Hello from the West Coast! I’m sitting in Heart Roasters enjoying a coffee while I write this post, but when you read this post, I’ll be on a road trip from Portland to San Francisco with stops to go camping and exploring around the California Redwoods and Big Sur.
Today’s post is a special one: it’s for my friend Jodi of Happy Hearted Kitchen. Today, a few of us bloggers are gathering online to share maple-themed recipes to celebrate her homecoming to Canada with her now Canadian husband, Matt. Welcome home, Jodi!!!
Here are all the other wonderful maple-themed #welcomehomeHHK recipes. You can also check out all the recipes by searching the hashtag #welcomehomeHHK on social media :)
- Maple Oat Whoopie Pies with Maple Cashew Cream // Seven Grams
- Maple Crumb Donuts // Faring Well
- Maple Syrup Madeleines // London Bakes
- Maple Miso Roasted Vegetable and Quinoa Bowl // Sobremesa Blog
- Maple Pecan Apple Crumble // Warm Vanilla Sugar
A few things you should know about Jodi: she’s a fellow Canadian and vegetable lover, and is the talented writer and photographer behind Happy Hearted Kitchen. I first found her blog a while back, when I was still in university, and have been frequenting it since. I am always blown away by the candor in which she writes and tells her stories, which are always accompanied by vibrant, vegetable focused recipes. When I emailed to say hello at the beginning of this year, I was happy to discover that she is just as warm in person (in correspondence?) as she is on the blog.
Something else Jodi and I have in common: figuring out how to live in the same country as your other half. Many months ago, she wrote about her and Matt’s struggle to get him a Canadian visa. The post hit close to home and was heartbreaking for me to read, because I know painful and frustrating it can be when all you want is to live in the same place and build a life with your other half. “Love, chocolate, and a positive attitude—it gets you through!” is what she responded with when I told her that I was, pretty much, in the same boat as her. Love, chocolate, and a positive attitude do, indeed, keep me going whenever I think about the difficulty of not being able to live in the same place as my other half.
With that said, Jodi– I am over the moon for you!!! Welcome home. I hope Matt likes very cold winters, haha! I also hope Matt likes maple syrup, because there’s a lot of it here ;)
In honour of Jodi’s homecoming to Canada, I decided to make a maple tempeh sandwich, because maple tempeh is pure deliciousness. In fact, maple syrup and a bit of tamari is my favourite way to enjoy tempeh. I like to top salads or avocado toast with maple tempeh, but this time I decided to mix it up and put it in a sandwich between two slices of sourdough bread, on top of cashew cheese and under caramelized onions and apples. This sandwich is the perfect balance of sweet and savoury, and is truly delicious. Like, the holy moly kind. You’ll have more caramelized onions and apples than you need, but they are so good I highly doubt you’ll struggle with finishing them.
VEGAN MAPLE TEMPEH SANDWICHES WITH CARAMELIZED ONIONS + APPLES AND CASHEW CHEESE
Yields 2 servings.
- 420 grams/ 1 medium onion, sliced
- 215 grams / 1 1/2 apple, chopped
- 2 tablespoons olive oil
- salt to season the onions and apples, to taste
- one block of tempeh, sliced – I used around 70g for two sandwiches
- 5 tablespoons / 1/3 cup tamari soy sauce
- 4 tablespoons / 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted + 1 teaspoon for cooking
- cashew cheese, for spreading
- 4 slices multigrain sourdough bread
- In a large, wide pan, heat the olive oil on medium heat. Sauté the onions until they begin to soften and become translucent, around 10-12 minutes. Add the apples and stir to prevent them from sticking to the pan. Add a few tablespoons of water or oil if necessary to prevent sticking. Cook until the apples are tender and the onions are caramelized. They should be golden brown.
- In a medium bowl, whisk together the soy sauce, maple syrup, and melted coconut oil. Dip each of the slices into the marinade to evenly coat, and leave the slices in the marinade for at least five minutes.
- Heat up a pan on medium low heat. Add a teaspoon of coconut oil and sear the tempeh until each side is browned. Place the slices of bread in your toaster and remove the tempeh from the heat.
- Spread two slices of bread with the cashew cheese. Place the tempeh on the cashew cheese and top with the caramelized onions and apples and the other slice of bread.
Wishing you much love and happy kitchen adventures,