Roasted Maple Tempeh + Rosemary Quinoa

January 3, 2014 Kathleen Henry

Tempeh is pretty cool. I never ate it growing up. However, for a time I did work here (see photos at end of the post)...saweetest job there ever was, let me tell you. Anyway, the owner was a rambunctious, old vegetarian guy from Boston and on the menu we had a few tempeh sandwiches. This was my only exposure to tempeh for the greater part of my life. I think I did taste it while cooking there and I don't think I liked it very much. Even being vegan for almost a whole year now, I am only just recently starting to really to enjoy it. Well, this is my favorite way to have it now, maple roasted! The unique tempeh flavor is still detectable and compliments it's scrumptious caramelized maple crust. Together with herbed rosemary quinoa, dried cranberries and toasted walnuts, this is a new favorite in my book!

If I had happened to have stumbled upon this dish before Thanksgiving, it would have definitely made an appearance. A sneaksy and delicious way to get non-vegan folk to eat tempeh!? Muah-ha-ha! Perfect. I guess I'll have to wait until next year though.

I have to say, though this dish does seem to have a certain affinity for a Thanksgiving theme, what with the dried cranberries and maple and rosemary...however, I assure you that it's delicious any time of the year. Tempeh is an excellent source of vegan protein as well as probiotics and it can be found pretty much anywhere! Triple win!

Roasted Maple Tempeh + Rosemary Quinoa

Serves 4

Quinoa:
1 cup dry quinoa (I used red)
2 cups vegetable broth
1/4 cup dried cranberries
1 garlic clove, minced
1 Tbsp. fresh rosemary (chopped) or 1 tsp. dried
1 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
1/2 Tbsp. walnut oil (or olive)
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. dried sage
1 tsp. salt
1/4 tsp. black pepper
Tempeh:
2 8 oz. packs of plain tempeh (16 oz. total), cubed
1 Tbsp. olive oil
2 Tbsp. maple syrup
1/4 tsp. dried sage
2 Tbsp. chopped walnuts

First, rinse and drain the dry quinoa. Place in a medium saucepan with the vegetable broth. Bring to a boil over high heat, then cover and reduce to a simmer. Allow to simmer for about 15-20 minutes, or until all the broth is gone and the quinoa is fluffy. Check on it after about 10 minutes and give it a stir, if left too long the quinoa can stick to the bottom of the pan. Once done, fluff with a fork.

Meanwhile, in a medium bowl, combine the remaining quinoa ingredients and mix well. Once the quinoa is done, add it to the bowl mixture and stir to combine.

Preheat the oven to 350 F and chop the tempeh into small, bite-size cubes.

In a large bowl, combine the remaining tempeh ingredients and then add the tempeh cubes and stir well to coat.

Scatter the cubes on a baking sheet and bake at 350 F for about 20 minutes or until the maple syrup has caramelized atop the tempeh. Be sure to check that the walnuts don't get too toasty!

Once the tempeh is done, combine with the finished quinoa and stir well.

Snuggle up and serve hot!

Wiggling to Pharrell Williams – Happy (from Despicable Me 2)

[yumprint-recipe id='59']I was a waitress and cook at the Hatcher Pass Lodge for a few years when I came back from college in Montana. It was a great job. I had the opportunity to work in an Alaska State Park, with absolutely breathtaking views. I remember the serene drive up to the mountains, and baking fresh cookies and muffins all alone, long before any customers or other employees got there, while listening to NPR. I think it's really where I discovered my love for cooking!

Inspired by Nutrition Stripped

Easy Fusion Nori Veggie Wraps

December 31, 2013 Kathleen Henry

Feeling a bit overindulged with regards to food, after the holidays? Not me. *snicker, snicker* Being vegan, there's really only a handful of edible items at a normal party. They mostly include, well...salad. Yet, whether you're vegan or not and whether you stuffed your face over the holidays or used up your entire store of willpower, these little nori veggie wraps will set you right back on track. No need to go on a juice fast or drink wheat grass shots for three days straight. I promise. Please don't do that. Yep, trick your taste buds while sneaking your way back into healthy eating in delicious style. These Easy Fusion Nori Veggie Wraps are super quick, foolproof and downright tasty. Packed full of fresh veggies, with super nutrient nori seaweed, a little protein power from hummus and a wee bit of sweetness from hoisin sauce, they are sure to be a hit.

And so colorful too! What a great little meal to ring in the new year with.

Easy Fusion Nori Veggie Wraps

Makes 3 wraps (serves 2)

3 Nori seaweed sheets (same used for sushi)
1/2 cup hummus
1 1/2 Tbsp. hoisin sauce
a few handfuls of fresh spinach
1/2 cup red cabbage, thinly sliced and chopped
1/2 large carrot, peeled
1/2 avocado, pitted and sliced
small handful of cilantro, chopped

--Notes-- Feel free to add or substitute any additional fresh veggies you like!

