I don’t really like all the fabricated soy isolate products that are on the market. I gave those up when I had an epiphany while standing in the frozen food section many years ago trying to find a meat substitute that was under $5. It just occurred to me right then that soybeans were never supposed to look like, taste like or feel like meat. It’s just not going to happen. I pay for all the time and effort that it takes to try to make this little bean into something that it’s never going to be. I walked out without the soy sausage, soy meat crumbles and soy hamburgers and never looked back.
I didn’t find out about tempeh until a few years ago, when I started my candida diet. I ran across some info that said that tofu is hard for the body to digest because it’s not cultured. Natto (yuck!), miso, soy sauce and tempeh were a much better choice. I had heard of the first three, but never knew what tempeh was. So, I went out to get some and immediately liked the new texture and acquired taste. I noticed that in a strange way, when crumbled and browned, it was very similar to ground sausage. Since it can take strong herbs and spices, you can pretty much flavor tempeh any way you like. So it looks like a soybean CAN be a meat substitute without trying too hard!
I would never give up eating tofu, because it does have it’s place. It’s one of the best ways to get creamy textures without dairy. I do eat more cultured soy products though and this is one of the ways I like to serve it.
Tempeh Bolognese
olive oil for sauteeing
1 (8 oz) package tempeh, crumbled
1/2 large white onion, diced
2 carrots, diced
1 celery rib, diced
1 clove garlic
2 fresh large tomatoes, seeded and chopped
juice from 1/2 lemon
1 package of your favorite gluten free pasta (I used Tinkyada)
salt
pepperPrepare your pasta according to package instructions.
In a skillet, brown your onion, carrots, celery and tempeh together with the olive oil. Add the garlic and tomatoes. When the tomatoes have broken down and become saucy, add lemon juice, salt and pepper to taste.
Serve bolognese on top of pasta or mix pasta and salt together.
Serves 4
Yesterday was my birthday and today is my father’s birthday. We have been celebrating all weekend! When I told my dad “Happy Birthday”, he said it didn’t feel like today was the actual day, since we’ve been partying pretty hard! That includes my share of sugar- laden desserts and plenty of Riesling.
My birthday is sort of bittersweet. I enjoy the celebrating, but it also signals that summer is on it’s way out. This year, seeing summer go may not be so emotional as it was really brutal! I’m more that ready for some cooler weather, and the chance to start using the oven again.
Still, you have to give summer a good send off right? What better way to do it than to showcase the last ice box pie. I think I saved the best for last.
Mint Chocolate Dream Ice Box Pie
For the mousse:
*2 avocados
*1/2 tsp stevia
*About 40 drops of Nu Stevia Cocoa Bean Extract* (see below) or 1 tsp of sugar-free and alcohol-free vanilla flavoring (I’ve been using Frontier brand)
*1/2 cup of organic fair trade cocoa powder
*about 1/2 cup water
*a few drops of peppermint oil
*pinch saltBlend together all ingredients and let chill for several hours.
Chocolate Teff Crust:
1 cup teff flour
1/4 tsp powdered stevia
1/3 cup coconut oil or ghee, melted
1/4 tsp salt
1/4 cup cocoa powderCombine all ingredients in a mixing bowl. In a skillet, dry roast the flour mixture for 3-5mins, stirring constantly to prevent burning. Remove from heat and press into desired pie plate or tart pan. Let cool to room temperature.
Assemble your pie. Fill crust with mousse, and return to refrigerator for at least one hour. Top with your favorite toppings, like fruit or whipped coconut cream and serve.
Makes one (9 inch) pie or six (4 inch) mini tarts
*This product does contain grain alcohol. Avoid it if you cannot tolerate any alcohol and use the vanilla. It will taste just as good!
A few weeks ago, I got the chance to attend the O-Bon festival here in town. I was really excited. It’s been years since I’ve participated in O-Bon, and I was really looking forward to enjoying some Japanese food that I haven’t had in a long time.
There was plenty to take in. There were demos for sumo, Kendo, and tea ceremony. There were photo ops in traditional kimono, and you could even get your name written in traditional Japanese calligraphy. I also participated in the Bon Odori dancing. It gave me a chance do some of the dancing that I studying while I was living in Japan. I was a little rusty, but I managed to get around Yagura without bumping into anyone.
The one thing that I was really looking for wasn’t there! Good Japanese festival food! Sure there was plenty of Japanese snack food like Pocky, Senbei, and canned o-cha (tea), but that’s not what I was looking for.
I wanted yakitori (roasted chicken), roasted corn, takoyaki (octopus balls), yaki dango (grilled rice balls), and okonomiyaki (Japanese style savory pancakes). The good hot stuff! We didn’t smell any food cooking when we got to the festival, so we didn’t find any of this kind of food. I was so disappointed!
So when I got home, I made some yakitori. I adapted this recipe so that I could do it in my frying pan, since I don’t have a grill right now. I stuck my chicken pieces right on the skewer just for the photo op! If I didn’t have to take a picture, I would have ate all of it straight from the pan!
Yakitori (JSN style!)
1 pound chicken breasts, cubed
1/2 cup liquid aminos
2 tablespoons yacon syrup
juice from 1/4 lemon
juice of one garlic clove (you can use a garlic press)
250 mcg powdered stevia (one small scoop from the jar)
pinch cayenne (optional)Mix together liquid aminos, yacon syrup, lemon juice, garlic, stevia and cayenne if using in a small bowl. Set aside.
Season chicken with a little salt and cook in pan on medium heat for about two minutes on both sides. Pour sauce on chicken, making sure all pieces are coated, and cook for another minute. Remove from heat. Sauce should be thickened and you can baste the chicken with remaining chicken with the thickened sauce before serving.
If you are grilling the chicken, soak your skewers for an hour prior to cooking. Thread chicken on skewers and cook for about one minute per side. Baste chicken with sauce and grill for about 30-1 min sec per side. Be careful not to overcook.
One pound of chicken breasts make about four skewers.
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