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Tempeh au Poivre

A rich and decadently-flavoured dinner that takes just 30 minutes to prepare, including marinating time, this tempeh au poivre is best accompanied by roasted vegetables and potatoes, or steamed greens and French fries. It serves 2.

Ingredients

1 block tempeh (approx. 250g), halved

For the Marinade

1/4 cup soy sauce
1/4 cup water
2 tsp smoked paprika
1 tsp onion granules
1/2 tsp garlic powder
1/2 tsp dill

For the Sauce

1 1/2 cups soy (or other all-plant) milk (1/4 cup set aside)
2 heaped tsp suitable-for-vegan Dijon mustard
2 tbsp crushed peppercorns
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp cornflour

Method

1. Steam the tempeh for 5 minutes.
2. Meanwhile, make the marinade by mixing all the ingredients in a shallow bowl.
3. Place the tempeh into the marinade and turn to coat. Leave to marinate for 15 minutes while you make the sauce. Meanwhile, preheat a griddle pan or health grill to high, or a regular frying pan to medium.
4. Mix 1 1/4 cup soy milk, mustard, peppercorns, soy sauce, and balsamic vinegar. Bring to a simmer, whisking. Mix the cornflour into the remaining 1/4 cup soy milk. Add this paste to the sauce, whisking all the time. Allow to thicken, and turn off the heat while you cook the tempeh.
5. Fry the tempeh 3-5 minutes each side until golden and heated through. Serve with the sauce.

Lime-Marinated Tempeh Skewers

A very simple dish that’s perfect for barbecues and al fresco dining. This serves 2.

Ingredients

1 tbsp hot lime pickle (if you can’t find this, use the juice of 1 lime, 1 tsp mango chutney, and a pinch of chilli flakes
2 tbsp tamari
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp dried mint, or 1 tbsp of finely chopped fresh mint
lime rind, to garnish
200g tempeh, steamed 15 minutes and then cubed
1 red pepper, coarsely chopped
1 red onion, coarsely chopped
8 cherry tomatoes

Method

1. Soak four bamboo skewers in boiling water.
2. Mix the pickle, tamari, vinegar, maple syrup and mint in a large, shallow bowl.
3. Add the tempeh, and toss to coat. Leave to marinade for at least 30 minutes.
4. Load your veggies and tempeh onto the skewers, brush with some marinade and griddle, grill or barbecue until cooked. These were cooked on a griddle pan for 10 minutes.
5. Serve with rice, with remaining marinade poured over, and garnish with lime rind.

Turmeric, miso stew with tofu, tempeh, mushrooms, and potatoes

Sweetened with dates, thickened with flax, and finished with baby kale, this is a rich, spicy stew with lots of strong flavour and colour. If you’re not a turmeric lover, keep the amount low to start.

Ingredients

1/4 cup water
1/2t coarse sea salt
2T scallions, finely chopped (reserve a few inches of green for garnish)
1-3t dried, ground turmeric (to taste — I use 1T)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1/2t dried, ground cumin
1/2t dried marjoram, rubbed
1/4t dried red chilis (or to taste — I use about 1/2t)
1 cup cremini mushrooms, stemmed and thinly sliced, about 1/8″
125g extra firm, high quality tofu, 1/3″ cubes
125g tempeh, 1/4″ cubes (use pasteurized)
1 1/2 cups potatoes, 1/3″ dice (I use organic russets)
1/2 cup dried, soft dates, pitted and finely chopped
1T lemon juice
1 ‘sprig’ dried kombu, about 2″
2 cups vegetable stock
2 cups unsweetened plant milk
3T red miso (or more, to taste)
1/4 cup nutritional yeast
1T sesame seed butter
2T milled flax seed
3 cups loose baby kale (leave a few leaves for garnish)
Coarse sea salt and black pepper to taste

Optional: White, yellow, or other shades of miso will work, but they’ll change the final colour. Use freshly grated turmeric (start with 1T) if you have an easy source. Leave out the garlic if you prefer. A little shredded cabbage added with the plant milk and/or a little cilantro for garnish wouldn’t hurt. Add some fresh blueberries to brighten up the flavour.

