Tag Archives: tempeh

Meal Plan January 15 2013

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  • Home-made seitan with green and napa cabbage in a caraway gravy; Red and russet potatoes roasted with eggplant and rosemary
  • Tofu-sweetcorn salad with tahini and brown mustard seed; roasted root vegetables (scarlet and white turnip, rutabaga, daikon radish and celery root) in a tangy vegan cheese sauce
  • Green lentils, sweet peppers and carrots with capers and mustard; buckwheat, quinoa and collard greens
  • Navy and green beans in spiced tomato sauce; Pilaf of carneroli rice and red cabbage with sesame seed

Meal Plan December 11 2012

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    Tofu salad with kohlrabi and red cabbage, seasoned with miso, tahini and lemon; mixed root vegetables (carrot, daikon radish, turnip) in oregano glaze

  • Red lentils with spinach; barley and mushroom pilaf
  • Pinto beans with kohlrabi, cabbage and roasted cumin; potatoes and butternut squash in tomato sauce with fennel seed
  • Sage seitan and kale in gravy; brown rice and delicata squash “casserole”

Weekly Meal Plans Dec 3 2012

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Missed posting these photos from last December:

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  • Coconut chole with carrot and cilantro; Spiced cabbage with sweet corn
  • Tofu with kale and collards in lemon caper sauce; brown basmati rice with kohlrabi and fennel seed
  • Marinated tempeh and roasted root salad; mashed butternut squash and potato
  • Rice noodles in coconut corn broth; millet and quinoa with butternut squash and leeks

Meal Plan February 11 2013

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  • Urad dal and leeks; millet, forbidden rice and squash
  • Eggplant, daikon and kale in tomato sauce; mixed root vegetables
  • Tempeh and broccoli in butternut squash sauce; potato and napa cabbage
  • Pinto beans with turnip; brown basmati rice with beets

Weekly Meals Nov 26

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As the weather cools even more, we’re continuing with warming spices and hearty meals. Ginger in the seiten, caraway with the black beans…. We’re continuing to use squash which presumably has helped through Iowa late Fall and into winter for many generations now. Root vegetables and roasted foods are equally important now. As winter progresses, dried fruits like raisins are a great way to enhance the energies that are waning now.

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  • Caraway-spiced black beans with cabbage and buckwheat with apples, raisins and sumac
  • Moong dal salad  with carneroli rice and sweet potato seasoned with cumin
  • Tamari tempeh with broccoli in kabocha squash sauce; roasted potatoes and butternut squash in red onion broth
  • Bbq seitan with acorn squash; spiced beets and carrots

Meal Plan July 16 2012

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    Seared tofu & grilled broccoli in fresh basil sauce; brown basmati rice with carrot & lemon
  • Glazed tempeh and green beans in tomato sauce with buckwheat, raisins and kale
  • Black beans and sweet corn with roasted garlic-mashed potato and daikon radish
  • Red lentils with cabbage and gujerati-style mixed squash

Relishing the variety of squash this week at the market – cousa, zucchini, romanesco, patty pans. This week cooked in the Gujerati style, using brown mustard seeds flashed in hot oil. Potatoes are in force at Oak Hill Acres, reds, purples and whites so kept it simple with roasted garlic mashed potatoes.

If you like buckwheat, try cooking them with raisins, adds a delicious treacly sweetness.

 

Meal Plan July 2 2012

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Weekly meal plans focus on vegetables as the center of the vegetarian diet.

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This week experimented with scalloped potatoes using coconut milk and flax seed as the creamy binder. Dash of white wine vinegar worked wonders to set of the sweet cremy oniony sauce. The etestament to these is that my family ate them all down the day before I had a chance to photograph them!

The Thai soup is in the style of Tom Kha, using tofu instead of chicken and generous quantities of ginger and fresh squeezed lime along with fresh basil. Paired with the earthy barley and deep sweet of the raisins, a very satisfying combination.

I’m a great fan of the cousa squash, which seems to have a little less bitterness than zucchini, although the shelf life is shorter. The season is now.

  • Cousa squash, snap peas and beet greens in spiced curry sauce with kohlrabi-cucumber and mung bean salad
  • Glazed tempeh and broccoli in roasted garlic and tomatoes; scalloped potatoes and kale
  • Thai soup with chinese cabbage, bok choi and tofu; barley, zucchini and raisin pilaf
  • Coconut chole with green beans; brown rice with caramelized onion and napa cabbage

Kale from Echollective Farm, Mechanicsville IA
Bok choi and kohlrabi from Salt Fork Farm, Solon IA
Potatoes, green beans and snap peas from Oak Hill Acres, Atalissa IA
Beet greens and Chinese cabbage from Grinnel Heritage Farm, Grinnel IA
Cousa squash, zucchini and broccoli from J.T.’s, can’t remember where! IA