Tag Archives: sourdough

Tempeh and Portabella Salad Sandwich

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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!

 

Sid’s Everyday Pancakes – Kid in the Kitch!

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Today my son woke up early and wanted to help make the pancakes. He absolutely loves cooking and helping in the kitchen. As an eight year old, there are certain things he can’t do or that I’m nervous about him doing safely. However, he listens well, he’s calm and follows directions. That makes it easier to teach him how to cook.

We make pancakes almost everyday. But we make fast and easy pancakes. I use a mix from Trader Joe’s – it’s one of the few convenience foods that I rely on (btw, it has buttermilk in the mix so it isn’t vegan). My kids love it and I think it’s healthier than most other mixes I’ve looked at. Of course, you can make your own mix (which I aspire to, but it’s low on my list at this point)!

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Since we don’t  do eggs in our house, I use sourdough starter for leavening the pancake batter. It works great and doesn’t give much of a sour flavor when it’s used right away. If you aren’t familiar with sourdough starter and you like to bake, you should check it out! It’s awesome but kind of like having a pet. It has to be fed and nurtured. You can’t stick it in the cupboard and forget about it for a month or it will die. There are places to get the starter mix (King Arthur Flour is a great source), but I think it’s best to get it from someone you know. If you don’t have sourdough starter, you can sub a flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water).

Without further delay, here’s Sid’s blog debut…

Sid’s Everyday Pancakes (makes enough pancakes for 1 or 2 kids)

2 tbsp sourdough starter or flax egg
1 cup Trader Joe’s Multigrain Baking and Pancake Mix
approx. 1/2 cup almond milk or other milk

Place the sourdough starter or flax egg in a mixing bowl. (Then feed your sourdough – here is Sid feeding it with more flour and water.)

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Add the pancake mix and stir a bit.

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Slowly add the almond milk and continue to mix and add milk until the mix is pourable but not too liquid.

012914almondmilkHere is the final batter consistency:

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Now pour the batter by the spoonful onto a heated cast iron griddle or other skillet (action shot):

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Flip the pancakes over when they start to get bubbles on the top (great job, Sid!):

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