Tag Archives: Tempeh

Teaching the Art of the Stir Fry

Teaching How to Make Stir Fry Tempeh and Vegetables in a cooking class

Demonstrating how to make an Asian stir fry tempeh with vegetables in one of my hands on vegetarian cooking classes. First, melt virgin coconut oil, Next add your spices: grated ginger and chopped garlic. Add and stir in a tablespoon of tamari and mirin (sweet rice cooking wine) or maple syrup along with slices of tempeh. Once the pan dries, add some water for a juicy, flavorful dish. Next add colorful vegetables like carrots, green cabbage, and celery. In my cooking classes, I teach that you can change the combination of seasonal vegetables all year long for infinite varieties of tasty Asian vegetable stir fry dishes. I also offer cooking tips for you to invent your own recipe variations. Once you understand which ingredients go in first, second and third, you can design your own stir fries based on your local harvest. Eat well and have fun.

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Vegetarian cookbook author Leslie Cerier offers festive recipes for the holiday table

Leslie Cerier has been teaching about local, seasonal, organic, vegetarian, vegan and gluten-free cooking for more than 30 years.


For the Gazette; Friday, November 11, 2016

Creating a vegetarian menu for Thanksgiving? Try this combo: Tempeh Stew, Red Quinoa with Shiitake Mushrooms and cranberry sauce. Continue reading

Chef Training and Private Cooking Lesson

Ginger Tempeh Vegetable Stir Fry

A few weeks ago, I got an email from Sherry, a professional chef cooking for a Women’s Lunch program in Boston. She was starting to feed more women that were vegan, gluten-free and needed hands on cooking lessons and recipes for dishes with tempeh, seitan and gluten-free whole grains. Here is the menu I created and taught Sherry how to cook: Continue reading

Herbs Season and Decorate Dinner

Tempeh Stew with Wine and Shiitake Mushrooms

Rosemary, thyme, oregano and sage flavors the miso mustard gravy in this hearty gluten-free, vegan, winter stew. You can vary the vegetables in the stew, too. Try sweet earthy root veggies like potatoes, turnips and sweet potatoes, which melt into a stew. Serve over kasha, a hearty, gluten-free, quick cooking whole grain for a warming meal on a chilly night. Kasha is also a complete protein, rich in iron, selenium, and zinc, and a fair source of B vitamins. Yummy and nutritious! Continue reading