Method

Warm a large frying pan with a lid on medium heat. Add the water, sea salt and scallion. Water saute for 2 minutes. Add the turmeric, and other herbs and spices. Saute another minute.

Add the mushrooms. Saute for another 2 – 3 minutes. Add the tofu, tempeh, potatoes and dates. Saute another 2 minutes. Add the lemon and deglaze the pan (if necessary).

Add the stock, bring the pan to a light simmer, cover and reduce heat to low. Simmer for 15 minutes or until the potatoes are tender. Uncover, add the plant milk. Increase heat to medium low.

Simmer another 30 minutes or so uncovered on low heat (as low as you can set it but still simmer) stirring periodically. Remove from heat. Remove the kombu. Add the miso, nutritional yeast, sesame seed butter, flax and kale. Stir to combine.

Let stand 2 minutes to cool. Season to taste. Ladle out into bowls. Garnish with scallion green sliced on an angle and a few scallion greens and serve.

 

 

Warm tempeh and soft wheat salad with broccoli, red pepper and fresh raspberries

A warm fall salad with a variety of bold flavours, colours and textures. Rye berries will work in this dish as well; increase the cooking time to about 1 hour and add the tempeh after 15 minutes.

Ingredients

1/2 cup of soft wheat berries
2 cups of vegetable stock
1 ‘brick’ of pasteurized tempeh (250g) in 1/2″ cubes*
1/4t of coarse sea salt
1/4t of coarse salt
1 scallion, minced
1 red pepper, cored, seeded and cut in 1/2″ dice
2 cups of brocolli florets broken up in to about 1″ pieces
3T of cooking oil
1T of lemon juice
1T of agave nectar
2t of tamari
2T of nutritional yeast
1/2 cup of fresh raspberries, chopped**
Sea salt and black pepper to taste

Directions

In a pot with a lid, bring the stock to a light boil.
Add the wheat berries, the cubed tempeh, and the 1/4t of sea salt.
Cover, reduce to low and simmer 40-50 or until the water is absorbed and the wheat is soft. Add a little water if you start to run out of moisture.
When the wheat is done, in a frying pan, bring the oil to heat on high.
Add the sea salt and scallion and stir fry for 1 minutes.
Add the broccoli and red pepper and stir fry for 3-4 minutes.
Add the lemon, tamari and agave.
Stir to combine.
Add the tempeh, wheat and nutritional yeast.
Stir to combine and remove from heat.
Add the nutritional yeast.
Stir to combine.
Season to taste.
Plate and garnish with the chopped raspberries.

*Make sure to use pasteurized tempeh or to pasteurize your tempeh separately before preparing it using this recipe. Tempeh from a standard grocery store will often be pasteurized, but be sure to check the label. The recipe requires cooking longer than the time normally required for pasteurization, but better safe than sorry.

Collard green wraps with tempeh, eggplant and potato and a smoky peanut sauce

Garnished with a little sauerkraut and red Thai chili, this is a simple wrap with a lot of rich flavours.

Ingredients

For the collard greens
6 medium sized collard green leaves (e.g., 6″ long, 4″ wide)
Warm water to cover
1t coarse sea salt

For the filling
1T cooking oil
3/4t coarse sea salt, divided
1T fresh garlic, minced
1t fresh ginger, minced
1 dash liquid smoke
250g tempeh, shredded coarsely
1 medium eggplant, shredded coarsely (about 2 cups worth)
1 medium white potato, shredded coarsely (about 1 cup)
1T white vinegar
2T tamari
2 cups vegetable stock
A sprig of kombu (about 2″)
1/4 cup crunchy unsweetened, unsalted peanut butter
2T nutritional yeast
Sea salt and black pepper to taste

