Category Archives: Vegetarian & Vegan

Greek Bbq Tempeh Gyros with shoestring sweet potato oven fries

Μπουκιά και συγχώριο(Boukia kai syghorio)

“One bite and all is forgiven.”

Greek style Bbq Tempeh Gyros with shoestring sweet potato oven fries.
This recipe is Greek inspired,  the basics are there but I’ve added my own Bbq-flavour twist to it.
Since I’m looking for new ways to enjoy delicious, nutritionally balanced plant-based meals, I make my favourite recipes and simply replace meat with Tempeh. So I was Wondering if I could pull of a tempeh Gyros that would be as a good as the real deal. Well I’m glad to report, yes I can and so can you!
The Gyros texture and flavor were spot on! And without an actual Bbq.

Tempeh is such a good meat substitute, not only is it high in protein but the texture is also very similar to meat and easily adaptable to many flavors and seasonings. Especially when marinated. In my opinion it is what resembles meat the most.
If you have the time, make the marinade a day in advance so it really penetrates the tempeh.

PREP TIME : 10 MINUTES
COOKING TIME : 10 MINUTES
SERVES : 4
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INGREDIENTS:
• 8 oz tempeh
• 1 ½ tsp. fresh crushed garlic
• 2 tsp. Greek oregano
• 2 tsp. dried thyme
• juice of one small lemon
• 1 tbsp. soy sauce (not Greek but so good)
• ground black pepper
• 1/2 tsp. salt
• 1/4 C. plain tomato sauce
• 1 tsp. liquid smoke (Bbq flavour)
• a pinch of cinnamon
• a pinch of ground clove (optional)
• 1/2 tsp dried crushed chili flakes
• 1 tsp. maple syrup
To serve:
Pita bread
lettuce
chopped cucumber
2 fresh tomatoes sliced
½ red onion thinly sliced
Tzatziki or Greek Yoghurt to serve
sweet potato oven fries with Greek oregano (see recipe)

 

INSTRUCTIONS:

  1. Make marinade by mixing the ingredients in a deep dish.
  2. Cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil gently for 5 minutes. This removes any bitter taste from the tempeh.
  3. Take tempeh out of the water, and after it has cooled slice it into ¼ inch slices or strips.
  4. Place slices in the marinade.Marinate overnight or at least a couple of hours.
  5. Make the shoe-string sweet potato fries.
  6. Pre heat oven to 200 C / 400 F
  7. Take two large sweet potatoes and peel them.
  8. Cut into thin shoestrings. Dry well on kitchen paper.
  9. Place in a bowl, toss in a two teaspoons of olive oil and add salt, pepper, sweet
  10. paprika and oregano tot taste.Toss to coat.
  11. Line an oven tray with parchment paper and spread out the fries and place in the middle of the oven.
  12. Bake for about 20 to 30 minutes until golden and crispy, depending on the thickness of the fries.
  13. Preheat a large griddle pan over high heat. Brush with a tablespoon of olive oil. Remove tempeh slices from the marinade and place in the pan.
  14. Grill for 7 – 10 minutes or until golden brown and beginning to crisp.
  15. Meanwhile warm the pita bread in the oven for 3-5 minutes, wrap them in aluminium foil (move the fries to one side and lay the pita bread next to them).
  16. Assemble Gyros by placing tempeh slices, fresh tomatoes, and red onions on pita bread. Cover with Tzatziki or yoghurt and top with a handful of the crispy shoe-string sweet potato fries.

Enjoy!

If you make the Greek Bbq Tempeh Gyros, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

The best Garlicky Herbs and Cheese Fries

We had these garlicky herbs and cheese fries for the first in New York last year and loved them so much that I knew I had to make them at home. 
It’s no rocket science really, just oven fries, with good seasoning and good melting cheese on top, but so good!

For the best crispy home made fries you need to parboil the potato chips first, I know it seems like a lot of trouble but it is totally worth it.

Serves: 4 as a side

INGREDIENTS:

2 lbs. potatoes, peeled and cut
2 tbsp. Olive oil
1/2 tsp salt
Fresh ground pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano, dried
1/2 tsp. rosemary, dried
1/4 cup Parmesan grated
1/4 cup strong cheese like cheddar or mature gouda
1/3 cup mozzarella grated.