First, collect and prep all the veggies and the cilantro.

Then, lay one sheet of nori in a landscape position, so the shiny side is down and put a dollop of hummus on the side closest to you. Spread it from left to right, so it's even, then spread about 1/2 Tbsp. of hoisin sauce over the hummus. Next, spread a tiny bit on the opposite side. This will help the wrap stay rolled up.

Place your desired amount of spinach on top of the hummus, followed by portions of the remaining ingredients. Be sure not to pile it on too much or the wrap could break when it's rolled. I've never, ever done this... Now, roll it up away from you and voila! You have yourself a nori wrap.

Slice on the diagonal and eat up! Here's to a healthy and happy new year! Maybe even a slightly vegan new year, perhaps?

Dancin' to Air Traffic Controller – Hurry, Hurry I think this is my life's theme song...and pretty appropriate for the new year.

[yumprint-recipe id='57']Inspired by A House In The Hills

Vegan Spanakopita

December 27, 2013 Kathleen Henry

Hello! How have your Holidays been so far this year? Mine have been terribly busy. And also quite frankly, a smidgen frustrating...I'm looking at you, UPS, Shutterfly, and West Elm! However, there were times of relaxation that included walks in the snow and watching Dracula on Hulu. You know, the one on NBC with Jonathan Rhys Meyers? How they are allowed to show that on normal television is waaaay beyond me, but after watching The Tudors, I'm down for anything with Jonathan Rhys Meyers. Even if it is watching scary Dracula...around Christmastime. Oh well. If you haven't seen either of these shows, first, shame on you. And second, what are you waiting for?! For Christmas morning brunch at my Grandparents' house, I made this. Sooooo amazing. And for Christmas dinner I brought along my favorite drink ever and this Spanakopita! Spank-eee-o-pita. I was informed this is not the correct pronunciation of this dish. It's spa-na-ko-pi-ta, which, now that I look at it...makes a lot more sense. I have no idea where I got my pronunciation of it.

My family never made this dish, growing up. Honestly, I think I've only had it a couple times. My BFF used to make it a lot and I remember liking it, though I obviously never learned how to properly pronounce it. I had some leftover phyllo dough in the fridge, which of course, I couldn't bear to waste and I thought might be a sign that it was time to take on the spank-eee-o-pita.

Traditionally, I believe it involves feta. But don't freta (hah hah hah), feta doesn't make an appearance in this spanakopita! The flavor and texture of feta, however, is mimicked by a combination of chickpeas, nutritional yeast, tahini, vinegar, and lemon juice. Yes, this dish has all the wonderful flavors of the traditional, but with a little more benevolence. It's friendlier to the earth, to the cows, the chickens and to your body! I should've called it Friendly Spanakopita!

Vegan Spanakopita

Serves 8

Filling:
1/2 Tbsp. olive oil
1 medium yellow onion, diced
8 green onion stalks, chopped
4 garlic cloves, minced
2 10 oz. frozen chopped spinach packages, thawed
1 15 oz. can of chickpeas, drained, rinsed and mashed
3 Tbsp. nutritional yeast
1/3 cup kalamata olives, de-pitted and chopped
1/3 cup tahini
1 Tbsp. apple cider vinegar
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 lemon, juiced (divided into 1/4 cup and remainder)
12 phyllo dough sheets
Glaze:
1/4 cup lemon juice
1 1/2 Tbsp. maple syrup
2 Tbsp. ground flax seed

In a large saute pan, heat the olive oil over medium-low. Add in the chopped onion and green onions and saute for a few minutes, until the onions have started to soften. Now, add in the garlic and continue to saute a few more minutes, until the onions have become translucent.

Add the spinach to the onion mixture and turn the heat up to medium. Allow the spinach to cook until all the water has evaporated, stirring occasionally. This will take some time, about 10 minutes or so. Meanwhile, mash up the chickpeas.

Once all the water is gone, add in the rest of the filling ingredients, including the remainder of the lemon juice once 1/4 cup has been set aside, but excluding the phyllo dough. Combine well and allow to cook for another 5-10 minutes, until thoroughly heated while stirring occasionally.

See my reindeer dish towel?? Meanwhile, preheat the oven to 350 F and whisk together the glaze ingredients in a small bowl. Spray a 9x13 baking dish with a nonstick cooking spray and place one sheet of the phyllo dough on the bottom of the pan. Lightly brush with the glaze to coat, then place another sheet on top of that and glaze. Repeat with an additional four sheets. There should now be six sheets stacked, total.

Now, spoon the filling into the dish and smooth over so it's even, ensuring to fill the corners. Place a sheet of phyllo dough on top of the filling and continue the glazing process with the other half of the phyllo dough sheets. There should now be six on the bottom of the dish, followed by the filling, followed by six more phyllo dough sheets. Be sure to brush the very top sheet and even spray it with some nonstick cooking spray.