janet @ the taste space

Posts Tagged ‘tempeh’

Japanese Vegetables and Tempeh with Ponzu Sauce

In Mains (Vegetarian) on October 27, 2015 at 7:51 AM

Japanese Vegetables and Tempeh with Ponzu Sauce

My lunches do not normally look like this. But it was so pretty, I had to snap a picture of my lunch to-go earlier this month.

One of the first things I moved into my office was a mini-fridge so I could easily store leftovers. I might bring a big batch of beans and a large salad and keep them in the fridge all week until nothing is left, replenishing through the week and supplementing with a fresh apple each day. By the end of the week, I might cobble together all the remnants for a take-away lunch. Read the rest of this entry »

Reuben Collard Wrap with Sauerkraut, Caramelized Onions, Caraway Tempeh and Raw Thousand Island Dressing

In Mains (Vegetarian) on October 8, 2015 at 7:11 AM

I grew collards this year. Initially, the brassica loving bugs ate the leaves mercilessly. And quickly, too, I might add: within a week of planting. You can see the moth-eaten appearance below. I had to take drastic measures otherwise I knew I would have zero leaves for myself.

I made a simple solution of water, detergent and rubbing alcohol (recipe here) and sprayed my collard plants. The next day, the leaves were all shrivelled and covered in a white substance. At that point, I remembered I used ultra concentrated detergent and worried I had killed my plants altogether. A few weeks later, though, there were new leaves and new growth. And no evidence of any more bugs. Success!

A hardy green leafy plant, they will still be good into the fall, even after the first frost. Nice! Read the rest of this entry »

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

In Book Review, Mains (Vegetarian), Salads on May 19, 2015 at 6:21 AM

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)

It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my ‘hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio’s new cookbook, Crave, Eat, HealYou have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.

CRAVE EAT HEAL_Final CoverOnly

Annie’s cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the “cool” cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.

Perhaps Annie missed out on potential “cut into your meal” cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway

The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie’s photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.

Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Eat Crave Heal Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!

Recipes from Crave, Eat, Heal spotted elsewhere:

Baked Almond Butter and Apricot Oatmeal

Buckwheat Noodles with Spicy Almond Sauce

Butternut Squash Queso

Carrot Cake Pudding

Carrot Ginger Turmeric Steamer

Cauliflower and Potato Wraps with Tahini Dressing

Cherry Pomegranate Refrigerator Jam

Date-Nut Truffles

Double Chocolate Berry Good Cookies

Lemon-Coconut Spirulina Balls

Lentil and Bok Choy Sweet Potato Nachos

No-Bake Breakfast Cookies

Raw/Not Raw Vegetable Barley Bowl

Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)

Zucchini, Apricot and Almond Salad

PS. There is still time to enter the giveaway for Superfood Juices here.

PPS. I am sharing this with Meat Free MondaysSouper Sundays, No Croutons Required, Vegetable Palette and My Legume Love Affair.

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Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh

In Favourites, Mains (Vegetarian) on May 30, 2013 at 5:50 AM

Can oats taste like rice?

The folks who sell Cavena Nuda seem to think so.

I disagree.

Cavena Nuda is a Canadian innovation: a new hull-less form of oats. The oat grows with the hull, but it falls off much more easily than standard oats. Regular oats need to be heated and milled until they can be de-hulled. As such, they are more environmentally sound and nutritionally superior to regular oats. After Angela tried them, it took me a while to find them but I eventually located it at Ambrosia and later at Bulk Barn.

They don’t taste like oats, though. Cavena nuda is the complete oat kernel, so while they are in the shape of rice, they remind me more of farro or oblong wheat berries than rice per se.

That didn’t stop me from trying to cook it into a risotto-style dish, though. Lacking rice and cheese, I am hard pressed to call this a risotto but it is a nice meal. Since it has a few components, this is a dish that will dirty up a few pots but it is delicious and worth the effort. To simplify the recipe, you could skip the tempeh as it was good even without it, although it adds a flavourful protein component.

