Modifying is kind of like Inventing

I am in love with tempeh once again. I tried it once when I first went vegan and did not love it. I don’t remember exactly what I made with it (probably soup since I was broke and you can get a lot of food out of soup) but I was not in love. I have since amended that opinion. Nick made pasta one night with tempeh crumbled in and hey, not bad.

Then a few nights ago we made sushi with tempeh. Once again, pretty good. But I am in love with tempeh after the gingered tempeh pasta salad at our coop. When we bought some I made sure to save the lid to try to figure out my own recipe. Well there are easier ways – like the internet. So I looked up the recipe changed it to make a hot pasta sauce and voilá.

Ginger Tempeh Sauce

2 tbsp. tamari
1/3 c. peanut butter
1/2 t. crushed red pepper
1/4 c. lemon juice
1 tsp. sumac
1/4 c. fresh ginger – finely chopped
1/2 c. water
1/2 block of tempeh – lightly simmered and mashed (ours had venenaise in it from sushi)

Heat in saucepan until homogenized
Serve on top of linguine, rotini, rice noodles, eat with a spoon. Doesn’t matter. I also threw in some steamed broccoli and zucchini so I could feel better. I like green things.

Woo, Monday!

The typical workweek has never existed for me. The two days of rest and relaxation have always fallen on some off weekday. Working in retail and food service does this. So this Monday is my Friday. And I’m very happy about it. It seems like I have had a very busy last five days. But this is an exaggeration. Either way I’m posting out of veganmofo dedication. Here’s some food from the last few days.

Ginger-Tahini Greens

     I made these tonight. I don’t know what the greens were, I bought them at the Farmer’s Market and have since forgotten what they are. But they have little white flowers.

1 tbsp. oil

1/2 c. diced onion

1/4 c. diced carrot

1- 1 1/2 inch knob of fresh ginger, minced

1 tsp. granulated garlic (this is what I had but a clove of minced garlic would work too)

1 tsp. garlic-chili paste

3 c. chopped assorted greens 

Salt, pepper, and a little water if there wasn’t much clinging to the greens.

1 tsp. lemon juice

Tahini

Heat the oil and saute the onion and carrot until they begin to soften. Add minced ginger and garlic. Saute for a minute or two, add the chili paste, and season with salt and pepper. Add greens and some water if necessary. You want the water to steam the veggies, but you don’t want soup so 1-3 tbsp. should work. Steam/saute this until greens are soft. Quick cooking greens like spinach and bok choy can take 8-10 minutes while kale and collards like take closer to 15. Roll with it and just check on them. When the greens are done add the lemon juice, give a good stir, and take off heat. Drizzle tahini over and serve. This made one dinner for me, but as a side or with a real entree it could be enough for 2-3.

 

I really can’t remember what this is. Reason #43 you should blog about your food the day you make it. I think its a stew with French lentils, red pepper and roma tomatoes from my garden, and lots of zatar on top. Zatar is a Middle Eastern spice mix of sumac, thyme, and sesame seeds. Its sour and amazing. And absolutely wonderful mixed with oil and used as a dip for pita.

This is the tagine Nick and I made last Saturday. The picture was taken Sunday before I wolfed it down at work. Like all good tagine it has a ton of ingredients. I went to the Des Moines Farmer’s Market that morning and once I got to Ames we looked over the ingredients and thought this sounded good. There was also pita bread from the World Food Festival.

Anyway, this little delight had: onions, multi-colored carrots, eggplant, chilies, beets, beet greens, cherry tomatoes, cracked wheat and probably a bunch of other stuff I’m forgetting. I can’t even begin to list the spices. Its tagine people! The only thing missing were some raisins. I love raisins or dried fruit in tagines.

 

Ok, I’m tired now. Its only 8 pm and I’m thinking of bed. I might sneak a cupcake then drift into dream land. Which will probably be full of canyons and gulches because I’m almost done with Desert Solitaire by Abbey, which is amazing.