I used to by the Lightlife tempeh bacon pretty frequently, but it was one of those foods that I knew I should just learn to make at home to save money. Finally last year, right before the first annual “Fakin’ Fest”, I knew I had to figure out my own recipe!

Here’s the first tempeh bacon recipe I’ve come up with and been happy with. I’ve made the braising step a separate one for the oven so it is easier to make all of the tempeh at once. If you want to do a half batch and just braise in the pan, that works really well (ditto for using two skillets at once). The “braise in pan” method works extra well with cast iron skillets; just turn the heat off when done frying each side and pour over liquid.

The Stuff

• 8 oz package of tempeh
• 2 Tablespoons tamari
• 1 Tablespoon maple syrup (add more if you want sweeter, use less if you want not-so-sweet)
• 1 Tablespoon water
• 1/4 – 1/2 teaspoon sweet smoked paprika
• freshly ground black pepper, to taste

The Making

Preheat oven to 350F.

Carefully slice tempeh into long strips, 1/4″ – 1/2″ thick.

Thin slices = yummy

Whisk together the remaining ingredients in a small bowl or measuring cup; something easy to pour from.

Spray a pan heated to medium heat with canola oil and arrange tempeh strips with one side down. You may need to use two saute pans or do this step twice to get all the tempeh strips browned. Tempeh should be browned and slightly dry.

Arrange tempeh strips into a 9×12 baking dish. Drizzle strips with marinade. Pick up baking dish and carefully tip toward each side so that the bottom of the strips are well coated. Carefully flip each strip over and repeat the tipping process with the dish to evenly and thinly distribute the marinade over all the strips.

Ready for the Oven

Bake tempeh strips in preheated oven for 12-15 minutes. All of the marinade should be absorbed.

Serves 2-4, depending on how hungry you are!

I Love Sunday Breakfasts!

In the works for “Tempeh Bacon 2” is a method that involves a marinade soak for the sliced tempeh followed by time under the broiler. We’re curious to see if this will yield a crunchier tempeh.

Ahhhh, summer! The time of fresh, sweet corn is finally here and although I usually just like to roast it, coat it with lime juice and eat until there’s nothing left, I did come this yummy recipe using some.

The Stuff

• 2 ears of roasted corn, kernels carefully removed
• 2 cups of cooked quinoa
• 1 small sweet onion, diced
• 1 red bell pepper, diced
• 1-2 cups of shredded, raw cabbage (red looks more dramatic)
• 4 small tomatoes, diced
• 8oz tempeh
• 1 batch of Cilantro Citrus vinaigrette
• half a small head of Romaine or other crisp lettuce cut into big shreds
• 1 small avocado, thinly sliced
• 2 corn tortillas
• Spray canola oil

The Making

Slice the tempeh into 1/2 inch strips. Heat a skillet, or a cast-iron grill pan (preferred), coat with a little canola oil, and add tempeh. Cook tempeh on both sides, using a little spray oil before turning, until golden. Set aside and cut into small pieces (roughly diced) once it has been cooled.

Heat oven to 425F. Cut tortillas into very thin strips with a sharp knife. Spray tortilla strips with some oil while tossing. Place tortilla strips on a small baking rack and put into oven. Bake for 5 minutes, or until crispy. Set aside.

While the tempeh is cooking put the remaining ingredients, except salad dressing, together into a large mixing bowl. Once the tempeh has cooled and been diced up add it and the dressing to the bowl and toss all ingredients together until everything is evenly coated with the dressing.

Serve salad on a bed of Romaine lettuce, topped with avocado slices and some of the baked tortilla strips.

Last week for dinner one evening we had and excellent dish of shallot, sauteed with mustard greens and tempeh. Served this over zucchini “pasta”, topped with marinara and finely sliced basil. This was a simple dish that came together quickly and was extremely tasty! This could be made to serve 3 if each person gets a little less zucchini or another one is used.

The Stuff

• 1 medium shallot, sliced fine
• 1 8 oz. package tempeh, crumbled
• 1 good sized bunch mustard greens, stemmed & shredded
• 3 small zucchini, julienne cut into small, thin ribbons
• 8 oz. marinara (we used some from Muir Glen)
• Leaves from one stem of fresh basil, chiffonade
• 1 T olive oil
• salt & pepper

The Making

Drizzle about 1 tablespoon of olive oil into a hot skillet. Saute shallot on medium-high heat until it begins to darken, add tempeh. Continue to saute until the tempeh begins to turn mostly golden. Salt & pepper to taste while tempeh is browning. Reduce heat to low, add mustard greens, and cover with lid. Continue to toss greens with tempeh and shallot every couple of minutes, returning lid between stirs, until greens are fully wilted.

While tempeh & greens are cooking bring a small saucepan of water to boil. When water is at full boil add julienne zucchini “pasta”. Blanch for 4 minutes, remove from heat, drain. Dish equally onto two plates.

Divide greens & tempeh mix up equally between both plates of zucchini and top the “pasta”. Add some heated marinara and top with finely sliced, fresh basil.

• 1 8oz. package of tempeh
• 1 stalk or 2 pounds of fresh Brussels sprouts
• 1/3 c. maple syrup
• 1/4 c. balsamic vinegar
• 2 T. olive oil
• garlic pepper
• Canola oil (spray preferable)
• Sea salt & pepper

This is last week’s cabbage. Gloriously purple, gorgeous shape, and as big as my head. Really. It was the Cabbage as Big as My Head (insert your own dramatic reverb here) This week a smaller head of white cabbage was delivered so it was high time to address the giant head already in the fridge. I’m cold and didn’t want salad. We also had a whole lotta carrots and it seemed the sweetness of those would add nicely to the cabbage.

