Vegan By Mercedes Aspland / January 27, 2014 function printContent(id){ str=document.getElementById(id).innerHTML newwin=window.open(”,’printwin’,’left=100,top=100,width=822,height=600′) newwin.document.write(‘nn’) newwin.document.write(‘Print Pagen’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘function chkstate(){n’) newwin.document.write(‘if(document.readyState==”complete”){n’) newwin.document.write(‘window.close()n’) newwin.document.write(‘}n’) newwin.document.write(‘else{n’) newwin.document.write(‘setTimeout(“chkstate()”,2000)n’) newwin.document.write(‘}n’) newwin.document.write(‘}n’) newwin.document.write(‘function print_win(){n’) newwin.document.write(‘window.print();n’) newwin.document.write(‘chkstate();n’) newwin.document.write(‘}n’) newwin.document.write(‘$(document).ready(function(){ $(“iframe”).remove();}) n’) newwin.document.write(‘$(document).ready(function(){ $(“#contactInfo”).remove();}) n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.write(str) newwin.document.write(‘n’) newwin.document.write(‘n’) newwin.document.close() } I mentioned last week how I have been inspired by Amanda at Pickles & Honey as she published a recipe on savoury oats and this is something I had never seen before. So I just had to give it a go and this is what I came up with. When I was thinking about this recipe, I started with the oats and so knew I had my carbs sorted so the first thing was to get a protein in it and I love marinated Tempeh and it seemed a perfect combo with the oats. then it was just a matter of adding some lovely veggies to get a vitamin boost. As Purple Sprouting Broccoli is in season at the moment I thought yes yummy. The cold salad bits in this recipe give you that lovely warm and cold sensation when you eat this dish, it is such a lovely sensation and one I just love to use. The oats will make you feel lovely and warm which is perfect for the cold weather and it is just great comfort food so is the thing to go for when you are feeling a bit blue. Savoury Oats with Marinated Tempeh Bites Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 3 Ingredients 200g/8oz Tempeh 2 Tbs Balsamic Vinegar 2 Tbs Tamari 1 Tbs Olive Oil 1 tsp Dried Basil 1 tsp Dried Parsley 1 tsp Dried Oregeno 1 Red Onion, Finely Chopped 2 Garlic Cloves, Crushed 1 tsp Crushed Chilli 150g/1 1/2 cups Jumbo Oats 1/2 tsp Cayenne Pepper 1 tsp Paprika 1 tsp Garlic Powder 1 medium bunch Purple Sprouting Broccoli 2 Spring Onions/Scallions, sliced 1 medium Tomato, chopped 1 Avocado, chopped 300ml/1 1/4 cup Water Cooking Directions At least an hour before cooking, cut the Tempeh into bite sized cubes. Combine in a sealed container with the balsamic vinegar, Tamari, Olive Oil, Dried Herbs, Red Onion, Fresh Garlic and chilli. Shake container and leave in fridge to marinate. I try and do this for at least 3 hours to give time for the flavours to fully infuse. Once the Tempeh is marinated place in a non-stick pan and cook on a low to medium heat until crisp, around 20 minutes. While the Tempeh is cooking combine the oats, paprika, cayenne pepper, garlic powder and water in a saucepan, bring to the boil and then simmer for about 5 minutes. Keep watching to make sure it does not stick. When it all seems to be coming together, taste and season with salt and pepper. If you want you can add a little more water and cook for a few more minutes on a low heat to get it to your desired consistency. While the oats are cooking place, cut the broccoli into florets and steam for 2-3 minutes until soft but it still has some bite. To server, place the oats in a bowl and top with the Tempeh, broccoli, tomato, avocado and spring onions
