Day 28 of vegan recipe challenge: channeling the God(dess) in all of us

I shall defer from making a litany of excuses and instead dive right into another recipe (blogger guilt in effect!) Although, I did write a blog post for our organization in the interim.

Need something simple, comforting, and cozy? From the brain of Isa Chandra Moskowitz, this dish combines tahini with tempeh, broccoli, and linguine to make that ideal bowl of goodness (or goddess). I tried this dish out last Friday on a friend, and rave reviews were heard around the table,

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Goddess Noodles with Tempeh & Broccoli
Serves 4
Total time: 30 min; Active Time: 30 min

8 ounces whole-wheat linguine
1/2 cup tahini
1/2 cup warm water
3 tablespoons fresh lemon juice
1/2 teaspoon salt plus a couple more pinches
2 tablespoons nutritional yeast flake
2 tablespoons plus 1 teaspoon olive oil
8 ounces tempeh, diced into 1/2-inch pieces
6 cups broccoli florets and thinly sliced stems
4 cloves garlic. minced
1 cup chopped fresh chives
Freshly ground black pepper

Bring a large pot of salted water to a boil for the pasta. When it’s boiling, cook the pasta according to the package directions. Drain and set aside, reserving a cup or so of the cooking water.

In a liquid measuring cup, use a fork to stir together the tahini, warm water, lemon juice, and 1/2 teaspoon of the salt. Depending on the consistency of your tahini, you may need to add more water to get it to be relatively smooth. Mix in the nutritional yeast. Set aside.

Preheat a large pan over medium-high heat and add 1 tablespoon of the oil. Saute the tempeh in the soil with a big pinch of salt for about 7 minutes, tossing frequently, until lightly browned. Transfer to a plate and set aside.

In the same pan, cook the broccoli in another 1 tablespoon oil with a pinch of salt for about 5 minutes. The broccoli should be bright green and still have a snap to it.

Push the broccoli over to the side of the pan, and add the garlic, along with the remaining 1 teaspoon oil. Toss together and let the garlic cook for about 15 seconds, then  mix it in with the broccoli.

Now, add the pasta and use a pasta fork (or fork) to mix together the pasta and broccoli. Turn off the heat, add the tahini, and stir to coat. Now add the reserved pasta water as needed to thin the sauce and get everything coated.

Stir in the tempeh, chives, and some black pepper. Serve.

Notes from Isa:

  • The consistency of tahini can vary greatly from brand to brand. Some are thin and smooth, and others are firm and clumpy. Even the temperature of your tahini can make a difference. Depending on what your tahini is like, you may need to add more warm water to get it smooth. And if it is really clumpy, you may even need to transfer it to a small blender to smooth it out. For the best results, let your tahini come to room temperature before using for this recipe.
  • If you’re not up for tempeh, then you may use 1 1/2 cups cooked chickpeas instead. No need to saute: just toss them in with the linguine to heat through. And if you can’t find fresh chives, then chopped scallions make for a great dish, too.

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Day eleven of vegan recipe challenge: a legal kind of hash

Unless you live in Colorado or Washington. Then, your options are more expanded than the rest of ours.

I jest – we’re talking breakfast hash today. Typical “breakfast” meals are a challenge for the vegan. No eggs. No bacon. Most pastries involve heavy butter. No sausage gravy. And, let’s not even get into brinner, the culmination of all heavenly menu items at an unexpected dining hour!

So, I stumbled upon this recipe from the Vegetarian Times early in 2014 and I hope to continue to stumble onto it more in 2015. I love a little heat (channeling my inner desert fox) and this dish provides it along with an overall well-balanced spice blend that turns these taters and tempeh into a tasty treat! (The alliteration train might be out of control. I apologize.)

“I like it spicy but not like – ugh – spicy.” (Darn you AT&T for making us love this commercial).


And with that:

Spicy Tempeh Hash
Serves 2; 30 minutes

hashSpicy Tempeh Hash via The Vegetarian Times

  • 8 oz. cubed tempeh (KT note: I prefer to simmer the tempeh first and then cube)
  • 1 Tbs. canola oil (KT note: I prefer grapeseed or olive oil)
  • 1 cup chopped onions
  • 1 cup chopped green pepper
  • 1 cup diced potatoes (KT note: you could get fancy and swap in a sweet potato)
  • 2 tsp. paprika (KT note: Try some smoked paprika – wowza!)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 pinch cayenne pepper

Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 10  minutes. Drain in colander, and wipe out skillet. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.

What is your favorite “brinner” dish?