Ingredients:
2 Gala apples (or other sweet apples) -- sliced into thin chunks
1 tsp cinnamon (or to taste)
1/2 jar of Crofter's All fruit apricot preserves (no sugar) -- can use more
1 cup pecans (I used raw, you could toast them)
Additional cinnamon
Pinch of salt
10 dates, soaked approx 4 hours
3/4 - 1 cup raw cashews, soaked approx 4 hours
1 tsp vanilla
Unsweetened vanilla almond milk
Equipment: small food processor, vitamix
Note: This recipe made more crisp and cream than I had apples -- you could adjust the recipe to use 3 apples and more preserves.
For apples:
Simmer apples, apricot preserves, and cinnamon in a saucepan until apples are tender. Time will vary depending on your apples, it took about 20 mins for the galas I used.
Meanwhile, prepare the remaining ingredients.
For pecan crisp topping:
In a small food processor, pulse the pecans, salt, and additional cinnamon until crumbly. Tear 4 dates into pieces and drop them into the processor. Process just a bit until mixture holds together (a little like a traditional crisp topping would).
For vegan creme anglaise:
Put soaked cashews and vanilla in vitamix. Tear 6 dates and add them to the blender. Add just enough almond milk to barely cover the nuts and dates. (You can always add more date soaking liquid as needed).
Blend on low, slowly working up to high speed to get all the dates perfectly pureed and smooth.
To assemble:
Divide the apple filling into bowls. Top with the pecan crumble, and then add a dollop of creme anglaise on top!
Thursday, January 17, 2019
Tuesday, January 19, 2010
Black Bean & Squash Soup (Vegan)
I had 3 cups of pureed butternut squash to use up (leftover from roasting a large squash for the pumpkin cake recipe), and a desire to make a hearty vegetarian soup. This was the result! It has several surprise flavors, including orange juice, smoky chiles, chunks of sweet potato, and just a hint of ginger. I made it while visiting my family in
Ingredients:
Olive oil
2 medium onions, chopped
2 large celery stalks, diced
3 large carrots, peeled and chopped
2 medium sweet potatoes, chopped
Dash of cinnamon
1 T ground coriander
2 tsp. ground cumin
Chipotle chile powder (it’s spicy – start with a dash and add more to your taste)
2 tsp. smoked paprika
3 cans of black beans (14 oz.)
3 cups of pureed butternut squash
1 bay leaf
1 tsp of freshly grated ginger
5 cups of vegetable stock
1 ½ T dried marjoram
2 tsp. dried oregano
Black pepper to taste
4-5 handfuls of cherry or grape tomatoes
1 cup of orange juice? Or to taste (I did not measure it!)
1 cup fresh parsley & cilantro, minced
Heat 1-2 T of olive oil in a large soup pot on medium heat. Add the onions and cook until they are translucent. Add the cinnamon, coriander, cumin, chile powder, and paprika and stir. Toss in the celery, carrots and sweet potatoes, stirring to coat with spices. Let the vegetable-spice mixture cook for a few minutes. Add the vegetable stock, black beans, bay leaf, marjoram, oregano, black pepper, pureed squash, and ginger. Cook covered for 30 minutes, simmering on medium-low heat.
Add the tomatoes and orange juice. Bring to a boil then reduce heat and simmer for 20-25 minutes uncovered. Remove the soup from the heat and let it cool for a few minutes. Serve with the fresh herbs mixed in.
This is incredibly comforting on a cold winter day! Enjoy.
Thursday, November 12, 2009
Decadent Braised Roast
There is nothing vegan about this meal. Couldn’t even give you a possible vegan version! So bow to the sacred cow, make sure it’s been fed with grass and allowed to roam, and thank it mightily for offering its life for our sustenance! :-)
This is my first attempt at braised meat, it was very fun to experiment and try this out. Fortunately, it was successful -- when Mike took his first bites I heard groans of pleasure from the kitchen.
