GOOD SAINT
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • COOKBOOKS
  • SPONSORS
  • SUBSCRIBE
  • EVERYTHING ELSE
    • YOGA CLASSES
    • PRESS + ADVERTISING
    • LET'S WORK TOGETHER!

Tempeh Bacon

4/2/2014

1 Comment

 

Tempeh Bacon

Picture
There's almost nothing I love more than breakfast. Especially savory breakfasts- they're kinda my thing. In fact, I have such a distaste for sweets in the morning that if I have any before noon, I usually get sick. But back to breakfast- I like it. A lot. Breakfast is the first (and supposedly most important) meal of the day, so I usually try to make it hearty and delicious, and adding a side of tempeh bacon does just that. A little smokey, a little crunchy, and two ways to cook it up! It's great by itself, but even better in a breakfast sandwich or crumbled into a bowl of creamy polenta. And why go out and buy it when you can make it at home? More rewarding and more delicious! Need a few things to pair it with? Try our Rye & Vegg French Toast or South of the Border Scramble!
Picture
Ingredients:
1- 8 ounce block of tempeh
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon smoked paprika (optional)

Directions:
In a shallow dish or bowl, whisk together everything but the tempeh. (This is your marinade.) Set aside.
Remove tempeh from wrapper. Slice lengthwise into 1/4 inch thick 'bacon' slices.  Gently place tempeh into marinade, using a spoon to scoop excess marinade over the tempeh slices to coat completely. Cover and place in the fridge at least 3 hours, but as long as overnight if you can. Try to flip the tempeh slices or use the spoon trick several more times while  marinating to ensure even flavor. The longer it marinates, the more bacon flavor it will have!
Once tempeh is ready, pour off excess marinade. At this point you can choose to bake or fry the bacon; 

To bake it, preheat the oven to 350 degrees. Place strips onto  a greased pan and bake for 30 minutes, flipping half-way through. Remove, let cool for several minutes, and eat up!

To fry it, simply heat 1 teaspoon of oil in a pan and add slices, cooking until golden and crisp before flipping. Remove from heat when strips are uniformly golden and crisp and blot on paper towels to remove excess oil (or don't). Serve immediately. 
Bacon saves well in a resealable bag or container for about a week. Great on salads & sammies, too!
print recipe
Picture
1 Comment

Tempeh Reuben

5/23/2013

8 Comments

 

Tempeh Reuben

Picture
Its been hard finding restaurants in Maine that cater to a vegan lifestyle. There are some, especially in the big city of Portland, but thats almost an hour from us and frankly, I'd rather eat close to home when I can. We've been doing a lot of cooking for ourselves, which I love, but it would be nice to occasionally order out and not have any dishes to wash.
Last week we finally found a restaurant that we love...and its close to home! Located in Damariscotta, Savory Maine offers a little bit of everything. They are familiar with the vegan lifestyle and willing to accomodate to it. Gluten-free? Vegetarian? They've got your backs, too.
My first trip in I ordered their Tempeh-based Reuben with homemade vegan potato salad and I've been craving it ever since. Though I wish I could eat there every night, I just can't afford it. I needed to quell the craving...so I came up with my very own recipe! 
Picture
It starts with a good, flavorful bread like rye or pumpernickel. I found lots of options at the market but settled on an organic loaf made on a farm right here in Maine. Rich in caraway and with a touch of espresso grounds in the batter, this bread adds so, so much flavor to the sandwich.
Topped with fried tempeh, spicy vegan cheese, and local sauerkraut and you've got yourself a meal even Savory Maine would be proud of. 
Pair it with our balsamic potato salad for a truly 'Maine' meal.
Picture
Ingredients 
(for one sandwich):
2 slices Rye or Pumpernickel bread
Tempeh- about 4 1/4 in. slices
2 tablespoons vegan thousand island dressing
1-1/4 inch slice of Daiya havarti jalapeno & garlic block (or your favorite cheese alternative)
1/4 cup sauerkraut
1 tablespoon coconut oil or vegan butter for frying
1/2 teaspoon Braggs aminos or soy sauce
Picture
Picture
Method:
Set aside your two delicious slices of rye or pumpernickel. Its good to use a darker bread here to get the caraway and espresso flavor of the bread-trust me, it adds a ton of flavor to the sandwich!

If your tempeh is in block form, slice four 1/4 inch slices. If pre-sliced, use about 3-4 slices. In a frying pan, melt a little oil or butter and add the soy sauce. Fry the tempeh strips until crispy and golden brown, about 2-4 minutes on each side. 

Grab your bread slices and spread about a tablespoon of vegan thousand island on each side. Top with fried tempeh, and the slice of cheese. Put the sandwich together and using the same frying pan, grill sandwich until cheese melts, a few minutes on each side. Remove from pan, separate bread slices, top with sauerkraut, and reassemble into sandwich form. Now take a giant, gooey, cheesy bite...enjoy!
print recipe
Picture
8 Comments

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Charcoal
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Pudding
    Chia Seeds
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Butter
    Cookie Cake
    Cookies
    Cooking Tips
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dough
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Homemade
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jam
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pineapple
    Pine Nuts
    Pita
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raspberries
    Raw
    Rhubarb
    Rice
    Ricotta
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffing
    Sugar Cookies
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thumbprint
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Vanilla
    Veganized
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

Picture
© 2017, Good Saint, All Rights Reserved.

    Stay fresh + subscribe!

Subscribe to Newsletter
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • COOKBOOKS
  • SPONSORS
  • SUBSCRIBE
  • EVERYTHING ELSE
    • YOGA CLASSES
    • PRESS + ADVERTISING
    • LET'S WORK TOGETHER!