Tempeh and Red Cabbage Stew - Polish Bigos - and Happy 4th!

It is very uncanny that I am offering you a Polish recipe on the 4th of July, but what can you do? It just turned out that way.

Bigos is a traditional Polish stew made out of sauerkraut (fermented cabbage) as the base ingredient. Sometimes, bigos is also made from fresh cabbage and this version is less popular. However, it is just as flavorful.  

I don't know about you, but I hardly ever have sauerkraut frolicking in my kitchen. During times like these, fresh cabbage is my go-to ingredient.

I spoke to my mom recently and she told me about this stew. Mom's flavorful description enticed me to make bigos this week. I chose red/purple cabbage instead of white because purple foods have SUPER POWERS, but you can use cabbage of choice. I also personalized this recipe using tempeh. Skip the tempeh if you like. You can substitute it with your favorite cooked beans. Be sure to add them to the stew at the end of cooking time. 

Cheers! 

Tempeh and Red Cabbage Stew

Tempeh and Red Cabbage Stew
*This recipe requires at least 1.5 hours cooking time. 

Ingredients
1-2 tablespoons olive or canola oil
1 medium onion, sliced into half moons
1 (8-oz package) organic tempeh of choice, cubed
1 medium red or white cabbage, shredded and core removed
4-5 large carrots, peeled and shredded
4 garlic cloves, minced
Freshly ground black pepper (about 1/4 teaspoon)
2 large bay leaves
1 teaspoon salt
1 tablespoon fennel seeds
1/4 teaspoon freshly grated nutmeg
1 teaspoon whole allspice seeds (or 1/4 teaspoon ground)
1 tablespoon dried thyme
3 cups mushroom broth (or 3 cups water and 2 mushroom bouillon cubes)

Directions
In a large soup pot, sauté the onion and tempeh in oil, over a medium heat for 5 minutes. Stir often and be sure to add a splash of water or two (about 1-2 teaspoons) to prevent from sticking to the pot. Add all spices and continue cooking for another 2 minutes. Be sure to add a splash or two of water again to prevent from sticking to the pot.

Add the cabbage, carrots, mushroom broth, cover and bring it to a boil. Once boiling, lower the heat to medium-low and cook for about 1 hour. Uncover the pot, and continue cooking until all of the broth has been absorbed (about 1/2 hour). Be sure to stir once in a while.

Turn off the heat and taste for additional seasonings. At this point, you can remove the bay leaves. Be sure to look out for the whole allspice seeds, if using, when eating. I eat these seeds in the stew, and I do not mind it at all.

Serve over mashed potatoes or have it with slices of your favorite bread.

Store in the refrigerator, in a tightly closed container, for 3-4 days.

Smacznego or Bon Appetit! 

Tempeh Breakfast Scramble and Bracing For Summer!

I do not mean to be so dramatic about the fact that summer and me do not get along, but I can't help it. I promise to edit myself when talking about this season in effort not to ruin your summer experience. How does that sound?

I continue to feel lethargic and think this may be due to season change although I have no solid evidence to prove this. Conversely, I am still catching up on sleep and will most likely continue doing so until the end of time.

Luckily, I walk to my job now (it is about 25 minute walk each way) and this activity provides me with a forced awakening without the necessity of having additional cups of coffee to jolt me into being awake.

I have started cooking more frequently again, I have been eating too many sandwiches while I had school, and you will be seeing posts from me at a higher frequency. Recently, I opened my refrigerator and noticed a lonely tempeh cake waiting for some company. What better company than a bunch of vegetables and spices, right?

Cheers!

Tempeh Breakfast Scramble

Tempeh Breakfast Scramble

Ingredients 
1 tablespoon olive oil or vegetable oil
1 (8-ounce) organic tempeh of choice, cubed (I used 3-grain tempeh and I did not steam it prior to using it in this recipe. See note below.)
1 small onion, finely chopped
3 garlic cloves, minced
5 to 6 mushrooms of choice, chopped (Be sure to use the stems.)
4 small purple potatoes or potatoes of choice, chopped (I did not peel mine. I rarely peel potatoes, specifically when the potatoes are young.)
Freshly ground black pepper (about 1/4 teaspoon)
1/2 teaspoon salt or more, depending on preference (Add at the end of cooking time.)
1/2 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 cup nutritional yeast
About 6-8 tablespoons water or vegetable broth, divided

I used to be a tempeh hater, can you believe that?

Directions 
In a large non-stick pan, sauté the onion and mushrooms in oil, for about 5 minutes. While sautéing onions and mushrooms, add pepper, thyme, cumin, and turmeric. Stir once in a while and add a splash of water if needed, to prevent from sticking to the pan.

