Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
serves 4
Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 Jalapeno pepper
1 package Fajita wraps
To Prepare:
Cut tempeh block in half lengthwise then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.
Heat oil in a large skillet (preferably cast iron). Cook marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.
Turn up the heat while you stir fry to lock in flavors and cook for about 10 minutes or until peppers start to blacken. If necessary add more oil while cooking and season with reserved spice to taste.
Serve tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
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Fried polenta is fabulous served as is alongside dips or your favorite cracker topping.
Ingredients:
Firm polenta cut into small triangles
2 cups (or so) olive oil for frying
Coarse salt
To prepare:
Heat olive oil in a deep pan or fryer until hot (about 340 degrees). With a slotted spoon, carefully slide polenta pieces into hot oil. It may spatter somewhat so use caution.
Fry until pieces are crispy and golden, then remove and drain on paper toweling. Sprinkle polenta immediately with coarse salt and serve hot.
Fried polenta is fabulous served as is alongside dips or your favorite cracker topping.
Note: For a new twist add one half cup of grated parmigiana , blue or cheddar cheese during the cooking stage. Cut into cube shapes and fry. Now you have delicious, cheesy croutons!
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One of Italy’s favorite root vegetables, finocchio (fee-no-keeo) (a.k.a. fennel) is extremely versatile with a crisp texture and a flavor that borders on sweet with a trace of licorice.
This tender white bulb can be enjoyed raw for it’s crisp, juicy texture or cooked in a variety of ways, the most prized fennel originates from the region of Sicily. Fennel is high in vitamin A and an excellent source of fiber, potassium, and calcium.
Ingredients:
6 fennel bulbs, washed
6 ripe plum tomatoes, peeled
1/4 c. raisins
1 small yellow or white onion
1 t. roasted cumin seeds, crushed slightly in mortar & pestle
2 T. olive oil
Salt and freshly ground black pepper
To prepare:
Trim off tops of fennel bulbs, then slice off tough root end. Rinse, then quarter the bulbs and peel off any tough outer leaves. Set aside.
In a small saucepan, boil water. Drop tomatoes into boiling water one by one. After a few seconds skins will pucker and begin to loosen. Remove immediately from water and slide skins off. Chop peeled tomatoes roughly and set aside.
Dry roast cumin seeds over medium-high heat just until aroma is released. Remove and crush slightly in mortar & pestle. Set aside.
Chop onion. Heat oil in deep pan and add onion. Saute until onions begin to soften, then add quartered fennel bulbs. Stir and saute for a few minutes, then add remaining ingredients.
Stir to combine all ingredients, cover, and simmer for 25-30 minutes or until fennel bulbs are easily pierced with a knife.
Add salt and freshly ground pepper to taste, dress with Sicilian (fruity) olive oil and serve.
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I believe mushrooms are truly a gift from nature and they are precious to the vegetarian cook, with their earthy robust flavors and meaty texture.
Fresh wild mushrooms are sometimes difficult to find and fresh porcini nearly impossible. While some of you may be wary of dried mushrooms, after trying this recipe, you’ll realize how absolutely delicious and bursting with rich flavor they can be.
Look for dried Porcini of high quality, preferably those imported from Italy or France. The sliced caps should be dark brown and at least 2 inches in length.
Ingredients
POLENTA
2-1/2 c. quick cooking Italian polenta
6 c. water
1/2-1 t. salt
4 T. butter or 1/4 c. olive oil, optional
1/2 c. Fontina cheese, optional
MUSHROOM TOPPING
3 c. Porcini mushrooms (dried & reconstituted, see below)
3 c. mixed fresh mushrooms such as button, shitake, or crimini
2 T. olive oil
3 cloves garlic, chopped
1 large onion, sliced thinly
1 c. chopped plum tomatoes, skinned
1/4 c. dry white wine, optional
1/2 c. chopped mixed fresh herbs — parsley, basil, thyme, & tarragon
Salt and pepper to taste
To prepare Polenta:
Bring salted water to a rolling boil in a heavy saucepan. Slowly sprinkle polenta meal into water, stirring constantly. Lower heat, then continue to stir and cook until polenta thickens and pulls away from sides of pan, about 4-5 minutes. Now add butter or olive oil and cheese if you want.
Spray a 9 X 13 inch cake pan with water, then pour polenta into pan and spread to corners with the back of a wooden spoon. If mixture sticks to spoon, simply spritz polenta with a little water.
