Tag Archives: red wine

Tempeh ala King

It’s always nice when I can recreate a classic without the heart stopping cream and butter and even better when it tastes amazing. This is the story of my interpretation of chicken ala king. You’ll need the following:

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1 package of tempeh, I like LightLife (above)

1 small onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 carton of mushrooms, cleaned, trimmed and sliced

1 carton of silken tofu or a cup of dry cashews soaked overnight, blended to a smooth creamy texture adding water as necessary

1 pinch nutmeg

1 pinch cayenne

1 pinch thyme

1 cube of veggie bouillon (chicken style works well here) dissolved in 1/2 cup of water

1/4 cup of sherry or red wine

olive oil

salt and pepper to taste

Add some olive oil to a fry pan, sprinkle it with salt and pepper and put the tempeh in it and rub it around to coat the tempeh on both sides. Now apply heat, turn the tempeh to lightly brown each side.

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Set the tempeh aside on a plate. Let the pan cool for 2-3 minutes and then add the wine or sherry and mushrooms.

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The mushrooms will start to turn purple. Reduce them and then add the onion and mix well until the onion starts to soften.

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Add the bouillon and creamy tofu or cashews and mix well. Stir in the spices and adjust them to your taste. Reduce over low heat, stirring frequently. When you’re getting ready to call in your hungry self, friends or family put the tempeh and bell pepper and let it heat thoroughly.

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Brent made some rice pasta while I was cooking up the tempeh and sauce so we served this dish over linguini. Rice or mashed potatoes would be good too.

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Some chopped parsley or green onion would make an awesome garnish but it’s pretty all by itself and packed with flavor and good nutrition. Let me know if you get to try it and hopefully you’ll like it as much as we did.

This is Christie and Brent, signing off.

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Tempeh Cacciatore

Not long ago I got a request for cacciatore from fellow blogger, VeganMonologue. How can I resist!? I took a slab of tempeh and cut it in half. I did it at an angle to satisfy my love of the rhombus. Add that to the list of things nobody needs to know about me. You’ll need the following:

1 package of tempeh
1 pinch salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
olive oil
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
1 onion, chopped
4-5 garlic cloves, sliced
1/2 cup dry red wine or 1 cup of dry white wine
1 28oz can diced tomatoes with juice
3/4 cup veggie bouillon
3 tablespoons drained capers
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried cumin
1 pinch nutmeg
1/4 cup coarsely chopped fresh basil leaves

I added it to a pan with some rosemary infused olive oil (regular olive oil is fine) and a pinch each of salt and cracked black pepper. I sauteed until it was lightly browned on each side. I transferred the tempeh to a plate with some fabulous wooden tongs that my sister got me.

Then I added a chopped onion, 1/4 of a chopped green bell pepper and 1/4 of a chopped red bell pepper. I sprinkled in some chopped parsley and slivers of garlic and sauteed until the onion became translucent.

I added the white wine (I used a pinot gris and kind of wished I’d used a merlot. If you try that let me know how it goes.), 1/2 tsp of dried oregano leaves, 1/2 tsp of cumin and a pinch of nutmeg and simmered until the wine was reduced by half.

Then I added a half cup of vegetable bouillon, a tin of tomatoes, 2 tablespoons of capers and a pinch of cracked black pepper. I stirred it a few times to mix and then added the tempeh back to the pan, covered it with tomatoes and allowed it to simmer for another 20 minutes.

Brent made some guinoa while we waited because it was what we had but I think this would be better with pasta or mashed potatoes.

After 20 minutes, the tempeh should have taken on some of the characteristics of the broth. Put the tempeh on your quinoa, potatoes, pasta, whatever and spoon generous helpings of the remaining deglazing/reduction. I sprinkled mine with some fresh basil leaves. This is a hearty meal, full of savory and herbal flavors all brought out by the acid and sweetness of the tomatoes. This would also work with chickpeas or seitan instead of tempeh for those with a soy allergy. It’s a surprisingly healthy crowd pleaser.

A note for the health conscious: don’t be afraid of soy. There’s a lot of propaganda out there that says soy isn’t good for you for one reason or another. A word from your vegan scientist: the data suggest that soy is better for you than meat, dairy and eggs by a long shot, particularly if you’re worried about cancer (particularly colon cancer) or cardiovascular disease.

This is Christie and Brent, signing off!

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French Onion Soup Au Gratin, VEGAN style.

French onion soup is caramelized onions in beef broth along with bread (read: eggs, butter and milk) and cheese. Comfort food… are you surprised? This was a favorite of mine as a kid so Brent and I decided to make it ourselves. The only thing you might have to search for is “beef” bouillon and some good vegan cheese. I’m a big fan of Massel bouillon but most any wort will do.

We assembled the following:

4 onions, sliced

2 tbsp olive oil

1 tsp herbes de provence

juice from 1 lime

“beef” bouillon (I used Massel)

1/4 cup of red wine (optional)

salt to taste

You’ll also need bread and some sort of vegan cheese. We used some gluten-free bread we bought at a local market and Follow Your Heart Gourmet mozzarella. We just baked it in the oven on a tinfoil lined sheet for 10 minutes at 350F/175C until the cheese was melty and bubbly and the bread was toasty. The soup is only slightly more complicated.

In a medium put I sauteed the onion in lime juice and olive oil until the onions were lightly caramelized. Don’t stir them too much while waiting for them to caramelize or you’ll end up with a sticky mess.

When you find the amount of caramelization suits your taste, add about 1 liter of water, herbes, the bouillon and the red wine. Simmer 15 minutes, up to 45 if your guests are late… or you want to watch fireworks on your balcony. Salt to taste.

We put the melty cheesy bread into the onion soup and devoured it. This would make a great appetizer for a dinner party, especially if you put the bread into the bowl and bake it in ramekins so the cheese bubbles down the sides like it does in restaurants. For easier clean-up… do what we did. Happy comfort food that’s surprisingly good for you!

This is Christie and Brent, signing off!

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