Braised Tempeh with Fennel and Spring Vegetables

Well, I know it's been a minute, but I'm back again with some new recipes just perfect for this time of year.  On days like today, when it is sleeting outside (well, it is here in Philadelphia anyway), it might be hard to believe that spring is right around the corner, but indeed it is.  My next few recipe posts will highlight fresh and seasonal spring vegetables that will be making their way into farmer's markets and supermarkets alike very, very soon.  Cooking with fresh, local veggies is always the best way to go, so add some of these recipes to your spring cooking arsenal.

Don't be intimidated when you scroll down and see the ingredients list.  Once you have the veggies chopped, this recipe comes together quite quickly and easily, and it makes enough to have leftovers for quite a while.  This recipe is a delicious combination of marinated and braised tempeh with crisp veggies like fennel, yellow bell pepper, and green beans.  Everything is sauteed gently and then braised in the herbed white wine marinade from the tempeh with plum tomatoes and even more fresh herbs.  Serve the whole thing over rice, couscous, or quinoa for a colorful and flavorful springtime feast.

Braised Tempeh with Fennel and Spring Vegetables
serves 6-8

Ingredients:

8 ounce package tempeh

(Marinade)
1/4 cup white wine
1/4 cup vegetable broth
2 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons soy sauce 
1 Tablespoon packed brown sugar
1/2 teaspoon marjoram
1/4 teaspoon thyme, crumbled a bit in your fingers
 several grinds fresh black pepper 

2 Tablespoons olive oil
3 cloves garlic, minced
1 onion, sliced into thin half moons
1 fennel bulb, sliced 1/4" thick
1 yellow bell pepper, seeded and diced 
2 cups halved green beans
1 - 28 ounce can whole tomatoes with juice
1 Tablespoon cornstarch
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 - 15 ounce can white beans, drained and rinsed
zest from 1 orange
2 teaspoons salt
several grinds fresh black pepper
2/3 cup chopped fresh parsley  


Cut the tempeh into cubes about 3/4 of an inch.  Mix together all of the marinade ingredients in a shallow dish.  Add the tempeh and marinate at least 30 minutes (but the longer the better), tossing halfway through marinating to ensure that all sides are covered in the marinade.
Heat the 2 Tablespoons olive oil in a large soup pot over medium-low heat.  Add the 3 cloves minced garlic and sliced onion.  Cook for 12 minutes until onion is carmelized.  Add the tempeh along with the marinade to the pot and raise the heat to medium.  Simmer for 5 minutes.  Add the fennel, bell pepper, and green beans and cook for another 3 minutes.
Remove the tomatoes from the can and slice widthwise into approximately 1/2" sections.  Add the tomatoes to the pot.  Add the cornstarch to whatever juice is left in the can from the tomatoes and whisk with a fork until most of the lumps have dissolved.  Add the juice to the pot with the sprigs of fresh rosemary and thyme.
Now, take a moment to look at how pretty this all is:

Make sure everything is mixed together and that the sprigs of fresh herbs are incorporated into the mixture.  Cover the pot and allow everything to simmer together for 20 minutes.
Now uncover the pot, remove the rosemary and thyme sprigs, and give everything a stir.  Add the drained and rinsed beans, orange zest, salt, pepper, and parsley.  Stir again and turn off the heat.  Allow everything to sit for 5 minutes to incorporate the flavors.  Serve and enjoy!

I hope you all decide to try this recipe as the weather turns warmer.  It is beyond delicious and perfect for dinner after a trip to the farmer's market.  Mike and I both loved it and I'll definitely be making this again!

Up soon, more springtime recipes, including how to cook and eat fresh, whole artichokes (if you've never had one you are in for a treat and they're easy to make and fun to eat!) with yummy sweet and spicy dipping sauce.  As always, feedback is appreciated, and see you all soon!

Love,

The Fur Ninja <3
        

Easy Spiced Roasted Carrots

Happy Saturday, ninjas!  I know I haven't been blogging much as of late, but things have been very stressful in my life for some personal reasons.  Even my usual "heal what ills you with food" approach to all things negative hasn't been very successful lately.  But yet, this ninja soldiers on.   I came up with this recipe a few nights ago when I needed a yummy side dish to fill out a Middle Eastern meal of falafel (made from a box mix) in whole wheat pitas topped with fresh veggies and the "Dill Tahini Sauce" from Veganomicon (this cookbook is a must-have for any vegan.  If you do not yet own it, please purchase it HERE).  The carrots were a perfect, slightly-spicy accompaniment to simple yet delicious Middle Eastern fare.  This recipe makes two big servings, but if you're serving a crowd, feel free to double, triple...whatever.  No matter how much or how little you make, this recipe is so easy that it will turn out great every time.

