hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Quinoa Crusted Broccolini with Tempeh

Quinoa Crusted Broccolini with Tempeh

So I wanted to make buffalo cauliflower wings, but didn't have the right ingredients...I DID, however, have some nutritional yeast, quinoa flour, tempeh, and lots of broccolini. Thus, this dish was created, and i am so excited to share it with you! The tempeh is a bit spicy, but honestly I could eat these crispy broccolini like if tempeh isn't your jam, just leave it out. Perfect for an appetizer or make it a meal! Goes great with avocado on top too...

• 10-12 broccolini florets, rinsed and dried (this is about 2 bunches)
• ½ cup quinoa flour
• 2 tablespoons liquid aminos (or tamari)
• 3 tablespoons nutritional yeast
• 2 teaspoons garlic powder
• ½ teaspoon onion powder
• ¾ cup veggie broth
• 3 pinches sea salt
• black pepper to taste

Blacked tempeh:
• ⅓ package plain tempeh (I use Lightlife's original)
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon chile powder
• 1 teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ tsp dried thyme
• ¼ tsp dried oregano
• ¼ tsp dried basil
• 1 teaspoon liquid smoke (optional)
• ½ cup veggie broth
• 1 teaspoon liquid aminos (can also sub tamari)
• black pepper to taste

Toppings (optional)
• Roughly chopped cilantro
• 1 tablespoon extra virgin olive oil
• A tablespoon or two more of nutritional yeast

 Preheat oven to 400 degrees F, and line two baking trays (1 small, 1 large) with parchment paper. Set aside. 

2. First, make the tempeh! Crumble tempeh with fingers (or chop into ¼ inch chunks, depending on preference), then transfer to a medium mixing bowl. Add ¼ cup veggie broth, liquid aminos, liquid smoke, and all the spices. Mix until tempeh is coated in seasonings, then pour onto the small baking tray and bake for 25-30 minutes. Tempeh will be browned and crispy when it's ready! Set aside while you make the broccolini - and remember to keep the oven on! 

2. In a large mixing bowl, add quinoa flour, veggie broth, liquid aminos, and all the spices for the broccolini. Mix until batter is formed, then add broccolini and toss. In this step, it's best to get your hands dirty and make sure each broccolini is well coated in flour! 

3. Carefully place each broccolini stem out on a baking sheet, and pour any remaining batter on top. Place in oven and bake for 20-25 minutes, until broccolini turns a golden brown. At the 10 minute mark, I'd suggest turning each over so that they will bake evenly. 

4. Take broccolini out of oven, and lightly coat a large non-stick pan with olive oil or veggie broth (if oil free). Heat on medium high, then add tempeh. After a minute or two, add in broccolini and gently mix with tongs. At this point, feel free to top with chopped cilantro, extra nutritional yeast, and extra virgin olive oil. 

5. Sprinkle a little more salt and pepper if you desire, and serve hot! Also delicious as leftovers..if it lasts that long! :)

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