Here, you cook up the cavena nuda (or farro, or rice, or even orzo as Isa suggests), which is added to some cooked onions, garlic and sun-dried tomatoes. Spinach is wilted at the end. The topping is a crumbled tempeh spiced with fennel and coriander. It is a nice addition but certainly not necessary if you are short on time, or short on tempeh. ;)

Other dishes with farro I’ve spotted:

Scarlet Rosemary Chickpea Farrotto from Keepin It Kind
Farrotto with Tomato and Artichokes
from Eating Well
Farrotto with Shiitake Mushrooms and Beets from TasteFood
Spiced sprouting broccoli with roast parsnip farrotto and citrus-rosemary butter from For the Love of Food
Purple sprouting broccoli with leek and shallot farrotto from Denis Cotter at BBC
Risotto-Style Farro with Caramelized Onions, Squash, and Kale from Cate’s World Kitchen
Baked Coconut Kale Salad with Farro from Super Natural Every Day
Farro and Millet Risotto from 101 Cookbooks

This is my submission to this week’s Weekend Herb Blogging, hosted by Lucia, to this week’s Healthy Vegan Friday and to and to this month’s Bookmarked Recipes.

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Tempeh and Arugula Salad with a Mustard Miso Dressing

In Favourites, Salads on May 9, 2013 at 6:27 AM

Tempeh and Arugula Salad with a Mustard Miso Dressing

Power of beautiful food?

I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.

So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.

It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.

By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.

Here’s to beautiful salad! :)

Have you tried Gena’s recipes? What are your favourites?

Tempeh and Arugula Salad with a Mustard Miso Dressing

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Croutons Required for little bites. Read the rest of this entry »

Chiang Mai Curry Noodles with Tempeh (Vegan Khao Soi)

In Mains (Vegetarian) on April 25, 2013 at 6:36 AM

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

What makes someone “interesting”?

Rob and I were discussing this. He thinks we’re interesting. We do a lot of things that are a bit out of the ordinary. Ignoring, of course, the obvious foodie fetishes (whole foods vegan is interesting? hehe).

1. We learn by gardening. Wherever we live, we’re the house with (edible) kale and collards in the front yard.

2. We like to cycle. Not only for commuting, but also our crazy long distances of years yonder. At one time, anything within 200km was fair game.

3. We go to the gym. My preferences are spinning, combat, shred and pump. (Not sure that makes me interesting but I can tell you how much I can squat for 5 minutes!)

4. We like to travel. Rob and I have traveled a few places together (Iceland, Colombia and multiple places in the US), but we met each other with passports already filled. Literally, Rob’s passport was filled after a year spent backpacking in Asia, New Zealand and Australia. Mine had stamps for a few places.

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

This is beyond what we do for work… Rob knows all about mobile devices and its software, whereas I am a resident in pathology.

Those are fun things to chat about because I can’t tell you much about television shows (except my adoration for Dexter and Drop Dead Diva), movies (I used to watch a lot more movies) or make intelligible conversations about politics. We have no TV, although that does not excuse the latter.  Rob usually keeps me abreast of internet meme sensations. People like to talk about renovations and home design, whereas we both are pretty clueless on that front. Case in point: The only furniture we bought after we moved in together two years ago was a new bed… and Rob bought himself a new desk after our second move (because he broke the first one dismantling it for the move, hehe).

Does that make us interesting? It just makes us us.

The people who find us interesting likely have similar interests… otherwise, we’d just be boring to them. ;)

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

I was recently reading through Rob’s (mostly neglected) blog and it brought back great memories. Cycling, travelling, birthdays. This year has been tough for me as I focus more on studying and less on my hobbies. Our last vacation (in Colombia) seems like such a distant memory. Our vacation this year will be our road trip to our new home in Houston. A bit shorter than usual at only a week, but we’ll still cover a lot of ground. Probably around 3000 km if we do a few detours. Once in Houston, we plan to capitalize on short trips to South and Central America (I hope!). And, let’s not forget our upcoming summer trip for Burning Man. Anyone else going? This will be my first time and Rob’s third visit.

