Tuesday, October 30, 2012

Roasted Tempeh, Creamy Garlic Broccoli & Accordion Potatoes

This meal could not be simpler! Everything roasts in the oven at the same temperature, start with the potatoes and when twenty minutes remain, add the broccoli and tempeh.
This recipe for creamy broccoli is perfect to make without having all the heaviness and fat that comes along with most things "creamy". Garlic hummus is a perfect condiment, thinning out just enough once it hits the roasted broccoli to coat and create a quick and healthy sauce.

Crispy yukon golds drizzled in olive oil and herbs, roasted broccoli tossed in garlic hummus and tempeh coated in maple and soy, roasted until golden brown.

Roasted Tempeh
serves 2-3
12 oz tempeh, medium dice
2 tbl extra virgin olive oil
2 tbl soy sauce
1 tbl maple syrup
1 tsp dried basil
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper

Preheat the oven to 400.
Toss the tempeh in the remaining ingredients and roast on a baking sheet for 25 minutes, tossing once in between so all sides get nice and crispy.

Creamy Garlic Broccoli
1 head broccoli, small florets
1 tbl extra virgin olive oil
salt and pepper
1/4 cup garlic hummus

Preheat the oven to 400.
Toss the broccoli in olive oil and season with salt and pepper. Roast on a baking sheet for 20 minutes then toss in hummus and serve.

Accordion Potatoes
2-4 yukon gold potatoes
2 tbl extra virgin olive oil
1 tsp dried basil
1/4 tsp red pepper flakes
salt and pepper

Preheat the oven to 400.
Slice each potato half way through, multiple times across and use your knife to gently spread each piece apart as much as you can without breaking. Drizzle the tops with olive oil and season with basil, red pepper flakes, salt and pepper. Roast for 1 hour until the potatoes are cooked fully and crispy on the outside.

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