Tempeh with Red Wine Reduction

2 8-oz. packages tempeh, diced
2 tbsp olive oil
1 1/2 cups red wine
3 tbsp balsamic vinegar
1 tsp dried minced onion
3/4 tsp dried granulated garlic
1/2 tbsp dried cut rosemary
3/4 tsp salt
black pepper to taste

In a large ziploc bag, combine the red wine, vinegar, onion and garlic, rosemary, salt, and black pepper, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes. While the tempeh bakes, pour the marinade through a mesh strainer and into a saucepan. Simmer over medium heat for around 15 minutes, until the marinade has reduced to a sauce. When the tempeh finishes baking, add it to the saucepan and cover with the sauce.

How to Cook Barley

Preheat your oven to 375°F.

1 cup pearl barley
2 cups hot water
1/2 tbsp vegetable or olive oil
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the barley and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 50-55 minutes, until the water is absorbed. Makes 4 servings.

Variations:

For herbed barley, sub 1 cup of vegetable broth for 1 cup water and add 1/2 tsp dried thyme, 1/2 tsp dried minced onion, and black pepper to taste.

Whole Wheat Pizza Dough

1 cup bread flour
3/4 cup whole wheat flour
2 tbsp toasted wheat germ
3/4 tsp salt
3/4 cups + 1 tbsp warm water
1 tsp active dry yeast
1 tsp brown sugar
1 tbsp olive oil

Combine the bread flour, whole wheat flour, wheat germ, and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

Whole Wheat Banana Pancakes

1 ripe medium banana
3/4 cup non-dairy milk
2 tbsp non-dairy margarine, melted
1 tbsp brown sugar
1/4 tsp vanilla
1/2 cup white spelt flour
1/4 cup whole wheat spelt flour
2 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp baking powder
1/4 tsp salt

In a medium bowl, mash the banana and then mix in the non-dairy milk, margarine, brown sugar, and vanilla. In a separate medium bowl, sift or whisk together the white and whole wheat flour, wheat germ, cinnamon, ginger, baking powder, and salt. Add the dry mix to the wet and stir until just combined.

Let the batter sit for a few minutes before cooking, then fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup.