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Fast & Easy Dinner: Jamaican Curried Tempeh Tacos

partysugar — Thu, 11 Jun 2009 07:50:40 -0700

Just because a meal is meatless doesn't mean it can't be filled with flavor. This vegan recipe is jam-packed with tropical seasonings and varied textures. The onions and tempeh are slightly caramelized before being coated in cilantro, curry powder, and fresh ginger. Red pepper and mustard greens provide a necessary crunch that balances out the softness of the tempeh. The finishing touch, a sprinkling of peanuts, makes this dish subtly salty and oh-so-satisfying.

To look at the recipe, read more.

Jamaican Curried Tempeh Tacos
From Vegetarian Times

Ingredients

1 Tbs. peanut oil
1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)
1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
1/2 cup unsweetened pineapple juice
2 Tbs. chopped cilantro
2 1/2 tsp. curry powder
1 1/2 tsp. grated fresh ginger
1 Tbs. lime juice
1 tsp. grated lime zest
4 6-inch corn or flour tortillas, warmed
1/4 cup chopped red bell pepper
1/2 cup curly mustard greens, finely chopped
2 Tbs. chopped peanuts, optional

Directions

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened.
Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally.
Remove from heat, stir in lime juice and zest, and season with salt and pepper.
Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Serves 4.

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Fast & Easy Dinner: Tempeh Reubens With Caramelized Onions

partysugar — Thu, 19 Feb 2009 07:50:45 -0800

Traditionally, a Reuben sandwich is made with meat; however this vegetarian version removes the meat and uses tempeh instead. Similar to tofu, tempeh's made from soybeans. In this recipe the tempeh is cooked in a mixture of apple cider vinegar, soy sauce, black peppercorns, and caraway seeds. Then it's placed on a piece of bread and topped with the classic Reuben fixings: Russian dressing and sauerkraut. To check out the recipe, read more.

Tempeh Reubens With Caramelized Onions
From Vegetarian Times
Ingredients

Russian Dressing:
4 Tbs. eggless mayonnaise
1 Tbs. tomato paste
1/4 cup minced dill pickle
2 Tbs. minced red onion
1 tsp. Dijon mustard
Tempeh Reubens
1 8-oz. pkg. tempeh
1/4 cup apple cider vinegar
2 Tbs. tamari or low-sodium soy sauce
1 Tbs. black peppercorns, coarsely crushed
1 Tbs. caraway seeds
2 1/2 Tbs. extra virgin olive oil
4 cups thinly sliced onions
Salt to taste
1 1/2 cups sauerkraut, drained and rinsed
4 to 6 slices hearty whole grain bread
1 bunch arugula, stemmed, rinsed and dried

Directions

To make Russian Dressing: mix all ingredients in bowl until thoroughly combined. Cover, and refrigerate until ready to use.

To make Tempeh Reubens: using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices. Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove pan from heat.

Meanwhile, heat 1 1/2 Tbs. oil in skillet over medium heat. Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy.

Increase heat to medium, and cook 5 minutes more, stirring often, until well browned. Remove pan from heat.

Heat remaining 1 Tbs. oil in nonstick skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until golden brown, 3 to 4 minutes per side.

Warm sauerkraut in saucepan over medium-low heat.

To assemble sandwiches, spread each bread slice with 1 heaping Tbs. of Russian dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm, either open-faced or topped with another slice of bread.

Serves 6.

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Yummy Link: Homemade Tempeh

YumSugar — Tue, 06 May 2008 14:15:41 -0700

When I was in college, one of my favorite professors - hi Manfred! - invited me to a dinner where he served homemade tempeh. I've had it many times since, but it's not as tasty as homemade. Maybe it's time I try to make tempeh. It requires special equipment, and patience, but looks like it could be worth it. - HomeMadeS

Fast & Easy Dinner: Tempeh-Walnut Burgers

partysugar — Thu, 25 Oct 2007 10:00:02 -0700

While the Boca brand makes a pretty decent frozen veggie burger, it's not that difficult to make your own version at home, so why not whip one up tonight? In this recipe, tempeh is mixed with toasted walnuts, dijon mustard, and soy sauce to make a flavorful meat-free patty. Garnished with a tangy mayonnaise and the usual burger accompaniments - lettuce and tomatoes - this makes for a filling and tasty meal. To experiment with this dish, read more

Tempeh-Walnut Burgers
From Vegetarian Times magazine

1 1/2 cups walnuts (6 1/2 oz.)
2 (8-oz.) pkgs. tempeh, each cut in half
1 Tbs. Dijon mustard
1 Tbs. tamari or reduced-sodium soy sauce
1 Tbs. olive oil, plus additional for brushing
1/2 cup finely chopped onion
3 medium cloves garlic, minced
1/2 cup finely diced red bell pepper
1/2 cup finely chopped celery
1 Tbs. minced fresh rosemary
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 cup (packed) pitted chopped kalamata olives
8 whole-wheat English muffins or buns, split
Flavored Mayonnaise, lettuce and tomato slices for serving

Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Set aside to cool.

Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add tempeh, cover and steam 20 minutes. Remove from steamer and set aside.