A lot of happiness spurs from memories of our experiences. It is true that you forget the bad parts, or at least use the bad parts as fodder for jokes. The highlights stick with you most. The excitement of being in a hot air balloon overtop Turkey’s enchanting fairy chimneys in Cappadocia, or jumping into Icelandic hot springs after a frigid hike up a mountain, watching icebergs float to sea, hiking through a Colombian jungle to see The Lost City, waking up at the crack of dawn to go snowshoeing in freshly laid snow in Horseshoe Valley or the tears of joy after cycling to Niagara Falls and being greeted by a rainbow. I can’t believe this all happened within the past 3 years. It is amazing what we can do if we set our mind to it.

Getting back to one of our biggest hobbies, though: food!

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

Intertwined with our travels, food can transport us back to those memories. Rob has recreated some of his favourite meals from his time while backpacking, including Vegetarian Khao Soi. One of his memorable meals from Thailand, it is a brothy coconut curry with boiled egg noodles and tofu, topped with crispy fried egg noodles. His go-to recipe is not Janet-friendly with red curry paste (our store-bought version has shrimp paste in it and is super spicy), fried noodles and fish sauce. Undeterred to share his love of khao soi with me, he decided to make this recipe with a few substitutions along the way.

A bit more involved than his original recipe, this version has you making your own curry paste from fresh turmeric (yes!), ginger, cilantro, garlic and chilies. No shrimp here. It is used to flavour a coconut curry broth that is studded with tempeh, noodles, lime and cilantro. I used kelp noodles for mine whereas Rob prefers the egg noodles. Absolutely delicious.

If you find yourself in Thailand, this dish can be found for a bargain for only $1. Although it may not be vegan-friendly, so why not try to make it at home instead? :)

So, please tell me… what makes you or someone else interesting?

Chiang Mai Curry Noodles with Tempeh (Kao Soi)

This is my submission to Deb for this week’s Souper Sundays. Read the rest of this entry »

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

In Mains (Vegetarian) on March 21, 2013 at 6:43 AM

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

Vegan propaganda: I try not to spread too much of it.

If you read my blog, I think you’ve already accepted that vegetables are good for you and are ok with the lack of meat and dairy in my meals.

But I will share this fun video anyways, because I thought it was flipping awesome. I’ve watched a few documentaries about veganism and I am usually left with a bitter taste in my mouth, wondering about the accuracy of the science and experiences presented. The prolonged juice fast in Fat, Sick and Nearly Dead creeped me out. The main study in Forks over Knives, The China Study, was not convincing for me. Vegucated was cute, following 3 people on a vegan challenge for 6 weeks, though.

But this video? I loved it! Made by Dr Michael Gregor, the physician behind NutritionFacts.Org, he presents how a vegan diet affects the top 15 causes of mortality in a very engaging way. I know the clip is almost an hour long, but it is an hour well spent. If you watch it, please let me know what you think. For me, it reinforced continuing with a plant-based diet for health reasons. :)

In the spirit of nutritarianism (coined by Dr Fuhrman, describing those who consume foods based on their higher micronutrients and shun refined oils, sugars and salt), I decided to make The World’s Healthiest Tomato Sauce, as proclaimed by Amber.

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

This was a chunky tomato sauce like no other. Filled to the brim with vegetables. All sorts of veggies, it was a lovely clean-out-my-fridge kind of sauce.  I am probably the only person with a random vegetables, like a solo leek, beets, carrots, broccoli stems and mushrooms, hanging around for no good reason. Granted, this is a very flexible sauce so work with what you have. Amber suggests not omitting the olives, though. They add both the salty and fatty components from a whole food (instead of a refined oil product). The tempeh is eerily similar to chunks of meat. The nutritional yeast adds a cheesy hint, as if you had already stirred in Parmesan cheese. But the funniest part of the sauce is that it was more a fluorescent-red, courtesy of the pureed beet.