Easy Spiced Roasted Carrots
Makes two big servings

Ingredients:
2 cups carrots, peeled and sliced 1/2" thick
1 small onion, sliced into thin half moons
1/2" square fresh ginger, peeled and minced
1 Tablespoon olive oil
2 teaspoons packed brown sugar
1/4 teaspoon coriander
pinch cayenne
1/2 teaspoon salt
juice of 1/2 a lemon (about 1 1/2 Tablespoons)
1/4 cup chopped fresh parsley   

Pre-heat your oven to 400 degrees F.
Place the carrots, onion, and ginger in an oven-safe baking dish.  Drizzle with the olive oil and mix well to coat.  Add the brown sugar, coriander, cayenne and salt.  Toss everything together until evenly coated with oil and spices. Roast in the pre-heated oven for 35 minutes, checking once after about 15 minutes to stir everything around to ensure even cooking.  The carrots should be soft, but not mushy.
Remove the dish from the oven.  Add lemon juice and parsley.  The lemon juice will sizzle a bit in the hot pan and the parsley will wilt slightly.  Serve warm or room temperature.

Tips and Tricks:

1. The easiest way to peel fresh ginger is to scrape at the skin with the side of a spoon while running it under cool water.

2. Cold leftovers make a delicious filling for a pita!


Well, that's it for the food stuff today, but I do have one more thing to mention that is not specifically vegan-related.  As an owner of a small internet business myself, I'm always up for supporting someone else who is trying to get their own product off the ground.  I was recently contacted by the makers of this weird piece of clothing called Hoorag and asked if I would write a review on my blog if they sent me one.  So send me one they did, and even though it really has nothing to do with veganism, I thought some other people out there who were outdoors-y folks or runners might be interested.  As a runner, and as someone who occasionally has a head full of bulky dreadlock extensions, I personally love it.  It keeps my face warm like a ninja mask when I'm running in the cold, and it's pretty awesome at keeping unruly dreads contained while I'm trying to complete a workout or clean my house or whathaveyou.  So if you're a hiker, runner, or just have some big ol' hair, go check them out.  They have lots of cool prints to choose from (mine has sunflowers) and they make warm ones for winter and even ones for doggies.  Here's some pics of me in mine before going out for a frigid run in the cold:

 

Ready to run without feeling like I'm being stabbed in the lungs by cold winter air.  Yay!

Well, after that little endorsement, I must bid you all adieu.  More recipes soon.  Much love....

Love,

The Fur Ninja <3

A Not-Really Recipe: Souped Up Tomato Soup

Hi there, fellow ninjas!  I'm working on some new recipes, but in the mean time, here's another "not-really" recipe for when you need a quick and easy meal.  This is only my second not-really recipe post, so for those of you who don't know, "not-really recipes" are meals using some convenience ingredients, but with a homemade twist.  These are the kinds of meals I make when I'm pressed for time, and they're proof that quick and easy can be healthy and delicious as well!

So here's a recipe for some warm and delicious tomato soup that packs a far bigger nutritional punch than regular, boring canned soup.  In addition to the healthy benefits of tomatoes, this soup also has protein from beans and whole wheat orzo that is both filling and good for you.  The flavor gets kicked up with some garlic, fire roasted tomatoes and fresh basil for a soup far more satisfying than anything right out of the can.  And the best part?  It's ready in 15 minutes.  This soup can be a meal on it's own, or pair it with vegan grilled cheese (find my recipe for Ninja Cheesy Spread HERE) or a green salad.

Souped Up Tomato Soup

Ingredients:

2.5 servings (1 can) ready-to-eat canned tomato soup, or 1 can condensed tomato soup with water added according to package instructions
3 cloves garlic, minced
1 Tablespoon olive oil
2 cups vegetable broth
3/4 cup whole wheat orzo or other small pasta
1-14.5 ounce can of beans (any kind; I used black beans), drained and rinsed
14 ounce can diced tomatoes (fire roasted if possible)
1/4 cup chopped fresh basil (optional)

Heat the olive oil in a large soup pot over medium heat.  Add the garlic and cook for 2-3 minutes until fragrant.  Add the tomato soup (with water if using condensed), vegetable broth, orzo, and diced tomatoes.  Raise heat and bring to a boil.  Boil uncovered 8 minutes.  Lower heat back to medium and stir in the beans.  Heat for 3 minutes or until heated through.  Remove from heat and stir in the fresh basil.  Top each bowl with additional fresh basil if desired.

That's all for now!  Hope you enjoy this soup while this cold weather continues.  More from-scratch recipes will be up soon!

Love,

The Fur Ninja <3