I can’t take all the credit, though – I had an amazing mentor. To create this recipe, I read through several versions of Lidia Bastianich’s braised beef and then made up my own. (I highly recommend Lidia’s Italian cookbooks, by the way, she’s my hero.) A valuable thing that I learned is that she recommends using a pot that will tightly fit the roast on the sides because you need a lot of liquid to cover the roast; you’ll need even more if your pan is too big. I wrote down my liquid proportions for you, but the amount of wine and broth you use will vary depending on the size of your roast and the pan you use. This recipe is based on a 2.5 lb chuck shoulder roast and an enameled cast iron Le Creuset 3.5 Qt French Oven (I highly recommend this pot if you don’t have one).
Another
Ingredients:
2.5 lb chuck shoulder roast
Sea salt
All-purpose flour for rubbing the roast
Olive oil
1 large red onion, chopped
4 medium carrots, chopped into quarters
2-3 tsp paprika
A few dashes of cinnamon
2-3 T tomato paste
3 fresh rosemary branches (5-6 inches long)
2 bay leaves
A little freshly grated nutmeg
Black pepper
2-3 tsp dried thyme
1 small chopped leek
1 ¾ bottles of red wine
4 cups vegetable stock
1 ½ cups chopped canned tomato
Pat the roast dry with a towel and rub with salt, then lightly coat with flour. Heat the oil in the pan, and brown the roast on all sides (approximately 2-3 minutes per side). Remove the roast onto a plate. Add the onions and a little salt to the pan. Sauté the onions until golden and mostly soft. Add carrots and leeks and sauté for just a few minutes. Add the cinnamon and paprika, stir to combine. Then push all the vegetables to one side and add the tomato paste right to the bottom of the pan, stirring to caramelize. You will notice the tomato paste will turn a darker red. Then stir to thoroughly combine the paste with the vegetables.
At that point, add the bay leaves, nutmeg, black pepper and dried thyme. Stir, then add the roast back into the pan. Add the rosemary branches (you can tie them together with kitchen twine for easier removal later). Pour in enough wine and vegetable stock, enough to completely cover the roast.
Bring to a boil uncovered, letting some of the alcohol burn off. Then simmer covered for one hour, and then uncovered for another hour. The sauce will reduce and create a thick, dark red, flavorful sauce (the leftovers are delicious on pasta). Of course adjust your cooking time for the size of your roast.
Remove the roast from the pan and slice. Remove the rosemary branches from the sauce. Pour the sauce on top and serve. The roast should be so soft it melts in your mouth. This is excellent fall and winter comfort food.
Wednesday, November 11, 2009
Pumpkin cake with cranberry filling & cream cheese frosting
Thanks to Ken for having a big birthday and inspiring this creation. I loved making it! Eaters rated this “five paws of approval.” This would be a lovely Thanksgiving contribution.
The cake recipe was somewhat based on one I found by Diane Morgan from her book The New Thanksgiving Table; it was posted on www.epicurious.com (great recipe site, and nice iphone app.). I did not use canned pumpkin. Instead I baked a butternut squash whole, cut it in half, discarded the seeds and strings, and pureed the flesh in a food processor until smooth. One fairly small butternut squash was the perfect size for both cake and frosting.
I have used fresh cranberries to make cake filling before, and it makes a smoother filling. However, the dried cranberries and orange juice were already sweet enough and did not require extra sugar or thickener; a much simpler recipe all around. This filling recipe made a lot of extra but I left the proportions as is for you; use the leftovers for almond or peanut butter sandwiches, or with leftover frosting on cinnamon raisin bread.
Quick note about using whipped cream to frost a cake -- unless you find and use Whip-It, a powder that stabilizes the whipped cream, your frosting may separate or melt. Without Whip-It, you can either wait until the last moment to frost your cake or just frost the top and serve extra frosting on each individual serving. I purchase Whip-It at World Market.
Helpful equipment: two 9-inch cake pans with 1 ½ inch sides, an electric mixer with paddle & whisk attachments, parchment paper, and a cake platter (a regular plate will do).
