Tempeh Bacon (vegan)

Recipe from Nisha Vora of Rainbow Plant Life

Husband-Tested in Alice’s Kitchen
Servings: 4

I can always count on Rainbow Plant Life for great recipes.  Here’s a delicious tempeh “bacon” to try when the farmers market tomatoes are at their peak.  

Ingredients
1 (8-ounce/230g) block tempeh (See below for how to prepare it.)
2 Tablespoons olive oil or neutral-flavored oil of choice, divided
1½ Tablespoons rice vinegar or apple cider vinegar
1½ Tablespoons maple syrup
3 Tablespoons tamari or soy sauce 
2½ teaspoons toasted sesame oil 
2½ teaspoons liquid smoke 
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper 
½ teaspoon onion powder
¾ teaspoon smoked paprika
Smoked sea salt for finishing (I used Malden smoked sea salt.)

Instructions:
Remove the block of tempeh from the package. Cut the tempeh block in half crossways.  Place in a steamer basket.  Bring about an inch of water in a pot to a boil.  Add the steamer basket to the pot.  Turn down the heat so the water is simmering.  Place a lid on the pot and set a timer for 10 minutes.  When the tempeh is steamed, remove it from the pot and onto a cutting board.  Slice the tempeh crosswise into thin strips, almost as thin as you can, about ⅛ inch thick.
Whisk together ½ Tablespoon of olive oil, sesame oil, vinegar, maple syrup, tamari, salt, cayenne, onion powder, smoked paprika, and liquid smoke in a medium bowl.
Marinate the tempeh. Transfer the tempeh to a shallow dish with an airtight lid and pour on the marinade. Seal the dish with the airtight lid.  
Marinate in the fridge for at least 1 hour, or 8 hours or overnight for the most flavor. Gently flip the dish a few times during this time to evenly distribute the marinade.
Cook the tempeh bacon. Heat a 12-inch nonstick frying pan over medium heat with 1 Tablespoon of olive oil. Once the oil is shimmering (it might take a few minutes), arrange about HALF of the tempeh slices or as many as you can in a single layer, leaving behind excess marinade.

Notes: 
Don’t skip the steaming step as it will prevent the tempeh from tasting bitter.  Tempeh can easily crumble, so handle it gently.  
Don't try to cook all the tempeh at once, or it won't crisp up.
Cook for 3½ to 4 minutes. About 1 minute before flipping, generously brush the top side of each tempeh piece with some of the reserved marinade.
Now flip each piece and cook on the second side for 2 to 2½ more minutes until seared on the other side, generously brushing more marinade on the top in the last minute.
Repeat with the rest of the tempeh and ½ Tablespoon of olive oil (you shouldn’t need a full Tablespoon since there’s oil residue in the pan). The second batch usually cooks quicker because the pan is hotter, 2½ to 3 minutes on the first side, and 2 minutes on the second side.
Regarding the tempeh…You're looking for plain tempeh, not any pre-seasoned tempeh or any other varieties like "three grain tempeh" (the grains get crunchy and detract from the texture). 

Nutritional Information: (per serving) calories 229; fat 15.5 g; saturated fat 2.6 g; cholesterol 0 mg; carbohydrates 12.2 g; fiber 0.3 g; sugars 4.9 g; protein 13.1 g; calcium 80 mg; iron 2 mg; potassium 315 mg

Authentic Vegan Black Eyed Peas (Vegan; Oil-Free and Instant Pot Option)

Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice;
Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread

Makes 6 servings

Recipe from Sweet Potato Soul 
Husband-Tested in Alice’s Kitchen

I tried this recipe for our New Year's Day dinner, but these turned out so well that I will definitely make them throughout the year.  Because I only had ½ pound of dried black-eyed peas in the cupboard, I actually halved this recipe and used the Instant Pot Mini. The black-eyed peas turned out perfectly.  The recipe below is the original recipe, using 1 pound of beans.  If you decide not to halve the recipe and you wish to use the Instant Pot, be sure to use a 6 quart Instant Pot.

