Archive for Tempeh

Pizza Night

Pizza Night is much like Taco Night. Unplanned yet still great whenever it happens. It generally accompanies Sabres games. Again, there is only this singular picture, because I did not think to take a picture of the pizza in its entirety until well after half of it had already been consumed. We generally will switch up the veggies and the fake meat, and lately it’s been dependent on what pizza-friendly vegetables we have been getting from the farm share (which sadly, this is our last week of it for the season, which makes me very sad). This time, it was fairly simple, with just chopped green pepper and tempeh pan-fried in hot sauce and BBQ sauce.

We bought the dough from a local pizzeria (see, here in Buffalo and it’s suburbs there is a pizza place practically on every corner), let it warm on top of the stove while the oven was preheating to 475, and then stretched it out to fit the pizza pan. Then, regardless of what toppings we use, we first bake the crust alone. It helps it to not become soggy while cooking, and gives it just a little bit more of that desired crispiness in the crust. Then, we coat the crust with a thin layer of olive oil, and sprinkle on garlic powder and sesame seeds. Sesame seeds on a crust is one of the most amazing things ever. Next comes the sauce, and then whatever cheese-like substitute we decided to use. Most of the time it is a sprinkling of nutritional yeast, but sometimes we will throw on Daiya too. Then comes the veggies and the mock meat. We usually bake the pizza for 8 to 9 minutes at 500 degrees, and it turns out perfect every time! Now if only we could teach ourselves how to NOT eat pizza until we feel like we are going to puke…


Kale and Tempeh – an awesome lunch

Kale chips - why did I wait so long to make you??

In trying to figure out what to make for lunch the other day, the boyfriend and I opened the refrigerator and stared longingly inside. It was overflowing with farm share veggies (see: tons and tons of cabbage, beets, peppers and swiss chard), so we knew we had to find some way to use at least some of them before we ran the risk of them spoiling before we got to them. So from the most gorgeous bunch of kale we decided that we were going to make kale chips, a modified version from Kittee’s blog:

  • 1 bunch of kale, cleaned and de-stemmed if you wish, cut into bite size pieces
  • 3 tablespoons peanut butter
  • 4-5 tablespoons of warm water
  • 1 1/2 tablespoons Bragg’s liquid aminoes
  • pinch of chile powder
  • 1 tablespoon of hot sauce (we like thinks spicy)
  • 3 tablespoons plus 1/4 cup of nutritional yeast

You will first want to pre-heat your oven to 350 degrees, and then measure out your peanut butter, and then add the warm water to it until it has a creamy, dressing-like texture. Then add your Bragg’s, chile powder, hot sauce, and 3 tablespoons of nutritional yeast. Once this is thoroughly mixed, toss your kale in and ensure that all the pieces get coated in the tasty goodness. Then, place the kale on the cookie sheet and sprinkle with the remaining nutritional yeast. Bake for fifteen minutes or until the kale is crispy.

You will be amazed at how delicious this is. I guarantee it. Who ever thought of making kale chips first, kudos to them because they are one of my favorite things right now. Kittee’s dressing makes them even more awesome too, and I would consider making this dressing to put on other things as well. While peanut butter and hot sauce might initially sound strange together, I promise it is a match made in heaven.

So, after we decided on the kale chips, we decided we needed more protein (other than from the peanut butter and the kale), and settled on frying up a package of tempeh.

Spicy, sesame goodness

We pan-fried a package of tempeh (cut into 1/4 inch strips) with sesame seeds, Sweet Baby Ray’s Barbecue sauce and hot sauce. Simple, yet amazingly delicious!

Orange Pan-glazed Tempeh

I love tempeh. I know I said it before, but I really wish it was used more. When I found this recipe for Orange pan-glazed tempeh I was excited – I had all the ingredients, and the recipe called for orange juice and maple syrup, which are two of my favorite things, especially together.