Ingredients for Cake:
Butter, at room temperature, for coating cake pans
2 cups unbleached all-purpose flour, plus extra for dusting the pans
1 ½ cups raw turbinado sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ teaspoon pumpkin pie spice
3 large eggs, beaten
1 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 1/4 cups pureed roasted squash or pumpkin (can use canned)
Ingredients for Cranberry Filling:
1 package dried cranberries
2 cups orange juice
1 tsp cinnamon
dash of pumpkin pie spice
Ingredients for Frosting:
2 packages (8 ounces each) light cream cheese, at room temperature
1 cup whipping cream
1 packet Whip-It (optional – though it does keep the frosting firm)
¼ cup squash or pumpkin purée
1 tsp cinnamon, plus an extra dash
Approx. 3 T agave nectar, honey, or maple syrup
1 T plus 1 tsp. pure vanilla extract
Prepare the pans: Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
Make the cake: In a large bowl, sift together the 2 cups flour, baking soda, cinnamon, salt, nutmeg, and pumpkin pie spice. Whisk in the sugar. In a separate bowl, whisk the eggs, and then whisk in the oil and vanilla. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin or squash and stir just until combined. This makes a thick, spongy batter.
Divide the batter between the prepared pans, spreading it evenly with a spatula. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
Make the cranberry filling: While the cake is baking, put all the ingredients for the cranberry filling in a small non-reactive saucepan and bring to a boil. Reduce to a simmer and stir occasionally until the mixture gets thick, but just a little too runny to spread on a cake – approximately 20 minutes. Remove from heat and let cool; it will thicken the rest of the way as it stands. Let cool completely before putting it on the cake.
Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 1 T vanilla, 2 T sweetener, and 1 tsp cinnamon on medium speed for about 3 minutes until smooth and slightly fluffy. Add the pumpkin purée and beat until incorporated, about 1 minute. Taste and adjust sweetener as necessary. In a separate bowl, use a whisk attachment to whip the whipping cream, Whip-it, 1 tsp. vanilla, and 1 T sweetener (or to taste) and a dash of cinnamon, until stiff peaks form. Using a spatula, mix 1 scoop of whipped cream into the cream cheese mixture and stir to thoroughly combine. Then fold in the rest of the whipping cream. Refrigerate until you are ready to frost the cake.
Assemble: Place 1 cake layer on a cake plate or platter. Using a spatula, spread the cranberry mixture over the top of the first cake layer. Put the other cake on top and spread the frosting across the top and carefully frost the sides, turning the cake platter as you go. Wipe up any spills you make on the cake platter. The nicest person in the house gets to lick the frosting bowl (that may be you, the baker). Refrigerate the cake to set the frosting.
Remove from the refrigerator at least 10 minutes before serving (longer if it’s been in the fridge for more than a few hours).
The cake recipe was somewhat based on one I found by Diane Morgan from her book The New Thanksgiving Table; it was posted on www.epicurious.com (great recipe site, and nice iphone app.). I did not use canned pumpkin. Instead I baked a butternut squash whole, cut it in half, discarded the seeds and strings, and pureed the flesh in a food processor until smooth. One fairly small butternut squash was the perfect size for both cake and frosting.
I have used fresh cranberries to make cake filling before, and it makes a smoother filling. However, the dried cranberries and orange juice were already sweet enough and did not require extra sugar or thickener; a much simpler recipe all around. This filling recipe made a lot of extra but I left the proportions as is for you; use the leftovers for almond or peanut butter sandwiches, or with leftover frosting on cinnamon raisin bread.
Quick note about using whipped cream to frost a cake -- unless you find and use Whip-It, a powder that stabilizes the whipped cream, your frosting may separate or melt. Without Whip-It, you can either wait until the last moment to frost your cake or just frost the top and serve extra frosting on each individual serving. I purchase Whip-It at World Market.
Helpful equipment: two 9-inch cake pans with 1 ½ inch sides, an electric mixer with paddle & whisk attachments, parchment paper, and a cake platter (a regular plate will do).
Ingredients for Cake:
Butter, at room temperature, for coating cake pans
2 cups unbleached all-purpose flour, plus extra for dusting the pans
1 ½ cups raw turbinado sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ teaspoon pumpkin pie spice
3 large eggs, beaten
1 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 1/4 cups pureed roasted squash or pumpkin (can use canned)
Ingredients for Cranberry Filling:
1 package dried cranberries
2 cups orange juice
1 tsp cinnamon
dash of pumpkin pie spice
Ingredients for Frosting:
2 packages (8 ounces each) light cream cheese, at room temperature
1 cup whipping cream
1 packet Whip-It (optional – though it does keep the frosting firm)
¼ cup squash or pumpkin purée
1 tsp cinnamon, plus an extra dash
Approx. 3 T agave nectar, honey, or maple syrup
1 T plus 1 tsp. pure vanilla extract
Prepare the pans: Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.