You might think this sauce would take forever to prep, with so many veggies. However, the food processor does that majority of the work. The directions look lengthy, but you’ll see a theme: chop veggies in food processor, add to the pot and stir. :)

I actually really liked this sauce. It tastes healthy yet hearty while still feeling light. Would I serve it to omnis I wanted to impress? Probably not. They would probably think I was pulling a joke on them.  But if someone made this for me, I’d be thrilled. I’d also have a lot of sauce to last for many meals. Freeze some for later, or relish in eating it a few times a day. :)

I believe that moderate amounts of oil, sweeteners and salt are good for you. Fats are definitely important, especially to absorb nutrients from other foods, but they can also come from avocados, nuts and seeds (and soy). I plan to incorporate more of these “healthy fats” into my foods.

What do you think about nutritarianism? Oils vs healthy fats?

The Great Vegetable Bolognese Sauce with Zucchini Spaghetti

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Macro Veggie and Tempeh Bowl with Miso Tahini Sauce (Aux Vivres Copy Cat)

In Favourites, Mains (Vegetarian) on September 17, 2012 at 6:11 AM

While in Montreal, it was a whirlwind of a trip between the wake and funeral. However, I successfully managed to visit Aux Vivres for a quick dinner with Rob, my Dad and grandmother. Rob and I went there during our last visit, and I wanted to return for a veggie-packed meal that would appeal to some of the most serious veggie critics (my Dad!).

I love the bowls at Aux Vivres because they are mostly loaded with veggies. They should be called veggie bowls, not rice bowls, because the rice is hidden at the bottom. You really have to dig around to find it. But when you do, it is some of the best rice I have tasted. Coupled with the vegetables, and any of their decadent sauces, you have a tasty meal on your hands.

Don’t get me wrong, Aux Vivres is definitely one of my favourite restaurants in Montreal, but glancing at the menu, you are left thinking, I bet I could make this at home. Actually, when I tasted their miso tahini sauce from their Macro Bowl, I thought: I have this sauce at home, I just made it!

So when I got home, I was able to compile all the ingredients to make a great copy cat version of their Macro Bowl filled with wakame, sauerkraut, sprouts, steamed baby bok choy and brown rice. I skipped the steamed spinach.

I have been following this year’s Healthy Lunchbox Series (recap here) and was positively smitten when I saw Dawn’s post about bento boxes. Perusing her site, she had some incredibly cute lunches, including a barn made out of granola bars complete with watermelon animals and spinach grass. I almost died from its cuteness.

I thought I might try a much simpler bento box with this multi-component meal. After its assembly, I told Rob I was ready to go for our dinner picnic. However, I looked down and realized I was short possibly the most important component of the meal. The tempeh! I needed some emergency tempeh, and fast. Aux Vivres’ tempeh is actually fairly plain with limited marinade but I thought mine could use a bit of flavour. While Rob usually scoffs at Tess’ declarations of making meals in under 30 minutes, I quickly located a quickie tempeh recipe that still included the all-important steaming. A simple glaze of tamari, agave, toasted sesame oil and raw garlic was exactly what I needed. Perfecto. Under 30 minutes, mostly hands off, to boot, leaving me able to clean up the kitchen and snap a few photos as the tempeh caramelized away.

The verdict? The bento box was not really appropriate because the best part of the bowl is mixing it all up. I needed a bigger container for proper mixing. The salty sauerkraut, the briny wakame juxtaposed against the salty dressing and fresh greens. With them individually separated in the box, it was hard to mix them up. At least with my Salad in a Jar, I mix it up before I eat it. I may need to look into a layered version of this, too!

Have you ever tried to make a cute bento box? Just at these cuties!

This is being submitted to this month’s Anyone Can Cook Vegetarian Food for lunches, to this week’s Weekend Wellness, to this week’s Healthy Vegan Friday, and to this week’s Weekend Herb Blogging, hosted by Siri.

