tempeh bolognese and not-so-queso sauce
Hello! I've been asking a bunch of questions here lately, but I've also been cooking a lot of food. I figure I should share some recipes, not just ask for them, so here are some things I've made in the past few days:
for the tempeh bolognese,
you'll need:
one package of tempeh
2 tablespoons tahini
soy sauce
garlic
any spices you like ( I used italian seasonings)
pasta sauce (homemade or store bought, I used 1 20 oz jar)
greens or veggies, if you like
spaghetti
Boil water for spaghetti, cook spaghetti al dente, drain, add a little olive oil to prevent sticking.
Put pasta sauce in a pot on the stove on med-low heat, to warm up.
Crumble the tempeh into little chunks in a bowl. Add tahini and mix, adding more if it's not enough to coat the tempeh. Add soy sauce to taste, pressed garlic, and spices. Cook in a large non-stick pan ( non stick is key, you'll have a big stuck mess otherwise), you want it to cook until browned and a tad crispy)
If you're using greens or veggies, chop and saute in olive oil and garlic.
Mix the cooked tempeh and veggies into the warm pasta sauce, mix well, and dump on top of the spaghetti. enjoy, soo good omg.
make garlic bread for a side if you want, tons of recipes out there for that.
The "queso" sauce!
link: http://www.chooseveg.com/display_recipe.asp?recipe=263
text:
Not So Queso Dip
* 1/4 cup of nutritional yeast
* 1/4 cup of flour
* 1 teaspoon of paprika
* 1 teaspoon of salt
* dash of garlic powder
* 1 cup of water
* 2 tablespoons of non-hydrogenated vegan margarine
* 1 cup of water
* 1 can of diced tomatoes and peppers
* tortilla chips
Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.
Return to low heat and cook just long enough for tomatoes to heat. Pour over chips and eat like nachos or use as a dip.
I tweaked it a tad, adding the earth balance once the mixture was hot cause it made it thicken way faster. I used several spoonfuls of garlic salsa instead of the diced tomatoes. I also added a bunch of turmeric for that authentic orangey-yellow color.
Crappy cellphone picture:
queso! sorta creepy.
the tortilla chips are made from (dumpstered) tjs habanero lime flour tortillas. Tonss of recipes online, I just spray w/ olive oil, sprinkled with salt, and baked at 375 for around ten minutes, checking sorta often.
It so rules to live in a house with my best friend and a fridge fully stocked with only vegan food.
for the tempeh bolognese,
you'll need:
one package of tempeh
2 tablespoons tahini
soy sauce
garlic
any spices you like ( I used italian seasonings)
pasta sauce (homemade or store bought, I used 1 20 oz jar)
greens or veggies, if you like
spaghetti
Boil water for spaghetti, cook spaghetti al dente, drain, add a little olive oil to prevent sticking.
Put pasta sauce in a pot on the stove on med-low heat, to warm up.
Crumble the tempeh into little chunks in a bowl. Add tahini and mix, adding more if it's not enough to coat the tempeh. Add soy sauce to taste, pressed garlic, and spices. Cook in a large non-stick pan ( non stick is key, you'll have a big stuck mess otherwise), you want it to cook until browned and a tad crispy)
If you're using greens or veggies, chop and saute in olive oil and garlic.
Mix the cooked tempeh and veggies into the warm pasta sauce, mix well, and dump on top of the spaghetti. enjoy, soo good omg.
make garlic bread for a side if you want, tons of recipes out there for that.
The "queso" sauce!
link: http://www.chooseveg.com/display_recipe.asp?recipe=263
text:
Not So Queso Dip
* 1/4 cup of nutritional yeast
* 1/4 cup of flour
* 1 teaspoon of paprika
* 1 teaspoon of salt
* dash of garlic powder
* 1 cup of water
* 2 tablespoons of non-hydrogenated vegan margarine
* 1 cup of water
* 1 can of diced tomatoes and peppers
* tortilla chips
Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until it is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.
Return to low heat and cook just long enough for tomatoes to heat. Pour over chips and eat like nachos or use as a dip.
I tweaked it a tad, adding the earth balance once the mixture was hot cause it made it thicken way faster. I used several spoonfuls of garlic salsa instead of the diced tomatoes. I also added a bunch of turmeric for that authentic orangey-yellow color.
Crappy cellphone picture:
queso! sorta creepy.
the tortilla chips are made from (dumpstered) tjs habanero lime flour tortillas. Tonss of recipes online, I just spray w/ olive oil, sprinkled with salt, and baked at 375 for around ten minutes, checking sorta often.
It so rules to live in a house with my best friend and a fridge fully stocked with only vegan food.