For the garnish
6T sauerkraut
2T red Thai chili paste or other hot sauce to taste

Directions

Soak the collard leaves in warm, lightly salted water for about 15 minutes.
Remove, and set the collards aside to dry while you make the sauce.
Shred the vegetables and toss with 1/2t coarse sea salt.
Let stand ten minutes, and then drain any liquid.
Lightly rinse to remove some of the salt.
Shred the tempeh (it may crumble during the process –that’s fine).
Bring the oil to heat in a frying pan on medium-high with 1/4t coarse sea salt.
Add the garlic, ginger and smoke and fry for 2 minutes.
Add the eggplant, potato and tempeh.
Saute for 3-5 minutes or until the pan starts to brown.
Add the white vinegar and tamari and deglaze the pan.
Add the vegetable stock and kombu.
Cover reduce heat to low, and simmer for 40 minutes, stirring here and there.
After 40 minutes, the liquid in the pan should be quite reduced.
If not, remove the lid and cook until there’s only half a cup of moisture in the pan.
Remove the kombu.
Add the peanut butter and nutritional yeast and stir until well-combined.
Remove from head and let cool 5 minutes.
Season to taste.
Add 1/6 of the filling to each roll (about 2/3 cup give or
take).
Garnish each roll with roughly 1T of sauerkraut and 1t of hot sauce.
Roll up like a burrito or temaki (a sushi hand roll) and serve.

Tacos with spicy tempeh, white miso sauce and baby greens

Soft, hand rolled corn tortillas, warm spicy tempeh and lime accented greens make this a lovely and flavourful dish. Fresh tortillas are terrific and when you make them from scratch, you control all of the ingredients. Be sure to use masa harina rather than regular corn flour
for this recipe. This makes eight small tacos.

For the tempeh
1T cooking oil
1T fresh garlic, minced
1T red Thai chili paste (or similar and/or to taste)
250g tempeh, crumbled (use pasteurized)
1/4 cup tamari (or to taste)
1 cup vegetable stock
1/4t coarse sea salt

For the tortillas
1 1/2 cups masa harina
1/2T ground flax seed
1/2t coarse sea salt
1 cup hot water

For the white sauce
1 cup unsweetened plant milk (I use soy)
1/4t coarse sea salt
1T white vinegar
1T sesame seed butter
1T white miso
2T tapioca flour dissolved in 2T cold water
Sea salt and black pepper to taste

For the greens
1T olive oil
1t lime juice
1/4t coarse sea salt
1T nutritional yeast
1 cup loose baby kale
1 cup loose baby spinach

For the garnish
1/2 cup passata (or tomato puree)
1/2t red Thai chili paste (or similar and/or to taste)
Coarse sea salt and black pepper to taste.
2T nutritional yeast