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Asparagus and Tempeh Stir Fry

In Mains (Vegetarian) on July 5, 2012 at 6:27 AM

Today I did the dirty deed.

 Yes, that kind of dirty deed.

Already. Before 6am.

 In the backyard.

Even worse, though, is that it involved squash.

And no, I am not talking getting dirty from doing plain old gardening.

 Artificial insemination, baby!

I took matters into my own hands. While I have very prolific kabocha squash plants, I have yet to see any squashes. Lots of blossoms but they seem to wither away. Further investigation told me that squash plants have two different kinds of blossoms: one male and one female. The one with a plump mini-squash is the female flower and needs to be fertilized by the male flower. After some careful examination, I quickly realized there are way more male to female blossoms. Only 2 open blossoms were female, whereas I have at least 20 male blossoms.

I did not want to leave it to the birds and the bees. I took a stick and wiped a male blossom to get the pollen and smeared it into a female blossom. Cross your fingers for me, ok? Hopefully they aren’t as complicated as humans, which have an abysmal 20% fertility rate.

Apparently once you have a few growing squashes, you don’t need the male blossoms anymore. This is what people eat when you see “zucchini flowers” for sale. Dispensable, edible male parts.

My zucchini plants are much smaller and only have a few male blossoms, but I may need to give them a hand for reproductive success, if only to make sure we don’t end up with mutant kabocha-zucchini hybrids. ;)

I should be telling you about how I fried up some squashes flowers, but I am paranoid. I am keeping the males around until I am certain I have lots of kabocha squashes. Maybe in a week or two, I will give you an update?

In the meantime, I have been cooking up a lot of quick, simple meals, like this asparagus and tempeh stir fry. Pick your favourite vegetables and fry up some tempeh in a simple Asian sauce with garlic, ginger and fermented black beans. The fermented black beans add a very authentic salty dimension to the dish. Enjoy!

This is my submission to Ivonne at Cream Puffs in Venice for Magazine Mondays and to this week’s Weekend Wellness.

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Tofu, Tempeh and Squash Peanut Mole

In Mains (Vegetarian) on April 27, 2012 at 6:42 AM

Have you ever been drawn to a particular ingredient or appliance based on a recipe?

I do it all the time. Do you need chaat masala to make the Malai Kofta? Of course not, but I wanted to see what it tasted like with it. I remember my sister-in-law searching out maple sugar just to make Kevin’s Blueberry Maple Pecan Cinnamon Buns. (For the record, I don’t think it was worth it).

I first spotted this Tofu, Tempeh and Squash Peanut Mole a few years ago. Certainly not fat-free with the peanut butter, I knew that if Susan from Fat Free Vegan found it worthwhile sharing, then it must be special. Joanne loved it, too.

Problem: I had no slow cooker. So I stalled on the dish. I had tofu frozen for the longest time until I figured out how to make it sans slow cooker. I also needed to get over my fear of the chipotle chiles in adobo.

Then, I moved and my landlords graciously lent me their slow cooker.

It still took me a nearly a year to finally make it. Getting the boot from our home and leaving the slow cooker, was my impetuous for making this. Rather, highly suggesting Rob make it, as he likes spicy moles and in a slow cooker it couldn’t be any easier, right?

Wrong! The recipe was deceiving. Rob thought this was way too much work with all the blending and grinding prior to using the slow cooker. He ended up forgetting to use the chipotle chiles and the bread (nevermind the bread, it was thick enough).

We both tasted it and thought it was just ok. Not worth repeating. Not worth searching out a slow cooker.

In fact, the majority of the stuff I made in the slow cooker were beans, but I prefer them on the stove top so I can keep my eye on them. The problem with freshly dried beans (ie from Rancho Gordo) is that they can easily be overcooked! Rob’s slow cooker brisket was probably the biggest recipe winner. Our year with the slow cooker has taught us that we definitely do not need a slow cooker.

