Sloppy Tempeh Joes

If you are like me, sometimes you just crave barbecue. Next time you need an easy meal, but want a sweet BBQ flavor, try out these Sloppy Tempeh Joes! This recipe feeds two or three people, depending on how high you pile your sandwiches. 

Ingredients: 

  • 1 package of tempeh
  • BBQ sauce of choice, I use Sweet Baby Ray's 
  • 1 onion
  • 1 bell pepper
  • Minced garlic or garlic seasoning of choice
  • Bread or buns (I have recently been buying from Bloomfield Farms, which is free of the top seven allergens as well as vegan and delicious! I am fortunate to live a mile from their farm.) https://www.thebloomfieldfarms.com/where-to-buy-1/

Instructions: 

  1. Dice the onion and bell pepper and sautee until slightly soft, about 3 minutes on medium high heat. 
  2. Chop tempeh into small chunks and sautee with the onions and peppers until golden brown, another 3-5 minutes. 
  3. Add BBQ sauce and garlic. 
  4. Sautee for an additional minute. 
  5. Serve these on the bread or bun of your choice.

Portobello Steak Potatoes

I discovered this week that it is possible to "bake" potatoes in my new Instant Pot in only 20 minutes, a modern miracle! I love baked potatoes, but I rarely take the time to make them because it is such a time consuming endeavor. Now that I can make them in the Instant Pot, I will make them more often. Even if you don't have an Instant Pot, you can make baked potatoes the traditional way. 

My mom used to take leftover fajitas from a Mexican restaurant or leftover steak with onions and peppers and pile it on top of a baked potato, loaded with sour cream and cheese. Yum! Her recipe inspired me to make a version of my own. 

Ingredients: 

  • 1 potato per person
  • 1 portobello mushroom per person
  • 1 large onion
  • optional: 1 bell pepper
  • 1 tbsp of steak seasoning
  • 2 tsp of garlic seasoning
  • 1 tsp of pepper
  • 1 tbsp of soy sauce
  • optional: Cashewgurt (yogurt made from cashews) or a creamy topping of your choice
  • salt and pepper to taste 
Portobello Steak Potato .jpeg

Instructions

  1. Bake your potatoes, possibly days in advance if you need to. 
  2. When your potatoes are ready to eat, slice the mushrooms, onions, and peppers into strips and sautee with the seasonings. Don't add the mushrooms until the onions and peppers are soft, or they will overcook. 
  3. Add a large scoop to the top of an open and fluffed potato. 
  4. Top with Cashewgurt and enjoy! 

Crispy Tofu Bowl

An easy way to make a yummy dish is to make your own sauce with whatever ingredients you might have on hand. Most people have soy sauce, some type of garlic seasoning, vinegar, something spicy, and a citrus fruit. Throw it all together and you have something really delicious. Learning how to cook tofu has been an interesting challenge, but I continue to find better and better ways to incorporate this protein into my diet. As always, tofu must be pressed to remove as much liquid as possible before cooking, which takes time. I recommend doing this a day in advance if you need to throw dinner together quickly after work (like me). 

Ingredients: 

  • 1 package of extra firm tofu
  • 2 tbsp of soy sauce
  • 2 cups of jasmine rice, dry
  • 2 cups of broccoli 
  • 1 tbsp of white vinegar
  • 1 tsp of garlic seasoning or minced garlic
  • 1/4 tsp of cayenne pepper
  • 1/2 tsp of red pepper flakes
  • 1 tsp of orange zest 
  • 1 tsp of freshly ground pepper

 

Crispy tofu bowl.jpg

Instructions: 

  1. Press your tofu. I put mine between two folded layers of paper towels, but you could do it with a hand towel as well. I set it on a plate with something heavy on top, like a skillet or plate with a jar of peanut butter or pickles. 
  2. Cut your tofu into 1/2 inch thick shapes. I like the triangles, but squares are cool, too. 
  3. Put all of the tofu on a cookie sheet and bake in the oven for 20 minutes at 450 degrees. Then, broil until the top of the tofu is golden brown, about 5 minutes. 
  4. While the tofu is in the oven, cook your rice. 
  5. When the tofu is ten minutes from completion, put your broccoli in the oven on another cookie sheet. 
  6. Make your sauce. Combine soy sauce, vinegar, and spices in a small bowl or measuring cup. 
  7. When everything is done, put it all together and add your delicious sauce and enjoy with a fork or be adventurous and use chopsticks! 

