{"id":45164,"date":"2017-09-05T22:24:03","date_gmt":"2017-09-06T02:24:03","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45164"},"modified":"2017-09-09T12:37:22","modified_gmt":"2017-09-09T16:37:22","slug":"avocado-toast-with-crunchy-tempeh-and-slaw%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88%e3%80%81%e3%81%8b%e3%82%8a%e3%81%8b%e3%82%8a%e3%83%86%e3%83%b3%e3%83%9a%e3%81%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45164&lang=en","title":{"rendered":"Avocado Toast with Crunchy Tempeh and Slaw<br>\u30a2\u30dc\u30ab\u30c9\u30c8\u30fc\u30b9\u30c8\u3001\u304b\u308a\u304b\u308a\u30c6\u30f3\u30da\u3068\u30b3\u30fc\u30eb\u30b9\u30ed\u30fc\u306e\u305b"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45173 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/29-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I love avocado, and avocado toast is one of favorites.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45174 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/25.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/25.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/25-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><br \/>\nI use my homemade crusty whole wheat bread and toast it lightly.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-45175\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/28-1.jpg\" alt=\"\" width=\"254\" height=\"382\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-45176\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/23.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/p>\n<p>Creamy avocado on crusty toast is so good as it is, but I decided to go a bit further this time.<\/p>\n<p>I got crunchy teriyaki tempeh strips and fruity slaw prepared for this one.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45177 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/33-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/33-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/33-1-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>The slaw got usual suspects, such as cabbage and radish, but I also added fruit like mango and apple and herbs like cilantro and mint to this one, which makes the slaw a bit special and super refreshing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45178 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/39-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Whenever I make these tempeh strips, I make extra as they freeze and thaw well.<\/p>\n<p>These are so tasty and can be a great snack when you want something salty but not fried food.<\/p>\n<div id=\"recipe\"><strong>Avocado Toast with Tempeh and Slaw<\/strong><\/p>\n<p>crunchy teriyaki tempeh (makes extra)<br \/>\n&#8211; 1 package tempeh, sliced<br \/>\n&#8211; 1\/4 cup soy sauce<br \/>\n&#8211; 1\/4 cup maple syrup<br \/>\n&#8211; canola oil<br \/>\nslaw<br \/>\n&#8211; 1 cup julienned cabbage<br \/>\n&#8211; 6 radish, julienned<br \/>\n&#8211; 1\/2 mango, julienned<br \/>\n&#8211; 1\/2 apple, julienned<br \/>\n&#8211; chopped mint leaves<br \/>\n&#8211; chopped cilantro<br \/>\n&#8211; salt and pepper<br \/>\n&#8211; 1 tablespoon sugar<br \/>\n&#8211; 1 tablespoon white vinegar<br \/>\n&#8211; 1\/2 tablespoon canola oil<br \/>\n2 slices crusty bread, toasted<br \/>\n1 avocado sliced<br \/>\nsalt<br \/>\ncrushed red pepper1. Make crunchy teriyaki tempeh. Marinade tempeh slices in a mixture of soy sauce and maple syrup. Marinade for at least a few hours to overnight. Preheat an oven to 400F. Bake for about 10 to 15 minutes each both sides or until browned while occasionally baste with the marinade.<br \/>\n2. Make slaw. Combine all the ingredients. Mix well. I make it at the last minute as I like it taste fresh on my avocado toast.<br \/>\n3. Place avocado slices on toasts. Lightly mash with a fork. Sprinkle salt and crushed red pepper.<br \/>\n4. Place crunchy teriyaki tempeh and slaw on top.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45179 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/09\/36-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love avocado, and avocado toast is one of favorites. I use my homemade crusty whole wheat bread and toast it lightly. Creamy avocado on crusty toast is so good as it is, but I decided to go a bit further this time. I got crunchy teriyaki tempeh strips and fruity slaw prepared for this [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,28,29],"tags":[],"class_list":["post-45164","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45164"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45164\/revisions"}],"predecessor-version":[{"id":45202,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45164\/revisions\/45202"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}