Balsamic Roasted Tempeh

2 8-oz. packages tempeh, diced
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste

In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. Place the bag on a large plate and refrigerate overnight (or up to 48 hours)

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.

Vegan Cherry Almond Ice Cream

1 cup frozen whole cherries
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)

Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak  from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.

Add the coconut, almonds, cashews, and water to a blender carafe.  Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes.  Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass.  You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*

Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top.  Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil.  Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved.  Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved.  Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.

Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe.  Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold.  Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker.  Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using).  Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.


* The leftover solid nut mixture can be used as a filler in other recipes (or add some sweetener - maple syrup is good - and lemon juice and eat as is).