Pasta Veggie Saute with Cherry Tomatoes

I am always on the hunt for a deal.  Even when I am shopping and not necessarily intending to purchase something.  Our local coop here in Michigan - Oryana - is great!  They have this really cool thing where when a product is close-dated or maybe a little bruised, they slap a half-off sticker on it and you get something healthy and organic (most of the time!) for a great deal.  Recently I have scored several fake meat items that I just stick in the freezer for a time when I don't really feel like cooking. 

 

The last time I was there, there was a bunch of stuff from the produce department that had half off stickers on them (all being organic): cauliflower, mixed greens, a couple packages of beautiful cherry tomatoes, a bag of apples and a bag of carrots that was ripped open.  Great score!  So I had a couple packages of cherry tomatoes sitting in the fridge for a couple days and decided to make a simple pasta dish  that came together quickly.  It also came out looking beautiful.  Hubby had two giant plates of it, which he of course immediatley sprinkled with cheese.  I ended up roasting the cauliflower with winter squash, juicing the apples and some of the carrots (then making muffins from the pulp), making a giant mixed green tossed salad with the greens and a pasta salad with the rest of the cherry tomatoes.  So good!

The pasta and veggies after cooking.



 

Pasta Veggie Saute:

8 oz. spiral pasta

8 oz. cherry tomatoes, halved

1 green bell pepper, julienned

1/2 red bell pepper, julienned

1/2 red onion, julienned

6 pieces tempeh bacon, cooked and chopped

1 1/2 teaspoons vegetarian mock chicken boullion powder

1/4 teaspoon chipotle pepper powder

1/8 teaspoon black pepper



Some nice veggie cheese to melt on top.  Yum!

Enjoy!

Koko

Loaded Baked Potato Soup

This cold and wintry weather we have been having here on the East Coast has really made me crave soups.  I'm the strange kind of person that could always eat soup, even when it's well into the 90's in the heat of the summer.  Not sure why, but I love them.  Usually the brothier the soup the better.  Sometimes though, I find myself craving a thick, hearty soup.  That's usually the kind of soup my Husband loves to eat.  I had the idea for this soup from seeing it at the coop here in Brooklyn, although it was not vegan at all, not even vegetarian.  Definitely full of cream, butter, milk and of course bacon.  I have a great tempeh bacon recipe myself, so I could easily see this soup come together.  And who doesn't love potatoes, bacon (vegan that is) and smoky deliciousness?  So I wrote down everything I think would make this into a delicious thick and hearty soup and went from there.  And it turned out deliciously, with Hubbs eating two full bowls of it!  

Note that this makes quite a bit of soup (3 quarts), so you can either halve the recipe, invite friends over for a soup and salad party or freeze whatever you don't use for a quick dinner later.

Loaded Baked Potato Soup:



So creamy & delicious with those amazing toppings!


Makes 3 Quarts

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2.5 pounds russet potatoes, peeled and chopped
2 quarts vegetable stock
4 1/2 teaspoons sea salt
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoons chipotle pepper powder
1/2 teaspoon black pepper
2 cups unsweetened soymilk
1/2 cup vegan sour cream
2 tablespoons earth balance

Toppings:
1scallion, chopped
2 tablespoons shredded vegan cheese
2 pieces homemade cooked & chopped tempeh bacon

1.  In a large pot over medium heat add the olive oil and allow it to become hot. 
2.  Once it is hot, add the onions and garlic and cook for several minutes until translucent.
3.  Add the potatoes and all the spices: the salt, smoked paprika, onion and garlic powder, chipotle pepper powder and black pepper.  Toss to coat the potatoes and onions in the spices and allow mixture to cook for a couple minutes. 
4.  Add the vegetable stock and bring to a boil.  Once the ingredients begin to boil, reduce heat to a simmer and cook until the potatoes are cooked all the way through.
5.  Add the earth balance and sour cream to the pot and allow to melt.  Stir to combine.  Add the unsweetened soymilk and stir. 
6.  In batches, transfer the hot soup to a blender of food processor (be very careful!!).  Place a dry towel over the lid of the machine and blend until completely smooth, but not too long or the potatoes will become gluey.
7.  Return the pureed soup back to a clean pot and bring back up to a simmer.  Season to taste.
8.  To serve, top with the vegan cheese, scallions and tempeh bacon. 
9.  Serve.  That's it!

