Southwestern Tempeh Rice Salad

Once upon a time...2010 to be exact, I started creating recipes for what I had hoped would be my very first vegan cookbook of the southwestern variety. I had a group of amazing testers (to whom I owe a big apology and hopefully someday a free cookbook) and was moving right along on creating some spicy, fun and flavorful dishes (almost 100 recipes!). Unfortunately I got distracted, busy, unmotivated, WHO REALLY KNOWS. Bottom line is I am very sad I did not finish the book. Someday it could become a reality. I'm truly hoping it will. In the mean time, there are some noteworthy recipes that have been collecting virtual dust for years. I thought I would give you a little sneak peak. 

It's hotter than hades here again...HELLO SUMMER! So I often get very unmotivated during the week to go anywhere near heat sources. I'm always looking for make-ahead cold dishes for the week days. This one fits the bill. 

I love this recipe for good reason. It is freaking delicious. But more than that, the black beans and tempeh provide lots of protein. The combination of peppers has the spice hitting all over your tastebuds. The rice fills you upon with healthy dose of fiber. 

Warning: this recipe while pretty easy to make, does take some time. To save time you can cook the rice a couple of days ahead of time. You can buy pre-roasted peppers as well. You can buy ranch, but the home made version is really easy and really good! But I get time crunches, so again, feel free to sub away as you need.

Southwestern Tempeh Rice Salad

This makes a good amount so it is great for a potluck or large gathering.

Makes 8 servings

1 cups brown long grain rice (measured before cooking)
2 cups water

1/8 teaspoon salt

1 fresh jalepeno roasted and peeled
1 fresh anaheim chili roasted and peeled
1 red bell pepper roasted and peeled

1-8 oz pkg tempeh
1 t canola oil
1/8 t coriander
1/4 t cumin
1/4 t hot chili powder
salt and pepper to taste

1/2 C Vegan Ranch (I used homemade) or Chipotle Ranch (see recipe below)
1 chipotle in adobo sauce (optional, depending on how hot you like it)

1 can black beans, rinsed and drained
1/2 bunch cilantoro chopped
3 green onions sliced thin (both white and green parts)
2-3 cloves garlic minced
1/2 t ground cumin
1/2 t hot chili powder
1/4 t ground coriander
3/4 t salt
black peper to taste
1 pint cherry tomatoes halved

Prepare your rice (this can be done ahead of time). In a medium saucepan bring rice water and salt to a boil. Reduce heat to low and let simmer for 35-40 minutes until water is absorbed. Turn off heat. Let sit for 10 minutes. Fluff rice with a fork and let cool completely.

Now would be a good time to roast those peppers. When they cool, peel and dice them.

Blend the ranch and chipotles until smooth. (eliminate this step if you are using Chipotle Ranch)

To prepare your tempeh:

Dice tempeh into 1 inch cubes. Boil or steam tempeh for 15 minutes. Drain. After draining, in a 10 inch sauté pan, saute the tempeh and spices in oil for about 10 minutes or until golden. Let cool.

In the mean time get yourself a very large bowl. Crumble tempeh into bowl. Mix together remaining ingredients except for the cherry tomatoes until well mixed. Gently mix in cherry tomatoes. Salt and pepper further to taste if needed.

This is best if it sits overnight. It lends itself very well to variations. Like a little less heat? Sub more roasted red peppers. Don't like tomatoes? Forget about 'em. Like it with more fire? Add more jalapeños or chipotles. 

Please leave me a comment if you decide to make it. Love to get some feedback!

Chipotle Ranch

Makes about 1 cup

1/2 cup  plus 2 tablespoons vegan mayonaise (I like Veganaise brand)
1/2 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/8 teaspoon dried thyme
1/4 teaspoon smoked paprika (sweet or hot will work)
2 chipotle chiles (canned in adobo sauce), leave seeds intact

Blend all ingredients in blender of food processor. Let chill for at least 4 hours before using. Can store refrigerated for up to  2 weeks.

Tonapah Rob's Vegetable Farm and Bonus Recipe

The one thing I love about having a blog is that you can really write about whatever you want and whatever you love. Sometimes I write about things I think other people will like, sometimes I find some cool new restaurant, ingredient or cooking technique. This post is about something that makes me feel good about so many things: clean local food, environmentally friendliness and just good people.

A couple of weeks ago Fred, some of our friends and I took a drive out to Tonapah Rob's Farm located about 50 miles outside of Phoenix. My dear friend Jackie (who is my kindred spirit when it comes to cooking awesome food) booked a tour of the farm for our little group. She knows how passionate I am about organic and truly natural food, so she knew this field trip would make me a little giddy.

We arrived early so we could by some of the super freshly picked, pesticide, herbicide and GMO free vegetables from Rob's farm stand. There were beautiful carrots, broccoli, cauliflower, fennel, greens, onions and more. After hanging out for a while, we were ready for the tour. Rob started this farm about 18 years ago. It was originally 5 acres, but he has been able to recently purchase 4 more acres. He is passionate about growing chemical free and in synch with the local climate and critters. He is an advocate of continual learning and teaching on the farm. Nature is an incredible teacher. Over the years he has learned how to work with everything from beneficial bugs to crop rotation to the typical wind patterns of the area.

As we toured the property, I noticed that he is also big into repurposing. He found an old abandoned washing machine which now served as a salad/greens spinner!

He has unique methods of composting. He showed us a new technique he has learned over the past few years (compost tea). He showed us a comparison of artichoke plants living near the compost tea run off and farther away. The plants getting the compost tea were huge! It was amazing as you can see below.

He has green houses where he starts many of his plants. Which brings me to another very important part of his method. All of his employees must be drug and tobacco free. He is adamant about this policy. He also insists that visitors to the farm stand that are smokers not tour the property. He doesn't do this to be a hard-core anti-smoking guy. He has lost crops to the quick spreading tobacco mosaic virus because someone he hired lied about their smoking habits.

