the edible perspective » tempeh http://edibleperspective.com Fri, 10 Feb 2012 07:16:09 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 twice baked potatoes with smoked tempeh crumbleshttp://edibleperspective.com/2011/12/twice-baked-potatoes-with-smoked-tempeh-crumbles/ http://edibleperspective.com/2011/12/twice-baked-potatoes-with-smoked-tempeh-crumbles/#comments Wed, 21 Dec 2011 07:39:37 +0000 Ashley http://edibleperspective.com/2011/12/twice-baked-potatoes-with-smoked-tempeh-crumbles/ It’s been one of those weeks.

Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone [...]]]> It’s been one of those weeks.

  • Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

Photo 494

  • Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
  • There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
  • Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
  • Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

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After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

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So cheesy. 

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Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

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With a little steamed broccoli and a dollop of Greek yogurt on top.

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It’s like a potato boat.

Docked at my table.

Ready to devour.

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Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

  • 4 med-lg russet potatoes
  • 1/2-3/4c unsweetened almond milk
  • 1/2c 2% plain Greek yogurt [+ extra to top]
  • 2T butter
  • 1t oregano
  • 1t parsley
  • 3T green onion, diced [+2T for garnish]
  • 1.5t garlic, minced
  • 3/4t salt
  • black pepper
  • 2 heads of broccoli
  • 1/2c-3/4c cheese
  1. Preheat oven to 400*
  2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
  3. Bake for 1 – 1 1/4hr, or until tender. 
  4. Remove, slice lengthwise and let cool for 10min.
  5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
  6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
  7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
  8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
  9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
  10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
  11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

  • 1 block tempeh
  • 1T tamari/soy sauce
  • 1T water
  • 1T sunflower oil
  • 1T apple cider vinegar
  • 1/2t garlic powder
  • 1/2t liquid smoke
  • black pepper
  1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
  2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
  3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

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So smooth. 

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So crispy.

Ah, childhood meals.

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And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.

[source]

Pinned Image

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

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Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

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And so Dakota doesn’t feel left out…

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Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!

Ashley

]]> http://edibleperspective.com/2011/12/twice-baked-potatoes-with-smoked-tempeh-crumbles/feed/ 44 herb crusted tempehhttp://edibleperspective.com/2011/10/herb-crusted-tempeh/ http://edibleperspective.com/2011/10/herb-crusted-tempeh/#comments Thu, 13 Oct 2011 05:52:18 +0000 Ashley http://edibleperspective.com/2011/10/herb-crusted-tempeh/ I’m excited to report I have a recipe to share today.  There has been a definite recipe funk going on in my brain.  I’m overwhelmed with fall and all it’s options.  Too much all at once!

Instead of giving in to the fall bounty, I’m ignoring it.  Instead of something squashy, or something soupy, I [...]]]> I’m excited to report I have a recipe to share today.  There has been a definite recipe funk going on in my brain.  I’m overwhelmed with fall and all it’s options.  Too much all at once!

Instead of giving in to the fall bounty, I’m ignoring it.  Instead of something squashy, or something soupy, I made a recipe I’ve been meaning to make for about 6 months now.

Now my only question is, why on earth did I wait so long??

I have a lot of make-up-eating to do.

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This recipe actually starts with Chris, and a week where I was out of town.  He created a recipe for breaded tempeh, which I proclaimed to be my favorite tempeh recipe.  Ever.  It’s just something I never would have thought to do, but am so glad he did.

It hasn’t been made in far too long, because of the whole no-gluten thing.  I make it for Chris once in awhile, and knew a gluten free version was more than possible.  Yes, you might be able to make this by grinding up gluten free bread into breadcrumbs, but what would replace the panko breadcrumb crunch??

Buckwheat.

I ground about 1/3c raw buckwheat groats halfway to flour, and about 1/2c buckwheat groats all the way to flour.

This was the consistency of the partially ground groats.

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Talk about crunch.

It was like a crispy breaded shell, encompassing the tempeh.

Make sure you have enough oil in the pan, to result in the best texture + even browning.  It’s hard to tell in the photo, but there is about 1/8” of oil in the bottom of the pan.  A light drizzle of oil will not have the same result!

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Evenly browned, in about 12min flat.

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The buckwheat mixture was combined with Italian spices + topped with marinara.

But don’t be fooled.

I’m not trying to make faux-chicken-parmesan.  This isn’t that.  This is something entirely different.

