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Home > Dining Out > Restaurant Guide > Garden Grille Café and Juice Bar
Recipes From Garden Grille Café and Juice Bar
Coconut Smashed Yams
5-6 large yams, peeled and diced in 1/2-inch pieces
1 13.5-oz. can coconut milk
2 tsp. ginger powder
2 Tbsp. sesame oil
Salt and pepper, to taste
Put the yams in salted water and bring to a boil. Cook the yams for 15 minutes
or until tender. Mash the yams with a potato-masher, add the remaining ingredients,
and mix well.
Roasted Habanero Tempeh
2 8-oz. packages of tempeh
Lime juice from 5 limes
1/4 cup sesame oil
2 roasted habanero peppers, chopped and seeded
2-1/2 cups vegetable stock
1 Tbsp. chili powder
1/2 cup tamari sauce
Cut the tempeh into strips and place into two shallow pans. Combine the
lime juice, sesame oil, habanero peppers, vegetable stock, chili powder,
and tamari sauce. Divide the liquid mixture between the two pans of tempeh,
allow to marinate for 30 minutes, and then bake at 350F for 10 to 15 minutes.
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