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.
Wednesday, September 19, 2012
Sunday, September 2, 2012
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).
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).
Sunday, August 26, 2012
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).
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.
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.
Saturday, August 18, 2012
Tempeh Sausage and Gravy
8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
Lentil Burgers
1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
Cranberry Sauce
1/2 cup water
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
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