The Denver Post - - FEATURES - Pro­vided by VegFest Colorado Pro­vided by VegFest Colorado Danika Wor­thing­ton: dwor­thing­ton@ den­ver­, 303-9541337 or @dani_­worth

salt and pep­per. Add 2 ta­ble­spoons of the chives and stir.

While the corn mix­ture is cook­ing, pre­pare the zuc­chini. Trim the ends and then cut the zuc­chini thinly length­wise. A man­do­line is very help­ful in cut­ting thin, uni­form slices. Bring a large pot of salted wa­ter to a boil and add the zuc­chini. Cook un­til the zuc­chini is just ten­der, about 1 to 2 min­utes, de­pend­ing on thick­ness. Im­me­di­ately drain thor­oughly and add to the corn sauce. Toss gen­tly but thor­oughly. Tem­peh Let­tuce Wraps with Peanut Sauce

Recipe by Sarah Eastin This lovely dish uses tem­peh. One of the best ways to pre­pare tem­peh is to steam, sim­mer or mari­nade be­fore us­ing it in a recipe. In­gre­di­ents K cup peanut or al­mond but­ter 1 cup canned co­conut milk

1 K ta­ble­spoons maple syrup 1 ta­ble­spoon tamari 1 ta­ble­spoon lime juice

K - 1 tea­spoon cayenne or crushed red pep­per (de­pend­ing on how hot you want the sauce)

K tea­spoon salt

For the wraps:

1 pack­age tem­peh

K can wa­ter chest­nuts


2 car­rots (juli­enned)

N-K red cab­bage (shred­ded) 1 head bibb or but­ter let­tuce Sev­eral sliced green onions

(op­tional) Sesame seeds (op­tional) Di­rec­tions

Com­bine all sauce in­gre­di­ents and blend un­til smooth, set aside. Lightly steam or sim­mer the tem­peh in wa­ter for about 10 min­utes (turn once, half­way thru). Dry the tem­peh and let it cool. Cube the tem­peh then dry sauté the cubes for 5 min­utes on medium heat, stir­ring of­ten. Turn to low, add ap­prox­i­mately ½ cup of the pre­pared peanut sauce and sauté an­other 2-3 min­utes, just un­til warm. Add the tem­peh cubes to the cleaned and pre­pared let­tuce leaves, and top with the re­main­ing in­gre­di­ents. Serve with the peanut sauce atop the wraps or dip as de­sired. From “Ve­g­ans Eat What?” Serve this salad atop a bed of ro­maine or other greens and gar­nish with shred­ded car­rots and radish. This salad is also great in sand­wiches (grilled or not), on crack­ers, or as a dip with fresh veg­eta­bles. In­gre­di­ents 2 15-ounce cans chick­peas/ gar­banzo beans, rinsed and thor­oughly drained (skins re­moved if de­sired)

K to O cup ve­gan mayo (the book in­cludes a recipe, or use your fa­vorite com­mer­cial brand) — start with ½ cup and add more to taste

1 K cups finely diced cel­ery

N cup minced dill pickle 2 ta­ble­spoon nu­tri­tional yeast 2 tea­spoon tamari or soy sauce 1 ta­ble­spoon light or white

miso paste

N cup sweet onion, chopped


Pa­prika for gar­nish (op­tional) Fresh pep­per to taste Di­rec­tions

In a bowl, mash the chick­peas with a potato masher or put in a food pro­ces­sor and pulse sev­eral times. Mix in the re­main­ing in­gre­di­ents. Use more or less ve­gan mayo to taste. Let fla­vors blend for at least 30 min­utes be­fore serv­ing.

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