Many of us have heard the claims from biotech companies that genetically modified and pesticide laden crops are the only way to feed the world. Apparently, they haven't met the likes of Tonapah Rob and his dedicated crew. His farm has a sizable CSA following and he brings a lot of produce to a few selected markets in Phoenix. He has produced well over 1500 pounds of produce in weekend before he expanded to 9 acres without genetically modifying or using any chemicals, so I am sure the yield is even higher now. I'm thrilled to see the success of his crops, his farm stand and his CSA. Below are some shots of the healthy plants growing. The cabbage heads were amazing!!!

Our little group had lots of questions as we all do some of our own organic gardening. Rob took extra time to answer our questions and to provide some great advice to help our gardens flourish. We were grateful for his time and knowledge.

His website has all the details on his CSA (which is a great deal), the markets where you can find his produce, the farm stand and a little history about Rob and the farm. The home page lists the upcoming week's food offereings. There are also some recipes in case you need ideas on how to use all of those spectacular veggies. Speaking of recipes, I created a recipe using the veggies I bought on my last trip to the farm. It's a nutrient rich and toothsome dish that is great for dinner or reheated for lunch. The fresh fennel gives the tempeh that "Italian sausage" flavor.

Wild Rice with Roasted Vegetables and Tempeh Sausage Crumbles

6 -8 servings as a side dish 4 main dish servings

1 cup wild rice, rinsed
3 cups vegetable broth

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
4 oz. small whole cremini mushrooms (or large ones halved)
3 cloves garlic, crushed (do not mince, keep clove intact)
1 tablespoon extra virgin olive oil
3/4 teaspoon smoked paprika
1/4 teaspoon salt
pinch black pepper

8 oz. package non-gmo tempeh, crumbled
1 tablespoon extra virgin olive oil
1 1/2 cup fresh fennel, bulb only sliced thinly
1/2 cup sliced oil packed sun dried tomatoes (or rehydrated non-oil packed)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons tomato paste
3 tablespoons water
1 teaspoon Bragg's liquid amino or soy sauce
1/2 teaspoon liquid smoke.

Preheat oven to 375.

In a medium sized saucepan over med-high heat, add wild rice and broth. Bring mixture to a boil and reduce heat to a simmer. Cover pan and let simmer for 45-50 minutes until wild rice puffs open. Remove from heat and let sit for 10 minutes the fluff with fork.

While rice is cooking, prepare roasted vegetables and "sausage".

Line rimmed baking sheet with parchment paper. Place cauliflower, broccoli, mushrooms and garlic cloves on sheet. Sprinkle with paprika, salt and pepper. Add olive oil and toss to coat. Roast mixture for 15 minutes.

In large iron skillet or sauté pan over medium-low heat, sauté crumbled tempeh in olive oil until slightly browned, about 5-7 minutes. Add fresh fennel and sun-dried tomatoes and sauté until fennel is softened, about 10-15 minutes. If mixture becomes to dry, add a touch of water. Add crushed red pepper and salt. Saute for about 1 more minute. In a small bowl or measuring cup, combine tomato paste, water, Bragg's liquid amines and liquid smoke. Pour mixture into pan. Cook until liquid is gone and mixture is almost dry. Stir in cooked wild rice and roasted vegetables. Serve immediately.

NOTE: Reheats very well!

I have been eating lots of the veggies raw with some hummus as a snack too. Look how beautiful that purple cauliflower is!

Below is information on the Farm Stand and location of the farm (information directly from www.tohapahrob.com)

Make sure to go to the website www.tonapahrob.com for more detailed information on the CSA. Going to the farm and taking the tour is a lot of fun for a group of people or a family…very educational.

Note to my vegan readers: the farm is not vegan.

Tonopah Rob’s Vegetable Farm

Address: 35838 W. Buckeye Rd.  Tonopah, AZ 85354

Market hours:  Open every Saturday from 8 to noon.  Summer hours: 7 to 11 a.m.  The farm stand opens November 2, 2013.

To visit Tonopah Rob’s Vegetable Farm and if you are coming from the Phoenix area:

The Farm Stand will open the first weekend of November 3, 2013.

• Take Interstate 10 west to exit 103 – 339th Avenue
• Turn left – heading south
• Drive 1.9 miles
• To Buckeye Road
• Turn right – heading west
• Drive 2.3 miles – you will pass through a stop sign at 355th Ave (about one half mile west of 355th Ave.)
• Farm Stand is on the right – look for the big yellow sign

View Larger Map

Address is: 35838 W. Buckeye Rd. Tonopah, Arizona

My farm is only about 30 minutes from the I-10 and 101 Loop intersection. Be careful following online mapping services including Google, Yahoo Maps, and Map quest as they often direct you to turn on Van Buren – this is a mistake that will have you on the wrong street with no easy access to my farm! Telephone: 623-386-3033

MoFo Day 24 - W is for Wingz and Wasabi Mayo

W is for Watching Football, Wingz and Wasabi

I'm writing this post during Monday Night Football. The reason I mention that fact is that Wingz to me are the quintessential football snack. They were the thing that was hardest for me to give up when I stopped eating meat. I'm so happy I didn't really have to give up anything, but have gained a new friend in these tempeh wingz. Fred is not a fan of tempeh, so I got to eat more. He did love the sauce, so I will be making a seitan version for him in the future. But I wanted to make something gluten free for those of you who must abstain. I had to keep one toe in Asia for this one!

Wingz with Wasabi Dipping Sauce

Makes 2 football sized servings (8 pieces)

1/2 cup soy milk
1 tablespoon tapioca starch

3/4 cup oat flour or your favorite GF flour
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon smoked paprika
1/2 teaspoon salt

1 - 8 oz package tempeh torn into 8 similar sized pieces

Grapeseed or other mild oil for frying.

4 tablespoon Earth Balance butter
2 tablespoons Louisiana Hot sauce
1 tablespoon Chile Garlic Sauce

In case you were wondering about what the chile garlic sauce and Wasabi looked like:

1 recipe Wasabi Dipping Sauce (recipe below)

Wasabi Dipping Sauce

Makes about 2/3 cup

1/2 cup vegan mayo
2 tablespoons unsweetened soy milk
2 teaspoon wasabi paste
1/2 teaspoon dried parsley
1/4 teaspoon five spice powder
1/4 teaspoon black pepper

Steam tempeh for 10-15 minutes until softened a bit. Let cool enough to handle.