Make the cake: In a large bowl, sift together the 2 cups flour, baking soda, cinnamon, salt, nutmeg, and pumpkin pie spice. Whisk in the sugar. In a separate bowl, whisk the eggs, and then whisk in the oil and vanilla. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin or squash and stir just until combined. This makes a thick, spongy batter.
Divide the batter between the prepared pans, spreading it evenly with a spatula. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.
Make the cranberry filling: While the cake is baking, put all the ingredients for the cranberry filling in a small non-reactive saucepan and bring to a boil. Reduce to a simmer and stir occasionally until the mixture gets thick, but just a little too runny to spread on a cake – approximately 20 minutes. Remove from heat and let cool; it will thicken the rest of the way as it stands. Let cool completely before putting it on the cake.
Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 1 T vanilla, 2 T sweetener, and 1 tsp cinnamon on medium speed for about 3 minutes until smooth and slightly fluffy. Add the pumpkin purée and beat until incorporated, about 1 minute. Taste and adjust sweetener as necessary. In a separate bowl, use a whisk attachment to whip the whipping cream, Whip-it, 1 tsp. vanilla, and 1 T sweetener (or to taste) and a dash of cinnamon, until stiff peaks form. Using a spatula, mix 1 scoop of whipped cream into the cream cheese mixture and stir to thoroughly combine. Then fold in the rest of the whipping cream. Refrigerate until you are ready to frost the cake.
Assemble: Place 1 cake layer on a cake plate or platter. Using a spatula, spread the cranberry mixture over the top of the first cake layer. Put the other cake on top and spread the frosting across the top and carefully frost the sides, turning the cake platter as you go. Wipe up any spills you make on the cake platter. The nicest person in the house gets to lick the frosting bowl (that may be you, the baker). Refrigerate the cake to set the frosting.
Remove from the refrigerator at least 10 minutes before serving (longer if it’s been in the fridge for more than a few hours).
Monday, October 19, 2009
Best Gravy Yet
This was the best gravy I’ve made yet, I just loved it and wrote it down immediately after making it – just for you! This version is vegetarian and it’s easy to make it vegan – just substitute butter for a healthy vegetable margarine. It’s important to use a vegetable stock you adore; the flavors will permeate the whole gravy. This recipe would also work well with chicken stock or other meat stock; you may want to add some minced fresh Italian parsley.
This includes smoked paprika, and it’s worth finding some – the smokiness is a subtle but significant contribution, a great match for the sage and other fall flavors. If you can't find it, use sweet paprika.
I served this with chicken roasted with onions, sage, rosemary, lemon juice, salt and pepper; potatoes mashed with Edenblend milk and a little butter and salt; sautéed mixed greens with pine nuts, shallots, small amount of veggie broth, and lemon juice. This gravy would be a great vegetarian contribution to Thanksgiving dinner.
Ingredients:
2 shallots, minced
Salt
2 T minced sage
1-2 T minced rosemary
Dash (or two) of smoked paprika
Small amount of olive oil (for sautéing the shallots)
3 T butter
3 T flour (can substitute rice flour for gluten free)
3 cups vegetable stock (I used 3 c. potato cooking water and 1 Rapunzel bouillion cube)
Sautee the shallots in a small amount of olive oil with a bit of salt until translucent. Add the butter and the fresh herbs. Let the butter melt and stir it around a bit so the butter becomes infused with the oils from the herbs. Add the smoked paprika, then 1 T of flour at a time, making a smooth paste. Add a small amount of the stock at a time, making an increasingly runny but smooth consistency. Bring to a low boil, stirring frequently, making sure to scrape the bottom of the pan so it does not stick and burn. Then turn off the heat and let it cool slightly. Serve!
