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
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.