Tempeh curry (vegan “butter” “chicken”)

No butter, no yogurt, no chicken. It will knock your socks off, I swear.

Slice one block of tempeh into thin strips, then cut into bite sized pieces. Then blend: 1/4 diced tomatoes, 1 TBL garlic, 1 TBL ginger, 2 TBL Earth Balance, 3/4 cup rice milk, 2 TBL curry, 1 tsp coriander, and 2 TBL lemon juice, 1/2 tsp salt. Marinate the tempeh in the sauce for 30 minutes.

Cook 1.5 cups rice with 3/4 cup lima beans.

For the sauce, blend together 1 cup diced tomatoes, 1 TBL garlic, 1 TBL ginger, 1/4 cup cashews until smooth. Set aside.

Heat 1 tsp Earth Balance in a large pan. Add tempeh with the marinade and 1 sliced jalapeno, cook until tempeh is tender and the sauce is mostly absorbed. Add 1 tsp fenugreek seeds, 1 TBL curry, 1/2 TBL garam masala, 1/2 TBL cayenne. Then add reserved sauce. Cook covered on medium heat for 10 minutes, stirring occasionally. Add 1/2 cup chopped fresh cilantro. And cook another 1o minutes. Taste for seasoning, add salt and pepper if needed.

Serving suggestion: 1/2 cup rice with limas, with 1 cup curry, and 1 cup fresh arugula.

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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.

Barbecue tempeh salad with raw vegan ranch dressing

Salad: lettuce, radishes, corn, tomatoes, celery, pinto beans, and green onions

Tempeh: marinated in homemade bbq sauce with 2 TBL tomato paste added. Stir fried with olive oil until sauce was absorbed and outsides carmelized.

Raw vegan ranch dressing: 3 TBL raw cashews soaked in water for an hour, then drained. Add 1/4 c. rice milk, garlic powder, onion powder, dried dill, 2 tsp lemon juice, 2 tsp vinegar, and black pepper. Blend until smooth.

Tempeh and vegetables with homemade plum sauce

tempeh in plum sauce

To Stef’s horror, I insisted on buying plums at TJ’s last week. I proceed to bake up some delicious plum muffins and still had extra plums, which of course, I’d already diced. I decided to make a spicy plum sauce by boiling the plums with rice vinegar, tamari, chili sauce and a pinch of sugar. Then I sliced the tempeh very, very thinly and let it marinate in the fridge for a few days. (I didn’t forget about it, there were just a lot of other things to eat for dinner in the mean time.) I added broccoli, bell peppers and eggplant, added some water and baked it all for about 30 minutes at 400 degrees. When the vegetable were cooked and the sauce was bubbling, I served it over rice and garnished with green onions.