Enjoy!

Koko

Toast with New Tempeh Bacon Test

Ever since I stared private cheffing for a family in the mornings, I have been making so many things out of the Vegan Brunch cookbook, including the tempeh bacon recipe there.  I'm sure you guys know by now that I love tempeh bacon!  So I was excited to try the recipe.  I let it marinate for several hours before I used it, and was very disappointed.  It didn't have very much flavor and was really watered down ( if I decide at some point later on I'll give the recipe another go, I will take out the vegetable broth, add more maple syrup, soy sauce and liquid smoke - it would probably be good then).  So Bummed!  I let in marinate for a further three days, tried it again, and was still disappointed!  Marinated for three days and it still wasn't tasty!  So, I've put the recipe here, but if you really want to make some tasty tempeh bacon, make the one that I have already posted and use in so many recipes.  Don't get me wrong, I absolutely love the vegan brunch cookbook, just sometimes a couple recipes do not turn out as I expect them to.  I made the Bakery Style Muffins in the cookbook for the family for breakfast one morning, using vegan sour cream instead of yogurt (just because they didn't have vegan yogurt in the house) and used fresh berries instead of the frozen berries the recipe called for, and they were all eaten within a couple hours.  Believe me, I bake everyday! and sometimes can barely stomach eating any baked goods anymore, and I would eat this every day!  If you don't have the book or have never seen it before, go check it out.  But, just don't make the tempeh bacon recipe! 

Tempeh Bacon:

1 pkg. tempeh, cut in half widthwise, then sliced thinly

3 tablespoons tamari/shoyu

1 tablespoon liquid smoke

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon tomato paste

3/4 cup vegetable broth

2 garlic cloves, minced

1.  Place all the marinade ingredients in a bowl with a tightly sealing lid.  Whisk together all ingredients until well combined.

2.  Place the tempeh slices into the marinade and allow to marinade for several hours, or overnight. 

3.  Place a small amount of oil into a medium sized pan over medium heat.  Once the oil is hot, place the drained tempeh into the hot oil carefully! and cook for several minutes on both sides, or until nice and crispy.

4.  Serve with toasted multigrain bread slathered in earth balance.   Quick breakfast!

Enjoy!

-K

Tempeh Bolognese

I love Trader Joe's.  I had never heard of let alone been to a Trader Joe's  before I lived in the city.  Back home, we didn't even have a Whole Foods gasp!  Now that I have one, I am in love with it, though I rarely go.  Whenever I do make it over there, I bring several reusable totes and literally pack them to the top, making them so heavy that I can barely get them into the subway car, then up the stairs to get to my apartment.  But it is so worth it!  I can fill two of these huge bags to the top for $50!  Now, the stuff I get is the kind of stuff that can last a while - I buy my produce at a store near my home.  I stock up majorly on tofu, tempeh, snacks, soy products, tofu dogs, etc. I have not been in a huge tempeh mood lately, more of a seitan mood, and as a result, I have 4 packages of tempeh sitting on the top shelf of my refrigerator. 

Needing to make dinner in a hurry tonight, I spied the tempeh and immediately though: bolognese.  And of course, this recipe was done start to finish in less than half an hour.  A little side salad made it a perfect meal.  I was very proud of myself and the Hubby and my bellies were both very satisfied.  This is definitely something that works really well when you are short of time. 