The Stuff

• Half a large head of purple
• 4 large carrots
• 1/4 medium red onion, sliced thin
• 2 cloves garlic, diced small
• 1/4 c. maple syrup
• 2 T white wine vinegar
• 1 8 oz block of tempeh

More Food Porn – really, this is just my way of gloating about something delicious I made so I can figure out the recipe later. Is that obvious?

Tonight was a discussion at the Dharma Center and we include some potluck food to share for our dinner. I’ve been trying to make something fairly hearty so we don’t end up feeling hungry during meditation afterward. Plus if no one else remembers to bring anything vegan Christie and I have something for us.

She made chocolate chip cookies earlier today. I was in charge of “dinner”.

First was to chop up all the cucumbers in the fridge and add in some vinegar. This was really was to get them out of the fridge to make way for the 1 “boothy blonde”, 1 suyo, and 7 lemon cucumbers that Chrsitie picked yesterday!

For the real meal I thought of using the last of the leftover red qunioa. In the afternoon I grilled up all the summer squash from the garden on the cast iron, let it cool and diced it up. In went thinly chopped up Italian parsley and the last of the slightly limp looking basil.

I sauteed half a sweet onion and diced tempeh, added a little red bell pepper, and when that was all fried up nicely I roughly chopped up a large, over-ripe, heirloom tomato the neighbor had brought over yesterday. This immediately turned into a thin sauce coating the temepeh. All of this went right into the qunioa, squash and herbs.

For a dressing some balsamic and white wine vinegars whisked up with raw tahini, rice milk, and a little whole-grain mustard.

I’ve decided just to write about cooking rather than always wait until I have a recipe “just right” to post. It will help me recreate delicious things so I can put together a recipe later. These posts will be noted “Food Porn” to show that there’s no recipe and have the tag FoodPorn as well, just my going on about something delicious.

Onto the food porn.

Best. Tempeh. Ever. Seriously.

We had in the house pounds of string beans from the garden and Christie asked for tempeh tonight. I stood around in the kitchen for a few minutes before deciding to make a stir-fry. Made up a marinade of ginger, garlic, tamari, red miso, agave, peanut oil, canola oil, hot chili oil, and water all whisked up together. Diced tempeh went into this yummy mix.

Pulled the the tempeh out of the marinade and set it aside. The tempeh then went into a rather hot wok with some canola oil. Kept tossing it and frying with a lid on until the tempeh was browned. Then I added in a little bit of the marinade to coat the cubes further.

Some sweet onion, a carrot and a little red bell pepper for color were cut up small. All were stir fried with a pile of the green & yellow beans chopped up. After they cooked until the beans started to soften I added in most of the marinade. After the beans were cooked all the way I added the tempeh into the pan and tossed everything together.

Cooked up some rice noodles, vermicelli, which were the weakest part. Tasty, but not great. I’m really going for more of a Vietnamese bun. The noodles were a fine, just not as great as the stir-fry. Added some shredded, Farmers Market lettuce and sliced up cucumbers from the garden.

Yes, I will admit to nearly dancing in glee in the kitchen as this came together. We sat out on the deck in the breeze to enjoy. It was a lot of fun sitting a few feet from the golden string beans growing up the south side of the deck as we ate them for dinner.

Will have to try this whole thing out again with the “right” noodles as well as some cilantro, lime to squeeze over the top and mung bean sprouts. Those things would be a really nice addition to all the flavors. Christie also noted it would be great to have the cucumbers in a little rice vinegar as well. A recipe will be forthcoming on this and really, pictures soon.

Christie had two requests today while we were walking around downtown enjoying the gorgeous July day: salad and something with Asian inspired flavors. We enjoyed these delicious, hearty salads for dinner outside in the cool breeze this evening.

Dressing

• 1/3 liquid from 1 can of mandarin oranges
• 2 teaspoons agave
• 2 tablespoons Bragg’s Liquid Aminos (Tamari would be fine)
• 1/2 inch fresh ginger, minced
• 1 tablespoon brown rice vinegar
• 1 tablespoon canola, avocado, or peanut oil
• 2 tablespoons raw tahini
• 1/2 – 1 teaspoon toasted sesame oil
• sea salt, to taste
• chili flakes, to taste
• Siracha, to taste
• Black sesame seeds (because they look particularly awesome, however, white could be used)

Whisk together all ingredients until smooth in the bottom of a large bowl.

Into the bowl add:

The Veggies

• Small handful of fresh string beans (I got to use the fabulous red ones from our garden)
• Small handful of snow peas
• 1/2 small head Nappa cabbage
• 1/2 small head of Bok Choy
• 2 small carrots
• 4″ from a large cucumber
• 1 cup spinach
• 1 can of mandarin oranges (set aside)
• 1/2 red bell pepper
• **Sunflower seed sprouts to top (if you grow them or can get at a market)

All of the veggies are eiter sliced into thin, 1 – 2″ pieces or shredded. Feel free to improvise, but I used this assortment.

Ginger Orange Tempeh

• 1 pack of tempeh cut into 1/2″ strips
• 1/2″ fresh ginger cut into thin, long pieces
• 1/3 liquid from mandarin oranges
• Sea Salt
• Spray Canola oil for frying

Heat pan and add oil, a cast-iron grill pan is ideal for this. Add in strips of tempeh and cook until browned with a lid to keep from getting dry. Spray top of tempeh before turning in pan and cooking the other side until browned, adding a little sprinkle of salt. Flip again, add ginger then juice. Cover until juice has cooked in and ginger browned slightly. Set aside to cool, then cut into small pieces and tossed into the dressing.

Toss everything in the dressing until evenly coated; go ahead and use your hands! Garnish with sprouts & mandarin orange slices and serve.

Makes two dinner sized salads or could serve 4 as a first course.