Allow polenta to set up — 45-60 minutes — before cutting and using. You can also wrap with plastic tightly and refrigerate until ready to use. Polenta will keep in the fridge for about a week and can be used for our fabulous fried polenta appetizer.
To prepare Mushroom Topping:
Rinse dried mushrooms under running water to clean, then soak in warm water to cover about 15-20 minutes.
Meanwhile clean and slice fresh mushrooms and set aside. In a small saucepan, boil water. Drop tomatoes into boiling water one by one. After a few seconds skins will pucker and begin to loosen. Remove immediately from water and slide skins off. Chop peeled tomatoes roughly and set aside.
Heat oil in a wide saute pan and add garlic and onions. Saute until just beginning to soften, then add fresh mushroom and continue to saute.
With your hands, squeeze broth from reconstituted dried mushrooms and add them to saute pan. Stir, then add 1 cup of reserved broth, and simmer. Any leftover broth can be saved for stock.
When sauce thickens, add tomatoes and half the herbs. Simmer another 10-15 minutes. Sauce should be thick and rich. Add some of the reserved mushroom broth if mixture seems too dry. If desired, now add wine. Add salt and freshly ground black pepper to taste, then remaining herbs.
To assemble:
Slice polenta into 1/2″ wide slices and place in individual portions on a baking sheet greased with olive oil.
Top with a bit of grated Fontina cheese, if desired, then drizzle with additional olive oil.
Bake at 475 degrees for about 10 minutes, until brown and bubbly.
Spoon mushroom topping over individual servings, dress with additional fruity (Sicilian) olive oil, and serve hot.
Note: Only needing a rinse to clean them, soaking dried mushrooms in water for less than half an hour prepares them for cooking. Make sure to reserve the rich “broth” soaking creates, as it makes an excellent base for soups and sauces and is impossible to achieve with fresh, cultivated mushrooms.
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Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
serves 4
Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 Jalapeno pepper
1 package Fajita wraps
To Prepare:
Cut tempeh block in half lengthwise then slice into 1/4- to 1/2-inch wide strips. Place in a lidded plastic container, add two tablespoons of the vegetable oil and two tablespoons of the fajita seasoning. Cover container and turn to coat. Tempeh will be completely marinated and ready to cook in approximately 35 minutes, but improves if marinated up to 6-8 hours.
Heat oil in a large skillet (preferably cast iron). Cook marinated tempeh until golden brown, then add roughly chopped seeded peppers and onions.
Turn up the heat while you stir fry to lock in flavors and cook for about 10 minutes or until peppers start to blacken. If necessary add more oil while cooking and season with reserved spice to taste.
Serve tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
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Truly a new take on rice salad, this version utilizes fresh lemon juice, sweet bell peppers, fresh corn and aromatic cumin and cilantro — so flavorful and so simple! This salad keeps very well in the fridge… if you’re lucky enough to have any left over.
Serves 6
Ingredients:
3 T. olive oil
3 medium zucchini, diced small
salt to taste
juice of 2 large lemons
4 medium ears of fresh sweet corn (about 2 cups kernels)
1 T. cumin seeds
4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
3/4 c. coarsely chopped cilantro
1 large sweet red pepper, diced
1 can green chiles
1/2 c. chopped scallions
To prepare:
Sprinkle zucchini with salt to taste and saute in olive oil over medium-high heat, until squash is flecked with brown spots, approximately 7-8 minutes. Remove from heat, sprinkle about 2 tablespoons of lemon juice over it, and toss.
Cook shucked corn in boiling water about 5 minutes, until crisp tender. Cool slightly, then slice off kernels.
Heat a small cast iron pan to medium. Put cumin in pan and dry roast until the seeds release aroma, then crush in a mortar.
In a large bowl, combine all ingredients and toss to combine. Add remaining lemon juice and additional salt if you like.
Chill and serve. This salad is especially great served with such Mexican-influenced dishes as tacos, tostadas, or with pinto or black beans.
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This burger is a favorite. Your main mission is to panfry the burgers until a thick crust forms. This is where non-stick pans fall short. They just don’t have the capacity to form a thick crust. Any heavy-bottomed seasoned skillet will work. My pan of choice to create the perfect texture is cast iron.
I like this burger bun-less and with a small dollop of a good hot sauce such as Real Inner Beauty Hot Sauce. Another excellent way to eat these is to make small meatball-size burgers and serve them on top of spaghetti with tomato sauce. Or for a satisfying brunch dish, make one rather large and flat panfried burger for each person and sit a poached egg on top of it.
