Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Coriander Seed Ground Description
Warm and citrusy at the same time, Frontier® Coriander Seed is enjoyed in curries and chili, cookies and cakes. A sister to cilantro -- both come from the same plant -- coriander seed has a lovely, fragrant aroma once ripened. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Chickpea Tempeh Satay With Sunflower Sauce
[vc_row][vc_column][vc_column_text]Skip the soy and peanuts—this satay recipe takes a fresh, allergen-friendly twist. Chickpea tempeh stands in for traditional proteins, soaking up a flavorful marinade of coconut aminos, lime, sesame and warm spices. Instead of peanut sauce, a rich and tangy sunflower butter sauce brings the perfect balance of heat and sweetness. Grilled to golden perfection and topped with fresh cilantro, these skewers are a delicious, plant-based take on a classic.
Chickpea Tempeh Satay With Sunflower Sauce
- 8 oz. block chickpea tempeh (cut into 6 strips)
- Fresh cilantro (chopped)
Marinade
- 2 Tbsp. coconut liquid aminos
- 1 Tbsp. fresh lime juice
- 1 Tbsp. sesame oil
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
Sunflower sauce
- 3 Tbsp. sunflower butter
- 2 tsp. avocado oil
- 1 tsp. garlic (minced)
- 2 tsp. fresh ginger (diced)
- 1 Tbsp. hot sauce
- 1/2 Tbsp. apple cider vinegar
- 2 Tbsp. coconut sugar
- 1/4 tsp. sea salt
- 1 Tbsp. fresh lime juice
- 1 Tbsp. coconut liquid aminos
- 1 tsp. sesame seed oil
- 1/2 tsp. red chili flakes (optional)
- In shallow dish, whisk together all marinade ingredients. Add tempeh strips and marinate at least 30 minutes.
- In saucepan over low heat, add all sauce ingredients; heat and stir until combined and thickened.
- Preheat grill pan or skillet over medium heat. Thread marinated tempeh strips onto soaked wooden skewers and cook 4 minutes per side until golden brown.
- To serve, plate skewers and drizzle with sauce, or serve sauce on the side for dipping. Sprinkle with chopped fresh cilantro.
Get the ingredients you’ll need for this vegan dish from Vitacost.
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