INSTRUCTIONS:

Peel and cut your potatoes into fries, and rinse.
Bring a large pot of water to the boil,  add a good amount of salt.
Once its boiling, add the potato chips,  bring to a boil and cook for two minutes.
Drain well, and place potato chips on a tea towel to dry completely.
Meanwhile pre heat oven to 210 C,
Get a large baking tray out and place the potato chips on it, drizzle with the olive oil and toss to cover each fry. Season with salt.
Place in the oven and bake for 30 minutes, turn the fries over so the brown evenly and bake for another 20 minutes. Meanwhile mix the grated cheeses with the herbs. Quickly remove the tray from the oven, push the fries a bit to the middle of the tray with a wooden spoon and sprinkle with the herbs and cheese mix. Bake for 20 more minutes until melted and golden.
Eat straight away,  these are great with some Aïoli. Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Oven baked Falafel with Dates and Pine nuts

Weekends call for easy food, and since it’s almost Friday aka movie night, I like to keep it simple, snack-like food that you can eat with your hands like Soft Tacos, Burgers or Pizza. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to stream that movie.
These Falafels are baked in the oven, so virtually fat free, and super simple, also I have added some chopped dates for a little sweetness and toasted pine nuts for extra flavour.

INGREDIENTS FALAFEL;
• 1 small red onion, peeled and chopped fine
• 2 cloves of garlic, peeled and grated
• 6 dates, stone removed and chopped
• 3 tbsp. Buckwheat flour or oat flour
• 3 tbsp. Almond flour
• 2 tbsp. nutritional Yeast (optional)
• 1 1/2 tsp. Garam Masala
• small handful fresh Coriander
• 1 tsp. Himalayan sea Salt
• 3 tbsp. Coconut oil
• 1 egg

• 3 cups cooked chickpeas

Pitas for serving, toppings like tomato slices, cooked beet slices, lettuce etc…

Sauce;
• 1/4 cup Aïoli
• 3/4 cup plain yoghurt
• 1/2 garlic, peeled and grated
• 1 tbsp. pomegranate Arils
• 1 tsp. olive oil

METHOD;
Toast pine nuts briefly for 3 minutes in a dry pan, set aside.
In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.
Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.
Meanwhile heat the oven to 220° C / 428° F
Make little ping-pong ball sized balls with slightly wet hands.
Layer them out over a baking tray that has been lined with parchment paper.
Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.
Make the sauce by stirring the ingredients together and sprinkle the pomegranate arils over the yogurt sauce, pour over a teaspoon of good olive oil.
Toast pita bread, split open and spread some dipping sauce over it. Stuff with lettuce and some veggeis and eat straight away.

Enjoy!

Parpadelle Puttanesca with Lemon Pangrattato and fried Halloumi

Parpadelle Puttanesca with Lemon Pangrattato and fried Halloumi

This is one of our favourite Summer dishes. It’s easy, quick to make and FULL of flavour. Thick noodles covered in Puttanesca sauce,topped with fried Halloumi and sprinkled with a generous amount of lemony Pangrattato. Most of the ingredients are pantry staples.

Serves 4

Prep time: 10 minutes

Cooking time total: 15 minutes

INGREDIENTS

Pangrattato

  • 1/4 cup  extra virgin olive oil
  • 1 cup  fresh breadcrumbs made from stale bread if you have it, otherwise fresh is fine
  • 2 tbsp. thyme leaves
  • 2 tbsp. chopped parsley
  • Finely grated zest of 1 lemon

Pasta Puttanesca

  • 16 oz. 400g Parpadelle or Fettucine
  • 1/4 c. extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 4 anchovy fillets, chopped
  • (28-oz.) can diced tomatoes
  • 1/2 c. green olives, pitted and sliced
  • 1/4 c. capers
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Chopped parsley, for garnish

INSTRUCTIONS:

To make the pangrattato;
Heat  1/4 cup  oil in a pan to medium heat and cook the breadcrumbs until crisp and golden, about 4 minutes . Remove from pan and stir through the lemon zest, thyme and parsley. Season with salt and pepper and set aside.
Start boiling water in a large pot (don’t forget to add a generous amount of salt once boiling) while you make the Puttanesca sauce. Also slice Halloumi and drain on kitchen paper.
Heat a large frying pan and add the 1/4 cup of extra-virgin olive oil, the 3 cloves of smashed garlic, the 4 anchovy fillets, stir for a minute or two until fragrant. Then add the remaining ingredients and simmer for about 5 – 10 minutes until tomatoes are soft.
Heat a non stick frying pan to medium high heat and fry the Halloumi, cooking it on both sides until very golden brown.
Cook the pasta according to package directions.
Drain the pasta, reserving a little of the water, and return the pasta to the pan. Add the Puttanesca tomato sauce, parsley and enough reserved water to loosen and toss to combine.
Place Pasta in a large serving dish, top with Halloumi and sprinkle with  the Pangrattato. Serve straight away.
Enjoy!
Need more pasta inspiration?