Tuesday, May 11, 2010

Tonight's Menu

Sam made dinner tonight while I was finishing up some CPA studying for the day, and it was so yummy that I wanted to share the recipes with you!  The tempeh sloppy joes recipe came from The Vegan Table (I love this cookbook), and we just came up with the sautéed kale recipe.  Tempeh is a great protein source and is really versatile like tofu.  Go here to learn more about tempeh.  

Tempeh Sloppy Joes and Sautéed Kale

Tempeh Sloppy Joes 
(serves 4)

1 package (8oz) tempeh, cubed
1 Tbsp olive oil or water (we used water, it works just the same)
1 onion, finely chopped
1 bell pepper (red, yellow, or orange), finely chopped
1 can (15oz) tomato sauce
1 Tbsp chili powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 Tbsp organic Worcestershire sauce (we buy central market brand)
1 Teaspoon hot sauce (optional)
4 buns, toasted 

Steam tempeh for 10 minutes in a steamer basket/metal strainer placed in a pot filled with 2-3 inches of water.  Once your kitchen fills the tempeh's nutty aroma, the tempeh is done (around 10 minutes).  Transfer to a bowl, and crumble with your hand or mash with a fork.  

In a large size saucepan over medium heat, heat oil (or water) and saute onion until translucent.  Add bell pepper and tempeh, and saute for a few minutes more, stirring constantly to prevent sticking.  Add tomato sauce, chili powder, salt, pepper, Worcestershire sauce, and hot sauce, reduce heat, and simmer for 10 minutes longer.  Serve on your toasted buns... we just used Ezekiel bread.  

Sautéed Kale
(serves 2) 

3 stalks of kale
1 garlic clove, minced
salt and pepper

Chop 3 stalks of kale (with the stem removed) and saute in about a tablespoon of safflower oil until it is mostly wilted (3-5 minutes).  Add the minced garlic and saute for another minute.  Season with salt and pepper before serving.  


What are you cooking in your kitchen?  Any recipes that you would like to share? 


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