Tempeh and Coconut Sauce and Vegan Pumpkin Cookies

Ingredients

Reviewer’s Note:

Ingredients for the tempeh:

• 1 ½ cup water

• 1 cup rice

• coconut milk

• soy milk

• coconut extract

• brown sugar

• tempeh

• onions

• carrots (or any vegetables of choice)

• cooking oil

• crushed red pepper flakes

• ground coriander

• fresh or frozen peas

Ingredients for the pumpkin and raisin cookies:

• Vegetable shortening

• ¾ cup brown sugar/white sugar

• 1 can of cooked pumpkin

• ½ cup of molasses

• ¼ cup of soft tofu

• 1 ½ of vanilla extract

• 1 ¼ tsp of cinnamon and allspice

• Raisins (nuts can be added too)

• 1 tsp of baking soda

• 2 cups of sifted flour

Ingredients for Indian chai tea with vanilla soy milk:

• brewed chai tea (from tea bags or tea leaves)

• vanilla soy milk

• agave syrup or sugar

How to make Tempeh and Coconut Sauce and Vegan Pumpkin Cookies

Reviewer’s Note:

A tempeh recipe with coconut and peanut butter sauce alongside flavored jasmine rice is a great meal to enjoy on a lazy afternoon. Here is the recipe for it along with some vegan pumpkin cookies with raisins for dessert.

Directions for preparing the tempeh:

• Cut the tempeh up into blocks and put it in a bowl. Add the coconut milk in the bowl with the tempeh chunks.

• Add 2 ounces of soy milk and a little coconut extract along with some brown sugar.

• Heat some oil in a pan and add the crushed red pepper flakes and ground coriander in. Mix it well and add the chopped carrots and onions.

• Cover the pan with a lid and let it cook it for just one minute on medium heat.

• Uncover the pan after a minute and add the peas. Stir it in well and add the coconut milk and tempeh mix to it.

• Add some peanut butter to it (amount according to preference)

• Cook (simmer) it with the lid on for another 15 minutes on medium heat.

• Serve it hot with some cooked jasmine rice.

Directions for preparing the pumpkin cookies:

• Take a food processor and add some vegetable shortening to it.

• Add ¾ cup brown sugar/white sugar to it and blend it in.

• Add one can of cooked pumpkin, ½ cup of molasses and ¼ cup of soft tofu.

• Add 1 ½ of vanilla extract and blend it in well together.

• Pour the blended ingredients into a large bowl and add 1 ¼ tsp of cinnamon and allspice to it. Mix it well with a whisk or ladle.

• Add some raisins and again stir it in. You can add nuts too.

• Add 1 tsp of baking soda and 2 cups of sifted flour and mix it all in together. Avoid leaving lumps.

• Take a cookie sheet and put a parchment paper on it. Spoon the cookie batter on the parchment paper for individual cookies.

• Preheat the oven to 375 degrees and put the cookies in to bake for 10-12 minutes.

• Take them out of the oven and let them sit to cool before serving

Directions for making the Indian chai with soy milk

• Pout some ice in a glass and pour the brewed chai tea in leaving ¼ of space at the top.

• Add some vanilla soy milk and the desired amount of agave syrup.

• Stir it in a little and serve cold.