Tempeh Bolognese

Serves 4

2 tablespoons olive oil
1 1/2  cups onions, small diced
4 cloves garlic, minced
8 oz. tempeh, grated on a box grater (cheese grater)
32 oz. crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
 1/4 teaspoon black pepper
1 lb. kamut spaghetti, broken in half

1.  Begin by placing a large pot of water on the stove over high heat and bringing it to a boil.  Once the water has come to a boil, cook the spaghetti until al dente.  Drain and return to pot, tossing in a small amount of oil to coat so the pasta does not stick.
2.  In the meantime, prepare the bolognese: in a medium saucepan over medium heat, add the olive oil.  Once it is hot, add the onions and the grated tempeh.  (Generally tempeh is required to be simmered before being prepared to remove bitterness, but this sauteing step takes the place of that.)  Saute, stirring periodically, until the onions are lightly browned and the tempeh is emitting a pleasant nutty aroma. 
3.  Using your hands, crush the tomatoes before adding them, along with the juices to the pan.  Stir to coat the tempeh and onions.  Add basil, oregano, thyme, rosemary, onion and garlic powder, sea salt and black pepper.  Stir to coat. 
4.  Lower the heat to medium-low and simmer the tempeh bolognese for about 15 minutes or until well seasoned.  Season to taste.

To serve:  Place a serving of the pasta in the middle of the plate, followed by the bolognese.  Top with vegan Parmesan if desired and serve.

Enjoy!

-K

Gluten Free Wednesday: Oven Roasted Tempeh and Veggies

Happy Gluten Free Wednesday!  Today's lunch at work was a pretty easy choice:  I've found myself with tons of tempeh in my refrigerator again.  I'm not sure what's up with me lately, but I have not been in the mood for tempeh lately, or seitan for that matter ( I know, I know, not appropriate talk for Wednesdays!).  Come to think of it, I've not been eating a ton of "protein", even though I am sure I am getting a lot of it through the food I eat anyway.  I've just been wanting carbs and veggies.  Nothing wrong with that!  So, today I was craving something saucy like gravy, but was not in the mood for mashed potatoes and gravy, then thought back to this casserole-ish dish I've had a few times with chopped tempeh and veggies all baked in an herbed gravy.  Yum!  So, I set about making this dish, and besides all the prepping of the veggies, this dish was very quick to make and once everything was mixed together, it just went in the oven and baked till the veggies were cooked through.  Just keep in mind that the smaller you chop the veggies, the quicker this dish will cook. 

This is one of those nice hearty, comforty winter dishes where after you eat it, you feel so satisfied and nicely full.  And since it contains sage, it gives your home a nice, comforting, Thanksgiving-y smell.  It goes really well with a light salad on the side, and you meal's done! 

Oven Roasted Tempeh with Veggies



Roasted Tempeh & Baked Veggies in a Creamy Herbed Gravy


Serves 4-6

4 oz. tempeh, small diced
1 tablespoon gf tamari
1 tablespoon extra virgin olive oil

3 medium red potatoes, unpeeled, small diced, about 2 1/2 cups
2 medium carrots, small diced, about 1 cup
2 stalks celery, cut in thirds down the middle and chopped, about 1 cup
1 medium red onion, small diced, about 1 cup
10 small baby bella mushrooms, small diced, about 1 1/2 cups
3/4 cup frozen green peas
1 jalapeno pepper, minced

Gravy:
3 tablespoons olive oil
1/4 cup sorghum or brown rice flour
1/4 cup nutritional yeast
1/4 cup gf tamari
1/4 cup tahini
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 teaspoon rubbed sage
1/2 teaspoon crushed rosemary
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon chipotle powder
3 cups water

