Tag Archives: Tempeh

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

Ginger Tempeh Vegetable Stir Fry

CHICOPEE, Mass. (Mass Appeal TV August 6, 2014) – Stir-fries are an easy way to get dinner on the table fast with minimal cleanup! Leslie Cerier, the Organic Gourmet from LeslieCerier.com, showed us how to make a vegetarian stir fry using tempeh and a summer fresh, quick and easy, organic gourmet garden salad with local organic chevre garnished with beautiful edible flowers. Continue reading

Ginger Tempeh Vegetable Stir Fry

Ginger Tempeh Vegetable Stir FryFrying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. Continue reading

Tempeh Stew with Wine and Shiitake Mushrooms

Tempeh Stew with Wine and Shiitake Mushrooms

Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. Cranberry-Orange Sauce is a perfect accompaniment. Continue reading