Thursday, December 10, 2015

Smoky Tempeh Vegetable and Rice Bowl

First, I will tell you about my eggplant parm. Over the summer, I got a lot of eggplant from the farm. Eggplant isn't exactly known for freezing well, so I looked up on Pinterest how to freeze prepared eggplant parm. I simply broiled and pan-fried the eggplant, let it cool, and then stacked up the little discs in a tupperware cylinder in the freezer. It's been nice to just pull out some eggplant, broil it with some mozzarella, and add some marinara sauce. I had it in pasta form and in sandwich form. And I still have a bunch left! It was a great idea.

eggplant

The other night, I made this big bowl of protein and vegetables, which was healthy and sounded delicious. But it wasn't! Surprise! It was really, really bad. I added some sambal oelek to try to make it better but that didn't really work either. I'm not sure what the problem was. I did have roasted (frozen) beets and carrots (from the farm) instead of raw, but I don't think that was the problem. The marinade for the tempeh was also disappointing and didn't hold up well to the weird fermenty flavor of the tempeh. I did save extra tempeh to use in vegetarian reubens the next night, which were delicious. I just don't know where this bowl thing went wrong.

bowl

Smoky Tempeh Vegetable and Rice Bowl
Soup Addict via Pinterest

Tempeh Marinade:
2 tablespoons hoisin sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 teaspoon tamari, soy, or shoyu sauce
1 drops liquid smoke (optional) (1 to 2)
1 package tempeh (8 ounce) sliced

Rice:
2 cups vegetable broth or water
1 cup uncooked brown rice
1 kaffir leaves (optional) (1 to 2)
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh cilantro leaves

Assembly:
1 cup sprouts
1 cup grated or julienne carrots
1 cup grated or julienne beets
2 green onions, sliced diagonally
2 soft cooked eggs
1 tablespoon chopped fresh cilantro leaves, for garnish
Additional tamari or hoisin sauce for dressing (optional)

Whisk together the hoisin sauce, maple syrup, vinegar, tamari, and liquid smoke (if using) until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours, preferably overnight.

Bring the broth or water to a boil in a medium sauce pot. Add the rice and kaffir leaves (if using), reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions.

Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.

Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.

Gently peel and slice the eggs, and nestle two halves in the rice of each bowl.

Top with green onions and a sprinkle of cilantro. If desired, add a dash or two of tamari sauce or a drizzle of water-thinned hoisin over the bowls.

Serves 2

Thursday, December 03, 2015

Sweet Potato Sushi Bowls with Ginger Soy Dressing

Here is an eternal truth about myself: I lack the basics at home (fresh fruit, un-expired milk) but always manage to have really weird stuff available. Did I have any lettuce to make a salad, or jelly to have PB&J? No, but I did have dried seaweed to make these sweet potato sushi bowls. I didn't even have the avocado or the carrot for the recipe, but I did have some wasabi paste and ginger! I am such a weirdo.

So this was pretty quick and easy. I stuck to the recipe, other than the missing carrot and avocado. Oh, and I had some spinach so I sauteed that with some black sesame seeds. I really liked it. I was nervous the dressing would be too sweet, but it wasn't at all. It was really great. I added extra sriracha to make it extra-spicy, even with the wasabi added into the bowl. Very yummy! I would make this again.

sushi

Sweet Potato Sushi Bowls with Ginger Soy Dressing
Vegetarian Times, November 2015

1 cup brown or white rice
1 sweet potato, peeled and cut into 1/2-inch dice (2 heaping cups)
1/2 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 avocado, sliced
1/2 cucumber, seeded and cut into 1-inch matchsticks (1 cup)
1 small carrot, cut into 1-inch matchsticks (1 cup)
1 cup one-inch-long strips roasted seaweed
4 tsp. toasted sesame seeds
Wasabi paste, to taste, optional
Pickled ginger, to taste, optional

Dressing:
1 1/2 tsp. grated fresh ginger
1 large clove garlic, grated
3 Tbs. tamari or soy sauce
2 1/2 tsp. pure maple syrup or honey
2 tsp. rice wine vinegar
Hot chile sauce, to taste
1/4 cup plus 2 Tbs. olive oil

Preheat oven to 375°F.

To make Sweet Potato Sushi: Cook rice according to package directions. Place sweet potato on large cookie sheet, toss with oil, and sprinkle with salt and pepper. Roast sweet potatoes 30 to 35 minutes, until tender and starting to brown.

To make Dressing: Whisk together ginger, garlic, tamari, maple syrup, rice wine vinegar, chile sauce, and 3 Tbs. water in small bowl. Slowly whisk in oil.

Fill each of four bowls with 1 cup rice, 1/3 cup roasted sweet potatoes, one-quarter of avocado, 1/4 cup each cucumber, carrot, and seaweed strips. Top each with 1 tsp. sesame seeds. Drizzle with Dressing, and top with wasabi paste and pickled ginger, if using.

Yield: 4 servings

Tuesday, December 01, 2015

Chewy Gingerbread Cookies

For Cookie Monday this week, I embraced winter and made some gingerbread cookies. I didn't want to have to roll anything out, so I picked these drop cookies. And I didn't want anything crunchy like gingersnaps. I read the reviews of the recipe, which suggested altering the amount of baking soda to just 1 tablespoon (not 2 - but still with 1 tablespoon of water) and baking for 9 minutes. I did need to bake them for 10 minutes, as the recipe suggests, but the baking soda alteration was just right. So do that.

Of note, this cookie recipe was attached to a recipe for pumpkin gingersnap ice cream sandwiches. Basically, if you make these cookies bigger, you could put pumpkin ice cream in between and life will be happy.

Also, if you want a chocolate version, Martha has this recipe as well.

cookie

Chewy Gingerbread Cookies
Martha Stewart

3 cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
2 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter (2 sticks) softened
1 cup packed dark-brown sugar
2 tablespoons finely grated, peeled fresh ginger
1/2 cup unsulfured molasses
2 tablespoons baking soda, dissolved in 1 tablespoon boiling water
1/3 cup granulated sugar

Sift together flour, cocoa powder, and spices into a medium bowl. Put butter, brown sugar, and grated ginger into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until fluffy. Beat in molasses.

Beat in flour mixture in 2 batches, alternating with the baking soda mixture. Shape dough into a disk, and wrap in plastic. Refrigerate until firm, about 2 hours (up to overnight).

Preheat oven to 325 degrees. Shape dough into 1/2-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Refrigerate 20 minutes.

Roll balls in granulated sugar. Bake until surfaces crack slightly, 10 to 12 minutes. Let cool on sheets, 5 minutes. Transfer cookies to wire racks, and let cool completely. Cookies can be stored in an airtight container up to 3 days.

Yield: about 4 dozen