{"id":10953,"date":"2021-02-08T14:52:14","date_gmt":"2021-02-08T14:52:14","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/meatball-and-escarole-soup-2\/"},"modified":"2021-02-08T14:58:19","modified_gmt":"2021-02-08T14:58:19","slug":"tempeh-sticks-with-cilantro-dip","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/winter-2021-recipe\/tempeh-sticks-with-cilantro-dip\/","title":{"rendered":"Tempeh Sticks with Cilantro Dip"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/?p=10738&amp;preview=true\" target=\"_blank\" rel=\"noopener noreferrer\">Back to Food Article<\/a><\/p><\/p>\n<div id=\"attachment_10954\" style=\"width: 705px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10954\" class=\"size-full wp-image-10954\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2021\/02\/Tempeh-Sticks-with-Cilantro-Dip.700h.jpg\" alt=\"\" width=\"695\" height=\"700\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2021\/02\/Tempeh-Sticks-with-Cilantro-Dip.700h.jpg 695w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2021\/02\/Tempeh-Sticks-with-Cilantro-Dip.700h-298x300.jpg 298w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2021\/02\/Tempeh-Sticks-with-Cilantro-Dip.700h-150x150.jpg 150w\" sizes=\"auto, (max-width: 695px) 100vw, 695px\" \/><p id=\"caption-attachment-10954\" class=\"wp-caption-text\">Tempeh Sticks with Cilantro Dip. Photo: Harper Point Photography<\/p><\/div>\n<div class=\"recipe-card\"><\/p>\n<h3>Tempeh Sticks with Cilantro Dip<\/h3>\n<p class=\"servings\">Makes 4 servings<\/p>\n<ul>\n<li>1 large bunch cilantro<\/li>\n<li>2 tablespoons tahini<\/li>\n<li>2 teaspoons miso<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>1 tablespoon pure maple syrup<\/li>\n<li>1 teaspoon apple cider vinegar<\/li>\n<li>3\u20444 teaspoon salt, divided<\/li>\n<li>2 tablespoons coconut oil<\/li>\n<li>1 (8-ounce) package tempeh, cut crosswise into 1\u20444&#8243; strips<\/li>\n<\/ul>\n<p>Trim and discard stem tips of cilantro. Break bunch in half with your hands, rinse well, and place in the bowl of a food processor.<\/p>\n<p>Add tahini, miso, lemon juice, maple syrup, vinegar, and 1\u20444 teaspoon salt to food processor and process until smooth, stopping to scrape down the bowl a couple of times. Taste and adjust seasoning if desired. Set aside.<\/p>\n<p>Heat oil in a large skillet over medium heat. Add tempeh strips, sprinkle with 1\u20444 teaspoon salt, and cook 3\u20134 minutes until they are golden brown on the underside. Flip them (two forks work well for this), season with remaining salt, and cook on other side another 3\u20134 minutes. Add a bit more oil to pan if needed.<\/p>\n<p>Place tempeh on a serving dish and spoon sauce over it. Or serve separately as sticks and dip.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Excerpted from The Anti-Inflammatory Family Cookbook by Stefania Patinella; Alexandra Romey; Hilary McClafferty, MD, FAAP; Jonathan Deutsch, PhD; and Maria Mascarenhas, MBBS. Copyright \u00a9 2021 by Stefania Patinella, Alexandra Romey, Hilary McClafferty, Jonathan Deutsch, and Maria Mascarenhas. Photographs by Harper Point Photography. Used with permission of the publisher, Adams Media, an imprint of Simon &amp; Schuster, Inc. 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