Page 9 - 2020 Parker Co. 4-H Food Show Recipe Book

Tempeh
Tempeh

Budda Bowl
Budda Bowl

K e r r i n g t o n J o h n s t o n
K e r r i n g t o n J o h n s t o n
P R O C E D U R E
A g e D i v i s i o n : J u n i o r
A g e D i v i s i o n : J u n i o r
1. Add the tempeh marinade ingredients (everything but the tempeh) to
a sealable container and whisk until smooth. Add the tempeh, shake,
place in the fridge. Flip and shake every 15 minutes for a minimum of
I N G R E D I E N T S
30 minutes, up to 2 hours.
For the Marinated Tempeh
1 approx. 227 gram package of tempeh (about 1.5–2 2. If you don’t have brown rice prepared, start that when the tempeh has
about 20 minutes of marinating left as it will need 40-45 minutes to
cups cubed) cook.
2 tbsp almond, peanut, or cashew butter 3. When the tempeh is nearly done marinating. Preheat the oven to 375
1 tbsp maple syrup or agave degrees F.
3 tbsp gluten-free tamari or low-sodium soy sauce 4. Place the marinated tempeh on a baking tray lined with parchment
1 tbsp rice wine vinegar (seasoned or un paper. Bake for 20 minutes.
1 tsp garlic powder 5. While the tempeh is baking, prepare the tamari tahini dressing by
1/2 tsp pepper adding all the ingredients to a container and whisking or shaking until
For the Tamari Tahini Dressing smooth and creamy. Adjust the amount of water used to reach a thick
and creamy but pourable sauce.
5 tbsp (75 g) tahini 6. Prepare the corn and edamame according to package instructions.
1.5 tbsp gluten-free tamari or low-sodium soy sauce 7. Thinly slice the red cabbage, grate or julienne the carrot and wash
1 tbsp rice wine vinegar and de-stem the kale.
2–4 tbsp water (start with 2 tbsp and slowly add 1 8. Chop the de-stemmed kale and place in a large skillet with a few
tsp at a time to reach desired consistency) tablespoons of water. Cook for 4-5 minutes until all the kale has
For the Bowls darkened in color and wilted slightly.
2 cups cooked brown rice (1/2 cup per bowl) 9. Once everything is ready, start assembling the bowls. Divide the
2 cups cooked edamame (1/2 cup per bowl) ingredients between 4 bowls or containers and top with the tahini
sauce.
1 cup corn (1/4 cup per bowl)
1 cup finely shredded red cabbage (1/4 cup per
bowl)
4 medium carrots, grated or julienned
4 cups de-stemmed and chopped kale (1 handful
per bowl)
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