Thanksgiving Tempeh

2 8-oz. packages tempeh, diced
1/4 cup vegetable broth
2 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
1 tbsp dried rubbed sage
1/2 tbsp dried thyme
1/2 tbsp dried cut rosemary
2 tsp dried minced onion
2 tsp mild paprika
15-20 coarse grinds black pepper

In a large ziploc bag, combine the broth, vinegar, olive oil, and tamari, then add the sage, thyme, rosemary, onion, paprika, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. 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.

Sour Chickpea Curry

3 15-oz cans chickpeas
1 15-oz can tomatoes
3 tbsp lemon juice (from 1 small lemon)
1 tbsp grated ginger
1/2 tbsp brown sugar
4 cloves garlic, minced
1 tbsp dried minced onion
1 tbsp cumin seed
1 tbsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili flakes
2 smallish (1/2 lb.) potatoes, diced small
3 tbsp warm water
1/4 cup + 2 tbsp vegetable oil

1 1/4 tsp salt, divided

1/2 cup hot water
3/4 cup green peas
2 tsp garam masala
additional salt to taste

Add the lemon juice, ginger, and brown sugar to a small container and set aside.  Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.

Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt . Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn.  Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently.  Add the drained and rinsed chickpeas and stir briefly to coat.

Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute.  Add additional salt to taste.

Gluten-Free Peanut Butter Cupcakes

3/4 cup non-dairy milk
1 1/4 tsp cider vinegar
1/2 cup creamy peanut butter
1/3 cup vegetable oil
2/3 cup cane sugar
1 tbsp brown rice syrup
1/2 tsp vanilla
1 dry egg replacer

1/2 cup sorghum flour

1/4 cup white rice flour

3 tbsp almond flour
2 tbsp tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt

Preheat oven to 350°F.

In a small bowl or cup, combine the non-dairy milk and cider vinegar and set aside.

In a large bowl, beat together the peanut butter, vegetable oil, sugar, brown rice syrup, vanilla, and dry egg replacer.  In a medium bowl, sift or whisk together the remaining dry ingredients.  Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together.

Use a 3 tbsp disher to portion the batter out into a 12-cupcake pan, then bake for 25-27 minutes.  Allow cupcakes to cool, then frost.

Chocolate Rum Frosting

2 tbsp refined coconut butter
2 tbsp dairy-free margarine
1/4 cup cocoa powder
1/2 tbsp light rum
1/2 tsp vanilla extract
1 cup powdered sugar
non-dairy milk as needed

Bring the ingredients above to room temperature, then beat together the coconut butter, margarine, and cocoa powder.  Add the rum and begin gradually incorporating the powdered sugar, adding the non-dairy milk as needed to bring to the desired consistency.

(Note: I go light on my cupcake frosting, so double the recipe above if you go hard with yours.)

Balsamic Roasted Tempeh

2 8-oz. packages tempeh, diced
4 tbsp balsamic vinegar
3 tbsp olive oil
3 tbsp low-sodium tamari
2 tsp dried thyme
2 tsp dried basil
1 tsp dried cut rosemary
1 tsp mild paprika
1 tsp dried garlic granules
3/4 tsp dried minced onion
black pepper to taste

In a large ziploc bag, combine the vinegar, olive oil, and tamari, then add the thyme, basil, rosemary, paprika, garlic, onion, and pepper. Add the tempeh, then seal the bag and mix until the marinade is evenly distributed over the tempeh. 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.

Vegan Cherry Almond Ice Cream

1 cup frozen whole cherries
2 cups boiling water
1/2 cup dried unsweetened coconut
1/4 cup raw almonds
1/4 cup raw cashews
1 cup soy or almond milk, separated
1 tsp powdered agar-agar
1/4 cup + 3 tbsp cane sugar
2 tbsp fructose (or more cane sugar)
1/2 tsp almond extract
1/2 tsp vanilla
pinch of salt
sliced almonds (optional)
chocolate chips (optional)

Add the cherries to a small bowl and heat in the microwave for 1 minute to thaw. Pit the cherries if necessary and tear them into small pieces. The juice should begin to leak  from the cherries as you work; you should be left with around 1/2 cup of fruit and 1/4 cup of juice. Separate these and set aside in the refrigerator.

Add the coconut, almonds, cashews, and water to a blender carafe.  Cover and let sit for 30 minutes, then blend until thoroughly combined - around 2-3 minutes.  Place a mesh strainer over a bowl and pour the mixture over the strainer, using a spatula to help drain the liquid from the coconut and cashew mass.  You should be left with around 1 cup of liquid; add this back to the blender carafe and set aside.*

Add 1/2 cup of the non-dairy milk to a small saucepan and sprinkle the agar-agar over the top.  Heat over low heat for 2-3 minutes, then raise the heat to high and bring the mixture to a boil.  Lower the heat back down to low and let simmer for 2-3 minutes, until the agar is dissolved.  Remove from the heat and stir in the cane sugar and fructose, whisking until dissolved.  Pour the mixture from the saucepan into the blender carafe containing the coconut-almond-cashew milk.

Add the remaining 1/2 cup of the non-dairy milk, almond extract, vanilla, salt, and the reserved cherry juice (from the frozen cherries) to the blender carafe.  Blend for another minute, until thoroughly combined. Move the mixture to a medium bowl (or other container) and refrigerate until cold.  Move to the freezer and chill for another 20-30 minutes, then pour the contents into an ice cream maker.  Let the ice cream maker run until the mixture is solid enough to stir in the reserved cherry pieces, slice almonds, and chocolate chips (if using).  Once the ice cream is finished, move to a freezer-safe container and freeze until desired consistency, then serve.


* The leftover solid nut mixture can be used as a filler in other recipes (or add some sweetener - maple syrup is good - and lemon juice and eat as is).

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.