Monday, September 21, 2009
Raw Chocolate Truffles
a.k.a Balls for Pernilla
It’s good when my friends harass – I mean gently remind – me to write down my recipes. It inspires and motivates me! Thank you to Pernilla who patiently waited several months for me to remember how I made these.
The concept is basic and you can make a lot of variations. This seems to be everyone’s favorite version so far (yes, these are Bear Approved). These have good fat (raw almond butter), good protein, and the only sweetener is dates and the optional cherries. They are kind of like natural energy balls!
Equipment needed: food processor. (You can try to do this by hand but mincing dates is a pain in the arse.)
Advance prep: soak dates (20 mins) and dried cherries (at least 10 mins).
In a food processor, combine:
1 cup raw almond butter (chunky or smooth)
¼ cup chocolate brown rice protein powder (Nutribiotic brand is processed at low temps)
2-3 T hemp protein powder (ground hemp seeds)
1/3 cup raw cocoa powder
1 T vanilla extract
Cinnamon to taste.
While the food processor is running, drop in pieces of:
5 soaked fresh Medjool dates
Process until smooth. Stop and scrape down the sides as necessary. You may need more or less dates to produce a slightly sticky and smooth consistency. At the very last minute, add:
¼ c. soaked dried cherries (optional)
Process only for a few seconds; you want to incorporate the cherries but retain juicy, sweet chunks.
Shape into small balls. Refrigerate on a plate lined with parchment or wax paper.
I have on my wish list to try a winter variety of these with orange zest and a bit of orange juice, and another variety with soaked dried apricots. If you experiment, please add your comments here!
Tuesday, July 14, 2009
Glazed Tempeh with Oyster Mushrooms and Walnuts, Roasted Zucchini and Onions, and Dill Potatoes
What We Had For Dinner
I’m putting four recipes in one post because 1) I haven’t posted in a while (Hi!) and 2) these four dishes go so well together. I highly recommend making them all at once. We hardly had any leftovers (snarf.) Bonus – each of the four components is really easy to make.
If you are new to tempeh, it is an Indonesian cultured soybean cake that has a meaty texture and nutty flavor. It’s high in protein and iron. It absorbs spices beautifully. You replace tempeh with chicken or pork, but if you like to play with vegetarian food, I recommend trying it.
We buy a full onion plant at the farmer’s market – bulb and the greens on the top. I use the bulb for the zucchini and the greens for the mushrooms. If you only have the bulb, you can use green onions or leeks with the mushrooms.
Warning: I didn’t make this thinking I’d post this later so I didn’t pay careful attention to my quantities. I estimated best I can. This means more adventure for you!
Timing: Prep all your vegetables. Put the zucchini in the oven, bring the potatoes to a boil, bring the tempeh to a boil, then start the mushrooms, and when they are done sautee the tempeh. Lastly, finish the potatoes. I used the same skillet for the mushrooms and the tempeh, I just wiped it down in between.
Roasted Zucchini with Onions
1 medium onion
3 medium zucchini
olive oil
salt & pepper
paprika and dried basil
Slice the zucchini into thick rounds and toss them in a colander with some salt. Let stand for 10-15 minutes. Preheat the oven to 375 F. Slice the onion in half and then slice into half moons. Grease a large baking sheet. Pat the zucchini dry and toss with a sprinkle of all the other spices, the onions, and just enough olive oil to coat. Add more salt if needed.
Evenly spread the zucchini and onions on the baking sheet. It’s ok if the veggies are overlapping. Bake for approximately 30 minutes or until the zucchini is soft and slightly caramelized and the onions are browned. Baking time varies depending on the water content of your veggies and your oven.
Oyster Mushrooms with Walnuts
I have no idea how many mushrooms I started with – perhaps half a brown lunch bag full? Two of us devoured all of them, so buy more if you want leftovers or are cooking for more than two! In any case, you could certainly use a different mushroom for this dish but I do recommend the oysters mushrooms. Brown or white mushrooms would require slightly longer cooking time.