Serves 8
Ingredients
2 T. olive oil
1 small onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 c. short or long-grain brown rice
2 t. kosher salt (more or less, to taste)
1 1/2 c. coarsely chopped mushrooms (button, crimini, Portobello)
1 c. kasha (whole buckwheat groats)
1 c. chopped toasted cashews (or walnuts or hazelnuts or other nuts)
3-4 T. chopped fresh tarragon (or parsley)
Flour for dredging the burgers
Vegetable oil for frying
To prepare:
1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and carrot and saute, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook 2 minutes more.
2. Add the rice, salt, mushrooms, and 5 cups of water, and bring to a boil. Cover, and simmer 25 minutes. Stir in the kasha and cook until the rice and kasha are tender and the liquid is absorbed, about another 20 minutes more.
3. Remove the pan from the heat and stir in the nuts and fresh herb. Transfer the mixture to a food processor in three batches, pulse until coarsely or finely chopped. The mixture can be left “whole,” as another option. Transfer mixture to a bowl, and cover it if you aren’t forming the burgers right away.
4. Dust your hands with flour, and form the mixture firmly into large patties. Lightly coat the patties with flour. The flour is what creates the crust!
5. Heat a generous amount of oil (about 1/8- to 1/4-inch depth) in a large cast iron skillet over medium heat. Panfry the burgers until the undersides are dark golden brown, about 5 minutes, checking frequently to prevent burning. Flip the burgers, and brown the other side in the same manner.
Note: These burgers can be formed into patties, separated by wax or parchment paper and stored in an airtight container in the fridge for up to 2 days. For longer storage, up to 2 months, burgers can be frozen. It is best to individually package burgers in plastic wrap before freezing. Frozen burgers must be defrosted completely before cooking.
I find that defrosting them in their wrapper in the microwave for two minutes makes the burger easy to handle and able to keep it’s beautiful rounded shape. The added bonus is that it is already warm inside, therefore it cooks and browns much faster. Microwaving also gives you the flexibility to cook up a burger at a moments notice!
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Something supernatural happens when you combine these ingredients. The contrast of spicy and earthy flavors in this salad will dramatically alter your view of cabbage. This is one of my favorite recipes that I crave at least once a week!
This recipe can be fully prepared and kept in an airtight container in the fridge and served within 2 hours.
Serves 4
Ingredients:
2 c. green cabbage, sliced as thinly as possible
1 large, ripe tomato (or 2 plum tomatoes), cut into 1/2-inch cubes
1 small bunch watercress
1/4 c. unsalted roasted peanuts, chopped
2 T. dried unsweetened coconut
1/3 c. grated fresh young ginger or 3 1/2 T. minced, fresh ginger
4 T. fresh lime juice (accept no substitute!)
1 T. light brown sugar
2 t. kosher salt, or to taste
2 T. toasted sesame seeds
To prepare:
1. Cut off and discard the bottom 1/2″ of the watercress stems and discard. Then chop the entire bunch, including the remaining stems, into 1″ pieces. Transfer to a medium bowl and add the cabbage, tomato, peanuts, and coconut.
2. In a small bowl, combine the lime juice, ginger, and sugar, stirring until the sugar dissolves. Pour over the salad and toss well until the vegetables are coated. Sprinkle the salad with sesame seeds and serve at room temperature, or refrigerate up to 2 hours and serve chilled.
Note: For a delicious alternative substitute fresh baby spinach for the watercress.
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Once you try my version of this classic Italian dish, you’ll never look at lasagna the same way again. Guaranteed to be a crowd pleaser, be sure to make an extra pan and freeze it. Lasagna will keep in the freezer for several weeks … much longer than it lasts on your table!
When using the no-boil lasagna, it’s crucial to have sufficient liquid levels in your filling ingredients. The tofu filling, spinach, and tomatoes all add the necessary liquid element here.
