Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled
3/4 cup warm water
1 tbsp low-sodium tamari
1 tbsp tomato paste
1 15 oz. can cannelini beans
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tbsp dried thyme
3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika
1/4 tsp cayenne
1/8 tsp salt
few grinds black pepper
1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist.  Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl.  Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans.  Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika  cayenne, salt, and pepper, then mix in the almond meal.  Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

How to Pan-Fry Tofu

1 block extra-firm or firm water-packed tofu
Marinade of your choice
Vegetable oil

If you'd like the tofu to have a chewier texture, begin by draining it and freezing it overnight.  Thaw the tofu (this can be quickly done in a microwave) and squeeze out as much remaining water as you can.  Otherwise, remove the tofu from its package and drain, gently applying pressure to the block to remove what water you can.

Slice the tofu into steaks and move to the marinade.  When ready to cook, add the vegetable oil to a pan over medium heat.  Add the tofu and cook for 5 minutes on each side, until the tofu is golden brown and can be flipped without sticking to the pan.

White Bean and Herb Dip

1 15 oz. can great northern beans
1 tbsp lemon juice
1 small clove of garlic, crushed
1/2 tsp dried cut rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
5-6 grinds black pepper
1/2 tsp salt
2 tbsp olive oil

Drain and rinse the beans and add them to a food processor along with the lemon juice, garlic, rosemary, thyme, red pepper flakes, black pepper, and salt to a food processor and process for around a minute.  Drizzle in the olive oil while the machine is running and continue to process for another 30 seconds.  Transfer to a serving dish and serve immediately or refrigerate.