Here’s the recipe:

  • 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons soy sauce
  • 1 1/2 tablespoons mirin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground coriander
  • 2 small garlic cloves, crushed
  • roughly 10 ounces of tempeh (or extra-firm tofu)
  • 2 tablespoons olive oil
  • 1/2 lime (I used the lime juice equivalent)
  • a handful of cilantro leaves
  • 1 green bell pepper
  • 2 carrots, diced

First, combine the orange juice and grated ginger into a bowl. The original recipe said to squeeze the juices from the ginger and discard the pulp, but I threw it all in because I really like the taste of ginger. To this, add the soy sauce, mirin, maple syrup, ground coriander and garlic. Mix it all together and set it aside for now.

I crumbled the tempeh up rather than cutting it into neat little triangles, and placed it into the pan with the olive oil, frying it until it turned golden brown, for approximately 12 minutes. Then, pour the glaze over the pan and let it simmer for 10 minutes, letting the sauce thicken.

I served the tempeh with some sauteed carrots and green peppers, because carrots always go well with orange juice and maple syrup.

It was delicious! I swear, orange juice and maple syrup were made for each other. I’m really happy I added carrots to the mix because I think the went really well with the glaze. This was a perfect dish on its own, but I could also see serving it with rice or quinoa also!

Oh, curry powder, how I love thee

I will readily admit to you that I am a far better baker than I am a cook. That doesn’t mean I don’t enjoy cooking though – because I definitely do. A bundle of fresh veggies and multiple packets of tempeh that are marked to 99 cents because they are about to hit their expiration date (can you imagine the smile on my face to see this??)  is enough to get me cooking. After finding this recipe, Jamaican Tempeh Patties, on the Vegetarian Times website I knew what I was going to be making. Plus – making crust is kind of like baking after all.

I love tempeh. I think it is very underrated and that people are for some reason afraid of it, which is beyond me. It has a great taste and texture, and when cooked appropriately can have a really meaty taste, if that is what one is going for. In addition to this, I really, really love curry powder. I love the smell, the color, the taste, everything (except for the one time I tried to put it on pizza, not so great there, but hey, I was feeling adventurous) about it. That’s how I knew I had to make these. They resembled the patties I get every once and awhile from the Rasta Rant on Main Street, which are delicious.

The original recipe says it makes 12 patties. I happened to want mine bigger and with more filling, so that is what I did, and it made slightly less.


Makes 12 patties


  • 3 cups flour
  • 1 Tbs. curry powder
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 4 oz. vegan margarine, cut into pieces


  • 1 Tbs. canola oil
  • 1 small onion, finely chopped (1 cup) I used ones straight out of the garden!
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 8-oz. pkg. tempeh, crumbled
  • 2 tsp. curry powder
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/4 cup dark rum
  • 1/4 cup chopped carrots (this and the broccoli I added on my own)
  • 1/2 cup broccoli

To make the crust: Mix the flour, curry powder, salt and baking soda. Then add the margarine and mix until it resembles a coarse meal. Then, add 3/4 cup cold water (I ended up adding slightly more), and mix until dough forms. Wrap this in plastic wrap and refrigerate for at least one hour.

To make the filling: Heat oil in a skillet and then add the onion, sauteing for 7 minutes. Then add in the garlic, tempeh, curry powder, chili powder, oregano, thyme, broccoli, carrots and 1 1/2 cup water. Let this cook on medium-low heat for about 20 minutes. Then add the rum!

The filling cooking - smelling marvelously like curry!

I then rolled out the dough into 1/8 inch thickness, and cut it into about 8 inch circles. I then placed enough of the filling in the patty to make it puffy but still allowed it to be closed, by folding it in half and pressing the edges together with a fork. I then placed them in the refrigerator over night, as I didn’t want to cook/eat them until the following day. When ready to bake, preheat the oven to 400 degrees. Place the patties on a greased baking sheet, and then bake them for about 20-25 minutes, until that are golden in color.

The boyfriend and I ate them with some Sweet Baby Ray’s barbecue sauce (because it’s amazing). While the patties were awesome (And my dad complained that the house smelled like curry, which I considered a success), we both decided that they were a little dry. Perhaps next time I would add more margarine to the dough – but this might have simply been a result of the patty not being cooked the same day it was made. Either way, they tasted great, even when reheated a day or two later!