Tag Archives: cooking

Grilled Tempeh Reubens

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I was sick last week.

I hate admitting when that happens. I hate being sick. I hate feeling useless, not being able to work out, not sleeping well because I can’t breathe, taking half or full sick days and feeling useless at work. The whole thing is just dumb and inconvenient.

I had not been sick since before the wedding. That would be early 2011 – maybe earlier. Remember how I used to travel every two weeks for work and I would be gone for two weeks? Airplanes are the best place for your immune system when you travel a lot. My immune system was amazing and I think now that I’m not traveling as frequently it finally caught up with me and was all, “Trololol. I’m gonna stop working!”

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My immune system was a hag.

No amount of medicine, daily vitamins and water I drank could prevent the nast when coworkers and everyone else don’t wash their hands after using the bathroom.

So I’ll get to the point of this post. I made tempeh reubens right before I got sick, but knew my being sick was inevitable. I had a feeling I would lose my sense of taste, smell and lose my appetite.

But on the up side, it was another Meatless Monday success, that’s for sure.

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I loosely followed a recipe from meatlessmondays.com and it was more work than it should have been, but overall they tasted good. You can definitely make necessary shortcuts if you’re pressed on time, because there’s a lot of “combine and chill for 2 hours” crap happening in this recipe.

And when I’m sick, patience is the last thing I have.

I will say this: I have a small issue with tempeh. I realize this was probably the best vegetarian protein to use, but it really is not my favorite or top choice. It’s the taste. I kind of dislike the taste of it. The texture is weird, it looks weird and it has a weird after taste. I might try making these with portobello mushroom caps or something next time just so they taste more meaty than…weird.

Man, I’m making this recipe sound like a whole lot of win, aren’t I? :P
At least REB liked them. In the end, that’s what mattered.

Grilled Tempeh Reubens
 
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A vegetarian twist on a classic deli sandwich. Recipe adapted from meatlessmonday.com
Author:
Recipe type: sandwiches
Cuisine: vegetarian, sandwiches
Serves: Makes 4 sandwiches
Ingredients
  • RUSSIAN DRESSING:
  • ¼ cup Vegenaise (I used this because I don’t like mayo. Never have, never will. You can use mayo if you’d prefer though. Or, use Greek yogurt as a great substitute)
  • 1 tablespoons ketchup
  • 1½ tablespoons capers, drained and finely minced
  • 2 tablespoons sweet whole pickles, finely chopped
  • ½ whole lemon, juiced
  • Salt and pepper to taste
  • FOR THE SLAW:
  • 2 cups shredded red cabbage
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • *Note: you can buy prepared coleslaw or sauerkraut if you prefer
  • FOR THE TEMPEH MARINADE
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic salt
  • 1 teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup water
  • 2 teaspoons vegetable oil
  • FOR THE SANDWICHES:
  • 8 oz. tempeh (I used Lightlife brand in the Soy variety), sliced in ½ inch thick slices
  • 8 slices Rye bread (2 slices per sandwich)
  • Nonstick spray
  • ADDITIONAL OPTIONAL INGREDIENTS:
  • 4 slices Provolone or Swiss cheese (or vegan cheese of your choice)
  • Vegan butter (or regular if you prefer) to help brown sandwiches
Instructions
  1. SLAW:
  2. combine the vinegar, cabbage and salt. Stir, cover bowl and chill in refrigerator for at least 2 hours (this will help break down the cabbage)
  3. DRESSING:
  4. Combine all ingredients in a small bowl, cover and chill for at least 2 hours
  5. TEMPEH:
  6. Slice the tempeh into ½ inch thick slices
  7. Bring 8 cups of water to boil on stove. Add a pinch of salt when boiling then add tempeh and boil for 10 minutes.
  8. MARINADE:
  9. While the tempeh is boiling, combine all spices (coriander, cumin, red pepper flakes, allspice, cinnamon, garlic salt, ground ginger) in a freezer bag or large bag. Zip close, and shake to combine. Add water and oil to bag. Once tempeh is done boiling, add to marinade, shake to coat each slice then chill in refrigerator for 2 hours.
  10. TO MAKE THE SANDWICHES:
  11. Heat your stove top grill or pan with nonstick spray over medium high heat. When the pan is hot, add the tempeh and cook 3-4 minutes on each side until browned and warmed through. Transfer to plate and set aside.
  12. ASSEMBLING SANDWICHES:
  13. Layer a slice of bread with dressing, slaw, cheese (optional), cooked tempeh. Take another slice of bread, spread some of the dressing and close sandwich together. Heat pan again with nonstick spray, or vegan butter. Place sandwich in pan and grill until browned. Or, if you have added cheese, until the cheese is melted. Repeat with the other three sandwiches until all are made.
  14. Additional notes:
  15. You can make the slaw and dressing the night before or well ahead of time and keep in the fridge to keep cool. You can also marinade the tempeh a day in advance to help speed up the process when you want to prepare your sandwiches.

 

 

Cookbook Challenge #2 – Quinoa Pilaf

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I brought Isa Chandra’s Appetite for Reduction cookbook to work with me and read through it as I had my morning cup of coffee. I ended up looking at her recipe for cranberry-cashew biryani and knew I needed to make it.

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However, as much as I love her recipes and love that in this cookbook everything is 400 calories or less per serving, I wanted to change the recipe to fit my taste buds better.

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My sister and I were emailing each other all day talking about recipes, our mom’s recipes, cooking and planning my visit to Chicago in March (hooray!). I told her about this recipe and how I wanted to change it to fit my dietary needs. She reminded me that “biryani” is actually all spice. It does not usually have dried fruit in it, and I wanted to use some kind of dried fruit. So we both realized what I wanted to make, was really a pulao or pilaf.