First, start the tempeh, then the tortillas, the white sauce, the greens and the garnish.
In a frying pan with a lid, bring the oil and sea salt to heat on medium high.
Add the garlic and chili and fry for 2 minutes.
Add the tempeh and fry for 3-5 minutes.
Add the tamari and deglaze the pan.
Add the stock, cover, reduce heat to low and simmer for 45 minutes.
While the tempeh simmers, make the tortillas.
Mix the dry ingredients and add the water.
Stir to form a smooth, pliable dough, neither too dry nor moist.
If the dough is too wet, add more masa 1T at at time; if too dry, add water 1T at a time.
Divide the dough into 8 equal parts, and flatten each into a 2-3″ round disk.
Cover the dough with a damp cloth while you press the tortillas.
Heat a frying pan on medium high heat.
If you have a tortilla press, follow the instructions provided.
If you don’t, roll the tortillas out gently between two sheets of plastic wrap into rough circles about 1/8″ thick, about 5-6″ in diameter.
It’s the peeling of the tortilla that’s of the most difficult part — go slowly.
Carefully peel and add the tortilla and cook until the top of the tortilla is start to look dry.
Flip and cook the other side (it should be about 1 minute each side, a little more on the first, a little less on the second).Little brown spots make a tortilla look lovely.
Repeat for the remaining 7 tortillas and cover with a warm, very lightly damp tea towel.
Let them rest for about 20 minutes to cool and soften until you’re ready to use.
The tortillas will keep, but you’ll likely have to steam them to use them later.
At the 40 minute mark, preheat the oven to 450F.
In a shallow pan with sides, bake the tempeh for another 20 minutes or until the moisture has been absorbed the tempeh has started to brown. Ovens vary; use the colour as your guide. Don’t overcook.
Start the white sauce and broil the tempeh for another 5 minutes.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, miso, sesame seed butter and vinegar.
Stir to combine and simmer for 5 minutes uncovered.
Slowly add the tapioca solution stirring continuously until it thickens.
Remove from heat and season to taste.
Remove the tempeh from the oven.
Let the white sauce and the tempeh cool for a few minutes.
While they cool, whisk the dressing for the greens and toss.
Whisk the ingredients for the garnish.
To assemble, fill each tortilla with 3-4T tempeh, 2T white sauce, 1/4 cup greens and then about 2t passata
mixture.
Sprinkle with nutritional yeast and serve.

Hand rolled and cut pici noodles with tempeh, kale and mushroom ragù

Pici are a rustic pasta — like a long, thick spaghetti — deceptively simple and forgiving but more labour intensive than some other types of pasta. As a more robust pasta, they’re paired here with a more robust and heartier sauce with some baby greens and heirloom tomatoes for additional flavor and colour.

Pici are a good noodle to practicing hand rolling — you’ll get a reasonable amount. Expect around 2 hours to make this dish beginning to end, with about 45 minutes of hands-on work. It’s hard to match the texture and feeling of full chewing with pici, but this sauce will also do well with farfalle or gemelli. This makes a good sized appetizer portion for four and a large bowl for two.

Ingredients

For the pasta
2 cups whole wheat flour — the softer the flour, the softer the noodle
1/4t coarse sea salt
1 cup semolina flour
1 to 1 1/4 cup warm water
1T olive oil
4 liters boiling water with 1T coarse sea salt

For the tempeh
2 cups vegetable stock
1 cup water
1 spring dried kombu (about 2″)
1/4 cup tamari (or to taste)

For the sauce
1/4 cup cooking oil
1/4t coarse sea salt
1T fresh garlic, minced
1T dried basil, rubbed
1/2t dried oregano, rubbed
1/2t dried thyme, rubbed
1/2t red Thai chili paste (or to taste, or similar)
1 scallion, minced (4-6″ green reserved for garnish)
1 medium vidalia onion, finely chopped (about 1 1/2 cups)
4 medium cremini mushrooms, finely chopped (about 75g)
1T lemon juice
2 cups passata (or tomato puree)
2T coconut sugar (or to taste)
2 cups chopped kale
2T pasta water
1/4 cup nutritional yeast
1T olive oil
Sea salt and black pepper to taste

For the garnish
1/2 cup baby greens, finely chopped
8-12 heirloom grape tomatoes, halved
Scallion green as above

Directions

Make the sauce, then the noodles.

In a small sauce pan with a lid, bring the water and stock to a light simmer. Add the tamari and the tempeh, reduce heat to low, cover and simmer/poach 30 minutes. Uncover and simmer for another 15 minutes on medium-low. Preheat the oven to 400F. Remove the kombu and add the tempeh and its marinade to a small baking pan with edges. Crumble the tempeh coarsely with the spatula, and bake the tempeh in its marinade for about 30 minutes.

While the tempeh bakes, make the dough for the noodles. Combine the dry ingredients, the wet ingredients, and then the wet with the dry. Add up to an additional 1/4 cup water 1 tablespoon at a time if you need more moisture to reach a smooth dough, which depends on the flour you choose. Knead until you reach a smooth pliable dough and then another 5 minutes. Cover the dough with a warm, moist towel and let rest about 15 minutes.

