Tempeh Bacon "BLT" Sandwich

I was recently skulking around on the Happy Herbivore's Facebook Group, "Herbie Parents" (great group of really sweet, supportive folks!) and I read a post wherein a pregnant vegan gal admitted to the group that she is having desperate cravings for deli meat, and might there be a yummy vegan replacement? Follow-up comments suggested all sorts of brands and types of faux meats that might fit the bill, but I don't like how overly-processed all that stuff is, so I suggested the Tempeh Bacon "BLT" I found recently on the Prevention RD website. It is sweet and smoky, and tempeh is fairly easy to come by at any veg-friendly grocery store. Plus, the recipe is a cinch! Just mix the marinade, pan fry the "bacon," and build the sammie.

It's the perfect meal for a Friday night at home with the family. I say that because this is what we had for dinner tonight - that very sandwich you see in the photo was snarfed greedily by yours truly only mere seconds after snapping this picture. I paired it with a side of cut fresh fruit and cucumbers mixed with fresh chopped mint leaves (straight from my garden) and fresh-squeezed lime juice. It was so good! My husband said of the sandwich, "I could eat about three more of these." High compliment from the man of the house! And my daughter said, pulling the tempeh ever so slightly out of the sandwich and eyeballing it with curiosity, "What is this stuff? It tastes good." She's four, so... you know that's pretty high praise.

Here's the original recipe from Prevention RD:

"Tempeh 'Bacon':
5 oz tempeh
2 Tbsp maple syrup*
1 Tbsp olive oil
1 tsp liquid smoke
1 tsp low-sodium soy sauce
1/2 tsp cumin
1/2 tsp black pepper
a dash of cayenne

To assemble:
6 slices of whole grain bread
1 tomato, sliced
6 large lettuce leaves
3 Tbsp light mayonnaise

• Slice tempeh into about 6 oblong strips.
• Combine maple syrup, olive oil, liquid smoke, soy sauce, cumin, pepper, and cayenne in a shallow dish. Soak tempeh in marinade for 2-3 minutes, turning to coat.
• Turn a saute pan on medium-high and spray with non-stick cooking spray. Add the tempeh to the pan in a single layer and cook 1-2 minutes on each side, or until browned.
• Build three sandwiches with 1 tablespoon mayonnaise, 2 lettuce leaves, tomato slices, and about 2 slices of tempeh. Serve immediately. Yield: 3 servings.
• Nutrition Information (per serving): 408 calories; 16 g. fat; 5 mg. cholesterol; 583 mg. sodium; 55 g. carbohydrate; 12 g. fiber; 16.7 g. protein
• Result: Sweet and salty tempeh make this BLT a much more nutritious option. Healthy fats and lots of fiber make for a filling, heart-healthy sandwich. The tempeh bacon takes about 10 minutes to prepare and cook, so this meal comes together in a jiff! Enjoy!"

*I don't know about you guys, but I straight-up cannot afford maple syrup. For this recipe, I subbed some organic raw agave nectar that I got on a deep sale at Sprouts. OR, you can use use this recipe for Homemade Maple Syrup if you're really broke.  --Jen

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Ginger Tempeh and Greens Over Brown Rice

A friend of mine gave me a huge sack full of delicious organic kale, so I've been sticking it in absolutely everything! Anyone ever make a kale brownie?? I might have to try...
Anyway, try this simple dish. It's easy, doesn't take long to whip up if you already have your rice made, and it's healthy and high in protein. Enjoy!

4 cups cooked long-grain brown rice (about 2 cups uncooked)
1 tablespoon olive oil
1 8-ounce package of tempeh, cubed (I used the spicy kind)
1 stalk's worth of broccoli florets
1 small yellow onion, finely chopped
1/2 red bell pepper, seeded and chopped
1 large kale leaf, stalk removed and chopped
2 tablespoons fresh ginger, crushed (I used this stuff)
Small handful of fresh parsley, stems removed, minced
4 cloves garlic, crushed with flat of knife and minced
1/8 cup orange juice
1/8 cup soy sauce (use tamari for gluten-free)
Salt and pepper, to taste
1 tablespoon agave nectar (optional)

• In a large skillet, gently saute onions and garlic in oil over medium-low heat for about two minutes. 
• Add ginger and red bell pepper. Saute another minute or so.
• Add remaining ingredients, stir and gently saute until everything is coated and well-mixed. Then reduce heat to low and cover. Allow steam to gently "green" the broccoli and kale. 
• Everything should be hot and crispy, but be very careful not to overcook. Nobody likes limp, mushy veggies.
• Serve over brown rice.
• Makes 4 large servings. 
• Enjoy!

Easy Tempeh Tostadas

I've been in a real Tex-Mex kind of mood lately. I think it's because the days are getting hotter and sizzling, steamy dishes that make me sweat just aren't as appealing. Tostadas have always been a Manriquez Family favorite because they're easy to make and even more fun to eat. Jason picks his up and eats it bite by bite, like a mini pizza, while I crunch mine up with a fork and eat it like taco salad. Another great thing about these is that you can mix up the ingredients based on what you happen to have on hand. Sometimes I'll add a cheesy sauce made from nutritional yeast, and when the price of avocados allows, I'll top with guacamole. Roasted veggies are also great on these! If you don't have tempeh, use textured vegetable protein or quinoa. Feel free to get creative.
Also, this recipe fills a lot of bellies. You can get 8 good-sized tostadas, if not more. So, go for it champ! Here's my basic recipe...

8 prepared tostadas (mine were store bought, but you can fry up some corn tortillas if you like)
1 8oz package of tempeh
1 packet of taco seasoning 
1 15oz can of vegetarian refried beans (Central Market has organic for a buck fifty right now)
Your favorite salad greens
1 small can of red enchilada sauce
Homemade or store bought salsa
Vegan sour cream, to taste 

• Place tempeh in a pot of shallow, boiling water. Reduce heat and let the tempeh sit, covered, for several minutes, until softened.
• Drain water and place the taco seasoning, along with the amount of water it calls for, into the pot with the tempeh. Prepare according to package directions, breaking up tempeh with a wooden spatula as taco sauce thickens. Once it's cooked, stir, remove from heat, cover and set aside.
• Now, open your can of refried beans and heat up its innards in another small pot. You can use the microwave if you want to, but we're hippies and we fear microwaves.  
• Now, start assembling your tostadas! You can go in any order you like, but I prefer to always start with a nice base of refried beans and build from there. Have fun with it.
• When you've got all your goodies piled up on the tostadas, top 'em with some vegan sour cream and a light drizzle of enchilada sauce. Or top with guacamole and "nooch" or whatever else you have on hand. Up to you. You can't screw up this dish.
• Enjoy!

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