While tempeh is steaming, whisk soy milk and tapioca starch together in wide shallow bowl. In another wide shallow bowl combine oat flour (can sub your favorite GF flour), granulated onion, granulated garlic, smoked paprika and salt.

In a 12 inch iron skillet or heavy bottomed skillet (not non-stick) heat enough oil to come up the side of the pan about 1/2-3/4 inch to 350. Soak each piece of tempeh in the soymilk mixture. Dredge in flour mixture until covered on all sides. Gently place coated tempeh in oil. Fry for about 4 minutes each side until golden brown. Remove from oil and drain on paper towel to remove excess oil. In a large bowl, combine melted Earth Balance, Louisiana Hot Sauce and chili garlic sauce. Add fried tempeh wingz to sauce and gently stir to coat. I lots of sauce, so it will be messy! Serve immediately with celery sticks, carrot sticks and Wasabi Dipping Sauce.

Go Bears!

Spinach Salad with Fakin' Bakin' and Carmelized Onion-Dijon Vinaigrette

Finally we got some curly spinach to grow in our garden. I don't know what it is about curly spinach, but it has always held a special place in my heart. For some reason, I rarely find it in the stores or farmers markets here in AZ. We didn't get a whole lot and what did grow was kind of hidden under our crazy prolific arugula.

Look at how dark and gorgeous those leaves are. The crevices are custom made to hold yummy dressings and lots of great nutrients.

A very long time ago, I worked as one of the head line cooks for this crazy Italian guy from the east coast. He was generally a disaster in the kitchen. He once got me so aggravated, I walked off of the line during a rush with all intentions of never returning. He had no business sense and no qualms about sending out sub par crap. I just wouldn't have it. He got the hint and left me and my buddy Matt to crank out some awesome eats.

Even with his many failings in the quality and personality departments, he had a few recipes that really worked. I wish I would have written some of those down. This salad was similar to one he had on the menu. I honestly can't remember what veggies were in the salad, but distinctly remember the awesome curly spinach (that I had to wash tubs full of every day) and the caramelized onion dressing. This isn't the exact same recipe, but it tastes pretty darn close. You can make your own tempeh bacon, but I find this product: Lite Life Fakin' Bacon (at Sprouts and Whole Foods) comes in very handy when you don't plan ahead.

This is quick to throw together on those busy days and very filling!

Spinach Salad with Fakin' Bakin' and Carmelized Onion-Dijon Vinaigrette

9 slices - (6 oz package) Fakion Bakin' or you favorite vegan bacon
spray oil for cooking bakin'
9 cups lightly packed curly spinach (or regular if you can't find it), washed and torn into bite sized pieces (measure after tearing)
3 medium ripe red tomatoes cut into 1" chunks
3 tablespoons pine nuts (toasted is a yummy option)

1 recipe Caramelized Onion-Dijon Vinaigrette (recipe below)

 Spray 10" non-stick or iron skillet with a generous portion of spray oil. Place "bacon" strips in pan and saute over medium heat for about 3 minutes until golden brown. Carefully flip over and cook for 3-4 more minutes until golden on the other side.

While the bacon is cooking, toss spinach and tomatoes in dressing. When "bacon" is cooked, remove from heat. You can leave it in long strips, but I prefer to cut each slice into 3 pieces. Divide spinach mixture between 3 large salad bowls or plates. Divide "bacon" evenly over each salad. Garnish each bowl with 1 tablespoon pine nuts.

Caramelized Onion-Dijon Vinaigrette

Makes a little over 1/2 cup

1/2 small yellow onion, diced
2 teaspoons olive oil

1/2 cup white wine vinegar
1/4 cup plus 1 tablespoon olive oil
1 tablespoon dijon mustard
1/2 teaspoon granulated garlic
1/2 teaspoon dried thyme
1/2 teaspoon black pepper

In a small saute pan over med heat, saute onions in 2 teaspoons olive oil until golden and caramelized, about 10-15 minutes. Place cooked onions and all other ingredients in blender and blend until smooth. Dressing is best served at room temperature or slightly warmed. It will keep in the fridge for about a week, but it should be warmed before using.

As a side note - 1 serving of Lite Life Fakin' Bacon has 8 grams of protein with only 3 grams of fat, no saturated fat or cholesterol!

Love Those Hot Wingz

Going veg wasn't really super hard for me, except for the haunting smell of wings. In the first few months after I stopped eating meat, I would get this crazy intense craving for wings. It was the one dish that almost made me revert back to the meaty side. It only took me a short time to realize, that I could indeed have my wingz and eat them too.

This version can be made with either tempeh or seitan. Honestly, I prefer seitan, but if I don't have any made up, it is super easy to pick up a package of tempeh at the store when I just can't wait to have me some spicy goodness. It may look like a lot of ingredients, but most of the ingredients are spices.  These are really pretty simple to throw together. The bulk of the time is inactive marinating the "wings". These are gluten free if you use tempeh.

Wingz of Fire

Makes 8 Wingz

1 - 8 oz package tempeh, torn into 8 rectangular pieces
(can also substitute 8 oz seitan)
1 recipe marinade (see below)
1/4 cup tapioca or corn starch
1/4 teaspoon salt
1/4 teaspoon smoked paprika
3 tablespoon Earth Balance vegan butter (from the sticks), melted
2 tablespoons Louisiana Hot Sauce (or your favorite)
1 teaspoon red pepper flakes (optional for those who like 'em suicide hot)
1/2 teaspoon cayenne pepper (optional)
Vegetable oil for frying

Marinade

2 Tablespoons apple cider vinegar
3 Tablespoons Louisiana Hot Sauce (or your favorite hot sauce)
3 Tablespoon extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper

Place tempeh pieces in steamer and steam for 10 minutes. While they are steaming, mix together marinade ingredients in an 8 x 8 or smaller non-reactive pan, large enough to fit tempeh or seitan in a single layer. This doesn't make a lot of marinade, just enough to get soaked up by the protein. Add tempeh while it is still hot or seitan and turn to coat both sides. Marinate for a minimum of 2 hours*.

In a shallow bowl, combine the tapioca starch, salt and smoked paprika.