While the dough rests, start the sauce. In a frying pan with a lid, bring the cooking oil to heat with the sea salt on medium high. Add the herbs and spices and fry for 2 minutes. Add the scallion and vidalia onion and saute for 5 – 7 minutes or until the onion is becoming translucent. Add the mushrooms and saute another 5 minutes, or until they are losing their moisture. Cover, reduce heat to medium low and let the vegetables simmer for about 10 minutes. Remove the lid, return to medium high heat and saute until the pan starts to brown. Add the lemon and deglaze. Add the passata and coconut sugar and stir to combine.

Around the 30 minute mark, the tempeh should be starting to brown lightly at this point, and much of the stock should be condensed. Add the passata and vegetables mixture, and stir to combine. Bake for 20 minutes. At the 50 minute market, add the chopped kale in a thin even layer over the top and then bake another 10 minutes. The tempeh should be a nice reddish brown in the sauce, and the kale should be a vibrant green. Ovens vary; use the colour and amount of moisture in the pan as a guide.

While the tempeh and sauce bake, make the noodles. Roll the dough out on a floured board into a long rectangle about 1/8″ thick. You may need to break the dough into two parts depending on the size of your cutting board. Cut the dough in 1/4″ to 1/3″ strips. These don’t have to be perfect — you’re going to roll them by hand and even them out in that process.

When the noodles are cut, roll them gently on the board one hand gently rolling toward you, one hand gently rolling away. You can also roll the pasta with both hands in the same direction — it may not be as even. Roll each noodle out until it’s thinner than a pencil. They’ll be quite long — expect noodles that are in the 14″ – 18″ range. Keep your dough covered with a warm moist cloth while you roll and/or don’t be afraid to dampen your fingers while rolling. Enjoy!

When the sauce is all but done and your noodles are rolled, bring the 4 liters water with the sea salt to a boil in a large pot. Add the noodles, and gently swirl or pull them gentle with a fork to keep them separated. While the noodles cook, remove the sauce from the oven. Add 2T pasta water to the sauce. Toss with nutritional yeast, 1T olive oil and season to taste.

Boil the noodles for 3 – 5 minutes or until they float. For a good, al dente chew, drain them and rinse with cold water. For a softer pasta, cook another minute or two, drain and rinse. Add the pasta to appropriate bowls. Add the sauce, then the garnish, and serve.

 

 

Red lentil, potato, and spinach dal with roasted tempeh and Brussels sprouts

A warm, rich dal with some added color and flavor.

Ingredients

For the dal
2 cups water
2 cups vegetable stock
2 medium yellow potatoes, quartered (about 1 1/2 cups)
1 cup red lentils, rinsed and drained
2T vegetable ghee (or coconut or avocado oil, but not olive)
1/2t of coarse sea salt
1t dried cumin seeds
1/2t dried coriander seeds
1/2t dried mustard seeds
1t dried ground turmeric (or to taste)
3 scallions, minced (reserve about 6″ – 8″ of green for garnish)
2T fresh garlic, minced
1t fresh ginger, grated
1/2t red Thai chili (or green chili, 1/4t cayenne pepper, and so on)
1/4 cup tomato passata (or tomato puree)
A dash of liquid smoke
2 cups loose baby spinach greens
Sea salt and black pepper to taste

For the tempeh and sprouts
1/4t coarse sea salt
2 cups vegetable stock
A sprig of kombu (about 2″)
250g pasteurized tempeh
1 cup Brussels sprouts, trimmed and cut in half
1/4 cup tamari (or to taste)
2T cooking oil, divided
1/2T fresh garlic, minced
1/2t fresh ginger, minced
1T lemon juice
1T coconut sugar
2T nutritional yeast
Sea salt and black pepper to taste

Optional: 1T minced cilantro for garnish, 1t dried curry leaves, 1/4t hing (if you can get them, add them with the other dried spices), 2T coconut milk (added with the passata) if you have 2T that you can spare.

