Tag Archives: meat substitutes

Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook

Quintessential Tempeh recipes

Serves 4-6   Cooking time 40 minutes

Ingredients
2 to 4 tablespoons refined coconut oil
1 large yellow onion, diced
1 green pepper, diced
1 yellow pepper, diced
2 packages tempeh any style, crumbled
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cumin (ground)
1 teaspoon coriander
28 ounce can chopped tomatoes, with juice
½ cup ketchup
1 tablespoon vegan Worcestershire sauce
1 cup of water
Hot sauce (optional)
Salt and pepper, to taste

Instructions

In a large pot, heat the oil over medium heat. Add the onions and peppers and sauté about 5 minutes, until tender. Add the crumbled tempeh and continue to sauté, stirring often until the tempeh is a deep golden brown. Next add the seasonings and continue cooking for another 5 to 7 minutes. Add a little water if the mixture becomes too dry. Next add the tomatoes, ketchup, Worcestershire sauce and water, stir well, lower the heat, and cook an additional 10 minutes. Taste for seasonings and if desired add hot sauce, and salt and pepper to taste.

Serve hot on a toasted bun, tucked into lettuce, over tortilla chips, or heaped onto rice.

Rotisserie Style Tempeh

Rotisserie Style Tempeh cuweb Rotisserie Style Tempeh

by Toni Fiore, from the VegEZ  podcast and soon to be released VegEZ e-cookbook.

serves 2-4
In honor of The Great American Meatout today we’re posting a crowd favorite. Whether you’re new to using tempeh or, like me a tempeh addict, this is a delicious quick, versatile and economical recipe that anyone can make.
1- 8 oz Pkg tempeh any style (gluten free use soy based tempeh)
2-3 T Veg oil (any neutral oil will do)
2 T. Rotisserie seasoning
Preheat your oven to 375. Set the rack in the middle.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coat all the pieces. Place the tempeh into a shallow roasting dish, preferably in a single layer and set into your oven. Roast for 20 to 30 minutes until the tempeh is nicely browned and crispy. Serve hot, warm or room temperature.

Double the recipe and use on sandwiches, salads or instead of meat crumbles in burritos.

Rotisserie Style Tempeh dish web

Curried Eggless Salad

Curried Eggless Salad by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.

Curried Eggless Salad

Curried Eggless Salad

ingredients

1 pound medium or firm tofu
1/2 cup vegan mayonnaise, commercial, or oil-free mayo
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt

Salt and pepper to taste

Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes. Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.

Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.

Grilled Seitan

Favorite Summer Grilling Recipes.

Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.

Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.

Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.

 

1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.

 
2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta

3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.

4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.


 
5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ

Truffled Tofu

Truffled Tofu Scramble

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.

Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.

Serves 6

I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.

8 ounces crimini or button mushrooms

1 lb. Medium or regular tofu (do not use firm)

2 – 3 tablespoons nutritional yeast

2 tablespoons soy sauce

1 teaspoon truffle oil

Salt and pepper to taste

Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess  or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.

unbird800

The UnBird

by Miyoko Schinner

Watch this recipe being made on Delicious TV’s Vegan Mashup.

Creamy, roasted winter veggies all dressed up in a playful, sculptured “bird” form make a presentation that’s guaranteed to wow your guests. And it’s yummy to boot!

Roast the vegetables:

 3 cups peeled and large-diced butternut squash

3 cups brussels sprouts, cut in half

3 cups mushrooms, cut in half

1 delicata squash, cut in half, seeds removed, and sliced

2 cups sliced fennel

3 – 4 tablespoons olive oil

Salt and pepper to taste

Pre-heat the oven to 450 degrees. Spread the vegetables in one layer on a baking sheet or cookie pan, using as many pans as necessary so they are not piled up. It is best to bake each of the vegetables on separate pans, as cooking times may differ, but if you need to combine them, cook the squashes and brussel sprouts together, and the mushrooms and fennel together (as they have similar cooking times). Sprinkle the veggies with olive oil and salt and pepper to taste, and toss to mix thoroughly. Roast for 20 – 30 minutes until they are beautifully browned. Transfer the roasted vegetables to a large bowl.

Meanwhile, prepare the white wine sauce:

 1 tablespoon oil

½ cup minced shallots

1 ½ cups dry white wine

½ cup raw cashews

1 ½ cups water

1 tablespoon each minced fresh thyme, rosemary, and sage

salt and pepper to taste

 In a medium saucepan, heat the oil. Add the shallots and saute over low heat until translucent. Add the wine, turn up the heat to medium high, and simmer for about 10 minutes until reduced by two-thirds to concentrate the flavor. Make the cashew cream: combine the cashews and water in a blender and process until creamy (if you are not using a high-speed blender, it is best to soak the cashews in water for 3 – 8 hours to soften them a bit. Drain and discard the soaking liquid). Add the cashew cream to the wine-shallot mixture in the saucepan, and over medium heat, cook until thick, stirring frequently with a wooden spoon. Add the herbs, season with salt and pepper, and cook for another minute. Pour the sauce over the vegetables in the bowl and mix well to combine.

