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tempeh

Vegan Brussels Sprouts Sliders

Vegan Brussels Sprouts Sliders

Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!

I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Vegan Brussels Sprouts Sliders

Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.

“Brussels sprout buns? Genius!”

The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.

The recipe was destined for a repeat.

Vegan Brussels Sprouts Sliders

This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.

Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)

I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.

These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!

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Brussels Sprout Sliders

Brussels Sprout Sliders

If Thanksgiving meal scheming is still taking place in your head, I’m recommending these sliders fill a spot on your menu.

If not, save them for your next holiday gathering. Just don’t forget them.

Brussels Sprout Sliders

Know once you do bring this dish into creation, forget isn’t even possible. NY Times inspired, this recipe makes brussels sprouts one memorable app. If you think like I do, the name alone could’ve told you that.

Brussels Sprout Sliders

As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!

The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.

This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.

Brussels Sprout Sliders

These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.

Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.

Brussels Sprout Sliders Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.

If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.   Continue Reading…

Asian Broccoli and Eggplant with Tempeh

Asian Broccoli and Eggplant with Tempeh

As I relayed in my last post, I made a big move last weekend.

In reality I guess it could’ve been bigger. Me, and all my stuff, simply switched neighborhoods in my current city of Philadelphia. But, it was a big upgrade from my last residence — especially in terms of the kitchen.

Without many tears, I said goodbye to slanted linoleum floors. A goodbye to minimal counter space. And a huge audios to my old ’70s-styled kitchen.

Ah. That felt good.

Eggplant and broccoli

I will miss being steps away from the cheap, bustling, food-filled Italian Market of my former ‘hood. I will miss the park on my old corner. I will miss the 2-block walking distance of my favorite restaurant. I will miss a lot of things.

However, I am happy to report this recent life change feels better than expected. I’m realizing I lived in an entirely too small apartment for two years too many. No regrets though, right? It just means more things to look forward to, and more appreciation for this next change in life.

Asian Broccoli and Eggplant with Tempeh

Anyway, to celebrate the move, I christened my new kitchen not more than a day after putting all the plates I brought with me into its cabinets. It happened to be a Sunday, and in my book, a Sunday not spent adventuring in a new place is then automatically destined to be spent with wooden spoon in hand. After the whole moving process, no trips were in store. So instead, a Sunday afternoon of cooking was planned. I was more than ready to put that new counter space to use.

Broccoli and Eggplant

The first culinary creation of my new house? This one, of course, filled with summer eggplant and a simple pairing of Asian flavors. A little salty – thanks to some soy sauce. Mildly sweet – thank you Hoisin. And of course, needed hints of freshness with the help of my friend, cilantro.

All of these favorite characteristics pair well with eggplant that gets cooked till its creamy, and broccoli that throws back a bit of crispness to this dish. Add some tempeh for a little nutty protein, and place it all over rice, and you’ve got one heck of a meal.

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Old Bay Summer Tempeh Wraps

Old Bay Summer Tempeh Wraps

Ever feel like if you eat another spoonful of tahini or drizzle of toasted sesame oil, you’ll turn into the seed its made from? Or that you eat so much coconut curry there’s no way you shouldn’t already be sitting on the next plane to Thailand? Maybe for you it’s cumin and chili powder. Rice and beans. Turmeric and chickpeas.

Perhaps it’s none of things – but all I know is that as a vegetarian, it’s rare I’m cooking something other than ethnic cuisine. Usually it’s Asian-inspired. Usually there’s tahini involved. Usually I’m a happy camper.

Sometimes, however, I just crave something more, I don’t know, American? After maple-tahini on my oatmeal, and soy sauce/tahini/sesame oil on my lunchtime beans and grains, I have to tell myself to step away from the tahini jar. I’m telling you – lately it’s been going on everything, and dare I say, might just be outcompeting peanut butter in my diet.

Old Bay Summer Tempeh Wraps

I can’t tell you how American tempeh is, but I’m fairly certain Old Bay is the country’s seasoning of the summer. So forget pizza, forget pasta. My non-Asian oriented meal is going to have tempeh, and I’m going to label it American. You can call it otherwise, I really don’t care. (In this case, perhaps an American flag would’ve made a better table setting than the Mexican blanket I used…)

Old Bay Summer Tempeh Wraps

Come summertime, throw some corn cobs on the grill, this tempeh on the stove, a beer in your hand, and a fresh tomato salad onto the side section of your plate, and then you can give me your answer. I’m already dreaming of this day as I type. Count me in for summer seasonings and garden-fresh sides all season long. (We’ll see if this can kick my tahini habit to a once-per-day max.)

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Collard Wraps with Tempeh Sweet Potato Hash

Collard Wraps with Tempeh Sweet Potato Hash

A few days ago, I ran across a Whole Foods tweet touting collards are the new kale. Intrigued, I of course clicked the link directing me to a blog post in which its author wrote “growing up in Louisiana, collards greens were standard fare”. Spending my childhood in Pennsylvania with two green-obsessed parents, collards have always been a regular part of my diet too.

Collard Wraps with Tempeh Sweet Potato Hash

Of course, rotating on the dinner table was also Lacinato, Red Russian and other leafy varietals long before the whole kale craze ever  took off. And at the time, my little kid self didn’t care much for them. Apparently neither did anyone else.

Today, however, things have changed. I adore kale, and it’s become so apparently obvious, I am not alone.

Toasted cashews

What initially struck me as surprising was not that kale finally soared into stardom, but rather that collards were left behind. My parents had always grew equal amounts in the garden, and had served up equal amounts onto our plates. To me, the two went hand in hand. To an extent, they were almost interchangeable.

Collard Wraps with Tempeh Sweet Potato Hash

I find it no surprise, then, that Whole Foods thinks collard are to become the next kale. Though, I’m still amazed it took so long.

Like kale and the explosion of raw salads, I think collards will really begin to shine in their uncooked element. In the south, collards have always been common, and are traditionally known to be cooked to death with salted pork/fatback, and served as a side. Maybe this is why they didn’t take off right away. The result of that is not a pretty green sight.

Use them in their raw form as a substitute for tortillas, however, and they become one stunning way to bundle up a bunch of goodness. I did not grow up with collard wraps, but can fully say I’m excited to add more of them to my diet. Sturdy yet light, they feel like such a nourishing way to wrap up a lunch. Pack them in aluminum foil, and they also become an easy on-the-go snack.

These are stuffed with a flavorful curried tempeh, slightly sweetened with everyone’s favorite orange potatoes. I like to mash the sweet potatoes slightly into the tempeh to really blend all the flavors. Note: If whipping this up for dinner, make extra. These are great for a make-ahead lunch, served either warm or cold.

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