Today’s recipe is a riff one of my favorites from Andrea Nguyen’s most recent book, Vietnamese Food Any Day. It’s a caramelized tempeh crumble, the sort of thing that immediately becomes the best component in your rice bowl. If you’re on the fence about tempeh, this is the place to start.

What is Tempeh?

Tempeh is a fermented whole food, soy-based, and much loved in traditional Indonesian culture. To make tempeh, soybeans are soaked, partially cooked, combined with a starter, and then spread into a layer to allow fermentation to take place. A lot goes on at this stage, and you can read a more detailed play-by-play about tempeh production here. Soybean tempeh is most common, but other variations are also available. You also might see tempeh combined with other power ingredients like flax, or other grains.

Andrea acknowledges that tempeh isn’t a traditional Viet ingredient, but she uses it in banh mi, pho, and crumbles like this one to mimic meat, “when crumbled into small pieces…tempeh absorbs the seasonings well and fries up nicely.”

Why Tempeh is such a Power Food

Tempeh is widely considered a powerhouse ingredient because it is rich in a good range of nutrients. It also weighs in nicely on fiber, antioxidant, and protein fronts. Add to that the fermentation factor (basically, the fermentation helps with nutrient absorption, and digestibility) and you have a food that is working for you, not against. A lot of people like to substitute tempeh in place of something meaty. For example, this tempeh crumble might take the place of a pork crumble. Here’s where you can find more tempeh recipes, and I also like this list of tempeh benefits on McKel’s Nutrition Stripped Site. More tempeh in 2020!

The Tempeh Crumble recipe

In Andrea’s version she uses 1/2 cup of chopped lemongrass. The lemongrass adds beautifully fragrant citrus notes, and is one of my favorite flavors. That said, the times I was in a hurry to make dinner, I found myself skipping out on the 1/2 cup of chopped lemongrass (the lemongrass in my yard is crazy tough) and repeatedly making this shortcut version. It uses serrano chiles and extra green onions – still really tasty, just quicker to throw together.

Ways to Use the Tempeh Crumble

Here (above) you see the tempeh crumble as a component in a rice bowl. The basic components are rice and the tempeh crumble plus what ever is on easy and on hand in the refrigerator or pantry. I grabbed peanuts, some garden lettuces, cucumber, pickled carrots, and avocado. They’d also be great on these Vegan Nachos, in these Garlic Lime Lettuce Wraps, or in place of the tempeh in this Taco Salad.

Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks

I have another super-simple bread recipe to share, and it is a winner.

Made in muffin form, it requires no more than 3 ingredients, a blender, and about 30 minutes worth of your precious time.

Further, the muffins are:

• Vegan
• Oil-free
• Sugar-free
• Gluten-free
• Yeast-free
• Frugal
• Endlessly versatile
• 117 calories apiece

Most importantly, they are ideal for slathering with jam (one of my favorite food groups).

Hello, 3-Ingredient Oat Muffins!

The three ingredients required for the recipe (beyond water and optional salt) are

1. Rolled oats
2. Raw cashews (I have options for alternatives)
3. Baking powder

Homemade bread, even gluten-free, egg-free, dairy-free and oil-free varieties should be this simple.

I designed the recipe to make 6 muffins at a time, but it can be doubled to suit your needs. In a blender, process the cashews (1.5 ounces, or about 1/3 cup) and water (1 and 1/4 cups) until completely smooth (it will look like cream).

Next, add the oats, baking powder and (optional) salt. The cashews are blended first to ensure they are completely broken down (for even fat distribution throughout the muffins). The oats are added next so that they can be partially blended. 

I have tested the muffins with the oats (a) partially blended and (b) completely blended; the former have both a better texture and rise. It's worth it.

Blend the batter (I pulsed the blender) until they are mostly broken but still have a some bits and pieces throughout, like so:

Divide the batter evenly between 6 sprayed or greased, standard size muffin cups. The muffins get a significantly better rise when baked without paper or foil liners. Additionally, the muffins stick (profoundly) to liners, but slide out easily from sprayed/greased cups (even while still warm).

The batter will be close to the edge of each cup.

Bake in a preheated 375F oven for 17 to 20 minutes until risen and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.

The muffins produce lovely peaks but are relatively pale in color.

Now, on to the burning question many of you may want know:

Can I make these muffins into a loaf?

Alas, no. I tried. I doubled the recipe (to fill a 9x5-inch loaf) and tried, 5 times, with varying adjustments to ingredients, temperature and time. All failed, in various ways.