In a small saute pan, melt vegan butter and stir in hot sauce. Keep warm.

Heat enough oil to come 1/2 inch up the side of a 10-inch iron skillet (or other skillet but make sure it is not a non-stick type) to 350 degrees. Dredge marinated tempeh or seitan in tapioca starch mixture. Carefully slide into hot oil. Cook for about 3 minutes per side until golden. Drain on paper towel.


In a bowl big enough to toss all of the wings, combine the melted vegan butter, hot sauce and peppers (if using). Toss fried wingz in sauce and serve immediately with vegan blue cheese or ranch dressing (recipe below), carrots and celery.

*If you are pressed for time, you can shorten the marinating time, but they are much more flavorful if they get some time to soak up all of that flavor.


Ranch Dressing

Makes about 1 cup

1/2 cup  plus 2 tablespoons vegan mayonaise (I like Veganaise brand)
1/2 cup unsweetened soy milk
1 teaspoon apple cider vinegar
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon granulated onion or onion powder
1/8 teaspoon dried thyme

In a small bowl, mix all ingredients with a fork or wire whisk until completely combined. Store in an airtight container in the refrigerator for up to two weeks. 

Iron Chef - Potatoes and Sesame

The fine organizers of Vegan MoFo chose two awesome ingredients for this edition of Iron Chef: potatoes and sesame. Potatoes are one of my all time favorite foods. I can't think of any way I don't like to eat them. I have to say fried potato products are like crack to me. I am trying hard not to eat a lot of fried foods these days, so when this challenge came up I had to muster all of my will-power not to fire up the fryer.

Sesame has several forms that are awesome in many types of cuisines. I just happened to have whole sesame seeds, tahini and toasted sesame oil in my pantry. So many options went through my head: sushi, sesame potato cakes, curry, gyoza, soup, Asian potato skins, lettuce wraps. They all sounded sooooo yummy, however, none of these came to be for this challenge. Instead I opted to make a salad; not just your run of the mill salad. This salad has it all; protein, starch, vegetables, savory mushrooms and lots of flavor!

It has several components and lots of ingredients, but it is actually pretty simple to make. I recommend making the dressing and marinating the tempeh and mushrooms a day ahead of time. Make sure to read the recipe all the way through before starting so you can decide on your plan of action. The day of assembly, I recommend starting your potatoes first. They will need some time to roast and cool. You don't want them to be super hot, just warm.

Sesame Crusted Tempeh Asian Salad with Roasted Fingerling Potatoes

Makes 4 entree portions

Prepare Tempeh and Mushrooms for marinating:

1 - 8 oz package tempeh, cut into 12 thin rectangles
4 oz. fresh shiitake mushrooms, thinly sliced

Marinade:

1cup vegetable broth
1 tablespoon low sodium tamari or soy sauce
1 tablespoon red miso
3 tablespoons black bean garlic sauce
1 teaspoon dried thai basil or 1 tablespoon fresh, chopped
1 teaspoon dried red pepper flakes
1 teaspoon dried ginger
2 cloves garlic, minced

Steam sliced tempeh for 15 minutes. While tempeh is steaming, whisk marinade ingredients together in a 11" x 7" rectangular non-reactive pan, or any pan that will hold the tempeh in one layer. While tempeh is still hot, place in single layer in the marinade. Add shiitake mushrooms to the pan. Marinade 8 hours or overnight, turning tempeh once about half way through.

Salad:

1 small head savoy cabbage, thinly sliced, washed and drained (approx 7 cups)
1 large red bell pepper, very thinly sliced
2 green onions, both green and white parts, thinly sliced
1 recipe dressing (see recipe below)

marinated tempeh and mushrooms from above
Spray oil for pan
1/4 cup each black and regular sesame seeds, combined in a shallow bowl
Roasted potatoes from above


In a large bowl, toss savoy cabbage, red peppers, green onions and dressing until vegetables are evenly coated. Set aside until ready to assemble.

Spray a 10 inch iron skillet or non-stick skillet with spray oil. Heat over medium high heat. Add shiitake mushrooms and sauté until just browned, about 4 minutes. Remove mushrooms from pan and set aside to cool to room temp (a little warmer is actually even better).

Re-spray pan with oil. Dredge marinated tempeh in sesame seed mixture until evenly coated. Place coated tempeh in preheated pan. Sear for 3 minutes. Gently turn tempeh and sear other side for about 3 minutes. Turn heat off and leave tempeh in pan to keep warm.

Assemble the salad:

Divide salad mixture evenly among 4 plates or large shallow bowls. Arrange 3 slices of sesame coated tempeh on each plate. In the center of the salad place 1/4 of the sauteed shiitake mushrooms. Add 1/4 of the roasted potatoes evenly around the edge of the plate.



Dressing:

1/2 cup water
2 tablespoons tahini
2 tablespoons seasoned rice vinegar
2 tablespoons fresh lemon juice
2 tablespoons coconut milk
1 tablespoon red miso
1/2 - 1 teaspoon sriracha sauce (or more if you like it really hot)
1 large clove garlic, minced
salt to taste

Blend all ingredients in a blender or with a stick blender until smooth. Will keep for up to a week in the fridge.

Yesterday was such a full day for me, I barely got my post up. I did not include the winner of American Vegan Kitchen. I won't leave it out today. The winner is...

#5 - Jeni!!!

I agree Jeni! No diner experience would be complete without pie. There are a couple of great pie recipes for you to try in your brand new copy of AVK! Please make sure to contact me with your shipping information at vegintraining at g mail dot com. Congrats!!

Make sure to come back tomorrow. It's going to be an exciting day! I will be reviewing the upcoming Vegan Eats World by Terry Hope Romero and yes I will also be giving away a copy to one lucky winner.

Food Network Friday - The Sandwich King's Reuben Meatball Sliders

This week's Food Network Friday features a relatively new member of the Food Network line up: Jeff Mauro, the Sandwich King. I have a warm spot in my heart for Jeff as he is a fellow Illinoisian. I have to admit, I have yet to see his show, but I loved him on the Next Food Network Star. This week we are setting about veganizing his recipe for Reuben Meatball Sliders. Check out the wrap up over at Vegan Appetite.

