Tempeh Banh Mi less Lettuce wraps

I don’t know if its the weather or the fact that I’m trying to eat all the cooling food I can possibly get my hands on before confinement starts, but I’ve been on a complete easy meal kick. ¬†Especially on the weekends! The weekends around here are just so intense that we sometimes don’t even get time to eat ¬†lunch, with all the driving around trying to find stuff and ending up on the complete opposite side of where we live, things are always just chaotic here. We even try to be out of the house before 8 so we can get to everything before all the shops closes at 1 or 2 on a Saturday. ¬†So eating lunch is a luxury for us, on the special days we manage to get home at a decent lunch time we are so ravenous that a quick lunch is the only thing that will do and with all my pregnancy dietary needs I’ve got going on, grabbing the wrong thing to eat can end up in heartburn for the rest of the day or a sleepless night! ¬†Not pleasant at all.

This recipe was created on one of those days where I just wanted a quick meal that would be yum, filling and that I could just eat with my hands.  So why the weird title? Well banh mi literally means baguette in Vietnamese and seeing as there is no gluten or bread in this recipe, but it has all the wonderful banh mi flavour it just seemed like the perfect title?

If you remember a while back I was talking about how I’ve cut out soy in my diet, but kept in fermented soy products for their endless health benefits. ¬†So why tempeh?

Tempeh is processed less than all your other soy based products, its also a great source of protein making it a great plant based source of protein, because its fermented it makes it easier to digest.  The fermentation also increase the ability to absorb your nutrients as well as keeping your gut healthy.




  • 8 oz tempeh slices into pieces
  • 3 tbsp lime juice
  • 3 tbsp apple cider vinegar
  • 2 small carrots, grated
  • 1 small diakon, grated or chopped into matchsticks (or radishes)
  • 1/2 a small cucumber chopped into matchsticks
  • 1/4 cup liquid sweetener
  • 1 tbsp coconut oil
  • 2 tbsp tamari
  • 1 tsp garlic powder
  • juice and zest of a 1/2 lime
  • 1/2 tsp minced ginger
  • lettuce butter lettuce or romaine lettuce
  • coriander
  • jalapeno slices (optional
  • 1/4 cup mayo
  • 2 tbsp sriracha


In a bowl combine the apple cider vinegar, lime juice, sweetener, diakon, carrots and cucumber.  Toss and refrigerate until ready to use.

In a pan over medium high heat add the oil and tempeh.  Lightly brown the tempeh on both sides.  Add the tamari, garlic powder, juice and zest of lime and ginger, making sure it gets covered.  Remove from heat.

In a small bowl combine the mayo and sriracha, taste and adjust.


Add the refrigerated veggies to your lettuce wraps, tempeh and a drizzle of mayo.  Garnish with coriander and jalapeno.  Serve!


Gluten Free Zucchini Fritters

Trying to sort out the pantry and minimize the insane food clutter has been a nightmare. ¬†I mean I have a giant container filled with all purpose flour, I don’t even eat gluten any more! ¬†When you give up gluten its best to make sure you are running low on flour, pasta and all those gluteny things! Or you will just have a cupboard overflowing with stuff you no longer eat. ¬†I can also not throw it away, people are starving out there! I cant throw away food people could eat. ¬†I’m going to have to give it to someone so I don’t feel like a horrible person.

This pantry hell, has really made me try and use up the stuff in there. Well all the gluten free goodness up in the house and that’s how chickpea flour zucchini fritters were born! ¬†I’m so glad! I could shed a tear, from complete happiness that’s how delicious these are. ¬†Its like heaven on your tongue with side notes of pure comfort food. ¬†Big jersey, sweatpants kind of comfort.. ¬†The chickpea flour adds something special to these delicious fried treats and the dill adds just the perfect dance of flavour on your taste buds!


gluten free zucchini fritters


  • 1 cup chickpea flour
  • 1/3 cup water
  • 4 cups grated zucchini
  • 1/2 onion, finely chopped
  • 1 tsp dried dill
  • 1/4 tsp baking soda
  • salt and pepper to taste


Place the shredded zucchini in a colander set over a bowl.  Sprinkle with salt and let sit for 10 minutes.

Place the zucchini in a dish towel and wring out all the water.

In a bowl combine the chickpea flour dill, onion,baking soda, water and zucchini.  Combine.  Sprinkle with salt and pepper.

Coat the bottom of a frying pan with oil and heat to medium high.  Scoop large dollops of batter into the pan.  Flatten a little and fry until golden brown.  Flip and continue until all the batter is used.

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Serve with condiment of choice.