Now add the potatoes, garlic and about 3 tablespoons of water. Cover with a lid - the steam will cook the potatoes. Do not add the salt yet as the potatoes will not become crispy. Stir once in a while.

*Cooking Tip: Salt draws out the moisture out of potatoes and mushrooms, makes them soft and prevents these vegetables from becoming crispy when added at the beginning of cooking time. Therefore it is recommended to add salt at the end of cooking time instead. 

Uncover the pan, add the cubed tempeh, and nutritional yeast and about 2 to 3 tablespoons of water. Mix well and allow the nutritional yeast bind to the potatoes and tempeh. Stir often.

Once the tempeh was added, I continued cooking this dish for another 6 minutes or so. You can continue cooking it for another 10 minutes if you like the potatoes and tempeh to achieve a nice crust and crispiness. Season with salt when done and taste for additional pepper.

Serve with toasted bread and additional vegetables or anything you like.

*Note: Some say that tempeh is bitter when not steamed prior to adding it to recipes. I disagree, and therefore I never ever steam it in my recipes. You may not feel this way, and if that is the case, steam the tempeh for 10 to 15 minutes prior to cubing it and using it in this recipe. All you have to do is to bring water or vegetable broth to a boil. Once boiling, place the tempeh cake in the pan, lower the heat to medium-low and cover. Use a pan that will fit the entire tempeh cake. Turn off the heat and allow to cool before cubing it and using in this recipe. 

Eat! 

Chinese Five Spice Tempeh Stew and Master's Degree in Meowing

Othello, my 14 year old feline rival has been keeping me awake at night since he came into my life long ago. Today is Sunday, and yet I was rudely awaken at 6am for no apparent reason other than to feed him.

The way Othello operates to get what he wants is brilliant. He starts with meowing, and when that does not work, he starts shredding any type of paper lying around, and speedily moves onto jumping on shelves and throwing whatever lives on them on the floor. I have lost many splendid things by Othello's paw when he pushed down precious objects. Mostly, these were my jewelry boxes which I collect for some odd reason.

Othello! He is a very accomplished feline who holds a Master's Degree in Meowing. 

I can't stay mad at this old guy for too long though. After all, he earned his Master's Degree in Meowing fair and square. It is time I recognize his accomplishment, don't you think?

Cheers to felines!

Love,

VKP

Chinese Five Spice Tempeh Stew. I served it over raw kale and topped it with organic pea shoots.

Chinese Five Spice Tempeh Stew

Ingredients
1-2 tablespoons canola oil
1 medium onion, finely diced
4 carrots, peeled and diced
1 (8-oz) organic tempeh of choice, crumbled into medium sized pieces
4 garlic cloves, minced
2 tablespoons reduced-sodium soy sauce (Tamari may be substituted)
1 tablespoon raw cane sugar
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on heat preference
1 tablespoon coriander powder
2 bay leaves
1 tablespoon Chinese five spice powder
1 teaspoon sea salt
1 cup split mung beans (red lentils may be substituted)
1/2 cup millet (any grain may be substituted)
7 cups vegetable broth

Directions
In a large soup pot, sauté the onion, carrots and tempeh in canola oil, over a medium heat for about 8 to 10 minutes. Keep adding a splash or two of water when necessary, to prevent from sticking to the pan. Stir often. Add all the seasonings, and garlic, and continue sautéing for another two minutes.

Add mung beans and vegetable broth. Cover, and bring to a boil. Once boiling, lower the heat to medium-low and cook for about 30 minutes until the beans are creamy.

Fifteen minutes prior the stew is ready, add the millet to the pot. Stir and continue cooking for another 15 minutes. Turn off the heat and serve.

If you are using a grain other than millet, be sure to adjust cooking time. For example, if using brown rice, you may add it to the stew 20 minutes prior the stew is ready.

You got this!

Eat your greens. 

Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew

Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew

I am slightly obsessed with keeping things around the apartment in their rightful place. When things are out of place, I feel out of place. Feeling this way makes me anxious. I don't like it. To prevent that from happening, I started to organize one thing or one place in my apartment, at least once a week. The thing or the place can be small (example: kitchen junk drawer) or big (example: the closet). It is quite telling -  about myself - that I find a new thing or place, to organize each week. Sometimes, meaning often, I skip a week or two or three, but get back to the organizing routine eventually.

Spice forest. All that unused space on top breaks my heart. 

How does this recipe relate to my story? This week, I organized the spice cabinet. I found an unopened cajun seasoning container lodged between Mister Turmeric and Miss Cinnamon, hence this stew creation featuring cajun seasoning.

