Today I received my “Daily Spark” and there was a reference to an article describing, “what does it mean to be fit?”. Check out the post. It’s very good, very true, and if you aren’t really happy with your body but you get enough exercise and eat healthy, this will surely hit home. “Confession: I May Not Be Perfect But…”
Tonight there were two dinners made because I was cooking Tempeh. Ted and Tempeh will never meet. He made turkey cutlets and topped them with some of the filling I made for my Tempeh wraps before I added the “forbidden ingredient” to the saute.
This recipe was included in my “Vegetarian News” email.
Vegan Recipe of the Month: Garlic and Herb Tempeh Wraps
In my adaptation, it is not Vegan because I added blue cheese crumbles and feta cheese. This is the recipe as sent to me:
- 1 large onion, chopped ( I used a red onion)
- 2 TBS EVOO
- 8 oz Tempeh, steamed for 10 minutes, cooled and grated (I used 3 grain Tempeh and crumbled it after steaming)
- 1 tsp garlic powder ( I used 1 tsp minced garlic)
- 1 tsp marjoram
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4cup fresh parsley, minced
- 1 1/2 cups fresh tomatoes, diced (I used a 14 oz can of diced tomatoes)
- 4-8 TBS grated vegan cheese (I crumbled blue cheese and also feta)
- 4 whole wheat wraps (I used cabbage leaves for my wraps.)
Directions: On medium heat, saute onion in the oil until tender. Add remaining filling ingredients, combine well, and remove from heat.Spread filling in wraps and sprinkle with 1-2 TBS grated cheese. Roll wraps* and enjoy! Makes 4 servings.
I boiled the largest leaves from a head of green cabbage to use as wraps. One wrap had blue cheese crumbles and the other feta crumbles. I think I preferred the blue cheese although it may have over powered the other ingredients a bit. We added steamed green beans as our side.
Did you notice this recipe used marjoram? I hardly ever use it and it smells so good. This is an opportunity to find out more…..
Marjoramis a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. It is also called sweet marjoram or knotted marjoram.
Marjoram’saromatic leaves are used either green or dry for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za’atar.
Marjoram is very similar to oregano, a herb from the same family. Oregano is stronger in flavour, marjoram is sweeter and milder. If a recipe requires marjoram, you may substitute oregano for it, but only use ⅔ as much as the recipe states.
Now we all know. Interesting.