1.  Preheat the oven to 350 degrees.  In a small bowl, combine the chopped tempeh with the tablespoon each of the tamari and oil.  Toss to coat.  Place on a foil lined sheet tray and bake for about 10-15 minutes, or until the liquid is absorbed and the tempeh is emitting a pleasant nutty aroma.  At this point, remove the tempeh from the baking tray and place in a large bowl.
2.  In the meantime, begin preparing the gravy.  In a medium pot, place the oil over medium heat.  Once the oil is hot, add the flour and nutritional yeast and toast for about 2 minutes, whisking frequently.  Once the flour has turned a light brown, lower the heat and add the tamari and tahini.  Do not stir yet.  Now add the water and whisk until everything is combined and a thin sauce forms.  The gravy will thicken as it cooks.  Now add in all the herbs and spices: basil, marjoram, sage, rosemary, onion and garlic powder, black pepper and chipotle pepper powder.  Whisk to combine.  Periodically whisk the gravy and continue to cook until it is smooth and thick.
3.  While the gravy is cooking, prepare and chop all the veggies, placing them in the bowl with the cooked tempeh.  Once all the veggies are prepared, pour the gravy over top of them, plus the tempeh and stir all ingredients to coat. 
4.  Lightly oil a 9x13" pan and pour the gray covered mixture into the center.  Cover tightly with foil and bake for 30-45 minutes, or until a fork can easily pierce the potatoes.  (I find that if I chop everything pretty small, it takes about 30 minutes.)
5.  Remove the foil and allow to cool for at least ten minutes before serving. 
6.  Serve with a light salad on the side.

Enjoy!

-K

Vegetable Lo Mein

I love Chinese Food.  I used to eat it all the time.  I have been trying to watch the budget a little more lately and so have been trying to make some of my favorite things at home.  I have definitely mastered the fried rice, dumplings, egg rolls and some other items, but what I would really like to make is the vegetable lo mein.  I'm not sure what it is about it that makes me so happy or it so delicious, but do I love it!  The vegetables mixed with the pasta and all that soy sauce - yum!  So, that was my goal tonight and although it was great and delicious, it wasn't Chinese Food lo mein.  The more the Hubby and I were discussing it, the more we decided it must be the oil coating it that makes it so flavorful - we were definitely trying to be more careful with our amount of oil added.  I added some simply seasoned tempeh to the top for some added protein and served it with lots of additional soy sauce and tons of red pepper flakes on top.  The hotter, the better!

Vegetable Lo Mein

Serves 4-6

12 oz. lo mein noodles, cooked until al dente

2 tablespoons olive oil

1 onion, cut in half and thinly sliced, about 1 cup
2 stalks celery, sliced thinly, about 1 cup
2 medium carrots, peeled and julienned, about 1 cup
1 cup snow peas, tough ends removed
1/2 green pepper, julienned, about 1/2 cup
1/2 red pepper, julienned, about 1/2 cup
1/2 cup broccoli florets
4 cloves garlic, minced
2 teaspoons minced ginger
5 tablespoons tamari/shoyu
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Seasoned tempeh, tofu or seitan to serve

1.  Begin by preparing all of the vegetables.  It takes the most time, and once they are prepped, the remainder of the recipe will come together in a snap.
2.  Cook the noodles according to package directions.  Drain and rinse in cold water.  This is an essential step to prevent the noodles from leaving their starchy residue all over the vegetables.
3.  Heat the olive oil in a wok over high heat.  Add the broccoli and snow peas and cook for 2-3 minutes - these take the longest time to cook.  Add the remaining vegetables, including the garlic and ginger, stirring frequently.  They will only take a matter or minutes to cook, as you want them to still have a crunch.
4.  Add the tamari or shoyu, toasted sesame oil, black pepper and pepper flakes, tossing to coat.  Add the cooked noodles to the vegetables in the wok and toss very well, being sure the sauce and vegetables are well incorporated.
5.  Top with the seasoned tofu, tempeh or seitan and serve with additional tamari/shoyu and sesame oil on the side.  (I used seasoned tempeh in this picture, which I simmered in a mixture of garlic, ginger, onions, shoyu, bay leaves, black pepper and apple juice, then pan fried until golden.)

Enjoy!

-K

Thanksgiving Leftovers

After Thanksgiving, the Hubby and I have found ourselves with so many leftovers, and having eaten the same food for two days straight, I decided that I had to get creative or we'd never use any of the food before it goes bad.  After browsing and brainstorming, I decided on two items to recreate: some leftover tempeh and our sweet potato casserole. 