 

Pea Jacks with Vegan Aioli

Never heard of a pea jack before? You've come to the right place. Imagine that you want a crab cake. You don't have any crab, but you do have a can of black eyed peas sitting on your shelf! I loved eating pea jacks when I was a kid. Now, as an adult, I really appreciate how incredibly cheap they are to make. Because I like to think of mine like a crab cake, I made a cajun style aioli to top them off! They are also delicious with ketchup. 

Ingredients: 

  • 2 cans of black eyed peas
  • 2 cups of Maseca corn flour or a corn meal mix 
  • 1/2 cup of Almond flour/meal
  • 2 tsp chili powder
  • 1 tsp Tony's Creole Seasoning
  • 1 cup diced purple onion
  • 1 tbsp of Nutritional Yeast
  • 1 tsp of cayenne pepper
  • 1 tsp of red pepper flakes
  • 1 tsp of Garlic and Herb seasoning
  • 1 tbsp of flax seeds soaked in 3 tbsp of water as an egg substitute (or 1 egg
    • Aioli
  • 3 tbsp of aquafaba 
  • 1 cup of oil 
  • 1 tsp of dijon mustard
  • 1/2 tsp of chili powder 
  • 1 tsp of minced garlic
  • 1 tsp of lemon juice
  • salt and pepper to taste
  • cayenne pepper to taste

 

Instructions:

  1. Mix all of your flour and spices together in a large mixing bowl, add flax seed egg substitute and slowly add water until you have a very dry, firm dough. 
  2. Add black eyed peas and onions slowly and mix thoroughly.
  3. Make patties and fry them in a skillet like a thick pancake. 
  4. In a glass measuring cup or small bowl, use an immersion blender or whisk aquafaba, dijon mustard, and spices together. 
  5. Add oil slowly while blending/whisking. The aquafaba will turn white and thick. If oil begins to build up on the surface, stop adding oil and continue mixing until it is distributed. 
  6. Add garlic and lemon juice. 
  7. Experiment with other flavors of your own! 

Bean Burgers

When I'm in the mood for a good burger, I love playing around with these bean burgers to create a new taste each time. This week, they were particularly delicious and as usual, so easy to make. Three cans of beans was enough to feed three people and have twelve burgers left to freeze! Now, we can enjoy them for weeks! I used black beans this week, but kidney beans and garbanzo beans have worked well for me also! Mix and match to find the flavor you like. Try adding taco seasonings, Italian seasonings, or make a gravy and eat them over rice! I use seeds instead of bread crumbs or flour to increase the nutritional value. Flax and chia seeds are packed with Omega-3! 

Ingredients: 

  • 3 cans of black beans (drained and rinsed)
  • 1 cup of sunflower seeds or pumpkin seeds, raw and unsalted
  • 1/2 cup of chia seeds
  • 1/2 cup of flax seeds
  • 1 bell pepper, diced
  • 1 onion, diced
  •  1 clove of minced garlic or 1 tsp of garlic seasoning
  • 1 tbsp of Montreal Steak Seasoning
  • 1/2 tsp of cayenne pepper
  • 1 tsp of red pepper flakes 
  • 1 tbsp of chili powder 
  • 1 tbsp of Nutritional Yeast 
  • salt and pepper

 

BURST20180228175038051-01-01.jpeg

Instructions: 

  1. In a food processor or using a hand mixer, process black beans until mostly smooth, leaving some whole beans.
  2. In a food processor, grind your seeds into a powder. Its okay if they are not completely smooth. 
  3. In a large mixing bowl, combine all of your ingredients together. You may have to add more seeds until your mixture is firm enough to be pattied. 
  4. Patty your burgers into the size you want, fry immediately or freeze them until you need them! I wrap them individually in aluminum foil to freeze.