Pictured below is a slice from the most succesful loaf. It look pretty good post bake (not much rise, but not a massive post-bake slump, either). Upon cooling and slicing, multiple problems were apparent. Most notably, massive goo!

You can probably make this recipe in 2 very small loaf pans (e.g., 5x3-inches), which would allow for lengthwise, horizontal slices (for sandwiches and toast). Yu could also make the bread an 8- or 9-inch square or round baking pan. 

Considering how perfect the recipe is in muffin form, your best bet is making the recipe as is :).

Happy baking, everyone!

[tasty-recipe id="17082"]

Easy Greek (and plain) yogurt swaps you can use every day in recipes to cut fat and calories with added health benefits!

Cooking and substituting yogurt in recipes expands yogurt beyond the quick breakfast with added health benefits that Greek yogurt brings to every dish.

When I create new recipes it’s always a priority that they are healthy without skimping on flavor. One of my favorite tricks for maintaining this balance of health and flavor is subbing Greek yogurt. I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

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The post Cooking With Yogurt – How To Sub Greek Yogurt In Recipes appeared first on Skinnytaste.

Sweet Chili Glazed Chicken Wings are an easy to make wings recipe. 

This Sweet Chili Glazed Chicken Wings recipe is so good it can be served up as dinner on top of some freshly steamed rice or as an appetizer eaten all on their own. They have a sweet flavor with just a tiny bit of spice. The recipe makes a platter of wings that is perfect for sharing between four people. You may wish to double (or triple) the recipe if you are having a party.

How to make Sweet Chili Glazed Chicken Wings:

Since chicken wings are usually sold “uncut” with a wing and a leg attached, you’ll want to cut each one. There are several helpful tutorials online that can help you cut them properly. You’ll end up with a wingette and a drumette to use in your recipe (and you’ll discard the tips).

Next you’ll marinate the chicken wings in a simple, homemade marinade. Then the marinade is drained and they are baked in the oven. Finally, a glaze is cooked on the stovetop, and the baked wings are tossed with the glaze before serving.

Garnish suggestions:

Sweet Chili Glazed Chicken Wings don’t need much added to them for serving. In fact, they’re perfect eaten on their own without any adornment. But since people like it when things are pretty, I have a couple of suggestions for garnishes. Thinly sliced green onions and a sprinkle of sesame seeds are just enough to give it a dash of pizzazz for serving.

This recipe comes from an old Bon Appetit magazine. My husband says these wings are “restaurant quality,” which is his way of saying that they’re really, really good. It may seem like an odd choice to make chicken wings for dinner, but we’ve done it (served over rice), and it’s a delicious option! We’ve also shared these with friends, and have gotten rave reviews. Enjoy!

Here are a few more chicken appetizer recipes you might like to try:

• Hot Chicken Enchilada Dip
• Buffalo Chicken Wonton Cups
• Chicken and Cheese Stuffed Mushrooms
• Baked Southwest Chicken Egg Rolls
• Buffalo Chicken Dip Recipe
• Polynesian Chicken Wings
• Baked Honey BBQ Chicken Bites

The post Sweet Chili Glazed Chicken Wings appeared first on Recipe Girl®.

Sweet, fluffy, and keto-friendly! These delicious Easy Keto Pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

If you’re looking for more delicious keto recipes then be sure to try this homemade keto ice cream or this keto pizza.

Easy Keto Pancakes

I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly. These Easy Keto Pancakes are so light and fluffy with a hint of sweetness I actually prefer them to the old-fashioned pancake version.

The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with a nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity.

How to Make Keto Pancakes

These are some of the easiest pancakes to prepare. They take no time at all to whip up. Not only do they taste like old-fashioned pancakes, but they come together like them too.

• Start by mixing all the dry ingredients together in a large bowl.
• Then in a separate smaller bowl whisk the eggs, milk, oil, and vanilla extract together until smooth. Pour those ingredients into the dry and whisk again until mostly smooth. Some lumps are okay.
• Preheat your pan on the store over medium heat. Spray with cooking oil.
• Using a 1/4 sized measuring cup scoop out the batter and place it into the pan and let it cook until it begins to bubble. Then flip it over and cook on the other side.

PRO TIP: If you’d like to make a smaller batch you can simply cut all the ingredients in half for a smaller amount.

How to Store Keto Pancakes

Once you make a batch of these delicious pancakes, they can easily be stored for later. Place them in an air-tight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat during the week.