Perhaps a pressure cooker instead? Quicker beans, please!! ;)

This is my submission to this month’s My Kitchen, My World for Mexico, to Ricki’s Weekend Wellness, and to this month’s Bookmarked Recipes.

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Braised Tempeh with Green Beans in a Sesame Sauce

In Mains (Vegetarian) on February 1, 2012 at 6:59 AM

Not only have I been craving cabbage, but I have also been on a sesame/tahini kick lately.

It all started when I basically made my own tahini with freshly roasted sesame seeds to go with sauteed spinach for Terry’s oshitashi recipe (Sesame Wow Greens). So good, yet so simple.

Then, I discovered tahini heaven. I had heard that tahini could taste so good that one could eat it straight from the jar. Not so with my previous brand. But now I am a tahini-convert after spreading my way through Prince’s tahini: smooth, rich and creamy with a deep sesame flavour. I love it! I want to eat it with everything! I honestly wonder if I should try out Deb’s Warm Butternut Squash and Chickpea Salad again (I found it too bitter the first time) because my tahini was probably at fault.

This time, I went heavy with the tahini. I spotted this recipe in The 30-Minute Vegan’s Taste of the East (recipe here) and thought 1/3 cup of tahini would be great simmered with tempeh and green beans. I liked it but it wasn’t as sesame heavy as I was anticipating. The dressing, of course, also had lemon juice, broth, tamari and mirin, creating a more complex flavour palate. Nice and light, and quite soupy, too, and easy to put together. The tempeh was a bit more meaty and juicy because I pre-steamed it, dry-fried it to lock in the shape and then simmered in the sesame broth. The green beans were a perfect match. Serve with quinoa so that you can savour this down to the last drop of sauce. :)

Barring hummus, what is your favourite way to use tahini?

Here are some other tahini recipes I’ve had my eye on:

Miso Tahini Magic Sauce from Fresh Young Coconut
Smoky Red Pepper, Chickpea and Tahini Dressing from Choosing Raw
Miso Sesame Dressing from Choosing Raw
Low-Fat Tahini-Chickpea Dressing from Fat Free Vegan
Orange-Miso-Tahini Gravy from My New Roots
Carrot Ginger Tahini Soup from Kahakai Kitchen
Beet, Tahini and Pomegranate Dip (Mama Dall’ou’ah) from Taste of Beirut
Roasted Carrot Hummus from Enlightened Cooking
Tofu Tahini Scramble from Choosing Raw
Burnt Eggplant with Tahini and Pomegrante from Ottolenghi
Noodles with a Lemon-Miso-Tahini Sauce from ExtraVeganZa
Tangy Tahini Noodles with Tempeh and Vegetables from Julia’s Vegan Kitchen
Nearly Raw Tahini Noodles from Vegan Yum Yum
Creamy Kale Soup with Tahini from Vegan Yum Yum
Quinoa Pilaf with Spiced Miso Tahini Sauce from Sweet Potato Soul
Spinach, Chickpea and Tahini Soup from Soup Chick

This is being submitted to this week’s Weekend Herb Blogging, hosted by Chris, to this week’s Healthy Vegan Friday, and to this month’s Veggie/Fruit A Month featuring lemons.

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Roasted Golden Beet Salad With Warm Maple Mustard Dressing and Smoky Tempeh Croutons

In Mains (Vegetarian), Salads on November 9, 2011 at 6:50 AM

I know I’ve briefly mentioned it before, but I tend to do the majority of my cooking on the weekends and eat leftovers all week.  Vegan cuisine, especially soups, curries and bean salads, lend well to leftovers because they only taste better after they have marinaded.

Sometimes I crave a nice, fresh hot meal, too. It can be difficult to make a complete meal if you are famished after a long day at work…. unless, you have the forethought of making all the components ahead of time!

I found this delicious salad at Post Punk Kitchen. I know it looks like another crazy multicomponent salad: roasted beets, smoky tempeh croutons, a warm maple mustard dressing. Trust me, the best dishes get you to bring out the best of each component. Work on the weekend for each component, then bring it all together mid-week.