And entirely pleasing in it’s very own way.

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Not only is this recipe gluten free, but it’s also vegan.

Instead of using an egg wash, simply dip the tempeh slices in any type of dairy-free milk and coat with the flour mixture.

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I double dipped the tempeh, for an extra thick crust.  Twice in the milk + twice in the flour.

Feel free to scarf this recipe on a bun, in a wrap, in pasta, on a salad, or all by itself.

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Herb Crusted Tempeh [serves 2-3] gf + vegan

  • 8oz package tempeh
  • 1/3c partially ground raw buckwheat [about 1/2 way to flour]
  • 1/2c raw buckwheat flour
  • 1/2c milk of choice
  • 1T oregano
  • 3/4-1t garlic powder
  • 3/4t salt
  • black pepper
  • 1/2T dried basil
  • red pepper flakes [optional]
  • sunflower oil [enough to coat the pan with 1/8”]
  1. Cut the tempeh into about 4-6 squares/rectangles, and then turn each piece on it’s side + slice, so they are 1/2 as thick.
  2. Preheat the pan over medium heat.
  3. In a bowl, mix together the buckwheat and spices and pour onto a plate.
  4. In another bowl, add the milk.
  5. Dip each piece of tempeh into the milk on both sides and then into the buckwheat mixture to cover all sides.
  6. Repeat a 2nd time with each piece and place on a plate.
  7. Once coated, the oil in the pan should be hot.
  8. Place each piece in the pan and and cook for 4-7min until golden brown.
  9. Flip and good another 4-7min until golden brown.
  10. Remove from pan and drain excess oil off.
*Instead of buckwheat flour, you can also use GF oat flour, millet flour, quinoa flour, or another similar flour.  If you can’t find raw buckwheat groats, partially grind millet or quinoa 1/2 way to flour for that part of the recipe.

In about 20 minutes this meal is hot + ready to be enjoyed by all.

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Who needs fall flavors anyway?

Funk be gone!

Ashley

*Exciting*  My first real people-photo post is up on my photography site!

]]> http://edibleperspective.com/2011/10/herb-crusted-tempeh/feed/ 58 not donuts, but dinnerhttp://edibleperspective.com/2011/07/not-donuts-but-dinner/ http://edibleperspective.com/2011/07/not-donuts-but-dinner/#comments Wed, 13 Jul 2011 15:45:45 +0000 Ashley http://edibleperspective.com/2011/07/not-donuts-but-dinner/ I’m not sure if I can post a dinner recipe ever again.  The Peanut Butter Fluff Donuts have stolen the show!

Despite the peanut buttery donutty excitement, we’re going to do a complete 180 and talk about garlic.

This dinner was loaded with garlic.

In the form of garlic scapes!  They’re baaaaaaack!!

I first [...]]]> I’m not sure if I can post a dinner recipe ever again.  The Peanut Butter Fluff Donuts have stolen the show!

Despite the peanut buttery donutty excitement, we’re going to do a complete 180 and talk about garlic.

This dinner was loaded with garlic.

In the form of garlic scapes!  They’re baaaaaaack!!

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I first heard about these beauties, from Angela last year.  I was completely intrigued with how to use them and how they would compare with garlic cloves.  Last summer, I made a garlic scape pesto and a garlic scape white bean dip.  I fell in love with this…vegetable?  I’m not sure what you would call it, but it has a slightly milder taste than actual garlic cloves.

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So last night, Chris was getting home late from work and thunderstorms were looming, which seems to be a daily occurrence lately.  I didn’t want to risk hopping on my bike for a grocery run, so I had to make do with what I had.

First thought: garlic scapes need to be used

Second thought: broccoli + lettuce are growing old in the fridge

Third thought: Lundberg GF noodles in the pantry

Fourth thought: garlic scape “mac n cheese”

Fifth thought: invite Kelsey over for dinner to recipe test…well and for her amazing company ;)

I originally found this recipe from Angela, for Vegan Mac n’ Cheese and have adapted it a few different times. [Herbed Mac n’ Cheese + Smoky Noodle Casserole]  It’s such a fun recipe to change with what you have on hand.

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This time, I adapted a few things from my Herbed version.  Instead of using cauliflower, I used broccoli.  Instead of garlic cloves, I used garlic scapes.  I added more fresh rosemary, because, why not?  Also, the original calls for 1.5c cashews, to make a nice creamy sauce, but I wanted to try something different.

