Laura!ReplyCancel

  • Grace30/05/2020 - 3:03 pm

    This was so so delicious!!! And really easy to make – thank you for sharing xxReplyCancel

  • Emily30/05/2020 - 8:17 pm

    Thanks for this recipe Laura! I feel the exact same way about tempeh, so usually shy away from cooking it but this recipe was a hit. My whole family loved it and my 5 year old even gave it a thumbs up (which is saying something considering the number of so-sos I’ve been getting lately). This will be added to our regular rotation!ReplyCancel

  • Julie Patterson30/05/2020 - 9:16 pm

    We made this recipe exactly as you directed with fantastic results! It was a delicious meal. Thank youReplyCancel

  • Jessica01/06/2020 - 8:08 am

    This was easy to make and so flavourful. We had it with a side of steamed asparagus. Perfection!ReplyCancel

  • mariah j kahl05/06/2020 - 11:07 pm

    So good. Savory and sweet. I used hone in place of coconut sugar and it was good. My non vegan family ate it all!ReplyCancel

  • Amanda08/06/2020 - 11:06 pm

    Made this for dinner tonight just as written and served with steamed broccoli
    – my whole family loved it! Thank you for another great recipe, Laura! This one’s definitely going in my saved folder :)ReplyCancel

  • Emily14/06/2020 - 7:40 pm

    HELL. YA. Just made this tonight and HOLY SHIZ. SO easy and reminds me of my childhood favorite, sesame chicken! Best recipe I have made in a while!ReplyCancel

  • Alix15/06/2020 - 9:44 pm

    Beyond delicious. I would possibly reduce the ginger. Used a chipotle hot sauce. Adding this to the recipe rotationReplyCancel

  • Anita18/06/2020 - 8:15 pm

    This was delish! Crumbled and crispy tempeh is definitely the way to go. I did the coconut rice in the instant pot which worked really well I just decreased the water by 1/2. Will definitely cook tempeh like this again :)ReplyCancel

  • Sarah Gold23/06/2020 - 7:06 pm

    I’ve made this twice now. Delicious! Tonight, I doubled the sauce for the tempeh and added broccoli to the pan for the last 6-7 minutes. Thanks for the recipe!ReplyCancel

  • Julie Patterson27/06/2020 - 10:39 pm

    I have made this dish twice and really enjoyed it. I did tweak it a little for our picky palates the 2nd go round by using just a dash of the hot sauce(my hubby is a heat lightweight!) And i did add some honey (how can you ever go wrong with a bit of honey?!)
    Your recipes have always proven delicious and this one is exceptional! Thank you!ReplyCancel

  • Rachel10/07/2020 - 2:19 pm

    This was phenomenal! It’s one of the best meals I’ve made in 2020—it’s really really simple and so flavorful.

    I skipped the tempeh steaming step because personally, I don’t notice a huge change whether I steam or don’t steam, and I love tempeh either way. This helped keep the kitchen cooler (July heat!) and the process faster. I don’t have coconut sugar so I used raw cane sugar.

    I made the rice as described and everyone loved it, but honestly, I’d also like this with regular old rice! The tempeh really shines, so a plain grain would be just fine with me.ReplyCancel