Growing up in California, one of my favourite meals was scrambled eggs with Mexican chorizo sausage. Now I enjoy tempeh “chorizo” crumbled into scrambled tofu every bit as much. The “chorizo” can be made up ahead and frozen, then browned, crumbled, and added to recipes, rather than eaten on its own like a sausage patty—delicious in tacos, burritos, quiches, and empanadas.
8 oz (230 g) tempeh 1 tsp (5 mL) dark sesame oil 1 tsp (5 mL) extra-virgin olive oil 4 oz (115 g) firm tofu, mashed 2 Tbsp (30 mL) red wine vinegar 1 1/2 Tbsp (22 mL) low-sodium soy sauce 1 1/2 Tbsp (22 mL) cornmeal 3 garlic cloves, crushed 2 tsp (10 mL) paprika or sweet smoked paprika (pimenton) 2 tsp (10 mL) mashed chipotle peppers in adobo sauce, or chipotle or ancho chili powder (see sidebar below) 1 1/2 tsp (7 mL) brown sugar 1 tsp (5 mL) onion powder 3/4 tsp (4 mL) dried oregano 3/4 tsp (4 mL) ground cumin 3/8 tsp (1.8 mL) cinnamon 1/4 tsp (1 mL) fine salt
Cut tempeh into 1/2 in (1.25 cm) cubes. Heat oils over medium-high heat in medium seasoned cast iron skillet. When oils are hot, but not smoking, add tempeh and brown on all sides. Transfer browned tempeh to medium shallow bowl. Mash tempeh roughly with fork or potato masher.
Add remaining ingredients to bowl. Mix everything together well with clean hands. Form into 8 small patties.
Place patties in steamer basket or rack lined with cooking parchment. Steam, covered, over gently boiling water for 10 minutes. Remove patties to plate and cool.
Wrap well and refrigerate for up to 1 week. Patties can also be frozen on plate and, when fully frozen, placed in airtight container and frozen for future meals.
To brown before using in a recipe, cook patties in covered cast iron skillet, greased with a little olive or dark sesame oil, over medium heat for about 5 minutes per side.
Makes 8 patties or 4 servings.
Each serving (2 patties) contains: 174 calories; 14 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 11 g carbohydrates; 6 g fibre; 353 mg sodium
Storing canned chipotle peppers for future use After opening the can and using what you need, pop each remaining chipotle pepper into a cavity of a plastic wrap-lined ice cube tray (the tray with smaller, round cavities work well for this), distributing the remaining sauce evenly among the peppers. Cover with plastic wrap and freeze solid. Then pop the frozen peppers into a freezer container and place back in the freezer. The peppers can be mashed to a pulp with a fork when frozen, making it easy to measure out the right amount.
source: "Tempeh for Dinner", alive #358, August 2012
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.