The hubby is not vegan or even vegetarian, so he made a turkey for himself, and needless to say, there is a TON left!  So, I had to figure out something that I could easily make for both of us.  He decided he wanted a turkey salad sandwich, so that meant I had to make a tempeh salad sandwich for myself.  Sounds boring, right?  Not necessarily- lately I've been obsessed with smokey flavor and have on hand at all times smoked paprika, smoked salt (yes you read that right!), liquid smoke and chipotle pepper powder.  So, smoky tempeh salad here I come!  The Hubby wanted chipotle sauce on the side, which I thought was a great idea - bring on the spicy, smoky flavor!  As for the sweet potato casserole, I thought I would turn something sweet into something savory and make croquettes.  The casserole was topped with chopped pecans, earth balance and raw sugar, which I removed and proceeded.  The two recipes I came up with are below.


Smoky Tempeh Salad:

(Serves 4-6)
Marinade:
8 oz. tempeh (I used wild rice) cut into 16 cubes
2 cups water
1/2 cup apple juice
1/4 cup tamari
3 cloves garlic, chopped
1/2" ginger, peeled and sliced
1/4 teaspoon black pepper

Salad:
Marinated tempeh
1 rib celery, chopped
1/4 small onion, chopped
2 scallions, green part only, chopped
1 teaspoon black pepper and sea salt to taste
1/2 teaspoon smoked paprika
1/4 teaspoon liquid smoke
pinch cayenne pepper
5 tablespoons veganaise

1.  To marinate tempeh, place all ingredients in a medium pot and bring to a boil.  Boil for 15 minutes or until well flavored.  Remove tempeh from liquid and set aside to cool while preparing the remaining ingredients for the salad.
2.  In a small mixing bowl, place the chopped celery, onion and scallions, the black pepper, sea salt, paprika, liquid smoke, cayenne and veganaise.  Stir together until well mixed.  Once tempeh is cool enough to handle, chop into bite-sized pieces.  Stir into the spiced mixture and season to taste.  Smoky deliciousness!  Serve in a wrap with shredded lettuce and tomato or on top of mixed greens with sliced tomato and shredded carrots.
3.  The chipotle sauce was just 1/2 cup prepared ranch dressing mixed with 1 teaspoon chipotle pepper powder, stirred until dissolved  - this is very spicy!


Sweet Potato Croquettes:

1 1/2 cups mashed cooked sweet potatoes
1/4 cup chopped onions
1 jalapeno, minced
4 cloves garlic, chopped
2 scallions, green part only, chopped
1 tablespoon olive oil
2 tablespoons unbleached flour
2 tablespoons cornmeal
black pepper and sea salt to taste
2 tablespoons canola oil
1 cup panko breadcrumbs

1.  Preheat the oven to 350 degrees.
2.  In a medium non-stick pan, heat the tablespoon olive oil and add the onion, jalapeno, scallions and garlic.  Saute till fragrant and onion begins to brown.
3.  Place in a medium bowl, along with the pureed sweet potato.  Add the flour, cornmeal, salt and pepper and season to taste.
4.  Place the panko breadcrumbs on a plate and portion the croquettes.  Using a 1/4 cup measure or a portion scoop, scoop the sweet potato mixture directly into the breadcrumbs.  Flatten into discs.          5.  Meanwhile, place the two tablespoons canola oil into a non-stick pan and heat over medium-high heat.  Once heated, carefully place the sweet potato discs into the hot oil, making sure the discs do not break - they are very fragile.  Lightly brown on both sides.
6.  Once all the croquettes are browned on both sides, place on a sheet tray lined with parchment paper and bake for about 15 minutes (this step is necessary to cook the flour and cornmeal in the middle and help firm up the croquettes).

These are delicious served with vegan sour cream to counteract the sweetness of the potatoes.  I do not recommend using the tofutti brand - it is much better to make your own.  I will type up a recipe for my sour cream, but that will have to wait for another day.   

Enjoy!

-K