Tag Archives: italian

Gluten-Free, Ingredient Foods, Low-Sodium

Italian Marinated Tempeh

Italian Marinade

This is my favorite marinade for tempeh, but it’s also great with tofu or brushed onto vegetables before you throw them on the grill.

1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup tamari
1 minced garlic clove
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed between fingers
1 teaspoon minced onions
1/2 teaspoon smoked paprika (optional)
freshly ground black pepper to taste

Combine all ingredients and stir or whisk to combine.

Variations

  • Experiment with some different spices.
  • This marinade can be a little strong for some people. If so, you can add 1/4 cup of water or vegetable broth to tone it down a bit.
  • Omit the tamari for a low-sodium version. Add a little extra balsamic vinegar or water if you need more liquid.
  • Can be easily made gluten-free.

More information for Italian Marinade recipe:

  • Prep time: 5 min
  • Total time: 5 min

Italian Marinated Tempeh

This is great as a side dish, but my favorite way to use it is as part of the Tempeh Salad. Makes 4 servings.

1 8 ounce package tempeh
1 batch Italian Marinade recipe (see above)

Cut tempeh into 1 to 1/2 inch wide cubes. Combine marinade and tempeh in a sealed bowl. Cover and shake well until all pieces are coated.

Place in the refrigerator for one hour or overnight shaking the container every now and again (when you think of it) to coat all pieces. The tempeh will begin to absorb all the marinade.

When ready to cook, heat a non-stick skillet over medium low heat. Add tempeh and any liquid and cook for 5 to 10 minutes, stirring to turn the pieces until all of the liquid has evaporated or been absorbed. Serve immediately or keep in a covered container in fridge.

Variations

  • Slice the tempeh into larger strips and grill them instead of cooking them on the stove.
  • Omit the tamari in the marinade for a low-sodium version. Add a little extra balsamic vinegar or water if you need more liquid.
  • Can be easily made gluten-free.

More information for Italian Marinated Tempeh recipe:

  • Prep time: 5 min
  • Cook time: 10 min
  • Total time: 15 min

Pictured: Italian Marinated Tempeh used on a Tempeh Salad.

Gluten-Free, Low-Sodium, Potlucks and Parties

Mediterranean Quinoa Salad

This is one of my favorite potluck foods to bring when I know I won’t have many vegan choices, since it seems more like a real meal than a salad. Makes 8-10 servings.

Quinoa Ingredients

1 cup quinoa (uncooked)
1 1/4 – 1 1/2 cups water

Vegetable Ingredients

2/3 cup finely chopped sun dried tomato
1/3 cup kalamata olives, sliced
3/4 cup pine nuts (toasted)
1 cup cherry tomatoes, cut in half

Marinade Ingredients

1/3 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon agave nectar or sugar
1 – 2 cloves minced garlic
freshly ground black pepper, to taste
freshly ground coriander, to taste
1/2 cup finely chopped fresh basil leaf
1/3 of a minced medium red onion

Rinse the quinoa, then dry roast until you smell a nutty aroma while you boil the water in another pot. Add the boiling water to the quinoa, turn the flame down to a low simmer and place the lid on the pot. Cook for 20 minutes. Turn off the heat and let sit for an additional 5 minutes with the lid on. Transfer to a bowl and set aside to cool.

Combine ingredients for the marinade, pour over cooled quinoa and stir to mix. Add sun dried tomatoes, olives and pine nuts. Stir again. Cover and refrigerate 2-6 hours or more.

Before serving, cover the top with sliced cherry tomatoes.

Variations

  • Add other chopped vegetables for variety.
  • Use half white and half red quinoa for a more colorful salad.
  • Can be easily made gluten-free.
  • Omit the olives for a low-sodium version.

More information for Mediterranean Quinoa Salad recipe:

  • Prep time: 15 min
  • Cook time: 30 min
  • Total time: 45 min