In the Kitchen: Citrus Tempeh, Raw Sweet Potato Arame Salad & Nori Rolls with Ginger Sunflower Seed Pâté
This post is part of a series in which I share recipe assignments from my culinary nutrition program. Each week, we have two to three recipes to make, photograph, and review. I’ll include links to the original recipes when they’re available or to similar recipes so you can follow along with me if you like.
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Citrus Tempeh
Notes: This is probably one of my favorite recipes from the CNE program thus far, and it was definitely Aaron’s top pick. He loved it! I really enjoy meals that combine sweet, savory, spicy, and sour, and Meghan’s Citrus Tempeh checked all of those boxes. I ended up swapping the raw garlic for garlic powder because mine was looking way past its prime. Otherwise, I didn’t make any modifications. The cooking process was super easy, making it ideal for weeknight dinners. This is a great alternative to something like Chinese food takeout.
Original recipe available here.
Raw Sweet Potato Arame Salad
Notes: I had never used shredded raw sweet potato before, and the last time I tried raw sweet potato it was in a juice that I held my nose to drink (the starchy flavor didn’t work at all for me). However, I was pleasantly surprised by the Sweet Potato Arame Salad. I liked the crunchy apples, celery, and sweet potatoes, the brightness from the lemon juice, and the pretty black sesame seeds. I used significantly less lemon juice than the ½ cup suggested. It was probably closer to 3 tablespoons. I love lemon juice, but I can’t imagine enjoying the salad with ½ cup. The preparation was simple, although a tiny bit time-intensive compared to other recipes we’ve made. It turns out I don’t like the taste of arame and while it was tolerable with the other ingredients (they helped to mask the flavor), I probably wouldn’t purchase it again. It was pricey too!
The original recipe isn’t available online, but I did find a similar raw sweet potato and apple salad variation on another site. Alternatively, you can of course come up with your own – salads are a great place to experiment and try something new because they are very forgiving!
Nori Rolls with Ginger Sunflower Seed Pâté
Notes: Nori rolls are often my go-to meal when I’m out and about, but for some reason, I don’t often make them at home. It’s a shame, because they’re so easy! I still have a ways to go in perfecting my rolling method; however, I found the sunflower seed pâté filling to be a bit easier to work with compared to rice. I enjoyed the strong ginger flavor of the pâté, though I found it to be too rich for me after a few bites. This is something I run into with nut and seed-heavy recipes and why I tend not to gravitate towards them on my own. I doubled the lemon juice in the pâté because it tasted flat to me, and I also swapped fresh garlic for garlic powder (see above note about my sad garlic). Assembly was a breeze since I went easy on the fillings to make sure I didn’t overstuff the rolls – this is key!
The original recipe can be found here.
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What are you up to in the kitchen this week?
xo
Amanda
Photography by Amanda’s iPhone.