Instructions

First start the tempeh, then start the dal. In a small pan with a lid, bring the stock, kombu and sea salt to a light boil. Add the tempeh, cover, reduce to low and simmer for 45 minutes. Toward the 30 minute mark, start the dal. In a large pan with a lid, bring the water to a light simmer. Add the lentils. Cover, reduce heat to low and simmer for 20 minutes. Stir occasionally.

At the 20 minute mark, add the stock and return the pan to a simmer on medium. Add the potatoes. Cover, reduce heat to medium low and simmer for another 20 – 30 minutes or until the potatoes are fork tender and the lentils have mostly dissolved.

Toward the 40 minute mark, preheat the oven for 400F. Remove the tempeh from the stock and set aside to cool. Cut the tempeth into 3/4″ to 1″ cubes. Whisk the tamari, garlic, ginger, lemon juice, sugar and nutritional yeast with 1/2 cup of the stock until consistent. Cut the sprouts in half, length-wise. Toss the tempeh and the sprouts in the mixture until well coated.

Add the tempeh to a lightly oiled baking sheet and bake for 20-30 minutes on the middle rack. Spoon half of the marinade over the tempeh. Add the sprouts after 10 minutes. Spoon 1/4 cup marinade over the sprouts.

Bake on the middle rack until the tempeh and sprouts are a nice golden brown. Turn the sprouts and tempeh at least once, and add the remainder of the marinade at that point. The sprouts should be soft but not overcooked. Ovens vary; use the colour and texture of the tempeh and sprouts as your guide.

When the potatoes, lentils, tempeh and sprouts are all ready, bring the oil or ghee and sea salt to heat on high in a small frying pan. You can use already ground spices, but the flavor is never the same as freshly ground, and ensuring a correct balance means doing the conversion by weight.

If you have experience popping spices on the stove top, add the cumin, coriander and mustard seeds to the oil until they pop. Otherwise, grind the cumin, coriander, and mustard until powdered in a spice grinder.

Add the dry spices and saute for 1 minute or until they are nicely aromatic. Add the curry leaves and hing if you’ll be using them. Add the scallions, garlic, ginger, and chili and saute for another 2 minutes. Add the dash of liquid smoke. Add the passata and deglaze the pan. Saute for another 3 minutes and remove from heat. Add the coconut milk if you’ll be using it.

Add the spice mixture to the dal. Stir to combine. Let stand 5 minutes for the flavours to mingle and the dal to cool. Add the baby spinach greens. Stir to combine. Let stand a minute for the greens to wilt. Season to taste and dish out the dal in a wide, narrow bowl.

For a dish like this, I’ll usually concentrate some of the potatoes in the center to add additional garnish on top. Season to taste and add the tempeh and sprouts in a loose stack in the middle (or however you prefer for the presentation). Garnish with the scallion greens sliced on an angle and cilantro if you’ll be using it.

Creamy potato, tempeh soup with smokey roasted eggplant and kale

A warm, nourishing, and filling soup. This recipe easily doubles.

For the soup
4T water, divided
1T maple syrup
1T tamari
2T cashew butter
1/4t turmeric
125g tempeh, finely chopped (use pasteurized)
1/4t coarse sea salt
2 scallions, minced (4-6″ green reserved for garnish)
2T fresh garlic, minced
1T lemon juice
3 cups vegetable stock
2 medium yellow potatoes, chopped (or about 2 cups diced)
1T tapioca flour dissolved in 2T cold water
2T nutritional yeast
Sea salt, black pepper and maple syrup to taste

For the eggplant
1T cooking oil
1/4t coarse sea salt
1T tamari
1t fresh garlic, minced
1/2T maple syrup
1/4t black or cayenne pepper
A dash liquid smoke (or to taste)
2 Italian eggplants (enough to make 12 – 16, 1/4″ slices)
Sea salt and black pepper to taste

Optional: replace the liquid smoke with 1/2t smoked paprika

For the kale
1/2T cooking oil
1/4t coarse sea salt
2 cups loose green kale, stemmed and chopped
1T nutritional yeast
Sea salt and black pepper to taste

For the garnish
1/2t dried, ground sumac
1T nutritional yeast
Sriracha, cayenne pepper, chili flakes or similar to taste

Directions
Start the soup, then make the eggplant and kale. Mix the cashew butter, maple syrup, tamari, and turmeric until combined. Toss the chopped tempeh in the mixture to coat and set aside.