In food processor, pulse toasted walnuts to fine powder. Add half the steamed tempeh, mustard, tamari and puree until smooth.

Transfer mixture to large bowl. Crumble remaining tempeh into very small pieces, add to mixture in bowl and mix well. Set aside.

In large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic, bell pepper, celery, rosemary, salt and pepper and cook, stirring often, 5 minutes. Add to tempeh mixture along with olives; mix well. Using 1/2 cup for each and packing firmly, form mixture into 8 round patties.

Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 3 to 4 minutes per side. Serve hot on muffins with mayonnaise, lettuce and tomato slices.

Makes 8.

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Definition: Tempeh

YumSugar — Mon, 23 Jul 2007 06:01:38 -0700

Tempeh
A fermented dish made from soybeans. It has a cake-like form, nutty flavor and a texture similar to firm tofu. It originated in Indonesia and can be marinated, grilled, or added to soups, casseroles, etc. It is often used as a meat replacement. Sometimes written as Tempe.

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'Wich of the Week: Classic Reuben

YumSugar — Wed, 29 Jul 2009 14:00:24 -0700

The Reuben is such a classic American sandwich that two people claim to have invented it: Reuben Kulakofsky of Omaha, NE, who enjoyed the sandwich at a weekly poker game, and New York deli owner Arthur Reuben, who said he first made the sandwich around 1914.

Who first grilled up that savory stack of rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing, we'll probably never know. But that won't stop me from enjoying an endless parade of Reuben recipes, from pastrami to tempeh. Of course, it's hard to beat a good, old-fashioned corned beef Reuben, grilled on rye bread that's buttered to perfection. So try this classic recipe

What's Yummy This Week - YumSugar Weekly Recap

partysugar — Sat, 13 Jun 2009 09:30:24 -0700

Take a culinary tour through the streets of Oahu.

Give shrimp cocktail a tropical makeover with a fiery spice rub.

Do you love or hate cupcakes inspired by designer fashions?

If you enjoy spicy sauces, consider making your own harissa.

Top Chef Masters premiered: did you watch?

Jamaican curried tempeh tacos are a filling, flavor-packed vegan meal.

At your next cocktail party, add parmesan fricos to the menu.

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Know Your Ingredients: Liquid Smoke

YumSugar — Wed, 27 May 2009 15:00:46 -0700

With Summer grilling in full force and smoke-tinged cocktails taking the helm at bars nationwide, the food world has been singing the virtues of liquid smoke. But what is this mysterious substance, and how does it obtain its trademark taste?

A concentrated flavoring used to duplicate the essence of smoked wood, liquid smoke is literally the flavor of smoke captured in water. Wood chips or sawdust are burned in a controlled environment, producing tiny smoke particles held in water vapor. Chilled air is introduced, causing the particles to condense into liquid. The liquid is then aged in oak barrels.

Liquid smoke is usually made from smoked hickory, mesquite, pecan, or apple wood, and can be applied to a gas grill to add a charcoal flavor, added to a meat marinade or curing solution, or used on soft cheeses and meatless proteins such as tempeh.

Source

Sunday BBQ: Savory Tofu-on-a-Stick

YumSugar — Sun, 27 Jul 2008 06:00:23 -0700

When I'm in the mood for a light meal, I look for flavorful vegetarian options. These grilled tofu sticks - a play on the traditional corn dog - are the perfect alternative.

To give them a spicy kick, the tofu sticks are marinated overnight in a sweet-hot mustard. They're grilled, rather than deep-fried, like most corn dogs, so they're actually good for you.

If you are not a fan of tofu, you could substitute something else. Try marinating tempeh or portobello mushrooms. To get the recipe, read more.

Savory Tofu-on-a-Stick
From Whole Foods Market
Ingredients

1 16-ounce package firm or extra firm tofu
1/2 cup sweet and hot mustard
1/2 cup seasoned bread crumbs
Pinch of chili pepper, or to taste
Spray can of olive oil

Directions

Place block of tofu on cutting board. With a sharp knife, cut into three equal sections lengthwise. Cut each section in half lengthwise so that you end up with six "tofu sticks."

Arrange several layers of paper towels on a plate and place tofu sticks on top. Place several layers of paper towels on top of sticks and press down to remove excess moisture from tofu.

Place tofu sticks in a container large enough to store them in a single layer. Using a knife or a brush, spread mustard evenly on all sides of the tofu. Cover container and place in refrigerator to marinate for at least three hours or overnight.

After marinating tofu, remove from refrigerator. Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork. Place each tofu stick on a skewer.

Holding the skewer, one at a time, place each tofu stick into the breadcrumbs and coat on all sides. Place each skewered tofu stick on a plate after coating.

Lift each tofu stick off the plate using the skewer. Spray all sides of tofu with olive oil. Place back on plate to transport to grill.

Lightly spray grill with olive oil to prevent sticking. Grill sticks over medium heat, turning so that all four sides become browned and crispy. Remove from grill and serve on skewers.

Makes 6 skewers.

Per Serving (158g-wt.): 180 calories (70 from fat), 8g total fat, 1.5g saturated fat, 3g dietary fiber, 17g protein, 14g carbohydrate, 0mg cholesterol, 730mg sodium

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