Wednesday, February 11, 2009

Szechuan-Style Tempeh (served warm or cold)

Source: All About Vegetarian Cooking
Makes 4 small servings

8 oz package tempeh, cubed
4 TB soy sauce
½ tsp ground ginger

¼ tsp black pepper
¼ tsp cayenne pepper
oil for frying
½ cup chopped red bell pepper
1 tsp minced garlic 
¼ cup chopped green onion
¼ cup peanut butter

2 TB rice vinegar
1 TB cooking sherry
4 tsp sesame oil, divided
1 tsp chili paste
¼ cup chopped peanuts (optional)
if serving cold: 1 sliced cucumber, chilled, cooked rice noodles
if serving warm: cooked brown rice

1. Combine tempeh, 2 TB soy sauce, ginger, & peppers; let stand 30 minutes.
2. Place 1 tsp oil in skillet; add tempeh mixture, red pepper, garlic, & green onion. Saute until browned.
3. Combine the following: peanut butter, rice vinegar, cooking sherry, 3 tsp sesame oil, chili paste, & 2 TB soy sauce.
4. If serving cold: Chill tempeh mixture; spoon over rice noodles & drizzle with peanut sauce. Garnish with cucumbers & chopped peanuts.
5. If serving warm: Add peanut sauce to tempeh mixture in skillet; stir & cook until heated through. Serve over rice & garnish with chopped peanuts.

Baked Goat Cheese Rounds

Source: All About Vegetarian Cooking
Makes 14 rounds

10.5 oz log goat cheese, cut into 14 rounds
¼ cup olive oil
1 cup seasoned bread crumbs

Preheat oven to 350. Dip each goat cheese round in olive oil & coat in bread crumbs. Place on oiled baking sheet & bake 10-12 minutes. Serve as an appetizer with crackers or over salad greens.

Roasted Vegetable Hash

Source: Better Homes & Gardens

2 small sweet potatoes, cut into chunks
3 large carrots, cut into chunks
3 cloves garlic, peeled & cut into quarters
3 TB olive oil
½ tsp chili powder
½ tsp salt
½ tsp pepper
¼ tsp turmeric
1 cup packed spinach leaves

1. Preheat oven to 425. In 13 x 9 baking dish combine potatoes, carrots, & garlic with olive oil.
2. In small bowl combine chili powder, salt, pepper, & turmeric; sprinkle over vegetables & toss to distribute seasonings.
3. Bake uncovered for 35 minutes, stirring a few times. Remove from oven; add spinach & toss just until spinach is wilted.