1/4 cup oil** (I made this without oil.  I just added a bit of water to the hot pot and sauteed the veggies.)
1 medium yellow onion diced
1 large red bell pepper diced
1 jalapeño pepper seeded and diced (optional)
1 cup diced celery
3 garlic cloves minced
1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
6 cups veggie broth OR 6 cups water plus 6 teaspoons of vegetable bouillon paste, OR 6 cups water plus 2 veggie bouillon cubes
1 large bay leaf
1 tsp dried thyme and/or oregano optional
2 tsp smoked paprika
1 tbsp liquid smoke
1 tbsp soy sauce (Use tamari to make this gluten-free.)
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper

Instant Pot Instructions

Set the Instant Pot to sauté on medium heat and add the oil. (I used water to sauté the veggies.) When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the soaked black-eyed peas, only enough veggie broth to cover the beans about 1 centimeter, and bay leaf.  Place the lid on the Instant Pot and lock in place.  Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.  Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.  Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.

Stovetop Instructions

In a large Dutch oven, heat the oil over medium-high heat.  Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the black-eyed peas, veggie broth, and bay leaf.  Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit.  Serve with collard greens and rice or cornbread.

NOTES:  These vegan black eyed peas make the best leftovers! They’re even tastier and creamier on day 2 and 3. They should keep fresh in the refrigerator for up to 5 days. Reheat your beans in a pot on the stove, or in the microwave.  Black-eyed peas freeze well. Store them in a freezer safe container for up to 3 months.

Nutritional Info:  (1 of 6 servings) 250 calories; 1.6 g fat; 0 mg cholesterol; 960 mg sodium (using vegetable broth); 53.8 g carbohydrates; 22.4 g fiber; 5.5 g sugars; 24.6 g protein; 7 mg Iron (37% daily allowance for Iron)

Instant Pot Lentil Cabbage Soup (Vegan and Gluten-Free)

Recipe by Lori Rasmussen of My Quiet Kitchen

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This was a winner of a dinner as far as we were concerned. The recipe/ingredients seemed too simple for it to turn out so flavorful and comforting. But, oh, yum!  It’s loaded with nutritious lentils, tomatoes, onion, carrot, with a hint of smokiness.  Serve this up with some crackers and hummus or a nice loaf of crusty bread.  I thought this was good enough for company!

1 Tablespoon cooking oil, like grapeseed or avocado (I used just a bit of cooking spray and then added water as needed.)

1 large onion, chopped

3 medium carrots, peeled and chopped

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (I used ½ teaspoon.)

⅛ teaspoon ground cayenne pepper

1 cube vegan bouillon (I used one Not-Chick’n Bouillon Cube.)

1 (28 oz) can fire-roasted diced tomatoes

4 cups water (I used 2 cups veggie broth and 2 cups water.)

¾ cup dry green lentils, rinsed

1 small head green cabbage, cored and chopped into large bite-size pieces, about 2x2 inches

1 teaspoon fine sea salt

½ to 1 teaspoon freshly cracked black pepper

To add after cooking:

 1 Tablespoon soy sauce or tamari

 1 Tablespoon white wine vinegar or apple cider vinegar

 1 teaspoon liquid smoke

 2 Tablespoons vegan butter

Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed). Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. Add the bouillon cube,  tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the valve to "quick release" the pressure, which will take 10 to 15 minutes. Carefully remove the Instant Pot lid after the pressure button has dropped. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Notes

Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. 

Extra Spicy - the spice level of this soup is mild to moderate but easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with fresh jalapeno.

Meaty - try vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. Sauté separately while the soup is cooking. Stir into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.

Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu, or tempeh to your bowl.

Store in the refrigerator for up to 5 days. 