I know this one was a really fun one for Tami over at Vegan Appetite as I don't think she has met a reuben she didn't love. I, on the other hand, was never a huge fan of corned beef, pastrami or sauerkraut in my younger years. I do have to admit, I am warming up. 

For this conversion I decided to take a little different tactic. Instead of making a veganesque meatball, I decided to use some marinated, breaded and fried tempeh. I attempted to make some rye slider rolls and they didn't work out. I tried a second batch of whole grain buns and topped them with caraway seeds with much better luck. Because I didn't use a rye type bread, I added some ground caraway seeds to the breading for the tempeh. The rest is pretty simple: buns, tempeh, 1000 Isla dressing and sauerkraut. Bam sliders baby! We chowed 'em down at Superbowl half time with some loaded tots (loaded with Teese cheddar, facon bits, grilled jalapenos and green onions). Yep, calorie overload. Delicious calorie overload.

Loaded Tots!

Tempeh Reuben Sliders

Makes 8 sliders

8 oz package tempeh (I used Westsoy this time because it is more square) cut into 8 squares

For the marinade:

6 cloves garlic, minced

1 tablespoon low sodium soy sauce

1-Tablespoons pickling spice

1-teaspoon thyme

¼ teaspoon celery seed

1-teaspoon Louisianna Seasoning (not sauce) If not available any cajun spice can be subbed

2 tablespoons apple cider vinegar

6 oz. vegan lager beer

For the breading:

1/2 cup panko bread crumbs

1/4 cup rye flour

1 teaspoon ground caraway (use 1/2 teaspoon if rye bread is used)

1/2 teaspoon salt

2 tablespoons marinade

3/4 cup unsweetened soy milk

1 teaspoon tapioca or corn starch

1000 Isla Dressing (see recipe below)

1 - 1 1/2 cups sauerkraut (depending on how much you like)

8 slider buns

Enough oil to come up 1/2 inch in frying pan.

Steam cut tempeh for 10 minutes. In a non reactive glass 8 x 8 or similar size baking dish stir together marinade ingredients. Place steamed tempeh in single layer in the pan with marinade. Marinate for at least 4 hours, overnight is best.

Heat oil to 350 in heavy bottomed frying pan or iron skillet.

Using two shallow bowls prepare your breading station. In one bowl, stir together panko, rye flour, ground caraway and salt. In second bowl stir together marinade, soy milk and tapioca starch with fork until well combined. Place tempeh (two pieces at a time) in soy milk mixture for about 30 seconds to absorb some of the liquid. Dredge in panko mixture until all sides are coated. Carefully slide into frying pan. Do not crowd pan. Fry until crispy and golden brown, about 3 minutes per side. Drain on paper towels. Repeat for any remaining tempeh. 

Warm sauerkraut in small saucepan. Slice slider buns. Spray with oil and toast on griddle or saute pan. 

To assemble: Place tempeh on toasted bun bottom. Top with 2 tablespoons or so of sauerkraut and 1 tablespoon 1000 Isla dressing. 

1000 Isla Dressing

Makes about 3/4 cup

1/2 cup Vegannaise or other vegan mayo
2 tablespoons organic catsup
1 tablespoon pimento stuffed green olives, chopped fine
1 teaspoon dill pickle relish
1 tablespoon fresh chives or 1 teaspoon dried.

Mix all ingredients in a medium sized bowl. Let sit for at least an hour before using. Will keep in fridge for about a week or two.

Farmers Market Featured Ingredient - Tatsoi

A couple of weeks ago Farmer Stella from Horny Toad Farms introduced me to a green I had never seen before: Tatsoi. It may just show up in the Horny Toad farm CSA this week. If you are looking for a good way to use this interesting green, keep reading.

When Fred asked me what it was I told him that it reminds me of a cross between spinach and bok choy. Funny, when I looked it up on wikipedia it said it was also called spinach mustard, spoon mustard or rosette bok choy. So I wasn't too far off. This lusciously dark green sautes up like a dream. The stems stay slightly crunchy which is beautiful with soba or udon noodles. They have just the slightest mustard-like bite to them. Quite lovely in the recipe below.

Miso Ginger Grilled Tempeh with Tatsoi and Soba Saute

1-8 oz package tempeh

1/2 cup water

1 tablespoon red miso

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

1 large clove garlic, minced

1 tablespoon toasted sesame oil

6 oz. soba noodles

1 tablespoon, toasted sesame oil

1 tablespoon fresh ginger, minced

3 large cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon dry sake or mirin

1 teaspoon sriracha sauce

1/4 teaspoon five spice powder

3 bunches tatsoi roughly chopped, about 10 cups

Cut tempeh into 8 triangles 1/4" thick. Steam tempeh for 10 minute. While tempeh is steaming in 8 x 8 baking dish mix water, miso, soy sauce, ginger, garlic and sesame oil until completely mix. Marinate for at least two hours, preferably overnight.

Cook noodles according to package directions. Drain and rinse with cold water to stop cooking and set aside.

To cook tempeh:

Heat a grill pan or grill to approx. 350 degrees. When grill/pan is hot, grill tempeh for about 3-4 minutes per side, brushing each side with marinade. Tempeh should have nice grill marks and be heated through. 

While tempeh is cooking prepare the greens.

In a large saute pan over medium high heat, saute ginger and garlic in sesame oil for about 30 seconds until fragrant. Deglaze pan with sake/mirin stirring to remove stuck on bits. Add soy sauce, five spice powder and stems of tatsoi. Saute for about 2 minutes. Add remaining tatsoi and saute for about 3-5 more minute until greens are tender and just slightly crisp. Toss in soba or udon noodles and heat through. 

Divide noodle mixture evenly among 4 plates. Top with two pieces of grilled tempeh. Serve immediately. 

Mofo - Day 5 - Touting Tempeh!

Another fine source of protein made from the mighty soy bean is tempeh. Tempeh is produced by the controlled fermentation of cooked soybeans with a Rhizopus culture also called a tempeh starter. Sound like a science project? Maybe! But the results are delicious and nutritious. The fermentation process produces some great anti-oxidants. The fermented cakes are also a complete protein. Each 4 oz serving has a whopping 20 g of protein! Tempeh has a bit of a nutty flavor and a very interesting firm and chewy texture that lends itself to working in many types of recipes. It is sold in cakes in many stores these days. Again try to find organic non-GMO types. Below is one brand I love.