The biggest changes I made were the cooking process in general, using quinoa over Basmati rice to help keep it low-carb for me, and using dried apricots instead of cranberries.

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garam masala made fresh

If you didn’t know, apricots and cumin are two of the most yummy flavors when combined. Next time you make a curry dish with cumin, add a little dried apricot in there – your world will change completely.

This dish turned out amazing. How do I know that? When REB got home from class and had it for dinner, he said, and I quote, “Whole Foods should have this in their hot bar.”

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This is how I know this recipe is a keeper. And how I know he’s a keeper too ;)

Quinoa Pilaf
 
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A low-carb twist on classic Vegetable Pulao that uses Indian spices, mixed vegetables and dried fruit. Adapted from Isa Chandra (and my mom)!
Author:
Recipe type: vegan, vegetarian, main dish
Cuisine: Indian, vegetarian, vegan
Serves: 4
Ingredients
  • ¾ cup quinoa
  • ¼ cup dried apricots, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1½ teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 1½ cups frozen mixed vegetable blend (my blend has carrots, peas, green beans and corn kernels)
  • 1 teaspoon garam masala (I make mine fresh, but you can use store bought)
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 cup water
  • ¼ cup unsalted whole cashews, toasted
  • Cilantro (optional garnish)
Instructions
  1. In a rice cooker or medium pot, cook quinoa according to packaging instructions. I used ¾ cup quinoa, with 1½ cups water in my rice cooker.
  2. Add the chopped dried apricots directly to the quinoa so they cook together — the quinoa took about 20-25 minutes to cook in the cooker. May take longer on stovetop.
  3. When the quinoa is cooked, pour into a bowl and set aside
  4. In a large, deep skillet over medium-high heat, heat olive oil.
  5. Add the mustard and cumin seeds, cover the pot with a lid and let the seeds start to pop.
  6. Next add the minced garlic and grated ginger and cook for one minute.
  7. Add the frozen mixed vegetables, garam masala, turmeric, salt, red pepper flakes and stir well for one minute.
  8. Add the tomato paste and water and stir.
  9. Cover the dish and let it come to a boil and reduce so the curry is slightly thickened and most of the water is gone- about 3-5 minutes.
  10. While the curry is boiling away, toast the cashews in a small, dry pan until golden
  11. When the curry has reduced, add the cooked quinoa to the skillet and stir well to combine all the flavors. Give it a taste and adjust your spices if needed.
  12. Toss in the toasted cashews.
  13. Serve immediately with pickle, chutney or additional curry dish.
  14. Optional garnish: chopped cilantro

 

After doing the math, I found that this recipe was only 229 calories per serving, almost 5g of fiber and almost 8g of protein. I think next time I might add some garbanzo beans or mushrooms to up the ante on the protein.

What are some of your favorite cookbook recipes?

Baked Mashed Potatoes

So simple, so sinful.

I love potatoes. I really don’t think “love” is a strong enough word for how I feel about these starchy roots of heaven.

One of my coworkers and friends JLN told me how he made these mashed potatoes that were to die for, and then he 1-up’d himself and baked them.

That was enough for me to want to try this. I knew the basic recipe had to be easy. But what I really needed from him was the temperature to bake the dish. There are also a ton of recipes around the web about this dish, but I decided to take what I had and make it with those ingredients. Funny enough, the recipe he used, actually used the ingredients I had to use up! (I just said “use” a lot in that phrase..)

So yeah, if you have stuff in your fridge you need to use up, make this dish! It takes up to an hour from start to finish, but it’s well worth it.

Here’s what we used:
•5 russet potatoes, cut into 1-inch pieces. Leave the peels on! I love the potato skin
•5 oz. 1/3 less fat Neufchatel cheese (basically 1/3 less fat cream cheese. It’s what I had leftover from the cinnamon rolls)
•1/2 cup chopped chives (about 15 “strands” of chives I had leftover from baked potatoes we made a few days ago)
•1/4 cup light sour cream (this is optional. We didn’t end up using a lot of this)
•S&P to taste
•1 1/2 cups shredded cheddar cheese
•2 tablespoons margarine or butter

Boil the potatoes until their fork tender. Then drain them and transfer them back to your boiling pot (no need to dirty a new bowl)

Add in your cream cheese, sour cream and mash ‘em up! I don’t know why my masher decided to go MIA the one time I needed it, but fear not! Since the potatoes were so tender, we used a fork and it worked just as well. If you want yours super creamy, use a hand mixer if you have one. Would work beautifully for an extra creamy texture.

Then add in your chives and cheese. Chives add a lovely, mild onion flavor. You can totally take this out if you don’t want that. …But why would you NOT have sour cream and chives on a potato…? That’s just crazy talk.

Add some salt and pepper to taste.

Pour the entire pot of mashed potatoes into a lightly greased 9 x 13 glass baking dish (just spray with some cooking spray). Spread the mixture out evenly.

Take the 1-2 tablespoons of butter and break it up to spread evenly across the top of the potatoes.

Sprinkle some leftover cheese (or additional cheese in my case. ahem.) on top

Bake at 350ºF for 25-30 minutes or until the cheese is melted and the potatoes are golden brown.


Mmkay. I clearly don’t need to explain what’s going on in that picture. Did I mention how much I love potatoes?


Just little bites of heaven. Sigh. Love, love, love.

Unfortunately, using up those ingredients to make this dish only created more leftovers for me to get rid of… (–_–;  Ah well. All in the name of love.