Oyster mushrooms
Green tops of the onions
Small handful of fresh raw walnuts
Salt & pepper to taste
Dried thyme
Approx. 3 T of good quality balsamic vinegar
½ tsp of sweetener, if needed
Olive oil
I left most of the oyster mushrooms whole and simply chopped the larger ones in half. Chop the green onions. Sautee mushrooms and green onions in olive oil in a large stainless steel or enameled cast iron skillet. Add salt, pepper, and dried thyme to taste. When the mushrooms have softened and reduced in size, add the walnuts and sautee until they change color just a bit. Find the hot spot in your pan and push the veggies to the opposite side. Pour the vinegar onto the hot spot and simmer until it becomes a thicker glaze. Add more salt or sweetener to taste. Toss the mushroom mixture with the vinegar. Place into a warm serving bowl and keep warm while you fry the tempeh.
Glazed Tempeh
1 package tempeh (I use LightLife Garden Veggie Tempeh)
Enough vegetable broth to cover
Approx. ¼ cup balsamic vinegar
1 tsp raw sugar (or to taste, depending on your other ingredients)
2-3 T of tomato paste
3 T soy sauce (or to taste)
½ tsp each coriander and cumin
Olive oil
Chile oil
Slice the tempeh into four sections. Boil in vegetable broth in a medium sauce pan for 10-15 minutes. This makes it more digestible and reduces the amount of oil it will absorb in the next step. Drain the tempeh and pat dry.
In a large skillet, fully cover the bottom with olive oil and then add a few tablespoons of chile oil. On medium high heat, heat the pan until the oil shimmers. Carefully add the tempeh. Turn after a few minutes (when one side is golden brown). When the second side is golden brown, turn the tempeh on its side and brown the edges. Turn the heat off and strain off most of the oil, leaving just enough oil to lightly coat the pan.
Turn the heat back to medium (the tempeh is still in the pan). Find the hottest spot on your skillet, and push the tempeh to the opposite side. Pour the balsamic vinegar in the hot spot and bring it to a simmer. Add the tomato paste to an adjacent hot spot. The vinegar will thicken and the tomato paste will darken or carmelize. Stir each frequently. Add sugar to taste. On a dry piece of skillet, toss in the spices and stir until they release their flavors. Mix the spices, vinegar, and tomato paste together and add the soy sauce. Stir until it’s a smooth sauce and then toss the tempeh in.
Boiled Potatoes with Fresh Dill
If you can find German Butterball Potatoes, you should definitely indulge yourself. If you live near me, go the farmer’s market and find Happy Boy farms – they are in season right now! They are called butterball for a reason – super buttery in texture and flavor. You can use Yukon gold or a red boiling potato instead.
Potatoes
fresh dill, chopped
salt, pepper, and butter to taste
Scrub the potatoes and cover them with lightly salted water in a medium pot. Put the lid on and bring to a boil. Boil until the potatoes are completely soft and tender (use a fork to test them) – approximately 15 minutes, depending on the size of your potatoes.
Remove the potatoes from the water and place them in a bowl, gently mashing them with a fork so you have big chunks. Toss with remaining ingredients.
Now you are ready for your feast!
I’m putting four recipes in one post because 1) I haven’t posted in a while (Hi!) and 2) these four dishes go so well together. I highly recommend making them all at once. We hardly had any leftovers (snarf.) Bonus – each of the four components is really easy to make.
If you are new to tempeh, it is an Indonesian cultured soybean cake that has a meaty texture and nutty flavor. It’s high in protein and iron. It absorbs spices beautifully. You replace tempeh with chicken or pork, but if you like to play with vegetarian food, I recommend trying it.
We buy a full onion plant at the farmer’s market – bulb and the greens on the top. I use the bulb for the zucchini and the greens for the mushrooms. If you only have the bulb, you can use green onions or leeks with the mushrooms.
Warning: I didn’t make this thinking I’d post this later so I didn’t pay careful attention to my quantities. I estimated best I can. This means more adventure for you!
Timing: Prep all your vegetables. Put the zucchini in the oven, bring the potatoes to a boil, bring the tempeh to a boil, then start the mushrooms, and when they are done sautee the tempeh. Lastly, finish the potatoes. I used the same skillet for the mushrooms and the tempeh, I just wiped it down in between.
