Ahhhh…!

That’s the sound of relief and pleasure at the perfect summer days and cooler nights we’re finally experiencing. I can turn on the oven again! Roasting all these lovely market veggies is an easy way to prepare them, especially in quantities to feed you all week-long. Don’t have to peel anything, don’t have to watch it as it cooks. Chop, toss with olive oil and salt, stick in a 375 F oven, set an alarm for 40 min, then go do laundry or email until the buzzer sounds. 

I turned up the oven this week for DDoW Roast Artisan Tempeh, Pattypan Squash & Grape Tomatoes flavored with Rosemary & Fennel seed. Every ingredient used in both this week’s dishes was either local or organic (except for the green olives). I just LOVED the look on the farmers’ market vendors’ faces when I said I wanted every single pattypan squash they had! (30# at least.) 

I will be roasting eggplant, zucchini, tomatoes & peppers for next week’s Ratatouille DDoW dish as well. See the DDoW Menu Archive for a list of past & future dishes. 

News & Notes:
  • Sage & Smashed Black-eyed Peas & Chard Bruschetta

    Variation: Smashed Garlicky Beans & Chard Bruschetta with Fresh Sage. Try sage instead of basil in caprese salad too.

    Catered a huge reception last week with many volunteers helping. Besides ready-made turkey roll-ups and generous contributions of brownies and veggie trays, I served Smashed Garlicky White Beans w/ Fresh Basil & Spinach and an Artichoke Kalamata Olive Tapenade with bruschetta (and gluten-free crackers too). Both appetizers are vegan and substantial as well as super easy to make. I also whipped up a creamy vegan veggie dip flavored with ginger, garlic and curry powder. See Recipes for similar easy dips.

  •  The tempeh I use is an excellent local product, hand-crafted in small batches. This artisan product is far superior to the vacuum-packed grocery store brands. Everybody who knows tempeh tells me so. Email me at tracyksyue@yahoo.com if you’d like more info on how to order your own private supply!

Grilled Tempeh with Napa Cabbage Sesame Noodle Salad (my photo)

But what is Tempeh? It’s a dense solid patty made of fermented whole soybeans. It has a nutty taste and a texture like a veggie burger. Being all soybean and virtually unprocessed, it’s high in protein and fiber. It is NOT Tofu. Tofu is a processed & filtered soybean product and therefore has lost its fiber content.

Tempeh, like “veggie burger”, tends to dry out, so I like to not only marinate it in spices & broth before pan-frying or broiling but to also pour broth over it afterwards, which it will soak up. I also serve it with a sauce and/or veggies that are ‘wet’, like summer squash, tomatoes etc. Indonesia is famous for its tempeh and so naturally it is awesome with sesame/ peanut /satay sauce, such as shown in this photo.  

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