Assemble the UnBird:

 The vegetable-sauce mixture above

8 ounces filo dough, thawed according to package instructions

Non-stick spray or olive oil for brushing

1 crookneck squash for “neck and head” of UnBird

 Preheat the oven to 375 degrees. Roll out the filo dough on a clean, dry towel. Put one sheet on a baking sheet lined with parchment paper. Spray the filo sheet with non-stick spray, or brush lightly with olive oil. Place another sheet of filo on top, and spray with non-stick spray or brush with oil. Repeat with another 4 – 5 sheets of filo, for a total of 6 – 7 sheets of filo. Put the vegetable-sauce filling in the middle of the filo and pile it up as high as you can. Fold both sides of the filo sheets over the vegetables to encase it completely. Hold both sides of the unbird and try to squeeze it up higher to replicate the shape of a bird. Close up one end by pinching the filo together. Leave the other end slightly open. Bake for about 30 – 40 minutes until golden brown.

 Meanwhile, make the tail feathers and wings from the remaining filo. Stack 5 – 6 layers of filo, spraying with non-stick spray or brushing with oil, between every layer. Using a sharp knife or a pair of scissors, cut through the stack to form two sets of wings about 6-inches long. Cut an isoscoles triangle with a wide base from one corner of the filo, then cut “feathers” by cutting slits down two sides of the triangle. Place the wings and tail feathers carefully on a baking sheet and bake for about 15 – 20 minutes until browned (they cook faster than the body of the UnBird).

 When the Unbird is ready, transfer very carefully to a serving platter. Lean the wings up along the sides, and the tail feathers along the closed end of the bird. Stick the crookneck squash into the slightly opened end of the bird to form a neck and head. Serve immediately.

Tempeh Bites

Tempeh Bites

by Toni Fiore

I think Tempeh is one of the most versatile foods around. Made from fermented soybeans tempeh is easily digested and extremely high in protein, fiber and vitamins. Tempeh absorbs marinades well, has a pleasant texture and warm nutty flavor. Texture is especially important for people new to soy foods. This recipe is rich in flavor yet effortless to pull together. For me, that’s exactly what I want when I’m entertaining! Leftovers, if you have any, are fabulous tossed into a salad, soup or sauce. Personally, I just gobble them up right out of the fridge!

ingredients

2 Pkgs. Tempeh (any style cut into 1 inch cubes)
½ cup Soy sauce (gluten free use Tamari)
½ cup Organic cider vinegar
1/3 cup Pure maple syrup
¼ cup vegetable oil
2 Tbl. Olive oil
2 tsp. ground cumin

method

Preheat oven to 350. Meanwhile whisk together soy sauce, vinegar, syrup, vegetable oil, olive oil and cumin. Add the tempeh and coat well. Cover with foil and bake 20-25 minutes. Remove the foil and cook for 8-10 minutes more until all the marinade is absorbed. Remove and let cool.

Serve as an appetizer with Tofu Tzaziki dip.

Checkout Toni’s cookbook Totally vegetarian
Or check out the Totally vegetarian TV show online

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Easy Vacation Lunches

Although I forgot to pack my camera, phone charger and God forbid, my hairspray I did manage to remember to pack some of my favorite and most necessary spices. That tells me something about my priorities. In the past few years I’ve really changed my way of thinking about eating while traveling . As I said in my earlier post ( the one I wrote when I  had an internet connection that didn’t require me to run up and down the sidewalk with my laptop hoping to catch three or more bars) I’m away on vacation in Florida and I’m renting a space with a kitchen. This has become imperative since finding suitable food and eating out is such a chore. Without plodding down that path of conversation again I will say that I am thankful that my style of cooking over the past few years, especially since filming the VegEZ Podcast, has become very abbreviated and simple. This makes cooking on the go easy and inexpensive. My staples of a few spices, oregano, salt, pepper, cumin, Tamari soy sauce matched with some basic  pantry items like olive oil, onions, carrots, potatoes, pasta, tempeh, canned tomatoes along with a variety of beans give me a number of meal and leftover options. I have to say (and this really is the truth) that I do frequently resort to using the VegEZ app. First of all I’m hardly ever able to connect to the web on my computer and I don’t often remember as many recipes as I’d like to think I do! Today was Tamari Tempeh (with fresh tomato, crispy lettuce, avocado and Veganaise) sandwich day. I love my marinated tempeh recipes, but the Tamari Tempeh is so fast and easy that I can make great bunches of it in about 15 minutes. This truly was stress free lunching at it’s best and all while watching the amazing birds and dolphins here on Sanibel Island.