Quick and easy Tempeh Stew

When it comes to tempeh, german blogs keep astoundingly quiet. To me this is completely incomprehensible,  given that tempeh is delicious and easy to afford at the same time. I confess that I prefer tempeh over seitan...that makes me the outcast of the vegan scene, I guess...

Tonight's dinner was probably not the best tempeh dish ever, but for something thrown together in 5 minutes it was quite tasty.

 

 

 

Quick and easy Tempeh Stew

2 servings:

1/2 box tempeh

2-3T soy sauce

1T olive oil

1 can tomatoes

2 handful of frozen spinach, thawed and pressed

2 garlic cloves, pressed

1 small onion

1t curry

salt and pepper

 

Heat oil in a pan. Dice onions finely and fry until translucent. Ground tempeh and add to pan. Fry for 2 minutes, then add the soy sauce and pressed garlic.

Cut spinach in small pieces and add to the tempeh. Puree the tomatoes together with the juice and add to the pan.

Mix well. Add seasons, stir and cover. Let cook for 10 minutes.

 

Goes well with rice or pasta.

 

 

Oven-braised bell peppers with kraut and seitan

 

Oven-braised bell peppers with kraut and seitan

 

two servings:

2 bell peppers(different colors when possible)

1 big onion

2T olive oil

2t pimento, otherwise 2t paprika

1,5 cups kraut

Seitan (optional)

salt and pepper

 

Dice peppers and onion coarsely.

 

 

Put in a sealable bag and cover with oil and spices. Make sure, that all vegetable pieces are smothered with oil.

 

 

Let rest for 10 minutes. In the meantime preheat oven to 390°F. Put peppers in a small oven-proof dish.

 

 

Bake for 20 minutes.

Dice seitan and add along with the kraut to the form. Bake another 5-10 minutes.

Serve with mashed potatoes.

 

Aelplermagronen with applesauce

This receipt is one I already posted on my German blog some weeks ago. Since I spent nearly 11 hours at college today, I am too tired to cook anything new and exciting and will probably stick with a beer for dinner.

"Aelplermagronen" is not a traditional German receipt but one of our closer neighbors, the Swiss. Probably my version is mutilating one of their culinary national sanctuaries, but it takes fantastic nonetheless. No low carb for me! ;)

 

 

Aelplermagronen with applesauce

serves two hungry eaters:
300g (0,65lb) potatoes
250g (0,55lb) elbow macaronis
200g (0,44lb) smoked tofu
1T oil
1 cup soy milk
1 big onion
1/2t ground sage
1/2t ground rosemary
1 pinch nutmeg
salt and pepper
3 apples
1-2T sugar
1 dash lemon juice

 

Cook potatoes in salted water. Let cool, peel and dice not too finely.  Cook pasta according to package.

 

Peel apples, remove core and dice coarsely. Add the lemon juice and mix. Heat about 3T water in a small pot, add apple dices and sugar. Bring to the boil, lower heat and cook covered for about 25 minutes. Remove excess water and mash.

 

Dice tofu and onions. Heat oil in an pan, fry onions on medium heat until glossy. Add tofu and continue with frying.

 

Turn up the heat, add potatoes and pasta and fry, constantly stirring. Pour soy milk in the pan and season with nutmeg, sage and rosemary. Let soy milk thicken.

Season to taste with salt and pepper.

 

Serve with the applesauce.

 

MoFo #10

 

I won’t waste any time (neither yours not mine) pretending that I came up with a super innovative receipt for wraps. To be honest I merely stuffed the wrap with all vegetables in sight and added falafel. Like a wise man said: "A day without a falafel is a day lost".

This quick dinner makes also a nice pastime after eating, because if you are just somewhat clumsy as I am, blobs of sauce and vegetables will be everywhere and long for the attention of your cleaning supplies.

 

Sesame-Sauce

150g soy yoghurt
2 garlic cloves, presses
1t lemon juice
1t tahin
1 handful mint

 

mix and put on top of the filling.

 

Roll wrap as good as you can and tug in!

 

 

 

Baked Bowtie Pasta with zucchini and mint

Baked Bowtie Pasta with zucchini and mint

2 servings:
2 medium zucchinis
2 garlic cloves
3T broth
2t white balsamic vinegar
3T olive oil
1 handful fresh mint and parsley
salt and pepper
bowtie pasta

 

Wash zucchini and slice finely. Mix with 2T olive oil and put in oven-proof dish. Preheat oven too 400 F and bake zucchini for 20 minutes or till slightly brown.

In the meantime cook pasta according to package.

Mix last T oil with vinegar, parsley, mint, pressed garlic and broth. Season with salt and pepper.

When time is up, fetch zucchini from oven and mix with the oil-vinegar-mixture. Serve over drained pasta and sprinkle with walnut parmesan.

Hot pepper stir-fry

Hot pepper stir-fry

2 servings:
2 bell peppers (red + yellow preferred)
150g tempeh
1 onion
2 garlic cloves
1 can tomatoes
150g pasta
2T soy sauce
1t tabasco
1/2t chile pepper
1/4t cayenne pepper
1/2t marjoram
1/2t caraway
salt and pepper

Peel onion and cut in 8 parts. Dice tempeh finely. Heat oil in a cast iron pan, fry onion on medium heat until transparent. Add tempeh and fry for 3 minutes. Add pressed garlic and soy sauce, mix well.
Wash peppers and dice finely too. Add into pan and fry, occasionally stirring. Add tomatoes and spices, cover with lid and let cook for 30 minutes on low heat.

Cook noodles according to package, drain and serve with stir-fry.

 

Food loop

Though I was planning to introduce you to “Coconut-Tofu with pumpkin and mango-sauce” today, an unexpected guest thwarts this plan.

Now I am a bit in a hurry and had to throw something easy and filling, as we need a solid base for the beers to come. ;)

So, again, I present a gratinated ciabatta, only today it is an slightly different one:

Gratinated Ciabatta topped with tempeh-chilli.

 

 

Tomorrow there will be tofu!

Weeknight food

Some days, when coming home late from college, I don’t feel like cooking something experimental.
For these days I have, as everyone of you probably has, some standard dishes, of which the ingredients mostly slumber in the freezer.

One of these dishes is Ciabatta with some vegetables and/or tofu on it, gratinated with a white wine sauce. I love cooking with wine, it often gives the taste that little kick.

This time in the end there was a

Ciabatta topped with spicy Tempeh, peppers and tomatoes 

Looks fairly delicious, but sometimes one cannot trust the looks.