One important thing I have found with tempeh is that it is truly best if you steam it for 10 minutes before using it in recipes. There are two reasons for this. The first is that it seems to make the tempeh "pores" open up, making it absorb flavors better, but more importantly it can take out some of the slight bitter flavor tempeh can have. Now, there are times when I don't steam it, for instance, when it is marinated for extended periods of time. Even then, I am always tempted because I want that marinade to soak in.

My first experience with tempeh was several years ago. There was a great little tea house in Scottsdale called the Mandala Tea Room (sadly they closed their doors several years ago). They had a TLTA (Tempeh, Lettuce, Tomato and Avocado) Sandwich on the menu. I was still far from veg, but was trying to eat healthier, so a bacon alternative was very intriguing to me. I hate to use a cliche, but it was truly love at first bite!!!

Today I want to share with you my favorite tempeh bacon-ish recipe. It is not going to fool anyone into thinking it is the actual fatty nasty original, but it is awesome in its own rite. This one comes from Joanna Vaught, the illustrious author of Yellow Rose Recipes. This recipe and lots of other awesome recipes are included in her awesome 'zine Potluck Mania!


Maple Ginger Tempeh Strips

by Joanna Vaught

 8 oz. tempeh
1/2 cup soy sauce or tamari
1/4 cup maple syrup
1/4 cup peanut oil
2" knob of ginger, peeled and julienned
2 cloves garlic, smashed and chopped
2 teaspoon balsamic or apple cider vinegar
2 teaspoons liquid smoke
1/4 - 1/2 cup veggie broth

Slice Tempeh into 10-12 - 1/4 inch thick and 8" long strips.

In a long container with a cover whisk together all ingredients except for the tempeh. Gingerly slip tempeh strips into the marinade, being careful not to break them. If the marinade does not completely cover the strips, add a bit more broth.

Marinate for at least 8 hours and up to a week.

When you're ready to cook the strips, heat a nonstick, heavy-bottomed fry pan over medium eat. There is not need to add any oil because of the oil in the marinade. Add as many strips as will fit the pan (or how ever many you need). Allow to fry for 2-3 minutes, until they are dark brown. When they are dark enough, flip the strips.

Whisk the remaining marinade in the container and then, using a teaspoon, drizzle the marinade over the strips, "sealing" the strips. Saute until the second side is dark brown. Serve immediately.

I also love to cut them into cubes and use them as a smoky tempeh crouton on salads. The left over marinade is a good base for a smoky dressing for the very same salad!

I hope you try Joanna's awesome recipe and fall in love like I did!

Food Network Friday - Guy Fieri's Spicy Cherry Ribs

I don't know why, but I really love to watch Guy Fieri's shows. Especially Diners, Drive In's, and Dives. He makes me want to take road trips to little divey gems all over the country. This weeks FNF challenge was to veganize his Spicy Cherry Ribs recipe. I had a lot of fun with this challenge. I decided to go way outside of the box and do an Asian/Southwestern infusion plate. I strayed a bit from Guy's original recipe by replacing Sriracha hot sauce with chipotles in adobo to give it a Southwestern flair. After all we do live in the heart of the Southwest.

I figured my cohorts and I would probably do similar sauces, so I wanted to attempt to make this remake shine with some interesting accompanying components. There are a lot of different components and flavors going on in this dinner. I started off with the Chipotle-Cherry Glazed Smoked Tofu and Tempeh. Then things really got interesting.

To run with my Asian/Southwestern vision I decided to try a really cool variation of tamales. First I wanted to make a tamale type filling without spending a load of time or adding all the shortening and fat to the filling. I made an interesting polenta filling complete with shiitake mushrooms and hatch green chilis. The polenta can be enjoyed on its own, but man is it good as eggroll filling! To round out the flavor and heat profile, it seemed a good idea to do a creamy sauce for the eggrolls to tame the chipotles down a bit.

Now we can't have dinner without some veggies. I'm totally in love with baby bok choy (Asian) these days. Today at the farmers market there was some kick booty sweet corn (Southwestern). I made a simple glaze by using an all natural jarred hoisin sauce. I used 1/2 cup of the hoisin, 1/2 cup veggie broth, 1 teaspoon tamari, and about 1/2 teaspoon Sriricha. The corn was sliced into 1/2 inch wheels and par boiled. Then both the corn and the bok choy were grilled and brushed heavily with the hoisin mixture just long enough to get the bok choy to el dente stage. Make sure not to over cook. It should still have a bit of crunch.

Chipotle-Cherry Glazed Smoked Tofu and Tempeh

8 servings

1 - 12 oz. package tofu

1 - 8 oz package tempeh

2 teaspoons yellow mustard

dry rub:

1 teaspoon salt

1 teaspoon fresh cracked pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1 recipe Cherry Chipotle Glaze (recipe below)

Chopped scallions for garnish

Sesame seeds for garnish

Slice tofu into equal rectangles. Cut tempeh block in half. Take each half and slice it down the middle to make thin rectangles. Cut each rectangle on a diagonal to make 8 total triangles. Steam tempeh for 10 minutes. Let cool enough to handle. Place tofu and tempeh in smoker with pecan chips. Follow smoker directions. It should take around 15 minutes to smoke. You can buy pre-smoked if you'd like.

Make rub by mixing all dry spices. Reserve 1 teaspoon rub for East Meets Southwest Tamale Eggrolls (recipe below).

Once tofu and tempeh are cooled, brush both sides with mustard. Coat each side of tofu and tempeh with dry rub. Place on a deep rimmed baking sheet. Let sit out at room temperature for 1-2 hours.

Preheat oven to 350.