I used 3/4 raw cashews + 1c cooked chickpeas.  I figured the chickpeas would give the sauce a nice, rich, creaminess but also lighten up the fat content a bit.  There are still plenty of cashews in this, to ensure a good dose of healthy fats to the meal as well.

The outcome was just want I was looking for!

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Alongside the pasta, I made a large salad with romaine, spinach, carrots, and snap peas.

Also whipped up, was this dressing:

Garden Herb Dressing

  • 1/3c olive oil
  • juice from 1 lemon, ~1/4c
  • 1.5t honey
  • 1t mustard
  • 1/2t salt
  • black pepper
  • 1 garlic scape, chopped
  • ~12 basil leaves
  • 1T fresh thyme
  1. Throw everything a blender/magic bullet/etc and blend until there are no large pieces of the garlic scape.
  2. Taste.  Add more honey if it’s too sour, or more oil if it’s too acidic.  If it’s bland, add a bit more s+p.

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While the pasta was baking, I realized there was no protein for this meal!  Sure there is some in the veggies, pasta, and sauce, but not quite enough.

Solution:  pan sauté cubed tempeh with 1-2T olive oil, salt + pepper, over medium heat

Super simple.

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Garlic Scape Noodle Casserole [adapted from Angela’s Baked Vegan Mac n’ Cheese] serves 4-6

  • 3/4c raw, unsalted cashews
  • 1c chickpeas, rinsed + drained
  • 1 medium carrot, chopped
  • 1/2 onion, chopped
  • 1.5c broccoli
  • 2T nutritional yeast
  • 2 sprigs fresh rosemary, de-stemmed
  • 1T earth balance [or butter]
  • 1/4c fresh lemon juice
  • 1t mustard
  • 1 1/4c unsweetened almond milk
  • 1t salt
  • 6 garlic scapes, chopped – flowery stems discarded
  • fresh ground pepper
  • ~12-16oz gluten free or whole wheat pasta [depending on how saucy you like it]
  • 1 slice of gf or wheat bread [optional, for a topping]
  1. Steam or boil chopped carrot, onion and broccoli until just tender.  About 7-12min, depending on method.
  2. *optional: Pulse 1 piece of bread in food processor [or blender] until crumbs have formed.  Set aside.
  3. While veggies are cooking, combine nutritional yeast, cashews, chickpeas, rosemary, lemon juice, mustard, garlic scapes, almond milk, earth balance, salt, and pepper in your blender. [works better than food processor]
  4. Process until smooth.
  5. Drain veggies and add to blender.
  6. Blend again until smooth.
  7. Par-boil pasta for about 6 minutes.
  8. Preheat oven to 350*.
  9. Drain water + rinse with cold water to stop the cooking.
  10. In a large bowl mix sauce + pasta.  It seems like a LOT of sauce, but it thickens substantially while baking.  If you want a lot of sauce, use 12oz of pasta.  If you want it less saucy use 16oz.
  11. In a 1.5-2qt casserole dish, pour in the mixture and bake covered for 25min.
  12. *optional: Uncover + top with breadcrumbs.  Broil on low for ~3min until nice and crispy.

*Sub 3 large garlic cloves, if you can’t find garlic scapes.

It seems like a complete sauce overload, but it really bakes in and becomes quite thick.  You could also use less of the sauce, toss with fully cooked pasta and skip the baking.  For this version, I used 12oz of Lundberg Brown Rice Penne [my favorite GF pasta] and used all but about 3/4c of the sauce.  The 3/4c of extra sauce, went on the table with a spoon, so we could all add more per our liking.  We also used it to top the tempeh.

The rosemary + garlic scape flavors were a great combination.  Although this looks like a heavy summer meal, the flavors kept it light + fresh.

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The toasted breadcrumb topping is a fabulous addition, but it’s still delicious without!  My favorite part about this meal?  Everything was GREEN!  saucy noodles + dressing + salad

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A definite recipe keeper and pulled off in quite the pinch!

Off to do some photography editing, hoping that Lightroom does not EAT anymore of my photo albums!

