Tag Archives: tempeh

Produce on the Edge

You know that random produce that you find in the drawer that needs to be used right now before it goes bad? We worked with that this week, and also came up with a new taco filling.

tempeh burrito

I had a four-day weekend the past week due to a day off to prepare food for my niece’s birthday party on Friday, and Martin Luther King Day on Monday. I finally got around to making some tempeh taco filling. I’ve been meaning to try this for a while. I didn’t really follow a recipe. I simmered the tempeh loaf in a shallow pan for about 20 minutes, cooled it a bit, then broke it up with a fork. In the same pan while it was cooling, I sauteed some onions, and added Penzeys Arizona Dreaming seasoning (one of my favorite spice blends ever), smoked paprika, salt, and some vegetable broth. I think it could have used some tomato paste, but I didn’t have any on hand. I tried to approximate the proportions of water and seasonings that one would get using a dry packet of taco seasoning.

Our tacos had lettuce, onions, salsa, and cilantro.

tofu scramble

Lance requested scrambled tofu for breakfast, with mushrooms. I was using the last of the mushroom blend that I chopped and cooked up before the mushrooms went past their prime. I like this technique for vegetables that are about to go bad. I can always cook them up and freeze them to add to soup later, or to blend into something like a sauce or even a smoothie. I’m getting better at not wasting produce. We also added spinach and mini sweet peppers to the scramble. It seemed like the right thing to do.

golden beet and pomegranate salad

This salad is made with some lovely Blue Moon Farms golden beets, apples, dinosaur kale, romaine lettuce, chickpeas, and pomegranate seeds. I’m a fan of fruits and vegetables in a salad, and chickpeas go with everything. It’s not pictured, but I topped this with a simple honey dijon dressing (dijon mustard, agave syrup, a bit of onion powder, and black pepper.)

chickpea salad and starfruit

The leftover chickpeas were made into chickpea salad, in which I used the remainder of the green onions before they went bad. (See the theme here?) I was going for a chicken salad-like version this time with fresh celery, onions, and some Penzeys BBQ 3000 seasoning. We picked up a few new spices over the holidays and are trying some of the blends.

This is the first time I’ve actually enjoyed star fruit. I bought it as a garnish for a fruit salad, but it’s tasty when it’s properly ripened. Here we had it with sliced kiwis and a banana that needed to be eaten that day.

On Sunday, Lance was our special guest on Food for Thought Radio, with Vegan Linda and myself. (A 7-year-old on live radio… what could possibly go wrong?) He did a good job talking about things he likes to eat, and packing lunches for school. For some reason known only in the mind of a 7-year-old boy, he also dreamed up a race in which the participants run 100 miles and drink beer. (I know a few people who would actually attempt something like that.)

Lance on Food For Thought

Lance on Food For Thought Radio

 

 

Vegan Meetup Group: Salads in the Park

refreshing white teaLinda and Rob hosted the Champaign-Urbana Vegan Meetup Group last night at Davidson Park next to their home. It was a nice setting with enjoyable company, an abundance of great food, and slacklining.

I had about 30 seconds to snap some pictures from the time the dishes were unveiled until the feasting commenced. As usual, several dishes showed up later after we had filled our plates, so my apologies to those whose dishes did not get photographed. My favorite not pictured here was a zucchini bread topped with vegan cheese, made by Amelia.

Linda brewed some fragrant white tea in a nifty jar. White tea is great on ice. I think it would taste great over some chunks of frozen fruit.

channa masala and rice

Linda and Rob also made channa masala, with black tea, and no tomatoes. Interesting, and some of the best channa masala I’ve ever had.

tempeh saladThis is a tempeh/garbanzo bean “mock chicken-or-the-egg” salad from Kathryn, a long-time vegetarian, now vegan. She has forgotten what chicken or tuna salad is supposed to taste like. I don’t think that matters, it just tastes like good food to me.

slaw with daikon radishes Dana made a slaw with kohlrabi and daikon radishes. Way to use that CSA produce, Dana. She also brought the sought-after peanut butter cups, which proved too elusive for me to photograph. Or maybe I was too busy eating one.

broccoli salad with grapesI was too full to try this broccoli salad with grapes. It looks like there’s broccoli, celery, carrots, and grapes in here, with a vegan mayonnaise dressing. I see this salad all the time with raisins, but this grape idea has potential.

corn frittersKatie whipped up some delicious gluten-free corn fritters, with a top-notch presentation! I think the black bean spread on the right is also hers. The ceramic bowl containing it is adorable, with its little pocket for the spreader. Aww! Don’t you think these would make a great savory breakfast?

confetti ramen salad with hemp oil dressing closeup

I contributed a Confetti Ramen Slaw with Hemp Dressing.

Other offerings included Jason’s green beans with chili sauce, bread from Pekara, and delicious dessert bars from Robin, which turned out to be strawberry chickpea blondies, I think. (I may have found the recipe.)

Tempeh Salad & Carrot-Ginger Soup

Since becoming vegan, people around the office are curious about what I’m eating. I suspect that one person makes a trip down the hall daily just to check out my lunch. I am totally ok with this! I’m happy to report that the interactions have progressed from strange looks, to ingredient questions, and finally, to recipe requests. I love my colleagues.

Today I picked up a soup and sandwich from The Red Herring Vegetarian Restaurant. It was worth the trip across post-blizzard snow and ice, in sub-zero temps.

This is a Tempeh Salad Sandwich, and I’m happy to report, my first positive tempeh experience! I want to like it, since fermented soy products like tempeh have numerous health benefits. The salad is a blend of tempeh, Vegenaise, peppers, onions, and a bit of lemon juice. It’s served with spinach and tomatoes on a whole wheat pita, but nine-grain bread is also an option.

The vivid green pickles in the background are Green Oil Pickles, made and canned by my mom. They’re a sweet pickle flavored with cinnamon and clove oils, and were a nice accompaniment to the sandwich.

The moist, lightly-sweetened cornbread goes with this Carrot-Ginger Soup.

Carrot Ginger Soup

This was perfect for a cold day like today: sweet, spicy, and just a little bit creamy. Excellent.