Serves 4
Lasagna Ingredients:
8-10 sheets of no-boil lasagna noodles
2-3 small zucchini, sliced thinly lengthwise
1-2 small yellow summer squash, sliced thinly lengthwise
6 tomatoes, cooked skinned and seeded (or 1 c. canned whole tomatoes)
2 c. julienned parsnips
1 c. julienned carrots
3 c. baby spinach, coarsely chopped
Extra Virgin olive oil
Salt and pepper
1/2 c. coarsely chopped basil (reserved)
Bechamel Sauce Ingredients:
6 T. unsalted butter or vegan margarine
6 T. unbleached flour
3 c. 2% dairy or unsweetened soy milk
Salt, pepper, and grated nutmeg
Tofu Filling Ingredients:
1 block extra firm tofu, drained of its water
1/2 c. freshly grated Pecorino Romano cheese(optional)
1/2 C. chopped parsley
1/2 t. grated nutmeg
1 t. salt
To prepare:
Drizzle olive oil over the bottom of an 8 X 8 baking dish and set aside.
1. Prepare bechamel sauce:
Heat milk until hot but not boiling. (You can add room temperature milk, but heating speeds up the cooking process and in my experience, makes a smoother sauce.) Melt butter in a saucepan but do not let it brown. Slowly whisk in flour until you have a smooth roux, continue whisking for a minute or two and begin adding the hot milk. Cook and stir constantly until the sauce thickens and is creamy but not runny. Season to taste and set aside.
2. Prepare tofu filling:
Crumble drained tofu into a bowl. Add remaining ingredients, mix together with a fork, season and set aside. (If you are preparing the vegan dairy free version, add three tablespoons of nutritional yeast instead of the grated cheese.)
3. Prepare vegetables:
Heat a little olive oil in a skillet over medium low heat. Saute the parsnips and carrots for 5-8 minutes until crisp tender. Add both the zucchini and squash and toss, just to heat through. Remove from heat.
4. Assemble lasagna:
Spread about 1/2 cup of the tomatoes over the bottom of the baking dish. Cover with two sheets of lasagna noodles. Add a layer of vegetables, a few more spoonsful of tomato, and spread about 1/2 c. of bechamel sauce over this layer.
Add a second layer of pasta, alternating the direction of the layers. Top this pasta layer with the tofu filling. Next do a layer of fresh spinach, add a drizzle of olive oil, a pinch of salt, and top with yet a third layer of pasta. Add more of the vegetable mixture, a few dollops of the cooked tomato, a little more bechamel, and cover with two more sheets of pasta.
Top the casserole off with a nice cover of bechamel sauce, a sprinkling of salt and pepper, a drizzle of olive oil, and the chopped fresh basil. Finally, spoon a little more of the tomato mixture around the sides of the lasagna.
Cover with foil and bake in a preheated oven at 375 degrees for about 40 minutes, then remove the foil and bake another 15 minutes. If desired, top with remaining sauce. Serve hot.
Note: Bechamel sauce will thicken while it rests, a gentle reheating should loosen it up. If necessary, add very small
amounts of milk, water, or stock until you regain the desired consistency.
I really appreciate knowing how to make a bechamel sauce because it can be used in so many other dishes and this recipe is so creamy and light. Get adventurous and try the fabulous non-dairy option as well!
If you dislike the flavor of nutmeg, simply omit it and add an extra few turns from the pepper mill. Remember to always use a light hand and taste your food when you add seasonings!
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Only the Italians could turn stale bread into something this wonderful! This is one of the best examples of why I love Mediterranean cooking: there’s virtually no limit to the possible variations on this versatile salad!
Consider adding such optional ingredients as capers, peppers, cucumbers, olives, or crunchy ribbons of romaine lettuce to your panzanella! You can even toss it. This salad is as flexable as it is delicious.
Serves 4
Ingredients:
8 oz. very dry unsalted Italian bread
Warm water for soaking bread (about a cup)
3-4 large ripe tomatoes, seeded and cut into cubes or wedges
3-4 fresh garlic cloves, chopped
1 medium red onion, thinly sliced
1/3 to 1/2 c. fresh basil, coarsely chopped
1/3 c. Extra Virgin olive oil
2 T. red wine vinegar
salt and pepper
To prepare:
Break the bread into pieces and put into a bowl. Cover with the warm water. Soak the bread for a few minutes until softened, then squeeze dry with your hands, and crumble into a serving bowl or onto a deep platter.
Arrange the tomatoes, onions, garlic, and basil over the top of the bread. In a separate small bowl, combine olive oil, vinegar, and salt. Whisk and pour over the salad. Season with additional salt and pepper if desired, and serve.
Note: For a perfect Tuscan Panzanella, the bread must be unsalted and very dry. This recipe can be savored within minutes of being dressed, unlike the American toasted crouton version which has to marinade for an hour.
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