Monthly Archives: December 2014

Tempeh Bacon Sandwich

tempeh bacon sandwich

I ordered this sandwich a while back at a restaurant in my area and liked it so much I wanted to try making it at home. It’s become a staple recipe for me ever since for several reasons. First, It’s easy and quick to make. I tend to work late so it’s nice to come home and be able to quickly put together something to eat. Second, the ingredients are versatile. I typically have most of these ingredients on hand at any given time. Any of these items can be substituted for something else or left out entirely.

vegan club sandwich

Use a high quality bread for this sandwich such as Silver Hills’ Max’s Flax. It’s dense and holds up well. A mandolin is an essential kitchen tool. Use it to cut the cucumber slices thin and evenly. You can buy tempeh bacon from a lot of stores, but I highly recommend making it yourself. The recipe I use is delicious, easy to make, and a lot cheaper than store bought bacon.

vegan club sandwich

 I usually layer with the sprouts first as the vegenise will hold it in place a little better than being wedged between two other solid ingredients. Continue layering with the cucumber, bacon, and mixed greens. Cut with a sharp knife and enjoy! I think avocado and tomato would also be nice additions to this sandwich. Let me know any variations you try out.

tempeh bacon sandwich

Tempeh Bacon Sandwich
Print
Ingredients
  1. Bread
  2. 2-3 slices of tempeh bacon
  3. Sprouts
  4. Cucumber, sliced thinly
  5. Hummus
  6. Vegenaise
  7. Handful of mixed greens
Instructions
  1. Spread hummus and vegenaise on 2 slices of bread. Layer sprouts, tempeh bacon, cucumber slices, greens. Cut and enjoy!
Artisanal Vegan http://www.artisanalvegan.com/

Tempeh Bacon

Many mainstream grocery stores now carry tempeh bacon on their shelves, but I find making your own to be much cheaper, quick to prepare, and a whole lot tastier. Trader Joe’s has their own brand that’s relatively inexpensive. I’ll often pick up a pack or two when I make a trip. Tempeh is super nutritious and high in protein and fiber. I try to regularly incorporate it into my diet.

tempeh bacon

Cut the tempeh lengthwise into fairly thick strips. Ten to 12 should fit nicely into a large frying pan. Next cut crosswise so that the pieces are about 3 to 4 inches long. Combine all the ingredients for the marinade and soak the tempeh strips for about 30 minutes or however long you can wait. 

tempeh bacon

Heat a large frying pan to medium heat. When the pan is ready, lay out tempeh in a single layer. Pour half the marinade on top, cover, and let cook for about 5 minutes or until browned. Flip, pour on remainder of marinade, and cover. Remove from pan once both sides are browned and the sugar from the maple syrup has caramelized.

tempeh bacon

These go great on sandwiches, tofu scrambles, or even eaten alone. Sriracha or cayenne pepper would be nice additions of you like your food a little more spicy. Leave a comment if you give this recipe a try; let me know what you think or any modifications you made.

tempeh bacon

Tempeh Bacon
Print
Ingredients
  1. 1 8oz package of tempeh
  2. 1/4 cup apple cider vinegar
  3. 1/8 cup liquid aminos or soy sauce
  4. 1/8 cup maple syrup or agave
  5. 1 tsp. liquid smoke
  6. 3/4 tsp. ground cumin
  7. 1-2 tsp. olive oil
  8. 1/4 tsp. smoked paprika (optional)
  9. Black pepper (optional)
  10. Siracha (optional)
Instructions
  1. 1. Cut tempeh lengthwise into 10-12 slices and then cut again crosswise.
  2. 2. Mix all ingredients together and marinade tempeh for about 30 minutes.
  3. 3. At medium heat, place tempeh in a pan and pour half of marinade on top and cover. Let cook for about 5 minutes or until underside is nicely browned.
  4. 4. Turn tempeh and brown the other side until golden brown and sugars start to caramelize.
Notes
  1. I store my unused tempeh bacon in the refrigerator.
Adapted from Chez Bettay, The Vegan Gourmet
Artisanal Vegan http://www.artisanalvegan.com/

Soap Update 12/24/14

15909852750_e2f6ce5174_z

I have this week off from work and have managed to make progress on the soap making. The labels have finally been printed; I think they look good but there’s definitely some spacing issues that need to be addressed. It’s all trial and error.

soap mold

I also worked on a 5lb batch of soap this morning. Tomorrow it’ll be done and I’ll post more pictures as it’s removed from the loaf mold and while being cut into individual bars of soap.

Update:

I just unmolded and cut the 5lb loaf I made yesterday. It now needs to sit and cure for a couple weeks to harden up. It smells amazing!

soap

soap

 

Restaurant Review: Araya’s Place

araya

This is probably my new favorite vegan restaurant in Seattle. I finally had the chance to try out their vegan buffet today and it didn’t disappoint. It’s located on the lower end of East Madison Street in the Madison Park neighborhood. I went about 2 weeks ago and ordered off the menu (also good) and felt like I’d been there before. The waitress informed me that the location opened within the last year and was previously Rover’s. Has anyone tried it? Opinions?

food

Turmeric Carrot Juice

turmeric carrot juice
This is one of my favorite juicing recipes. I really think turmeric root and carrot pair well together. It might be hard tracking down the turmeric root as it doesn’t seem to be readily available in most grocery stores. If you haven’t tried juicing it before I’d highly recommend giving it a try. There is a very unique smell that the turmeric gives off when juiced but I can’t really put it into words. Also be warned that it tends to stain anything and everything it comes into contact with including your fingers. I often go to work with yellowish fingertips. It does eventually wash off, though.

veggies

This a really tart recipe as I like very tart flavors. If you aren’t like me then I would recommend only using half a lemon or adding more of the other ingredients to cut the taste of the lemons. I don’t usually have exact amounts; I eyeball and taste until I get the flavor that I like. I’ve been using an Omega 8006 juicer. Awhile back I upgraded from a centrifugal to a masticating juicer and have been really happy. What equipment is everyone else using?

omega juicer

Turmeric Carrot Juice
Print
Ingredients
  1. 6 carrots
  2. 5 celery stalks
  3. 1 lemon
  4. 1 apple
  5. 1/2 cucumber
  6. 2-3 pieces of turmeric root
Instructions
  1. Juice all ingredients. Drink.
Artisanal Vegan http://www.artisanalvegan.com/

How to Make Kimchi!

kimchi

This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.

Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.

This is the firindexst kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.

The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!

  I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.

Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.

 Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.

Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!

Vegan Kimchi
Print
Ingredients
  1. 1 head of nappa cabbage, chopped into bite sized pieces
  2. 1/4 cup sea salt dissolved in a small bowl with water
  3. 1/4 cup ko choo kah rhoo (Korean chili powder)
  4. 1 tbsp. garlic, chopped
  5. 1 tbsp. ginger, chopped
  6. 3-4 green onions, chopped
  7. 2 tbsp. salt
  8. 1/2 yellow onion, roughly chopped
  9. 1 apple, peeled and cored
  10. 8-10 pint sized mason jars
Instructions
  1. 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
  2. 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
  3. 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
  4. 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
  5. 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
  6. 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
  7. 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
Notes
  1. The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/