Roasted Zucchini with Onions
1 medium onion
3 medium zucchini
olive oil
salt & pepper
paprika and dried basil
Slice the zucchini into thick rounds and toss them in a colander with some salt. Let stand for 10-15 minutes. Preheat the oven to 375 F. Slice the onion in half and then slice into half moons. Grease a large baking sheet. Pat the zucchini dry and toss with a sprinkle of all the other spices, the onions, and just enough olive oil to coat. Add more salt if needed.
Evenly spread the zucchini and onions on the baking sheet. It’s ok if the veggies are overlapping. Bake for approximately 30 minutes or until the zucchini is soft and slightly caramelized and the onions are browned. Baking time varies depending on the water content of your veggies and your oven.
Oyster Mushrooms with Walnuts
I have no idea how many mushrooms I started with – perhaps half a brown lunch bag full? Two of us devoured all of them, so buy more if you want leftovers or are cooking for more than two! In any case, you could certainly use a different mushroom for this dish but I do recommend the oysters mushrooms. Brown or white mushrooms would require slightly longer cooking time.
Oyster mushrooms
Green tops of the onions
Small handful of fresh raw walnuts
Salt & pepper to taste
Dried thyme
Approx. 3 T of good quality balsamic vinegar
½ tsp of sweetener, if needed
Olive oil
I left most of the oyster mushrooms whole and simply chopped the larger ones in half. Chop the green onions. Sautee mushrooms and green onions in olive oil in a large stainless steel or enameled cast iron skillet. Add salt, pepper, and dried thyme to taste. When the mushrooms have softened and reduced in size, add the walnuts and sautee until they change color just a bit. Find the hot spot in your pan and push the veggies to the opposite side. Pour the vinegar onto the hot spot and simmer until it becomes a thicker glaze. Add more salt or sweetener to taste. Toss the mushroom mixture with the vinegar. Place into a warm serving bowl and keep warm while you fry the tempeh.
Glazed Tempeh
1 package tempeh (I use LightLife Garden Veggie Tempeh)
Enough vegetable broth to cover
Approx. ¼ cup balsamic vinegar
1 tsp raw sugar (or to taste, depending on your other ingredients)
2-3 T of tomato paste
3 T soy sauce (or to taste)
½ tsp each coriander and cumin
Olive oil
Chile oil
Slice the tempeh into four sections. Boil in vegetable broth in a medium sauce pan for 10-15 minutes. This makes it more digestible and reduces the amount of oil it will absorb in the next step. Drain the tempeh and pat dry.
In a large skillet, fully cover the bottom with olive oil and then add a few tablespoons of chile oil. On medium high heat, heat the pan until the oil shimmers. Carefully add the tempeh. Turn after a few minutes (when one side is golden brown). When the second side is golden brown, turn the tempeh on its side and brown the edges. Turn the heat off and strain off most of the oil, leaving just enough oil to lightly coat the pan.
Turn the heat back to medium (the tempeh is still in the pan). Find the hottest spot on your skillet, and push the tempeh to the opposite side. Pour the balsamic vinegar in the hot spot and bring it to a simmer. Add the tomato paste to an adjacent hot spot. The vinegar will thicken and the tomato paste will darken or carmelize. Stir each frequently. Add sugar to taste. On a dry piece of skillet, toss in the spices and stir until they release their flavors. Mix the spices, vinegar, and tomato paste together and add the soy sauce. Stir until it’s a smooth sauce and then toss the tempeh in.
Boiled Potatoes with Fresh Dill
If you can find German Butterball Potatoes, you should definitely indulge yourself. If you live near me, go the farmer’s market and find Happy Boy farms – they are in season right now! They are called butterball for a reason – super buttery in texture and flavor. You can use Yukon gold or a red boiling potato instead.
Potatoes
fresh dill, chopped
salt, pepper, and butter to taste
Scrub the potatoes and cover them with lightly salted water in a medium pot. Put the lid on and bring to a boil. Boil until the potatoes are completely soft and tender (use a fork to test them) – approximately 15 minutes, depending on the size of your potatoes.
Remove the potatoes from the water and place them in a bowl, gently mashing them with a fork so you have big chunks. Toss with remaining ingredients.
Now you are ready for your feast!
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