Brush each side of tofu and tempeh with Cherry Chipotle Glaze. Pour remaining evenly over tofu and tempeh. Cover pan with aluminum foil. Bake for 25 minutes and remove foil. Bake for 10 more minutes. Remove from oven. Plate 1 piece of tofu and top with 1 piece of tempeh on each plate. Garnish with thinly sliced scallions and sesame seeds. Serve with East Meets Southwest Tamale Eggrolls (recipe below)

Cherry Chipotle Glaze

1 teaspoon sesame oil

1 cup diced red onion

3 tablespoons fresh minced ginger

2 cans red cherries in water, drained

1 tablespoon blue agave

8 cloves garlic, minced

2 teaspoons tequila

2 chipotles in adobo chopped (do not remove seeds)

1 1/2 tablespoons adobo sauce (from chipotles)

1 1/2 teaspoons dry sherry

1 1/2 teaspoons brown rice vinegar

4 tablespoons low sodium tamari

In medium saute pan over medium heat saute onion ginger, cherries, agave, and garlic in sesame oil until mixture thickens. Deglaze with tequila. Add remaining ingredients and simmer for 20 minutes. Put in blender or food processor until pureed. Return to pan and let cool to room temperatre. Can be stored in fridge for up to 3 days.

East Meets Southwest Tamale Eggrolls

8 eggrolls

1 cloves garlic minced

1 teaspoon toasted sesame oil

3/4 cup thinly sliced shiitake mushrooms

1/2 teaspoon low sodium tamari

2 roasted hatch chilis, seeded and chopped small

1 1/2 cups vegetable broth

1 teaspoon reserved rub mix from recipe above

1/2 cup coarse corn meal (polenta)
8 Vegan egg roll wrappers

1 recipe Creamy Coconut Eggroll Sauce (recipe below)

In a medium saucepan heat toasted sesame oil over medium heat. Add garlic and saute for 30 seconds until it becomes fragrant. Add mushrooms and tamari. Saute until mushrooms are soft. Add hatch chilis. Saute for 2 more minutes. Pour in vegetable broth. Turn heat to high and bring mixture to a boil. Slowly pour in polenta whisking constantly. As mixture thickens switch to a wooden spoon and stir until polenta  thickens and get fairly stiff but not hard. Immediately assemble eggrolls. Using vegan eggroll wrappers, take one wrapper putting corner closest to you. (it will look like a diamond). Spread about 3 tablespoons of polenta mixture across the wrapper as pictured. Fold both sides over the end of the mixture. Take bottom of the diamond and wrap over the filling an roll egg roll style. Put in glass baking dish covered with a damp cloth. Repeat with remaining 7 egg roll wrappers. If you have never made egg rolls before, click here for a really nice pictorial on how to do it.

Heat canola oil to 350 in 10" iron skillet. Test with eggroll wrapper. It should bubble and cook very quickly. Carefully place 4 eggrolls at a time in the oil. Drain on paper bag topped with paper towel. Keep warm in warm. Fry the remaining  eggrolls. Drizzle 2-3 tablespoons sauce on plate. Cut each eggroll in half diagonally and place over sauce. Serve immediately.

***The polenta/tamale filling is also excellent on its own***

Creamy Cocunut Eggroll Sauce

Makes about 1 cup

1 cup coconut milk

1 teaspoon arrowroot

1/4 teaspoon 5 spice powder

3 tablespoons hot salsa

1 teaspoon mellow white miso

In a small saucepan over medium heat whisk together all ingredients until miso is dissolved. Heat until sauce reduces by about 1/4 and thickens a bit, whisking frequently. Turn heat off and start assembling eggrolls. Sauce is best served at a little above room temperature.

For dessert I decided on something simple and summery, but still taking on kind of an Asian theme. I made Terry's Favorite Almond Cookies from Veganomicon. They are similar to those yummy almond cookies you get in Chinese restaurants. I made them into ice cream sandwiches using Coconut Bliss Maraschino Cherry flavor. Perfect for the summer heat. 

DON'T FORGET TO CHECK VEGAN APPETITE TO SEE MORE AWESOME VERSIONS OF GUY'S RECIPE!

Vegan MOFO Day 23 - Jackie's Stuffed "Andouille Stuffed Jalepenos

My friend Jackie is a self described chile fiend. She is also a fantastic cook, so I knew I needed to be on my game to veganize one of her favorites.

Most of the recipe looked pretty easy to veganize. I used Toffutti brand non-hydrogenated cream cheese for the regular cream cheese and daiya Italian blend for the Mozzarella in the original recipe.

The challenge for me was how to make an Andouille substitute that was not made from vital wheat gluten. I don't have anything against making seitan style sausages, mind you, as a matter of fact I love them. However, I let my day get away from me and didn't have time to make the sausages and give them proper sitting time. I decided to use marinated tempeh as the substitute. It went a little something like this:

Jackie's Stuffed "Andouille" Jalepenos

14 fresh jalepenos, halved and cleaned of seeds and pith
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
3 cloves garlic, minced
1 Tablespoon canola oil
8 oz Toffutti brand non-hydrogenated vegan cream cheese
1 - 8 oz package tempeh, diced in 1/4 inch cubes
1/2 teaspoon liquid smoke
1 teaspoon salt
1/2 cup Daiya vegan mozzarella cheese

For the marinade:
1/4 cup dry red wine
1/4 cup vegetable broth
2 cloves garlic, minced
1 teaspoon chipotle pepper powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon gumbo file
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika (important that it is smoked)
1 chili tepin, crushed
1/4 teaspoon cayenne pepper
1/4 teaspoon thyme

Steam tempeh for 10 minutes. While tempeh is steaming mix all of the ingredients in a container just large enough for the tempeh to cover the bottom in one layer. Pour hot steamed tempeh in marinade. Marinade for at least 30 minutes, preferably overnight. The longer it is marinated the more flavorful it will be.

Preheat oven to 350.

Bake jalepeno halves for 10 minutes. Let cool.

In a large iron skillet or saute pan over medium heat, saute red peppers, red onion, and minced garlic until soft, about 5 minutes. Add tempeh and all of the marinade, if there is any left (marinade may be soaked up by tempeh) and saute until liquid is gone, tempeh is just browned and mixture is a bit sticky, maybe 10 minutes. Remove from heat and put in medium sized bowl. Cool down to room temperature. Stir in cream cheese, liquid smoke and salt (to taste).

