Tempeh bacon - the key to a successful vegetarian BLT

 

It's the height of summer garden season. Our first heirloom tomatoes are ripe and we're eating out of the garden every meal. We decided to put our inaugural tomatoes to use this year in TLTs (tempeh, lettuce, tomato, with of course a healthy does of mayonnaise and avocado).

This recipe calls for MSG. DON'T BE AFRAID. If you haven't heard the news, MSG, which is a natural product that's produced by fermenting beets or sugar cane, is perfectly fine for you. The old wives' tale of it being unhealthy were based on totally debunked science from the 1960s (don't take my word for it -- you can find science journal articles and news articles from reputable outlets like the New York Times that say as much). That said, if you're still against the scientific method or avoiding MSG for other reasons, you can substitute mushroom powder (which you can make yourself by putting dried mushrooms through a spice grinder or you can buy the powder on Amazon). MSG is 

Prep time: 1/2 cocktail (plus marinating time)

1 8-ounce package tempeh, cut into bacon-thickness strips of about 1/8 inch (along the shorter side of the block)
1/4 cup apple cider vinegar
1 TBSP agave nectar
1 tsp paprika

Several very healthy dashes of MSG or mushroom powder
1 tsp ground black pepper
1 tsp ground cumin
2 TBSP liquid smoke
1/2 cup soy sauce
2-3 TBSP neutral oil like canola or avocado for frying

After you've sliced the tempeh, combine all the other ingredients in a bowl and whisk well. Take a baking sheet with a rim and pour this marinade in then gently lay the tempeh in the pan in a single layer. Let the tempeh marinate at least an hour, periodically swirling the liquid around so it has plenty of chance to saturate through the top of your strips too (or use a pastry brush to brush the top). 

Heat the oil in a frying pan over medium to medium-high heat. When it shimmers, gently transfer the strips to the pan and fry in a single layer, gently drizzling half of the the marinade liquid on top, being careful not to create excessive oil splatter. Flip after a few minutes once the bottom browns and drizzle with the remaining marinade. Transfer to a paper towel to absorb any excess oil and marinade. Taste and add more pepper or some smoked paprika if you want it a little more smoky or pepper-y. 

Now build that delicious TLT!

Sweet and Spicy Indonesian Tempeh and Noodles

I made this last night for a dinner party here at the Lazy S Ranch. It pleased vegans, meat eaters, spice lovers, and spice haters alike. And prep time was less than an hour.

This recipe calls for keycap manis—a type of sweetened soy sauce used extensively in Indonesian cooking. Keycap is available at any Asian grocer and is well worth having on hand—it is absolutely my favorite all-purpose condiment.

Like many other recipes I've posted, feel free to add anything you think would sound good. I’ve added bean sprouts and cilantro to the finished product, stirred all-natural peanut butter into the sauce, and even served this dish with a fried egg on top. Yum!

Prep time: 2 cocktails

1/3 cup keycap manis
3 TBSP Siracha
1 TBSP brown rice vinegar
2 TBSP soy sauce
1/3 tsp white pepper
¼ cup peanut oil
8 ounce-package tempeh, cut into 3/4-inch cubes
1.5-inch piece ginger, minced
¼ cup shallot, chopped finely
2 cloves garlic, minced
2 large handfuls precooked and chilled noodles (rice noodles or vermicelli)
1 big handful chopped veggies (broccoli, carrot, bell pepper, and cabbage all work well)
2 scallions, green parts only, chopped into wheels

First, lightly steam or sauté the veggies. Don’t overdo it; they should still have a bit of crispness, as you'll cook them again more in a minute. Set aside.

Now prep the sauce by combining keycap manis, Siracha, vinegar, Braggs, and white pepper in a small bowl. Whisk well and set aside.

In a wok or large frying pan, heat the peanut oil over medium-high heat. When hot, add tempeh and sauté until it turns golden brown, stirring occasionally. Remove from heat and set aside on paper towels, pat off excess oil.

In same pan that you cooked the tempeh, heat a bit of oil and add shallot. Cook 2 minutes, stirring frequently. Then add ginger and garlic. Reduce to medium heat and continue to sauté a couple minutes, stirring often.

Now stir in sauce, vegetables, and noodles. Continue to cook, stirring very frequently until the sauce gets all bubbly and the veggies and pasta are nice and hot. If necessary, adjust keycap manis, soy sauce, vinegar and/or Siracha so you get a nice salty/sweet/spicy/tangy balance. Stir in tempeh and remove from heat. Serve with a sprinkle of scallion on top.

Zigni Style Spaghetti

The Italians tried their damnedest to colonize Ethiopia and Eritrea in the 1930s. In the end, the Ethiopians repelled the Italians, making it the only African country to escape colonial rule. But one place where the Italians left a lasting legacy was in the food. Zigni--widely regarded as the national dish of Eritrea--is basically pasta (or injera) and marinara seasoned with the local spices.

This is much less a production than many other Ethiopian recipes. Once you have berbere on hand, it is very easy to prepare this dish. In addition to tempeh, other suitable meat alternatives include TVP or fake ground beef crumbles.

Also, instead of spaghetti, this can also be served over cubed, roasted potatoes and/or over injeera.

Prep time: 1 cocktail (30 minutes)

4 TBSP olive oil, divided

1 large onion, chopped

4 cloves garlic, minced

1 ½ pounds tomatoes, chopped

1 TBSP + 1 tsp berbere (click here for recipe)

1 ½ tsp sea salt

Two dozen or more good grinds of black pepper

½ tsp cayenne

Juice of 1 medium lemon

6-8 ounces dry spaghetti (I prefer whole wheat)

8 ounce package tempeh, crumbled

Fresh-grated, high quality Parmesan cheese

Heat a pot or Dutch oven with 2 TBSP oil over medium-high heat. Add onion and sauté until onion begins to turn transparent, about 3-4 minutes. Add garlic and sauté another 2 minutes.

Then add tomatoes, berbere, salt, pepper, cayenne, and lemon juice. Reduce heat to medium and simmer, stirring frequently until sauce reaches the consistency of a marinara sauce—about 15 minutes (but can vary significantly, depending on the moisture content of the tomatoes).

Once you get the sauce simmering, cook the spaghetti. And as you cook the spaghetti and simmer the sauce, you can also sauté the tempeh. Start by heating the remaining two TBSP oil in a frying pan or wok over medium-high heat. Add the crumbled tempeh and stir frequently until it turns a nice golden brown. Remove tempeh from heat and set aside.

When the sauce is ready, stir in the tempeh and simmer another minute or two. Remove from heat and serve the sauce over the pasta (or potatoes). Top with parmesan.