Hello- Super quick post today for a super quick but so delicious sandwich. This is my second post in a row on tempeh. Well, I had a half package leftover from a few days ago that I need to use. If you aren’t familiar with tempeh, you should really check it out. It’s high-protein, inexpensive and being a soy product, pretty much takes on the flavors that you add to it. Trader Joe’s has their own version of it that I highly recommend.
I had some nice local sourdough bread at home so a sandwich was calling my name. Though I’m not a big mayo fan, I used Vegenaise which is a vegan mayo substitute. This was used to bind the tempeh and mushroom mixture and doesn’t really enhance the taste much. If you don’t have it, you could puree some silken tofu with a bit of lemon juice and salt or even use mustard instead. You can change up the bread as you like.
Tempeh and Portabella Salad Sandwich
1/2 package tempeh (any kind)
1 large portabella mushroom, sliced thinly
1/2 medium size onion, sliced
2 tsp oil
1 tsp garlic powder (or fresh garlic)
2 tsp Old Bay Seasoning or other seasoning of your choice
pinch of dried oregano
salt to taste
1 tbsp Vegenaise or other binder
4 lettuce leaves
2 slices of sourdough bread
1 tbsp Dijon mustard
Chop the tempeh into small chunks or crumble it with your hands and set aside. Heat a pan over medium heat and add oil when it gets hot. Add the mushroom pieces and onions and stir occasionally, allowing them to cook until almost done. Then add the tempeh pieces, garlic, seasoning, oregano and salt and a bit more oil if necessary. Allow to cook until the mushroom and onions are starting to brown and cook through. The tempeh doesn’t have to “cook” but you want to get it starting to brown. When it’s done cooking, remove the mixture to a bowl to cool for a few minutes.
While waiting for the mixture to cool, toast your bread. When it comes out, slather with mustard and put on a plate. Tear some lettuce leaves and place on both pieces of bread. Now go back to the tempeh mix – add the vegenaise and mix well. Taste for seasoning and put on top of your lettuce/toast. Place the pieces together and enjoy!
Hello! I’m back to the Indian-inspired cooking for a bit. It’s “cold” here in S. Cali this week requiring some spicy comfort food. Yes, it’s in the high 50’s to low 60’s, but what can I say? This morning I threw together a quick tofu scramble while the grits were gurgling on the stove. I love mushrooms and when I’m feeling a bit under the weather they always seem to bring me back around. For some extra nutrients, I threw in kale and tomatoes. The tomatoes were just cooked enough to be soft but still pop a little in your mouth. Hence, the “mouth-watering” description. I ate these served over yellow corn grits with a few dashes of super-spicy Marie Sharp’s Belizean Heat. I think grits have to be eaten with a bit of hot sauce. Just goes hand-in-hand.
This is an easier recipe than my scrambled tofu with spinach since I don’t use onion and garlic. It also takes less time since you don’t have to wait on the onion to cook. The only thing you have to mess with is chopping the mushrooms (and kale if using fresh). I have a bag of organic kale in the freezer. It’s handy for quick meals where I really need some greens. The kale cooks faster than fresh since the ice crystals have broken it down a bit.
If you don’t have all of the spices, run out to the store and get them! What are you waiting for? Just kidding… you can add whatever you like – just don’t use too much of any one thing so you keep a balanced flavor. Of course, you could go the Mexican or Italian route with the spices too. Tomorrow I will use the leftovers to make tacos with corn tortillas. Just throw on some spicy salsa, fresh shredded cabbage and another nice, healthy meal is ready! Here is today’s version of the tofu scramble…
Mouth-watering Mushroom, Kale & Tofu Scramble & Grits (serves 2 – 4)
1 pkg. firm tofu (press out the water for 10 – 15 minutes)
1 lb. of portabella or other mushrooms, cleaned and chopped
1 cup of kale, frozen or washed and chopped
2+ tbsp oil
2 tsp of black salt (or to taste)
1 tsp cumin seed
1 tsp turmeric
1 tsp cumin powder
2 tsp coriander
1 tsp cayenne pepper (or to taste)
2 tsp garam masala (optional)
1 cup cherry tomatoes
2 tbsp chopped cilantro
hot sauce to taste
3 cups cooked grits
Heat up your trusty cast-iron skillet (or other large skillet) to medium. When it’s really hot, add your mushrooms and let them cook for a minute or two. Stir and add a pinch of salt over them. As they start cooking down and releasing their water, you can add the oil and kale. After about two minutes, crumble the tofu with your hands into the skillet. There should be bite-sized pieces and some smaller pieces. Add a bit more oil if necessary to keep it from sticking. Stir and then add all of the spices and stir again to get the spices incorporated. Reduce the heat to low. Allow to cook, stirring only once in while so that the tofu starts to get slightly brown and crispy in spots. After approximately 5 – 8 minutes, make a little space in the middle of the pan by moving everything else to the sides. Toss the tomatoes in the center and let everything cook for about 3 minutes. Stir and turn off the heat. Keep in mind that cooking times will vary depending on the type of tofu you are using, how much water is in it, if you are using cast-iron or not… Spoon over hot grits. Serve with fresh cilantro and hot sauce.
