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.

Tomato and Herb Tempeh

2 8-oz. packages tempeh, diced

1 1/2 tbsp tomato paste

2 tbsp balsamic vinegar

3 tbsp olive oil

3 tbsp low-sodium tamari

2 tsp dried thyme

2 tsp dried basil

1 tsp dried oregano

1 tsp mild paprika

3/4 tsp dried onion

black pepper to taste

In a medium bowl, whisk together the tomato paste and vinegar until combined, then whisk in the olive oil and tamari. Pour the mixture into a large ziploc bag and add the herbs, paprika, onion, 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.  

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.

Herbed Tofu Crumble

To use as a topping for pasta, pizza, etc.

1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper

Place the tofu in a medium bowl and cover with warm water.  While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks.  Pour the contents of the bowl into a colander to drain.  Dry the bowl and transfer the tofu back into it.

Add the remaining ingredients to the tofu and mix until combined.  Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more.  To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).

Ratatouille

1 medium eggplant
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste

Peel and cube the eggplant and place in a large colander.  Place the colander over a bowl and sprinkle salt liberally over the eggplant.  Let the sit for 30-45 minutes, then rinse well under cold water and drain.  While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant.  De-seed and dice both bell peppers and the tomatoes.

Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat.  Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so.  Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot.  Add the zucchini to the skillet and add another 1 tbsp of olive oil.  Salt the zucchini and cook for another 3 minutes, stirring once a minute or so.  Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant.  Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers.  Salt the peppers and cook for 5 minutes, stirring occasionally.  Add the peppers to the large pot and heat over medium heat.  Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes.  Add the tomatoes and cook for 10 minutes, stirring occasionally.  Add the balsamic and cook for another 10 minutes.  Add salt and pepper to taste.