Garlic Thyme Tempeh

This recipe is taken from one of the most amazing vegan chefs ever-- Isa Chandra Moskovitz, from her website, The Post-Punk Kitchen.  This dish requires a bit of planning ahead to marinade-- anywhere in the neighborhood of 1 to 4 hours-- but otherwise is not too labor-intensive.  The tempeh goes great on top of pasta or salads, with mashed potatoes and mushroom gravy, or in a sandwich!

Ingredients: 

     8 ounces tempeh
     2 tablespoons soy sauce, tamari, or liquid aminos
     4 cloves garlic, smashed
     1/2 cup vegetable broth
     2 tablespoons white balsamic vinegar (or 1 tablespoon regular balsamic)
     3 tablespoons fresh lemon juice
     1/4 cup fresh thyme, leaves whole, soft stems roughly chopped
     2 tablespoons olive oil

Directions:

Start your steaming apparatus.  Meanwhile, slice up that tempeh.  If the tempeh is in a rectangle, slice it into two squares, and then slice those squares into two thin squares across the middle, like a clamshell.  Now slice each square corner to corner, into triangles.  You should end up with about 8 thin triangles.  

Once the water is boiling in your steaming apparatus, add the tempeh and steam ~ 10 minutes.  

Meanwhile, mix all other ingredients together in a big, flat dish (a glass pie dish is ideal).  When tempeh is done steaming, transfer it directly into the marinade dish, cover, put back in the fridge, and let marinate for 1-4 hours, flipping occasionally if not immersed.  

1 to 4 hours later...  you have two options: 

To grill: Preheat a lightly oiled grill on medium high heat (can be indoor or outdoor).  Cook tempeh for 5 minutes on each side, flipping with a metal spatula, so that it doesn't stick.  Tip: rub the thyme and garlic on each side.  

To broil: Preheat the broiler.  Keeping a close eye, broil the tempeh on a baking sheet placed 2-3 inches away from the flame.  Broil 3 to 5 minuts on each side.  Baste with some of the liquid when you flip.  

Serve immediately.

Recipe credit: Provided by The Post Punk Kitchen at http://www.theppk.com/2010/08/garlicky-thyme-tempeh/print/, author Isa Chandra Moskowitz, 2011.     

 

Kale & Sea Veggies In No Time!

Another great recipe from www.whfoods.org!  No more excuses-- now you can prepare this delicious, nutrient-packed, super-EASY recipe in about ten minutes! 

Ingredients:

     1 pound kale
     2 tsp lemon juice
     1 medium clove garlic, pressed
     1 tablespoon extra-virgin olive oil
     salt and black pepper to taste
     3 1/2 tablespoons agar (the sea vegetable)
     Mediterranean Dressing (see below for recipe)


Directions:
 
Fill bottom of steamer with 2 inches of water and bring to boil. While water is coming to a boil, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices. 
 
When water comes to a boil, add kale to steamer basket and cover. Steam for 5 minutes. 
 
Transfer to a bowl and toss with Mediterranean Dressing ingredients and agar. For the best flavor, toss with dressing while kale is still hot.

Mediterranean Dressing

Ingredients:

     3 tablespoons extra-virgin olive oil
     1 tablespoon fresh lemon juice
     1 clove garlic, minced
     Sea salt and pepper to taste


Directions: 


Add all ingredients to a jar and shake.  Toss with your favorite salad!  


Both recipes taken from The George Mateljan Foundation at www.whfoods.org.  Thanks, George! 

     
         

Cinnamon Cider Brussels Sprouts

Fight the stigma of brussels sprouts and your risk of cancer with this simple yet delicious recipe by Emily Malone (The Daily Garnish).  This healthy, seasonal dish is just in time to sneak its way into your Thanksgiving feast!

Yield: Makes ~ 6 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

     2 pounds Bussels sprouts, trimmed and halved
     1 large apple, cut into bite-size pieces
     1 large Asian pear, cut into bite-size pieces
     1 cup cider (apple or pear)
     1/4 teaspoon cinnamon
     Salt to taste

Directions:

To trim the Brussels sprouts, cut the woody end off of the bottom and slice them in half.  Place the sprouts face down in a single layer in a large saute pan.
Cook over medium-high heat until the sprouts begin to soften and brown, about 10 minutes. 
Add the apple and pear pieces, and stir to distribute them throughout the pan.  Let them cook about 5 minutes so they get soft.  
Pour the cider over the pan, and let it simmer.  Sprinkle the cinnamon over the dish and give it a quick stir.  The cider mixture should simmer and bubble until all the liquid has cooked away.  This not only intensifies the flavor, but it produces a delicious, concentrated cidery glaze over the fruits and sprouts.  
Season to taste with salt before serving.  Enjoy!

