I usually shrink my photos here to save your fingers some scrolling, but the sun was really nice today, so giant image it is. The marinade is sweet and less intense than my smoky lime tempeh recipe. I like this one better. And it’s thirteen-year-old-bro-approved, too! Pictured with my cheezy coconut polenta, roasted tomatoes and basil from my mom’s garden (so in luv), and Zesty Z Za’atar spread, for a nice Mediterranean accent~
Tempeh
1 8-ounce pack of tempeh (I used the Three Grain kind from Lightlife)
Marinade
2 1/2 Tablespoons coconut cream
1/4 cup coconut water (I had a can in the fridge over night, scooped out the cream first then measured the water)
3 Tablespoons lemon juice
2 Tablespoons coconut aminos (or low sodium soy sauce)
1 Tablespoon maple syrup
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon smoked paprika
Method
I used the same method as my smoky lime tempeh recipe, here it is again: 
- Preheat the oven to 425 F and line a sheet tray with parchment
- Add all marinade ingredients to a small bowl and whisk. Bring it to a simmer on a skillet while thinly slicing the tempeh
- Once simmering, add the tempeh carefully, coating evenly in the marinade, and cover the pan
- Let your tempeh absorb the goodness and turn the heat off/ back to low as needed to speed up the process. Once most of the marinade is absorbed/thickened, it is ready to go in the oven
- Transfer tempeh to baking sheet and bake for 8 minutes, keeping an eye (the amount of time depends on the thickness of your cuts), then turn the tray around and bake for another 6-8 minutes. Remove from the oven and enjoy as ya like!
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Published by Caroline Mann
So it all started on July 23, 1994... *muffly, high pitched fast forward sound* And now I'm a person who's hungry and likes food that kills two birds: tastes delicious and nourishes the bod/ celestial bod, aka Earth. I should add that zero birds are killed in this scenario... my recipes are plant based, meaning flexible, but mostly plants. In culinary school, I learned how to bring vegetables to the foreground while seeking local, seasonal, organic, unprocessed and wholesome ingredients whenever possible. A lot of words but ironically these kind of foods are the least complicated. I believe a plant centric diet is best for our planet's sustainability and personal health, and find this approach to cooking the most fun and innovative. I also understand that food is very personal (you are what you eat amirite), and dependent upon cultural backgrounds and belief systems. Half my class was vegan, and we all got along just peachy/ smoothly like butter. Mostly because we were cooking together and had to cooperate and all. Just kidding, we successfully hung out in other settings and I love them a lot. Anyway, Natural Gourmet Institute taught us to ask ourselves where food comes from and what practices we are supporting, no matter what lifestyle. If I ever try fish or shellfish, I check the Seafood Watch app to make sure I'm not ordering the last shrimp of all. NGI also taught how to cook, I should add. I graduated in January 2018, and have since been cheffin' in a vegan restaurant and at home. So, as I am constantly stirring, I want to share some ideas with you so we can all eat beautifully, live it up and prance with the plants.
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