In a large pot with a lid, bring 2T water and sea salt to a simmer on medium high heat. Add the scallions and saute in the water for 2 minutes. Add the garlic and saute for 1 minute. Add the tempeh, its marinade and 2T water to the pan. Saute for another 3-5 minutes or until the pan is starting to brown lightly.

Add the lemon juice and deglaze the pan. Add the stock and bring the pan back to a simmer. Reduce heat to medium-low. Simmer for 30 minutes loosely covered. Add the potatoes, reduce heat to low, cover and simmer for another 15 – 20 minutes or until the potatoes are fork tender.

While the potatoes simmer, preheat the oven to 450F. Toss the kale in its cooking oil and sea salt. Trim the ends of the eggplant and slice length-wise in 1/4″ strips. Start by cutting the eggplant in half, and then cut in slices. Slice as evenly as possible to ensure even cooking. Aim for 16 slices if you can in case you loose a few during the cooking process. Trim the outside skin of the eggplant on the last slice, but don’t peel entirely.

Whisk the cooking oil, tamari, sea salt, maple syrup and liquid smoke. Toss the sliced eggplant in the mixture until well coated. On a lightly oiled, warm roasting pan or baking sheet, roast the eggplant and the kale until the kale is soft and the eggplant is well browned, turning once. Expect 8-12 minutes. Ovens vary; use the colour and texture of the eggplant as a guide. Remove the kale or eggplant and set aside if either cooks more quickly.

When the potatoes are tender, remove from heat and puree the the soup until smooth. Return the pan to a simmer. Mix the tapioca flour with the water until dissolved. Stirring continuously, add the tapioca mixture to the soup slowly until thickened.

Remove from heat and add the nutritional yeast. Chop 2-4 slices or so of eggplant (depending on how many you have total) and add to the soup. Add about 1/4 cup kale to the soup. Stir to combine. Let stand 2 minutes to cool. Season the remaining kale, the remaining eggplant, and the soup to taste.

To plate, ladle out the soup. Add the eggplant and kale to the middle of the bowl in a light stack. Spread the kale in a thin layer so that its pressure relative to the surface tension of the soup is nice and light.

Add the eggplant slices in a similar way. Sprinkle the soup with sumac and nutritional yeast. Add sriracha, red pepper flakes or similar. Garnish with thinly sliced scallion greens cut on an angle and serve.

Tempeh, pumpkin chili wrap with roasted kale and artichoke, sesame spread

Sweet, spicy and smokey chili wrapped in a warm, fresh whole wheat tortilla. The pumpkin makes a nice, filling alternative to tomato-centered chili.

Ingredients

For the chili
1T smoked paprika
1/2T cumin
1t coriander
1T cooking oil
2 scallions, minced
1T fresh garlic, minced
1/4t crushed chili flakes (or similar and/or to taste — I use 1/2t)
125g tempeh, finely chopped (use pasteurized)
1T lemon juice
2T sun-dried tomatoes, finely chopped (dehydrated, not jarred)
1 cup vegetable stock
1/4 cup dried, soft dates, pitted and finely chopped
2 cups pumpkin puree
1T cashew butter
1T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: replace the tempeh with about 3/4 cups cooked black lentils

For the artichoke, sesame spread
1/2 cup artichoke hearts
1/4t coarse sea salt
1/2T sweet white miso (use a low sodium version)
1/2T unpasteurized sauerkraut vinegar
1T sesame seed butter (as opposed to tahini — I used a fairly traded brand)
1/2T dried green herbs, rubbed (I use herbes de Provence)
1/4t freshly ground black pepper
1T nutritional yeast
Sea salt and black pepper to taste

Optional: for a more fermented flavor without the nutritional yeast, make the spread. Let it stand a few hours loosely covered, add the nutritional yeast, and then use as directed.