First, you need to roast your beets. Glorious roasted golden beets. Next, steam your tempeh, then get it marinading. Tempeh has a bad leftover track-record, which is why I planned on making this salad fresh during the week. I left the tempeh in the marinade until I took out a portion to freshly panfry for the salad. For my last salad, the tempeh had been marinading for 5 days. The maple mustard dressing is a snap to put together as well.

So, when you come home from work, and it is late, and you don’t want to think, now you have all the components for a wonderful salad. Take out your nonstick frypan and fry your tempeh. Meanwhile, get out your beets. Toss them into the frypan with the tempeh if you’d like (or not). Pull out your greens and get chopping. Using Swiss chard or kale instead of Romaine? Finely chop the stems and throw it in with the tempeh, too (or not). Warm the dressing in the microwave (or not). Add to your leafy greens. Add your beets if they aren’t in your frypan. By this time, the tempeh should be almost done…. when it is, plop it on top of your greens.

Ten minutes, tops. I promise.

Sit back and enjoy your fresh salad.. every day of the week. :)

Roasted Yellow Beet Salad With Warm Maple Mustard Dressing and Smoky Tempeh Croutons

This is my submission to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekends.

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Thai Tempeh Lettuce Wraps with Mango Ginger Sauce

In Mains (Vegetarian) on June 20, 2011 at 6:22 AM

My mom was mad at me the other day.

Because of me, she was buying expensive things in the grocery store.

After we shared some Alphonso mangoes, ala mango shrikhand, she was hooked. Granted, Alphonsos are hard to find, but she went with the next best thing: Ataulfo mangoes.

I know I buy some pricy ingredients, but a little goes a long way. I try not to eat out too often, and find it hard to rationalize the high prices. I could buy so much fresh (expensive) produce, tempeh, and spices for the price of a meal in a restaurant. It can be hard to justify sometimes.

Anyways, back to the mangoes. When I was home last weekend for the Rideau Lakes Cycle Tour (aka the ultimate cycle), my mom had picked up some mangoes for breakfast. Rob and I stole some of the extras to fuel us later in the week.

After really enjoying the Chickpea Salad with Mexican Mango Dressing earlier, I wanted to try a variation of the mango dressing with ginger. Earlier, I had bookmarked this tantalizing Thai lettuce wrap with sesame-soy baked tempeh and a zippy mango ginger sauce in The 30 Minute Vegan’s Taste of the East (recipe here).

I adapted the recipe slightly, causing it to take more than 30 minutes to make, but I think that steaming tempeh is important. Since steaming in the microwave is so simple, I try not to forget that step.

Initially I was a bit disappointed, because the sauce was really zippy. Almost overpowering, but I was so pleased with the leftovers. Finally, a tempeh dish, a salad at that, that tastes great as leftovers!

First the sauce: fresh mango was pureed with freshly grated ginger, along with lime juice and soy sauce. I also added a touch of chili flakes, but add to taste since the ginger is fairly zingy. I found this mellowed out much better the next day. It still had a kick but not as pungent. Just whirl in your blender and you have a fabulous sauce.

Next, the tempeh is marinaded in a simple sesame oil and soy sauce marinade, and feel free to marinade it as long as possible. I was only able to marinade it for 5 minutes, but longer is always better. After baking, the marinade was completely absorbed. The steaming helped to keep the tempeh pieces moist, even as leftovers. Because the mango sauce is the main star of the wrap, the loss of sauce around the tempeh is not detrimental to the dish (which had been our problem previously).

Those are the main ingredients to the wrap. Next find yourself some large Romaine lettuce leaves, top with cucumber, sliced tomatoes, some chopped mint, add your tempeh, slather with the mango sauce, wrap, roll and eat!  For the wrap in the photo, my eyes were bigger than my mouth, and I had to split it into two wraps for all that filling! :P

I also like the idea of tossing the dressing with zucchini noodles, as in this Mint and Mango Marinated Zucchini Spaghetti. This dressing would need to be thinned out a bit with water if you wanted to use it overtop a traditional lettuce salad.

