Hey all! My name is Nicole. You can read more about me in the “About” section! For now I’m just going to share a recipe with you!
Indian spices are among my favourites to use – cumin, coriander, turmeric, ginger… delicious. I had some leftover buttermilk from making herb infused butter (a post for another time!) and I wanted to do something interesting with it. I also had a block of tempeh waiting to be used. So I decided to make this rich and flavourful version of Tempeh Tikka Masala. I ate this as is, but it would be good served with brown basmati rice as well.
I typically avoid canned foods, choosing instead to use the whole, natural version of the food. However in a pinch, they will do. There are some options out there that are better than others. I choose Eden Organic canned goods when I can because their cans are not lined with a BPA-containing plastic, as most others are. Instead they are lined with a plant resin, which I think is awesome. I particularly like their canned beans, because they include kombu seaweed in the ingredients. When cooked with the beans, kombu helps break down tough-to-digest starches contained within the beans which can cause gas and indigestion. I always put a strip of kombu in the pot when I cook beans to increase digestibility. Today however, I did not plan ahead and used one of my “emergency” cans of Eden beans instead.
- 1 medium yellow onion, chopped
- 2″ piece ginger, peeled and chopped
- 2 cloves garlic, chopped
- 1 cup organic buttermilk
- juice of 1 lime
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- ½ teaspoon sea salt
- ½ teaspoon cayenne
- 1 package organic tempeh, chopped (I used barbeque seasoned)
- 1 156ml can tomato paste
- 1 598ml can chickpeas
- 2 teaspoons unpasteurized honey
- ½ head cauliflower, chopped
- Blend onion, ginger, garlic, buttermilk, lime, and spices until smooth. Place tempeh cubes in an 8x11" glass baking dish. Pour blended sauce over tempeh cubes, and mix well to coat. You’ll want to marinate these for a while. I let it sit in the oven (turned off) for 6 hours. You can also cover and place it in the fridge overnight.
- Preheat oven to 425F. Mix in tomato paste, chickpeas, honey, and chopped cauliflower. Add salt, pepper, and whatever other seasonings you’d like. Bake for 40 minutes, stirring halfway through, until sauce thickens and cauliflower is softened a bit.