No meat, No wheat

Posts tagged ‘Meatless Meals’

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

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Tofu and Vegetables with Brown Rice

Tofu and Stir Fried Veggies with Brown Rice

 

Crispy tofu and veggies with brown rice

Crispy tofu and veggies with brown rice

I don’t own a tofu press, and I’m not eager to own one more device, appliance, or gadget. I have enough stuff, and very full cabinets at this point. But I do find it is very beneficial, even essential to take the time to eliminate the moisture in tofu before you attempt to cook it. Below you’ll see a photo of what I use to get the moisture out:  my very own cast iron pan, which does the trick of extracting the moisture from the tofu quite well. And if you are going to enjoy tofu, you don’t want it to taste soggy. Also, the tofu will absorb the sauce or marinade you choose to use if you eliminate the liquid in the tofu before you marinate it or add sauce to your finished dish. Betayavon! Good Appetite!

Ingredients

  • 1 pound package extra firm tofu, rinsed, thinly sliced in small rectangles, and then pressed so the moisture releases
  • 4 T. Olive Oil, or 2 T. Olive Oil for the veggies and  2 T. Sesame Oil for the tofu
  • one inch piece ginger root, chopped fine
  • 3 garlic cloves, chopped small
  • 3 Scallions, chopped small
  • 1 medium yellow pepper, thinly sliced
  • 1 large carrot, cut into thin rounds
  • 2 medium zucchini, cut into thin rounds
  • 2-4 large mushrooms, sliced
  • 1 16 oz. bag shredded cabbage
  • salt, pepper, and garlic powder, to taste
  • pinch of turmeric
  • 1 cup brown rice, rinsed and cooked according to package directions

Supplies

  • Cutting board and knife
  • Cast Iron Pan
  • 2 Plates
  • Wok and Large Spoon for stirring

Instructions

Drain and slice the tofu into thin slices. From each slice, make about 4 small squares or rectangles, about 2-3 inches each. Smaller pieces are just easier to work with, I find. Place the tofu pieces on a large plate and place a cast iron pot on top.

Homemade Tofu Press

Homemade Tofu Press

 

In the meantime, add 2 T. olive oil to your hot wok and sauté the garlic, ginger, scallions, and pepper slices. Add salt, pepper, and stir, cooking until they begin to wilt, about 7 minutes.  Add the carrots, and cook for 3 minutes, then add the zucchini rounds, stirring often, and cook about 7 minutes or less, but until they become soft and translucent. You can remove all the veggies from your wok and sauté the cabbage and mushrooms separately, because the wok will probably be full, by now. Or, you can just add the shredded cabbage and mushrooms to your wok and mix it all together at this point, cooking just until the cabbage wilts, about 3-5 minutes.

cooking tofu after it's been pressed

cooking tofu after it’s been pressed

When you drain the water from the plate that surrounds the tofu pieces, just go ahead and repeat with the other half of the package of tofu. Heat either the remaining olive oil or the sesame oil if you prefer to a hot cast iron pan and when it sizzles, (makes that sizzle sound when you put a drop of water on it), add the drained pressed tofu slices. I like my tofu crunchy and crispy, but it’s entirely up to you how long to cook your tofu. I added no marinade or sauce, as I like tofu when it’s sautéed and crispy in the sesame oil with the veggies over brown rice, but you can add any marinade or sauce you like. Readjust salt and pepper, add more garlic powder, if desired. Serve with your favorite rice.

 

Crispy tofu and veggies with brown rice

Crispy tofu and veggies with brown rice

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