To freeze the soup, cool completely, and place in a freezer-safe container, leaving at least an inch of space at the top to accommodate expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Nutritional Information

Calories: 220kcal; Protein: 10g; Fat: 5g; Cholesterol: 0mg; Fiber: 10g; Vitamin A: 5425IU; Calcium: 136mg; Iron: 3.26mg

Oyster Mushroom Bacon (vegan)

Recipe from Nikki Vegan

Serves 2 

I've learned so much about eating meatless, vegan and/or plant based meals from YouTube videos.  One of my favorite channels is Nikki Vegan.  She prepared this "bacon" using oyster mushrooms that looked so dang good, I just had to try it.  I was lucky to find some locally produced oyster mushrooms at the farmers market this past weekend and so I was all set.  This is delish and definitely a keeper of a recipe.  Now that I know how to make this bacon, I'm looking forward to tomato season!

1 heaping teaspoon white miso paste

1 Tablespoon tomato sauce or puree

1 teaspoon smoked paprika

1-2 cloves fresh garlic, minced

1 teaspoon oil (olive oil, canola oil, or avocado oil)

1 teaspoon liquid smoke

1 teaspoon soy sauce

1 teaspoon maple syrup

Kosher or sea salt, to taste

Freshly ground black pepper, to taste

Olive oil or avocado oil or canola oil (for brushing griddle)

2-3 large oyster mushrooms, torn into pieces

Mix the marinade ingredients until well combined.  Heat a griddle or skillet to medium-high.  Add the mushrooms.  Use another small skillet or a grill press to press down the mushrooms.  Leave them be for a few minutes or until they are browned with grill marks on the bottom.  Remove the grill press.  Flip the mushrooms over.  Brush some of the marinade onto the mushrooms.  Leaves the mushrooms be for a couple of minutes or until the bottoms are browned.  Flip them over once again and brush the tops with the marinade.  Continue to cook a bit longer to allow the mushrooms to caramelize with a bit of charring. Serve.

These taste terrific as a topping to Mashed Avocado & Pea Toast.  

Toast up some whole grain bread.  While the bread is toasting, mash 1 avocado with about 1/2 cup peas.  (I use thawed frozen peas.) Add a sprinkling of nutritional yeast, rice vinegar (and/or tamari) and salt and pepper.  Spread it over the toast.  Add the Oyster Mushroom Bacon on top.

Here's an updated photo of the scrumptious
Oyster Mushroom Bacon sandwich.

Pulled Jackfruit (Vegan)

Pulled Jackfruit stacked on corn tortillas, with vegan yogurt;
purple cabbage slaw; cherry tomatoes; avocados
served along side sweet corn and grapes.

Recipe from LazyCatKitchen

Husband-Tested in Alice's Kitchen

Makes 8-10 servings

This dinner made the husband VERY happy.  I loved it too.  It is not something to serve on a first date unless you plan to hose each other down afterwards.  Anyway, this tastes fabulous. It is so interesting to me that when prepared like this, jackfruit tastes amazingly like a pulled pork.  But no little piggy was harmed in the making of this dish. 

The thing is, this jackfruit recipe can be and should be prepared the day before you plan to serve to get optimal flavor.  The recipe below is for the jackfruit portion with suggestions about what to serve it with.  Be sure to purchase jackfruit in brine and not syrup.  I buy cans of jackfruit in brine at Trader Joe's.  

4 Tablespoons olive oil

1 medium red onion, finely diced

4 cloves garlic, minced

1 heaping teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 pinch ground cinnamon

2-3 pinches ground cloves

1 teaspoon sambal oelek (This is Indonesian chili paste that we think tastes amazing.  It can be found in the Asian section of a supermarket.  It comes in a jar.  It keeps for a long time in the fridge once open. You can substitute chili powder, if need be.)