Ashley

]]> http://edibleperspective.com/2011/07/not-donuts-but-dinner/feed/ 39 and thennnnn….http://edibleperspective.com/2011/06/and-thennnnn/ http://edibleperspective.com/2011/06/and-thennnnn/#comments Mon, 27 Jun 2011 07:18:45 +0000 Ashley http://edibleperspective.com/2011/06/and-thennnnn/ Can we back up for a few minutes?  I know it’s Monday, but let’s pretend it’s Saturday.  Just for a few photos.

Saturday, we checked out of our hotel and made our way into Chicago for lunch.  We were about 1hr North of Chicago for our friend’s wedding.  We hit up The Chicago Diner, which [...]]]> Can we back up for a few minutes?  I know it’s Monday, but let’s pretend it’s Saturday.  Just for a few photos.

Saturday, we checked out of our hotel and made our way into Chicago for lunch.  We were about 1hr North of Chicago for our friend’s wedding.  We hit up The Chicago Diner, which gets amazing reviews as a veggie/vegan/gluten free friendly dining spot.  Their menu is extensive and they have an entire GF menu as well.  It’s always so nice when restaurants have a menu noting all of their GF options.

We thought the restaurant would be packed around the lunch hour, so we ordered it to-go, and thought we’d find a spot along the lake to stop and eat.

photo 1

Apparently I forgot we were in Chicago and the lake is about the most popular place to be on a Saturday. 

Getting through 1 mile of traffic to streets you could park on?  Nearly impossible! 

Finding a spot to park?  Impossible! 

We saw the lake + beach.  From the car. 

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We ended up driving around for 30 minutes, and found a “spot” to park in a loading zone.  Nothing like slamming cold + soggy food in your face, with your flashers ticking, looking behind you every 2 minutes to make sure you’re not being ticketed.  Extremely relaxing….

I can’t comment too much on the food, because we didn’t eat it right away.  I’m sure it would have been much better fresh from the kitchen, but we both thought the flavors of our meals were just okay.  I had the falafel burger and Chris had the seitan reuben. 

My idea for a lakeside lunch, was great in theory, but completely failed in execution.

And then… we “toured” the city = stop + go traffic on Lakeshore Blvd.

photo 2

And then… I finally got to meet Alice + Jared + baby Dylan, from Eat a Duck I Must, in person!  I first started talking to A + J about 1.5-2 years ago.  My friend Laura told me about their blog after meeting them at a wedding.  I’ve been obsessed a huge fan ever since!  They’ve both helped me with photography tips, inspired me behind the camera + in the kitchen, and Alice was a lifesaver when my blog crashed a few times recently.  We’ve become such good blog-friends, so it was nice to finally meet!  Their house is amazing, as I knew it would be.  Their decorating tastes are extremely similar to mine, so I was in awe being toured around their house.  Their dog [Chef!] is hilarious and super sweet and their son Dylan is extremely adorable.   

I hated to leave so soon!

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We made it back to Colorado around 10pm, and I was lights out by midnight. 

And then…

It was Sunday, and I was headed down to Boulder.

I met up with Heather + Anne for lunch and a hike.  They were both attending the FHBC this weekend.  Anne + I met briefly last year at the Foodbuzz festival, and Heather and I met when she moved to Denver last year.  It was great to catch up with them both!  Heather’s b/f Dustin, also joined us for lunch.

I of course suggested Mountain Sun Pub.  It’s one of the best spots to take out-of-towners.  [there are 2 Boulder locations + 1 in Denver]

The food is cheap.  The food is above average.  They brew their own beer.  The menu suites veggie/vegan/gf/carnivores.  They have a hummus of the day.  Need I say more? 

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Dressed + ready for our hike!

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I got the tempeh special and it was outstanding.   I’ve always loved their tempeh [they bake it in beer!], but today’s batch was the best!  It was almost tender, if that even makes sense.  Super soft + loaded with flavor.  I ordered it with gluten free bread, instead of the flour tortilla and it came with a salad on the side.  I devoured every single bite and was completely stuffed when we started our hike!

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It was a scorcher today.  Upper 90’s!  The nice thing about CO is that the summer days might be hot, but the nights are nice + cool.  We headed to Chautauqua Park for our hike. 

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The Flatirons, straight ahead!

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We chatted, while gasping for air, and hiking along for about 1.5hrs.  That elevation will get ya, even when you’ve lived here for awhile!

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Such a great way to spend Sunday afternoon.

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Friends, mountains, juicy nectarines…hard to top that!