Interesting fact: black-eyed peas are used in cajun cooking. They also echo the idea of good luck in Southern culture, specifically when prepared during the New Year. I need a little bit of luck right now. Let's hope the legend is true. Cheers!
Cooking time: 1.5 hours
Cajun Black-Eyed Peas with Collards and Tempeh - Lucky Me Stew (Makes about 12 servings)

Ingredients
1 pound dried black-eyed peas, soaked overnight, drained and rinsed
1 (8-oz package) gluten free organic tempeh or tempeh of choice, crumbled
1 (28-oz can) diced tomatoes
1 bunch green collards, rough stems removed, roughly chopped
2 tablespoons olive or vegetable oil, divided
1 medium sized onion, finely chopped
1 small bell pepper (any color), stem and seeds removed, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, minced
Freshly ground black pepper to taste
2 bay leaves
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons salt
3 tablespoons liquid smoke (Don't panic if you can't find it. *See note below)
1 tablespoon dried parsley
1 tablespoon paprika
2 tablespoons cajun seasoning (Look for MSG free label if possible)
4 cups vegetable broth or water (Add another 1/2 cup during cooking if too thick depending on preference)
Hot sauce to taste (optional)

Directions
In a large soup pot, over a medium heat, sauté the onion, bell pepper and celery in 1 tablespoon of oil, for about 10 minutes. Add garlic and cook for another 2-3 minutes, stir often. Add a splash of water if necessary, to prevent from sticking to the pan. Remove the vegetable mixture from the soup pot and set aside.

Tip: Keep a glass of water handy when sautéing, add a little at a time, to prevent from sticking and to prevent from adding additional oil, but only if you are into that kind of thing.

In the same soup pot used to sauté the vegetables, add 1 tablespoon oil and crumbled tempeh. Sauté for about 10 minutes, stirring often. Add a splash of water to prevent from sticking. Once the tempeh has browned, add the vegetable mixture back to the soup pot, mix well. Add freshly ground black pepper, bay leaves, thyme, oregano, salt, liquid smoke, parsley, paprika, cajun seasoning. Mix well and cook for about 3 minutes. Add black-eyed peas, diced tomatoes, vegetable broth, cover and bring to a boil. Once boiling, lower the heat to simmer and cook for about 1 hour, until the black-eyed peas are fork tender. Stir occasionally. Add the collards, mix and cook for another 15-30 minutes, depending on prefrence. I like my collards well done.

Taste for salt and serve over rice. Add hot sauce when serving depending on preference. This recipe freezes well.

*Note
Can't find liquid smoke? No worries. To substitute, add 2 tablespoons smoked paprika. Skip adding regular paprika in this instance.

Lucky Me Stew

No Tuna No Mayo Tempeh Salad

I admit to having an occasional tuna salad sandwich when I was a pescetarian long, long ago. I don’t miss the tuna, but I like the idea of having a vegan version of it out there because it ROCKS. Yup, I said it. 

Don’t be alarmed by the lack of vegan mayo in this recipe. It will still taste good. I was never a big fan of mayo (vegan or otherwise), and I have never tasted Vegenaise. Don’t hate me.

Cheers!

No Tuna No Mayo Tempeh Salad

No Tuna No Mayo Tempeh Salad

Ingredients

10-ounce package Tempeh (check for gluten free label)

1 small onion, chopped

1 celery rib, finely chopped

½ red bell pepper, finely chopped

1 small Persian cucumber, finely chopped, no need to peel it (regular cucumber or dill pickle may be used instead)

1 tablespoon fresh dill, finely chopped (parsley may be used instead)

1 tablespoon fresh lemon juice

1 tablespoon smoked paprika (regular paprika may be used instead)

1 tablespoon organic Kelp granules or shredded nori (optional)

3-4 tablespoons Dijon mustard (vegan mayo may be used instead)

Salt and freshly ground pepper to taste

Directions

In a large bowl, crumble the tempeh with your hands and mash it with a fork to achieve a uniform consistency. Add all the ingredients except for the Dijon mustard and mix well. Coat with Dijon mustard, use less or more depending on the desired creaminess of the salad. Season with salt and pepper. Serve in a pita pocket or over your favorite greens.

*Note

A 15-ounce can of chickpeas may be substituted for tempeh in this recipe. Be sure to rinse, drain and mash the chickpeas with a fork prior to adding it to the salad.

If using vegan mayo instead of Dijon mustard as a dressing, be sure to add at least one teaspoon of Dijon in addition to the vegan mayo for a richer flavor.