This is being submitted to this week’s Weekend Herb Blogging, hosted by Chris from Mele Cotte and to to this week’s Wellness Weekend.

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Smoky Tempeh and Chard Stew

In Mains (Vegetarian) on May 12, 2011 at 6:20 AM

After the early bedtime on Sunday, I thankfully got my mojo back in the kitchen! My brain and body got the rest they needed for me to become prolific in the kitchen once again. ;)

The next day, after work, I tackled the rest of my week’s menu which included this smoky tempeh and chard stew, adapted from Appetite for Reduction.  It came together seamlessly, as I prepped while things steamed, fried and simmered.

I obviously decided to make this stew last week, when we were in the midst of heavy, dreary rainy weather. It was a hearty stew, and after a few tweaks, filled with ingredients already in my kitchen when I didn’t want to head out to the grocery store. Unfortunately, by the time I made it (or fortunately, depending how you look at it), the weather turned around completely. This week we have been enjoying sunny, bright days with highs around 18C. Perfect, spring weather. More akin to spring salads, but this smoky tempeh stew still tastes great.

It is a lovely, hearty stew. It is filled with a tomato-based sauce with a smokiness coming from sweet smoked paprika. Carrots are added for additional flavour and you have a good nutritional punch from Swiss chard, or your favourite green. In fact, I liked using the stems from the Swiss chard for additional crunch (don’t discard the stems!). Tempeh is steamed, then fried to get a crispy coating, and added for an interesting texture and source of protein. While the original recipe called for frozen lima beans, I used frozen shelled edamame instead. Together, we have a winning combination of a hearty, healthy and filling stew. Perfect for the winter, or rainy days, but I am certainly not complaining about the wonderful spring weather that has finally arrived. :)

This is being submitted to this week’s Weekend Herb Blogging, hosted by Simona from Briciole.

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Jamaican Jerk Tempeh Wraps

In Mains (Vegetarian) on February 7, 2011 at 8:06 AM

Jamaican Jerk Tempeh Wraps

Hi, I’m Rob.

Saveur is busy focusing on other stuff this week, so I’ve stepped into help her out. I’m in the privileged position to be the frequent benefactor of some of her cooking exploits, so it’s only fair that I step in to give her a hand.

Don’t be alarmed! It would be inaccurate to say that I haven’t already had some input here in the past. I’ve helped make some of the dishes on here and done the photos for a couple of them, too.

I’ve written a guest post, too. I introduced tempeh to Saveur a few months ago when we made the CAT food sandwiches together prior to a picnic. I had extra tempeh left over and wondered what I could do with it. Saveur suggested the Jamaican Jerk Tempeh Wraps she saw on fresh365. These looked PERFECT! We would make them together. It would be a team effort.

The Jamaican Jerk Tempeh Wraps required some Worcestershire sauce. Neither of us had any, so I dutifully picked some up at the supermarket. It’s a wonderful sauce that I’d like to try with more recipes. It has tamarind in it, which I’ve decided is always the secret in making pad thai taste better. After making this recipe, though, I lent my Worcestershire sauce to Saveur and eagerly await the day when it can come back.

These wraps really are delicious. They’re not too spicy, but are full of many other bold flavours. Citrus, sour, sweet, and warm; they’re all there. The allspice and nutmeg provides the flavours associated with Jamaican jerk cooking. I would be a jerk if I said any terrible things about these wraps.

I do need to give one warning about these wraps, though. They’re better fresh than they are as leftovers. The tempeh will absorb any extra juices like a sponge and make them a bit dry the next day. Why would you have leftovers, though? They’re so tasty that you want to eat them up right away!

Marinading the tempeh

Frying the tempeh
This is being sent to Deb for this week’s Souper Sundays, to this week’s Healthy Vegan Friday and to E.A.T. World for Jamaica.

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