Tarte Tatin originates from Western France. You can easily substitute pears for apples, and if desired dot with Gorgonzola cheese just before covering with pastry.
I am such a free form cook that the inflexible formulas required for baking often intimidate me. But this recipe is super easy and delicious. Apple Tarte Tatin is the [...]
Tofu Bites
I always have a package or two of firm tofu in my freezer, so a perfect replacement for beef or chicken in any recipe is just a quick thaw away. Freezing it is an easy way to give tofu the texture people crave. This recipe makes a great finger food that children love. Easy, [...]
Pita Crisps
Another great staple. There are more than sixty types of flat breads worldwide, pita bread is one of the oldest and is available in a variety of grains. From sandwich pockets, to pizza shells to chips this is an item you’ll want to have on hand. Pita bread keeps well in the freezer and [...]
Easy Tempeh Bites
This is a super simple, protein- and flavor-packed appetizer. Dip these salty, crunchy cubes into spicy mustard, Wasabi Mayonnaise, or with any of the Miso Mayo varieties. You can also add these to a casserole to add chew and protein.
Ingredients:
2 pkgs. tempeh (any variety – we like Soy Boy’s soy tempeh [...]
Mexican Sweet Potato Black Bean Salad
Dressing ingredients:
Makes about 3 cups
2 canned chipotle chiles
2 garlic cloves
¼ cup Sweet Chili Dipping Sauce
¾ cup fresh lime juice (about 6 limes)
1 cup canola or other vegetable oil
Salad ingredients:
8 medium sweet potatoes, peeled and cut into ¾-inch chunks
3 to 4 tablespoons canola or other vegetable oil
1 tablespoon ground coriander
1 tablespoon [...]
Tempeh Mockfish
Using tempeh with sea vegetables, this is a mouth-watering mixture that is so versatile it can be a sandwich filling or the main dish at dinner.
This “mockfish” mixture is amazing tossed with pasta or used as a stuffing. You can even process it for a delicious paté with the flavor of the sea [...]
White Bean and Basil Bruschetta
I love the variety and flexibility of bruschetta. Served with a salad, fresh fruit, and a robust wine, this appetizer becomes a wonderfully light and satisfying main meal. As a variation, consider topping the beans with grilled radicchio, sauteed zucchini, or seared baby spinach and capers.
Ingredients:
2 c. cooked cannellini beans (or [...]
Zuppa di Fagioli e Erbezzone as it’s known in Italy, is hearty and delicious. This recipe is courtesy of friend of the show and frequent guest chef, Cathi DiCocco.
Makes 6 quarts
Ingredients:
2 pounds fresh shelled cannellini beans OR 1 pound dried beans, soaked overnight & drained OR 3- 17oz. cans beans, rinsed & drained
1 whole garlic [...]
Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
Serves 4
Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps
To Prepare:
Cut tempeh block in half [...]
Fried Polenta Appetizer
Fried polenta is fabulous served as is, or accompanied by dips or topped with your favorite cracker topping.
Ingredients:
Firm polenta cut into small triangles
2 cups (or so) olive oil for frying
Coarse salt
To prepare:
Heat olive oil in a deep pan or fryer until hot (about 340 degrees). With a slotted spoon, carefully slide polenta pieces [...]