Stuff jalepeno halves with about 2 teaspoons mixture each. Sprinkle top with mozzarella. Bake until cheese is melted and just starting to get golden.

Vegan MOFO Day 30 - Re-making a classic Coq au Vin

I was very inspired by Vegan Hezbollah (sp?). I didn't get in on the fun of converting some very meaty recipes then, so I thought I would take a shot at it now.

My grandma was an incredible cook. When I was very young I remember her making, what to me, were very fancy dinners. One such dinner was Coq au Vin. This is a pretty sophisticated dish for a little girl, but I instantly fell in love with it. Years later while in culinary school, I was re-introduced to this classic dish. Again...total love! I have this incredible yearning to re-create a vegan version of this dish.

I am working 12 hour shifts for the next few days, so for this experiment, I am enlisting the help of my man, Fred. Poor guy is going to be the guinea pig for yet another kitchen expriment. He is ususally an incredibly good sport about being the victim of my experiments. I'm hoping this one doesn't put him over the edge.

I'm posting the recipe preemptively as I may not get to post later today. I'm hoping it will be successful. I will post the results, pictures and any tweeking that may have happened in the process as soon as I can.

Koq au Vin

Serves 4

1 cup Butler soy curls
1 cup vegetable broth
¼ cup inexpensive red wine
5 tempeh bacon style strips
1 tablespoon olive oil
12 cocktail onions
1-8 oz package cremini mushrooms, sliced
1 teaspoon dried thyme
½ teaspoon fresh cracked pepper
1 tablespoon fresh chopped parsley, reserve about 1 tsp for garnish
1 cup inexpensive red wine
2 cups vegetable broth
1/3 cup flour
2 bay leaves
Salt
Pepper

Re-hydrate soy curls by heating vegetable broth and ¼ cup wine to just barely starting to boil and pouring over soy curls in medium sized bowl. Let soak for 10 minutes. Once re-hydrated, drain and squeeze out liquid. Make sure to save the soaking liquid. In an iron skillet sauté soy curls until browned. Remove from pan and set aside.

Slice tempeh strips into matchstick sized slices. In same iron skillet, add olive oil and sauté tempeh strips until they are golden and crispy. Be careful not to break up the pieces. When golden, remove from pan and set aside.

If there is no more oil in the pan, add a bit more oil. Add cocktail onions and sauté until dark golden brown. Once the onions are browned, add the mushrooms and sauté until they just start to release their liquid. If needed add more oil. Add thyme and fresh cracked pepper. Saute for 2-3 minutes until fragrant. Stir in flour until well incorporated. Add 1 cup of red wine to deglaze pan making sure all cooked bits are released from bottom of pan. Add reserved soaking liquid and 2 cups vegetable stock. Add bay leaves. Simmer until reduced by half and sauce is thickened. Add chopped parsley and soy curls. and tempeh. Simmer for 10 more minutes. If sauce is too thick, add small amount of vegetable stock until desired thickness is achieved. Carefully stir in tempeh. Simmer on low for 5 more minutes. Remove bay leaves before serving. Serve over roasted or mashed potatoes, or wide noodles.

I made a few tweaks as we were cooking. The recipe is updated to reflect the changes.

Holy moses this is delicious! I'm not kidding. This was rich flavorful bliss. Fred did an awesome job with the prep. He did most of the work. I did a few tweaks to get a good final product. I really loved this dish. My grandma would be proud.

Vegan MOFO Day 21 - Tempeh - More Protien Love

When people discover I am in the midst of a vegan conversion they inevitably ask "How can you get enought protein? You are not eating MEAT!" This was a legitamate concern for me as I was contemplating eating more compassionately. As many vegans already know, there are plenty of ways to get excellent quality protein so they don't wither away; seitan, tofu, beans, and one of my favorites - tempeh. So fear not, if you decide to go veg, which is an awesome and delicious thing to do, you will not wither away from a protien deficiency. Quite the contrary.

Tempeh is made from fermented soybeans. This description sometimes puts people off, but don't let it keep you from the joys of this delicious and nutritious food. Tempeh packs a whopping 17g of protein per and 11g of fiber per serving. That is not too shabby. What fleshy products can offer that much fiber in a serving. None that I am aware of! Tempeh is one of those products that people either seem to love or hate. I happen to be a Luvah. Try it and decide for yourself.

One word of warning for those who are trying it for the first time. I was not aware of the important process boiling or steaming plays in mellowing tempeh. I don't always do this because I like the slightly bitter robust flavor it has on its own. For those who have a palate that appreciates less bitter foods, make sure to boil or steam it before you use it.

The first time I tried tempeh it was love at first bite. I still remember it like it was yesterday. It was the West Sandwich from Mandala Tearoom in Scottsdale, AZ (now closed). It was basically a TLT (tempeh, lettuce, and tomato sandwich if you need it spelled out). Below is my version the TLTA made with Joanna's Maple Strips (from her next book that is still being created). This is one of my favorite sandwiches of all time vegan or other wise.




Tempeh is very versatile. It can be crumbled, diced, sliced, grilled, sauteed, steamed, breaded and fried. One of the more delicious and popular recipes out there comes from Katie at Don't Eat Off the Sidewalk. Her Tempeh Wingz are the talk of the vegan town. I can't believe I don't have a picture of these. I also can't believe it has been so long since I have had them. Note to self, make these bad boyz soon! They are seriously fantastic.

Veganomicon (VCON) by Isa Chandra Moscowicz and Terry Hope Romero offers some delicous easy marinated tempeh dishes. Below is the easy an tasty Smoky Tempeh from VCON.




Another VCON masterpiece are the Tempeh Baja Tacos. These takes a little bit more planning and prep, but they are phonomenal. I served them at an omni Cinco de Mayo party. It was the first time some of the peeps had tried tempeh. They were a huge hit. My picture doesn't do them justice. These alone are reason to own VCON.





Do yourself a big favor; if you haven't yet experienced the joy of tempeh, pick up a good vegan cookbook, do a quick search online or click the link for the tempeh wingz. Try yourself some bad-ass tempeh. It is cholesterol free, high in fiber, protien, and even iron. It is a wonderful, tasty, healthy, compassionate and eco-friendly alternative to eating meat. Go for it!