It is beautiful in Philadelphia, sunny, breezy, early-summery and also sometimes hot and humid. The vegetables are overflowing the raised beds and tumbling out of the CSA box and my fridge is packed. And I’m loving every minute of it. But I need to eat a lot of vegetables to keep up, and lately I [...]
Posts Tagged ‘tempeh’
23 May
Pan-fried mung beans with Tempeh
Another winning recipe from Super Natural everyday, this quick dinner involves soaking the mung beans ahead of time (canned would be way to mushy). If you’re not familiar with mung beans, you can usually buy them at a co-op or whole foods, and they also make great sprouts! If you start soaking them in the [...]
5 Apr
Tempeh sandwich with sprouts and avocado
It started at as a tempeh BLT, but I couldn’t find any decent tomatoes (no surprise). And then I didn’t have any lettuce, but I did have some lovely sprouts, and a perfectly ripe avocado. And a whole wheat english muffin and some olive oil mayonnaise. So I marinated the tempeh in some “smoky” sauce [...]
23 Jun
Hardena…finally!
During my junior year of college, I lived in Yogyakarta, Indonesia (on the island of Java) and while there, fell in love with Indonesian food. Hardena, a small warung (or casual dining place) in South Philadelphia has been recieving great foodie press for years, but I’ve been putting off a visit until I could take [...]
16 Feb
Winter Shepard’s Pie
Hello Friends! The March GRID magazine has hit the stands, and I encourage you to pick up a copy. I contributed a vegetarian shepard’s pie using in-season vegetables. Beautiful to look at, delicious to eat, and easily made vegan. If you’d like to make a faster recipe, skip the lentil crust – it’s just as [...]
13 Oct
An Impromtu Fall Dinner Party
Fall has arrived! My CSA is bursting with delicious Fall vegetables, and I was so excited to roast a big pan of vegetables, I had to throw an impromtu dinner party. A giant pan of yellow potatoes, sweet potatoes, and red onions, roasted with some garlic cloves, olive oil, pepper and salt. A salad of [...]
26 Aug
Spicy Tomato Tempeh
When the CSA arrives, I often scramble to find a way to use as many different vegetables for dinner as I can. As the week goes on, we tend to be home less, and cook even less than that, so I try to make a big dent in our produce as quickly as I can. [...]
8 Jun
One Local Summer: Whiskey marinated tempeh, greens and sweet potatoes
I’m participating in Farm to Philly’s One Local Summer Challenge. Every week, I’ve agreed to make a meal consisting entirely of local ingredients (excluding herbs and spices). I’m hoping that this will be an exciting challenge, and also help me make better use of my abundant CSA and lovely Co-Op. I hadn’t seen my friends [...]
24 Feb
Thai Cabbage Slaw, Mineola Tempeh and Kiwi salsa
I’m so glad that I discovered I love cabbage. This recipe is a variation on a recipe posted on 28 Cooks, itself a variation of a recipe from The Daily Raw Cafe. Or course, I made some changes based on what I had in the kitchen and pantry, and what I like best. It was [...]
25 Jan
Orange Pan-Glazed Tempeh with kale and soy-miso carrots
I made this orange pan-seared tempeh from the recipe on 101 Cookbooks. While the flavor was fine, the tempeh didn’t really glaze – it more like boiled in the sauce and softened. Maybe a bit more sugar, or less orange sauce, and I would have gotten the results I was looking for. I served the [...]