Can You Freeze these Pancakes

These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks.

More Pancake Recipes

• Maple Sweet Potato Pancakes
• Best Buttermilk Pancakes
• Best Banana Pancakes
• Blueberry Sour Cream Pancakes

It’s hard to believe that this time last year, I was still fresh off the plane from Thailand. For weeks, I still dreamed of stone temples and skyscrapers, street markets and tuk-tuks, elephants and endless green plains.

Even now, so many months removed, the taste of numbing chilies lingers on my lips, a haunting memory that teases at the tip of my tongue. Northern California is not lacking in exceptional eateries, yet none can quite match the full experience. Actually being in Thailand to enjoy the native cuisine probably has a lot to do with the flavor, more so than the mere ingredients.

Taking into account that one can never quite match the full bouquet of flavors, complemented by the nuances that each cook uses to season their dish, as passed down by generations of chefs and mothers and eaters alike, I was able to take away quite a few lessons on Thai cookery that have served me very well since then. It’s truly selfishness, and laziness, that has kept me from sharing the secrets abroad. Well, the time has come to divulge at least a taster of those truths! It all comes down to the expertise from May Kaidee‘s legendary cooking school.

Alongside about a half-dozen other hungry students, we learned straight from the source how to make the best Thai food anywhere in the world. It all comes down to balance, like everything else in life, and quality ingredients. That should come as no surprise, but it was the tiniest little things that shook me to the core, completely changing the character of a dish in unexpected ways. Whereas I had always thought that the delicate perfume of lemongrass, that fibrous stalky aromatic, was the key to essential “Thai” taste, it turned out that makrut lime leaves were actually the silent source. Otherwise known as kaffir lime, the zest and juice add their own piquancy of course, but those tender green leaves, difficult to source fresh overseas, held the key. Grassy yet mild, sweet but subdued, they’re the vanilla extract to every savory success; adored yet rarely identified and properly celebrated.

Furthermore, tom kha paste, a shortcut ingredient I would have looked down my nose at on grocery store shelves, comes to life in a completely new palate when made from scratch. Every home cook has their own blend, just like a curry paste of any color, but May Kaidee’s stands alone as more than mere soup stock.

We smeared it atop sliced seedless cucumbers piled high with sticky rice and pumpkin hummus, lending a gentle burn, a comforting warmth, to the whole assembly.

Then there was the pad Thai, one of the last dishes I would ever order at a restaurant. Nothing against the noodles, but most renditions I’ve twisted around my fork have been gluey, sugary lumps of starch, with vegetables being few and far between. No, this isn’t how it should be! Replacing the egg with an startling splash of coconut milk, of all things, we were taught that this keeps the strands of rice vermicelli lubricated while enriching the light coating of sauce. Never would I have dreamed of trying such an incongruous addition, but there it was, advised by the experts and working its magic in real time.

Som tum is a light starter salad that I have certainly dabbled with in the past, but never put the proper muscle into. Lazily mixing raw vegetables in a bowl, it turns out that technique is everything in this application. Do not give in to the food processor and think you can just blend the base for an equivalent outcome. It takes just as much time, if a bit more elbow grease, to bust out that mortar and pestle to do a proper pounding.

At first, I was aghast at the inclusion of exotics such as pineapple, corn, and the suggestion of apples, even grapes! Previously these items would have struck me as “inauthentic” interlopers that had no place on this plate, but it goes back to balance. Yes, while green papaya salad should be primarily sour, bitter, and spicy, it still needs a dose of sweetness to balance everything out. Don’t forget the peanuts for a satisfyingly crisp crunch. That’s not just the western love of the legume speaking; Thais truly love the goober, too.

Hungry for more than the basic sustenance of these staple foods, we devoured platters of spring rolls, vats of curries and stews, steamer baskets heaping with rice, trying to take in the knowledge as if it could be directly consumed. From start to finish, the revelations arrived with a smile, a spoonful, a laugh and a dance. If there’s one thing you do in Thailand, let it be a lesson on how to bring this cuisine back home in it’s full-flavored, unabridged glory. If that’s still a venture too far to consider, I’ve heard May Kaidee has setup shop state-side inNew York City, too…

Better study up to keep the ball rolling, along with your tender wheat wrappers or softened rice papers, to get a taste of Thailand in any kitchen.

May Kaidee Restaurant and Cooking School
59 Ratchadamnoen Avenue
Talat Yot, Phra Nakhon, Bangkok 10200
Thailand

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