I was skeptical about how this recipe was going to turn out, right up until I took my first bite and realized it was awesome.
Then I had a strong desire to share it, but hesitated because the tempeh didn’t look pretty and there was no natural light. I pondered saving a few pieces to photograph the next morning, but I was hungry. I just wanted to eat them all.
If you’re a food blogger, too, I’m sure you’ve been in this predicament.
Then this incredibly eloquent post sprang to mind as a sharp reminder. We can get so caught up in reteweets and scheduling posts and snapping photos in the right light. We sometimes forget that food blogging is about sharing delicious recipes with others so they can recreate the goodness in their own homes with the people they love.
So here it is: crunchy, battered tempeh with a kick of heat. It’s ugly, but delicious.
(Looking for healthy dessert recipes, or tips for how to eat deliciously on a budget? Then check out my e-books here.)
gluten-free, dairy-free, vegan, soy-free, egg-free
1 tempeh burger
1/4 cup organic cornmeal
2 tbsp chickpea flour
1/4 tsp paprika
pinch cayenne pepper
1/4 tsp salt
1/4 cup water
Preheat the oven to 400 degrees F and prepare a baking sheet with parchment or a silpat.
Cut the tempeh burger diagonally, then slice each half in half so you get four triangles in total.
Mix the remaining ingredients together in a shallow bowl. Add a bit of extra water if the batter seems too thick.
Dip a tempeh piece into the batter and coat it well. You’ll have to heap the batter onto the top and sides and spread it like a paste, then place the tempeh on the baking sheet. Repeat with remaining slices.
Bake for 20 minutes, until the coating is dry and crispy.
This recipe serves one, but can be easily doubled or quadrupled for more people.