Vegan curried tempeh-chix salad

We have to thank Rachel Ray for parts of this recipe. Without her version I would never have thought to use dijon mustard in the dressing. Serve over baby arugula for an extra peppery summer dish. (Potato-cado salad on the left.)

First: soak 1/2 cup raw cashews in 1 cup cold water for at least 1 hour.

Prepare the tempeh: Dice 1 onion and saute in 1 tsp oil in a dutch oven or other pan with a cover. Add 1 faux chicken bullion cube and cook 2-3 minutes. Add diced tempeh and saute 2 more minutes on medium heat. Deglaze with cheap rum (Bacardi) or white wine when the pan becomes sticky. Cover and cook 10 minutes. Stir and flip tempeh pieces and cook another 15-20, stirring and flipping when needed. When the tempeh is crisp on the outside to your liking remove from heat and set aside.

For the dressing: Blend together cashews and water, 2 TBL white vinegar, 1.5 TBL curry powder, 1/2 TBL cumin, 1 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp garlic powder, 2 TBL dijon or German mustard.

Chop 1 small apple (about 1 cup) and 1 cup of celery into small pieces.

Mix together tempeh, apples and celery, and dressing, cover and refrigerate at least 4 hours. I made this in the early afternoon and we ate it for dinner, or you could make it the night before.

Chickpea soup and apple, celery, radish salad

What do you eat when you feel a cold coming on? In the past, we’ve made Sick Girl Soup, variations on miso soup, and potato soup (which sadly, we didn’t blog about). There was also the Great Soup Tragedy of ’09, when someone made a soup that actually made the sick person sicker due to horrible indigestion…Beware, dear readers, if you have a stomach ailment, do not fill your soup with onions and garlic.

Anyway, lesson learned, which brings  us to Chickpea Soup! This meal was so good, we made and ate it two days in a row, and S ate the leftovers today for lunch. YUM.

Now to the recipe.

Chickpea soup

2 16 oz. cans chickpeas

1 carrot, sliced

1 celery, sliced

3 small Yukon potatoes, chopped into 1/2 inch pieces

3 garlic cloves, minced

1 not-chickn bouillon cube

3 TBL fresh parsley

1/2 c. green onions, diced

1/2 tsp red pepper flakes

salt and pepper to taste

2-3 c. cold water

1 TBL lemon juice

In a dutch oven, heat a small amount of olive oil and saute garlic until brown over medium heat. Meanwhile, blend 1 can of chickpeas with liquid and 2 cups of water until smooth. (We used the immersion blender in a 4-cup measuring cup). Set aside. When the garlic is toasted, but not burnt, add in celery, carrots, and potatoes. Saute for 2-3 minutes, until the potatoes start to change color. Add in a little salt, pepper, and the chili flakes and cook for another minute. Drain and rinse the other can of chickpeas. Add in the pulsed chickpeas, whole chickpeas, and bouillon cube. Add extra water if you need it. Bring to a boil, then cover and simmer about 20 minutes. Add parsley and green onions, cook for another 10, or until the vegetables are to your liking. Add salt and pepper to taste.

We love radishes, and we’re obsessed with this very loose vegan interpretation of a Waldorf Salad.

Crunchy salad for 2

1-2  swiss chard leaves

4 radishes, with leaves

1/2 pink lady apple

1 celery stalk

1-1.5 TBL tahini

2 TBL lemon juice

1 TBL water (or more, depending on the consistency you’re going for)

Dash of salt and pepper

Slice the vegetables into thin, bite sized pieces. Combine the radish leaves with the swiss chard and toss the other ingredients together.

Mix together the tahini and lemon juice until it is well blend. Add water until the dressing is  as thin or thick as you like. Add salt and pepper. Mix in with the salad.

Red Headed Step Cabbage Meets Slausage, Apples and Potatoes, Oh My!

We tend to overcook sometimes, so we make good use of the freezer. For this exciting edition of Beans, Figs and Katz, we married two of our favorite, but large dishes together to create a delicious casserole.

Preheat oven to 375. Defrost frozen items.

In a large 2 quart casserole dish, we combined:

1 container (approximately 2 cups) of the Slausage, Apples and Potatoes, Oh my!, 2 containers (approximately 3.5 cups) Red Headed Step Cabbage, and some leftover rice (about 1.75 cups.)

Bake for 40 minutes, or until heated through.

Betty’s Fruit Cobbler


Thanks to Stef’s mom for the recipe! This version includes our vegan revisions.

2 small to medium sized apples
12-16 oz frozen mixed berries
1 cup whole wheat flour
1 cup turbinado sugar
2 tsp. baking powder
1/8 tsp. salt
1 cup rice milk
1/2 cup soy margarine

Mix together dry ingredients. Pour in milk slowly, and stir with a spoon.
Melt margarine into a deep pyrex or corningware baking dish.
Pour batter on top of the hot butter. Do not stir.
Add fruit in the center of the batter. DO NOT STIR.

Bake 35-40 minutes (or more) at 325 until light brown around the edges.

Slausage, Apples and Potatoes, Oh My!

In a dutch oven…

Two granny smith apples, chopped
1 red onion
1 white onion
4 italian vegan sausages
4 small yukon potatoes
3 tbs garlic, pressed
3 cups (approximately) swiss chard stems, chopped
3/4 cup kale
Red wine vinegar
1 cup of veggie kosher broth
Salt, pepper
Rosemary
Savoury
Vegan butter

Preheat oven to 400

Add a dollop of vegan butter to the dutch oven. Layer ingredients in the pan: potatoes, apples, onions, chard stems, kale, and slausage. Pour in 1/2 cup red wine vinegar and veggie broth. Add seasonings and garlic on top. Stir to mix well. Cover and cook.

Check and stir after 20 minutes. Add additional vingear if needed.

Cook for a total of about an hour. Test potatoes to determine if the dish is done.