Recipe Credit: Taken from The Daily Garnish at http://www.dailygarnish.com/, author Emily Malone, 2011.   

Easy Vanilla Hemp Overnight Oats

This high-fiber, high-protein recipe is great for the non-morning person!  Throw these ingredients in a bowl the night before, and it is ready for you in the morning...

Ingredients:

     1 cup vanilla almond milk (unsweetened preferred)
     2 tablespoons chia seeds
     1/4 cup old-fashion oats
     2 tablespoons vanilla hemp protein powder OR hempseeds
     1/2 mashed banana and/or ~7 drops NuNaturals Vanilla Stevia (depends on your taste)
     1/4 teaspoon cinnamon

Directions: 

Combine all ingredients in a bowl, stir well, and let sit in the fridge overnight. 

In the morning, top with a tablespoon of peanut butter and some raw cacao nibs, if you like, or enjoy plain.  


Recipe adapted from Healthful Sense at http://www.healthfulsense.com/2011/08/04/hemp-protein-giveaway/, author Kelly, 2011. 

 

Farro with Mushrooms, Balsamic Vinegar, and Thyme

Farro, or emmer, is an ancient Egyptian whole grain that is now grown locally in Washington. You can find it in the bulk section at Whole Foods or PCC. Farro is high in fiber and is composed of about 18% protein. Note that is not a gluten-free grain.  Farro has a dense, chewy texture and works wonders in earthy, savory risottos. This is a great way to approximate a risotto without all the intensive labor!  

 

Yield: Makes 4-6 servings

Part 1: Making the Farro

Ingredients:

1 cup uncooked faro (emmer)

1 ¾ cup water

Pinch of salt

Directions:

Heat the water to boiling in a teakettle or pot. Meanwhile, add the faro to a dry, heavy pan with a tight-fitting lid and toast over medium-high heat until it starts to look and smell toasted (~ 3 minutes). Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful.) Add the salt, and turn the heat back up to a low simmer, cover the pan, and let it cook until the farro is tender but chewy (~20 minutes). (Start checking after ~15 minutes; you may need to add a tiny bit more water.)

Part 2: The "Risotto"

Ingredients:

3 Tablespoons unrefined extra-virgin olive oil
2 cloves garlic, cut in half lengthwise
1/2 cup diced red onions or shallots

24 oz. Crimini mushrooms, sliced in 1/2 inch slices
pinch of salt
1/4 cup balsamic vinegar mixed with 1 Tablespoon water (or Masala wine)
1 Tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
3 cups cooked faro (see Part 1)

Directions:

Heat the oil in a large heavy frying pan.  Add the onion and garlic and sauté until onions are starting to soften (~3 minutes). Remove garlic and discard.

Add sliced mushrooms and stems, sprinkle with a pinch of salt, and sauté over medium high heat until mushrooms have released their liquid and are well browned (~5 minutes or longer, depending on your pan.)

Stir in the balsamic vinegar/water mixture and thyme (if using the dried herb) and cook until liquid is mostly evaporated (~2 minutes).

Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro. Once the farro is heated through and moistened, add the thyme (if using the fresh herb), stir, season with salt if desired, and serve hot.

Reprinted from KalynsKitchen.com at http://www.kalynskitchen.com/2008/05/recipe-for-farro-with-mushrooms-thyme.html, author Kalyn, 2008.  Retrieved November 11, 2011.    

Avocado and Tempeh Dip

This recipe from www.tempeh.info is a fabulous way to up the nutrition profile of your guacamole, adding some of that ever-important protein.  This recipe is very basic, so feel free to add your favorite spices, and if you like it hot, throw a jalepeno, serrano, and/or cayenne pepper into the mix!  Serve as a dip with veggies or corn chips, or add a scoop to your next burrito.

Ingredients: 

• Half a package of tempeh, cut into ~ 1 inch cubes (150g)
• 1 avocado
• 1/4 cup oil (olive, grapeseed, or softened coconut is fine)
• 1/2 teaspoon salt
• 1 tablespoon onion, minced
• 3/4 cup water
• 2 tablespoons lemon juice
• 1 or 2 hot peppers (optional)

Directions:

1. Mix all ingredients in a blender until smooth.

Adapted by Katy McCauley from www.tempeh.info/recipes/recipes.php?recipe=426 on 11/05/2011.