Hello! This is a super quick post for a super quick sandwich. I have been racing the clock all morning trying to get errands and chores done. My friend S and I are meeting for a lunch run and I had to eat properly before heading out. This sandwich is quick, light and satisfying. The main thing that takes a bit of time to prepare is the “bacon”. With my quick version, it takes only 10 minutes (no marinating this time). I hope you try it out!
Mushroom “Bacon” and Avocado Sandwich
1 lb. mushrooms, crimini or button or portabella
a few pinches salt
1 tbsp oil (grape seed, olive, etc.)
1 tbsp tamari or soy sauce
dash or two of garlic powder
dash or two smoked seasoning or liquid smoke
1 tbsp maple syrup
2 slices bread
1 tbsp vegenaise or mayo or your choice
2 lettuce leaves, washed and dried
1/4 avocado, sliced
1 tomato, sliced
salt and pepper to taste
Clean and slice the mushrooms. Place the 1 tbsp oil and half the mushrooms in a heated cast iron skillet in a single layer, sprinkling with a pinch of salt:
Let the mushrooms cook until lightly browned on the first side. Scoop them to the side and repeat with the other half of the mushrooms. When these are brown on the bottom, stir together and sauté for a minute or two until they are cooked and a bit dry. Sprinkle over the mushrooms: tamari, garlic powder, smoke ingredient and maple syrup. Stir and turn off heat.
Toast the bread, if you like. Slather some mayo of your choice on one slice and top with the tomato. On the other slice layer the avocado. Sprinkle with salt and pepper to taste. Top with lettuce and “bacon”. Press slices together and eat. Enjoy!
Hello! Welcome to This Spicy Life! Spring arrives in a few days, but I am ahead of the curve with this green pasta dish that is hearty but light. It’s a not-very-spicy recipe but you can spice it up by adding more chili flakes and/or raw garlic. If you are afraid of raw garlic, just keep this for a weekend (non-date-night) recipe!
This recipe was inspired by the wonderful spring weather as well as out of necessity. I needed to use up my bag of wild arugula and a bag of cut mushrooms I got at Trader Joe’s earlier this week. I was also skimming the food section on Huffington Post today and saw an article with beautiful pics of spring pastas. Therefore, a variety of inspiration, boiled down into a bowl of pasta.
Feel free to substitute whatever greens you have on hand. Pesto is very forgiving when you use different seeds/nuts and greens. My usual go-to pesto recipe is part arugula and basil with pine nuts or sunflower seeds. The arugula keeps the basil nice and green and gives it a peppery taste. Parsley and spinach are also delicious as stand-ins for part of the greens. Normally pesto contains cheese, but this is a vegan (non-dairy) version. If you would like to add cheese, add about 1/2 cup grated cheese (usually parmesan or asiago) to the blender when making the pesto. Or simply grate it on top of the finished pasta before serving.
Spring Arugula Pesto Pasta with Mushrooms
Serves 4 – 6
- 4 cups boiled pasta of your choice
- 4 cups arugula or other greens, rinsed and drained
- 8 oz mushrooms, cleaned and chopped into bite sized pieces
- 1 – 2 tbsp flaked red chili
- 2 – 4 tbsp olive oil or margarine/butter
- 1/2 tsp salt (or to taste)
- black pepper to taste
For the pesto:
- 2 cups arugula (or other greens), rinsed and drained
- 2 cloves garlic (or to taste), peeled
- 1/4 cup (or more) good quality olive oil
- 1/2 cup walnut pieces, shelled
- 1/2 tsp salt (or to taste)
- While cooking the pasta, make your pesto: place the garlic, 1/2 of the greens and 1/2 of the walnuts in a food processor or blender.
- Blend to a smooth paste by running the machine while adding oil a little at a time.
- Add the remaining walnuts, salt and greens (and cheese if using) and pulse until it becomes a chunky mixture. You may need to add additional oil. Taste for salt and set aside.
- Heat a pan over medium heat and add 2 tbsp olive oil.
- When it shimmers, add the mushrooms and flaked chili and let cook wtihout stirring for at least one minute.
- Stirring occasionally, let the mushrooms cook down. They will release their water and start to turn brown.
- Now add the arugula or greens on top of the mushrooms along with the salt and pepper. Stir to combine.
- Allow to cook until the greens are wilted and any moisture evaporates. Turn off the heat.
- Add the cooked pasta to the pan, along with 1/4 cup of pesto. Mix gently to combine. Add more pesto to taste.
Serve while warm with a side salad and/or garlic bread. You can freeze left-over pesto sauce or use as a spread on sandwiches or a topping on baked potatoes… Happy Spring!