For the kale
1/2T cooking oil
1/4 coarse sea salt
1 cup kale, chopped
Sea salt to taste

For the wrap
2/3 cup heaping whole wheat flour
A pinch coarse sea salt
1/3 cup warm water

Directions

Start the chili, then the tortilla, then the rest. In a medium pan with a lid, roast the paprika, cumin, coriander and chili flakes on medium heat for 1-2 minutes (until they are nice and fragrant).

Add the cooking oil and stir to combine. Add the scallion and saute for 2-3 minutes. Add the garlic. Stir to combine and saute for 2-3 minutes. Add the tempeh and saute another 3-5 minutes until the pan is browning. Add the vinegar and deglaze the pan.

Add the stock and the sun-dried tomatoes. Reduce heat to medium low and simmer for about 1 hour. The stock should reduce quite a lot during this time. If the pan dries, add water. At the one hour mark, add the pumpkin, dates, and cashew butter. Stir to combine.

Return the pan to a light simmer, reduce heat to the lowest setting, cover loosely and simmer for another hour or so, stirring periodically. Reduce the chili to about 1 1/2 cups. The chili should be quite thick. If it’s too thin, when you go to wrap, you may end up with a hot mess on your hands (literally). When reduced, remove from heat, add the nutritional yeast. Let stand 15 minutes to cool.

While the chili reduces, start the wrap. Add the salt to the water. Add the water to the flour. Mix the wet and the dry, then knead until a smooth, pliable dough forms and then for another two minutes. Cover with a warm, wet tea towel and let rest for at least 15 minutes.

While the dough rests, make the kale and artichokes. Preheat the oven to 450F. Toss the kale in the cooking oil and sea salt. Roast on a baking sheet or roasting pan on the middle rack for about 8-10 minutes, or until the kale is wilted and a rich green, but not browning. Stir periodically.

When the kale is done, remove from heat and set aside. Ovens vary; use the texture and colour of the kale as a guide. Dry roast the artichoke hearts with the kale for about 5 minutes. Remove, and blend the artichokes with their remaining ingredients until smooth. Set aside.

While the chili cools, roll the tortilla. On a floured board, roll the tortilla out to a 13″ – 14″ circle about 1/8″ thick. Be careful not to roll too thinly (the dough will have transparencies, start to split, etc.). If you don’t have a large enough frying pan, you can try a pizza stone. Otherwise, you can break the dough up and roll out to two tortillas about 6 1/2″ – 7″.

Let the dough rest while you bring a large frying pan (or griddle if you have one) to heat on medium high. Fry lightly on both sides until the tortilla is lightly browned (it will also bubble a little), turning once.This shouldn’t take more than a couple of minutes, both sides. Be careful not to overcook. This will make the tortilla more difficult to roll and it will be more likely to split. Remove from heat and let the tortilla rest a couple of minutes under a clean tea towel to soften.

To assemble, add the chili in an oblong, but spread out layer in the middle of the tortilla, just off-center toward you. Add the kale in a thin layer over the chili. Add the artichokes last.

Wrap like a burrito. Carefully fold in the sides. Using both thumbs, carefully roll up the tortilla away from you over the top of the filling, tuck the filling gently, and then roll over.

Be careful as you wrap. If you overfill, wrap too quickly, don’t keep the sides tucked, the tortilla may split, your corners may come undone, etc. Let the wrap rest and setup for a few seconds, and then either wrap in foil for a couple of minutes, or I return mine to the frying pan, seam down, to seal.