2 Tablespoons tomato paste

2 (20 ounce) cans jackfruit in brine

4 Tablespoons soy sauce

3 Tablespoons maple syrup

1/4 teaspoon white or black pepper

2 teaspoons liquid smoke

1 Tablespoon apple cider vinegar

For the best flavor, prepare this a day in advance.  Drain and rinse the jackfruit.  (The jackfruit pieces will be triangular in shape.  The pointy part of the triangle is part of the core, perfectly edible.  You can mince this if you wish, but I don't bother.  I just pull the triangles apart into shreds.  The jackfruit will become quite tender like pulled pork once it's cooked. There are also little round seed-like pieces as well.  We eat them too.)  Shred the jackfruit pieces after rinsing in water.  Set aside.  

Heat the olive oil in a medium, heavy bottomed pan.  Saute the onion until softened and lightly caramelized.  Add the garlic and saute until fragrant. Add the cumin, smoked paprika, coriander, cinnamon, cloves to the onion mixture.  Saute for a minute or so.  Mix in the tomato and chili paste.  Now add the prepared jackfruit along with the soy sauce, maple syrup, liquid smoke, and apple cider vinegar.  Stir well.  Season with the pepper.  Simmer the mixture gently for another 10-15 minutes.  (If it gets too dry, you can add a couple of tablespoons of water.)  Turn off the heat and allow the mixture to cool to room temperature.  Place the jackfruit mixture in the fridge overnight.

Just before you are ready to assemble the tacos/sandwiches, preheat the oven to 390F.  Spread the jackfruit mixture on a parchment lined baking sheet.  Bake for 20-25 minutes or until a little browned.  

Serving suggestions:  Corn tortillas or whole-wheat flour tortillas or whole-grain hamburger buns; vegan or dairy yogurt or sour cream; purple cabbage slaw* (directions below); tomatoes; avocado chunks; Quick Pickled Red Onions; salsa; lettuces; lime wedges; cilantro; Homemade Guacamole

*Purple Cabbage Slaw:  Shred some purple cabbage into a large bowl.  Squeeze the juice of one lime over the cabbage.  Sprinkle with salt, to taste.  Massage the cabbage for about 1 minute.  It will become more limp and tender.  Add some minced cilantro, if you wish.  Set this aside or chill in the fridge until ready to serve on the tacos.

Tofu Bacon (Vegan)

Recipe from Heatlhy Vegan Cuisine

Husband-Tested in Alice’s Kitchen

Makes enough for 2 generous sandwiches

When summer local tomatoes are in season it’s time to make all those delicious sandwiches you hankered for in winter. If you love BLT’s, but wish to eat a meatless version, you will enjoy this sandwich. The tofu has a slightly sweet, smoky flavor that pairs perfectly with the rest of the traditional BLT ingredients.

3 oz. tofu, drained and pressed

1 teaspoon onion powder

1 Tablespoon nutritional yeast

2 Tablespoons soy sauce

2 Tablespoons maple syrup

1 Tablespoon vegetable oil

1 ½ teaspoon liquid smoke

4 slices whole-grain bread, toasted

Mayonnaise (vegan, if desired)

Baby lettuces or spinach

1 large local summer tomato, sliced

Cut the dried and pressed block of tofu into 3 slabs.  Cut each slab crossways so that you end up into squares. Set aside. Put the rest of the ingredients in a shallow dish.  Whisk until well blended.  Put the tofu into the marinade mixture and turn the pieces so that they are all well coated.  (This can be done up to a day in advance.) Preheat the oven to 375F. Spray a baking sheet with cooking spray or line the sheet with parchment paper. Lay the marinated tofu pieces onto the baking sheet.  Bake at 375F for 20 minutes, flipping pieces over with tongs or a fork halfway through cooking time.

To serve, prepare 4 slices whole-grain bread by toasting (if desired.) Spread each toasted bread with mayonnaise, using vegan mayo if you wish your sandwich to be vegan.  Layer some baby lettuces or other greens onto two of the toasts.  Place some of the tofu bacon squares on top of the greens.  Add some tomato slices (and maybe some avocado slices) on top of the tofu bacon.  Top with the other slices of toast.   

Nutritional Info below is for 1 of 2 portions of the tofu bacon only.