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And then…

I headed home + worked on photo editing.

And then…

Chris + I headed out to anniversary dinner on my parents.  Thanks mom + dad!  We checked out Enzio’s tonight, which we’ve never eaten at before.  It’s an Italian restaurant, that makes their pasta fresh everyday!  Little did I know, they also make gluten free pizza!!

The crust was thin + crispy.  There was no distinct flavor that would have led you to believe it was gluten free.  We both really enjoyed this perfectly cheesy, lightly sauced, artichoke + thyme pizza.  I will be back for you again!!

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Dinner date.

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I never expected an Italian restaurant to have a separate gluten free menu, but they did!  Most things had meat or fish but there were a few veggie + gf options as well.  I decided on the pizza and a huge house salad, that was somehow only $5.  This was beastly, and filled with fresh parm, tomatoes, chickpeas [!!!], and red onion.

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It’s so hard to find a decent salad.  This exceeded my expectations.  Crunchy, fresh + filling!

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Chris loved their homemade pasta, and I drooled as he ate it!

And then… [are you sick of that yet?]

We went to Town Pump, to meet up with Kelsey + Eric for a drink.  This is one of my favorite bars in Fort Collins.  It’s the size of a shoe box, but has so much character and a great local beer selection.  They’ve been open for over 100 years!  Odell Brewing actually brews a beer specifically for this bar.

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And then…

We caught the first episode of the new season of True Blood!! 

And now…

I go to sleep!

Night!

Ashley  

]]> http://edibleperspective.com/2011/06/and-thennnnn/feed/ 46 Recipes for Ashleyhttp://edibleperspective.com/2011/06/recipes-for-ashley/ http://edibleperspective.com/2011/06/recipes-for-ashley/#comments Tue, 21 Jun 2011 16:47:45 +0000 Ashley http://edibleperspective.com/2011/06/recipes-for-ashley/ Remember last week when I started, “Recipes for Mom?”

Well, while I was in Telluride, my mom prepared a guest post, with a recipe for ME!  I thought this was incredibly cute + clever and I obviously had to share it with you guys!!  Plus, it looks delicious + easy!

She even took food photos!!  [...]]]> Remember last week when I started, “Recipes for Mom?”

Well, while I was in Telluride, my mom prepared a guest post, with a recipe for ME!  I thought this was incredibly cute + clever and I obviously had to share it with you guys!!  Plus, it looks delicious + easy!

She even took food photos!! 

….

From my mom:

I decided to "healthify" my burrito recipe which I got from a friend back in 1975, when Ashley’s dad and I lived in Fort Collins, after we got married.  So, ground chuck was removed and TJ’s tempeh was substituted.  After getting some tempeh cooking advice from Ashley, on her way to Telluride, here’s how it came down:

I browned a package of TJ’s original flavor tempeh (sprinkled with garlic powder, Lawry’s seasoned salt, and TJ’s Mexican seasoning mix) in 2 tbs EVOO.  Then added a cup or more of fresh diced tomatoes, and soon after 1/2 cup corn, and 1/2 cup diced onions.  Cooked this on medium, until most of the tomato liquid was absorbed.

I microwaved 1/2 can of organic "black" refried beans (1st time used) and then spread some in the middle of 2 *flour tortillas.  After, put several spoons of the tempeh mixture on the beans, and sprinkled with shredded **Mexican 4 cheeses.  Rolled up the tortillas and turned seam side down on a baking pan, and baked for about 8 min. at 325, just until edges start to brown.

Removed from oven and sprinkled on more cheese, along with shredded lettuce, diced tomatoes, sliced black olives, mild salsa, and a few dollops of light **sour cream.

All I can say is "delish", and we didn’t even miss the meat in it.  Also, have enough leftover for 2 more burritos!  Tempeh score!

*Note: If Ashley was here, I would have used GF or brown rice tortillas.

**Note: Mama Pea might enjoy this recipe too, with soy cheese and sour cream!  (-;

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I could go for one of these right about now!  [The little waffle stack is an oven timer, in case you were wondering. ;) ]

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Mmmm…the cantaloupe also looks delish!

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Thanks for this post, Mom!!   I haven’t made tempeh burritos in way too long.  Can’t wait to give this a try!!

Off to finish catching up + get in a good workout at the gym.  We’re headed to Illinois on Thursday, for a wedding.  Never a dull moment!

Ashley

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