Recipe: Tomato Sauce Roasted Vegetables with Tempeh and Barley

Talk about a filling meal for cheap.  The vegetables for this dish cost me around $3.00, the barley was $1.99 a pound, and the tempeh was just over $3.  It makes 2-3 good servings but could be stretched to 4, though the cup of barley will make quite a bit so you could use that for other meals as well.  If time is an issue, use the quick cook barley which is done in 10 minutes.  If you don't like barley, any long pasta could be used as well, just toss it in the bowl with the veggies and tempeh when you do the final coating of sauce, simply put enough sauce to coat all of it.  If you aren't a fan of tempeh you could use tofu to keep it vegan or easily throw in some grilled chicken or steak that has been sliced.  If you wanted all veggies you could use some portobello mushrooms or greed/red bell peppers.  For more heat throw in some red pepper flakes.

You will need:
2 cups chicken stock/water/bouillon
1 cup barley
1 full pint box of japanese eggplant (~10-12), quartered
1/2 large zucchini or several small ones, cut in large cubes
Optional:  cherry tomatoes, halved (I had a few left over so I threw them in)
2/3 cup tomato sauce (I used a basil and garlic kind for more flavor)
1 pack tempeh, cut into 1/4 inch strips and then halved down the middle
Olive oil
Salt
Pepper
Garlic Powder
Paprika
Fresh Basil, chopped or torn

Preheat your oven to 350 degrees and on the stove top bring the two cups of liquid to a boil.  Add salt, pepper, garlic powder and paprika to the boiling liquid and then add the barley.  Reduce to a simmer and stir occasionally.  Cook for 35-40 minutes and then let sit.

In a large bowl combine the eggplant, zucchini, and tomato.  Add a drizzle of olive oil to coat and then add a heavy dash of salt and a sprinkle of pepper and garlic powder, and then stir.  Then add 1/3 cup of sauce to the bowl and stir to coat.  Place a layer of aluminum foil on a large cookie sheet and add the vegetables making sure to keep them in a single layer.  If you don't they will not brown but only steam.  Cook for 25-30 minutes or until the vegetables are just soft.

Heat a skillet with one tablespoon of olive oil.  Add the tempeh and heat until golden brown.

I timed it so the barley finished first and the vegetables and tempeh finished about the same time.
When everything is done add the vegetables and tempeh back into a large bowl.  Add a handful of chopped basil and top with 1/3 cup more sauce, stirring to coat.  The heat from the vegetables and tempeh will be more than enough to keep it hot.  To serve top a fourth cup of barley with a healthy serving of the veggies and tempeh.

Blog Spotlight: 101 Cookbooks

I don't often have time to pour through other blogs, but I'd like to give a shout-out whenever I see one that is really worthy of your attention.  The one I am posting about today, 101 Cookbooks, is pretty incredible.
Here is the welcome from the blogs author:

I'm Heidi Swanson and 101 Cookbooks is where I write about the recipes that intersect my life, travels and interests. I focus on natural, whole foods and ingredients - vegetarian recipes that are good for you, with the occasional sweet treat. Welcome!

Heidi has been featured in the Washington Post, vegetarian Times, NPR, LIFE, USA Today and many many others.

Not only does it have good enough to eat pictures of the ingredients and the dishes, but there are well written and thought out intros and recipes.

Many of the recipes are very easy and highlight seasonal ingredients, honest preparation, and rustic appeal.  Recipes that caught my interest were the tempeh curry, the golden tomato sauce, and Heather's Quinoa

Especially if you are vegetarian or vegan I hope you check out this blog and enjoy reading through it as much as I have.


A link to the blog can be found HERE

Recipe: Garden Veggie Tempeh Sandwich

Finally!  I have been wanting to do a recipe with tempeh for a while but I haven't had the chance to until now.  For those who don't know (and don't worry, you are not alone) tempeh is a relative of tofu.  However, unlike tofu, the soybeans are not processed- they are smashed together whole.  This leads to a nuttier taste than tofu and one that I find much easier to use and eat without a marinade.  The toppings and type of tempeh are all up to you, I just used what I had on hand.  To make it the recipe vegan, leave off the cheese or use a vegan substitute.  Its great to go meatless a couple nights a week if you can, and with this sandwich I promise that you won't miss it at all.

You will need:

1/3 block garden veggie tempeh (or approximately enough to match the size of bread)
1 tablespoon olive oil
Dash of Salt
Dash of Pepper
Guacamole
Refried Beans 
1 slice Muenster cheese
Crusty Roll

Heat a frying pan with the olive oil over medium high heat.  Add the tempeh and cook on both sides until golden brown (about 3-5 minutes per side)  Add the dash off salt and pepper to side one when you flip it.

Split and lightly toast the roll in a toaster or under the broiler.  Add a thin layer of the beans and guacamole to the bottom of the roll and top with the golden tempeh.  Add the slice of cheese, the top of the roll, and enjoy!

Recipe: Refried Beans

I am still working through my farmer's market ingredients and I had been wanting to try my hand at these for a while so I used the candee onion and green pepper for this recipe.  This would be awesome with any grilled meats or on the next taco night.  I will warn you that the photo isn't the best, refried beans are not the most photogenic food, but I can say they look (and taste) way better than the greyish brown beans you'll find at your favorite mexican restaurant.  Plus, I think that everyone would have the ingredients for this already in your kitchen and pantry.  I used black beans, but kidney beans would work as well if you have those.  For the onion and bell pepper, you will want to chop them into small bits but I chose to leave them big enough so that they could add some texture and visual interest.

You will need:

1 regular can black beans, washed

1 small yellow onion chopped 

1 bell pepper (your choice of color) chopped 

Olive Oil

Salt

Pepper

Garlic Powder

Paprika, a strong dash 

2-3 Tablespoons Salsa (optional)

Heat a tablespoon of olive oil in a large skillet and sauté the onion until just soft, about 3-5 minutes.  During this time add the salt, pepper, garlic powder and paprika.  Next, add the bell pepper and continue cooking 3-5 more minutes.  Add the black beans and another round of salt, pepper, and garlic powder.  Stir.  When it has heated through take a fork (or masher) and begin to mash the beans in the pan.  This is where you would add the salsa if you wish; I used a medium salsa for a little heat and tang. You can leave them as chunky or smooth as you like.  For extra smooth you could even use a food processor or blender.  

Recipe: Tomato Salad

This is another farmer's market creation.  It has two main ingredients, is no cook, and if you don't have a farmer's market can be easily replicated for a great summer side dish.  A few optional ingredients can make it even more substantial if you have them lying around the kitchen.  Feta or mozzarella would each add a nice element to the salad, though with its zing my vote would go to the feta.  A pint of cherry tomatoes will give you 2-3 servings.  Larger tomatoes can be used as well, you can choose to cut them into wedges or rounds.  For rounds you might simply turn this into a caprese salad with mozzarella and basil.

You will need:

1 pint cherry tomatoes
1 handful basil, chopped or roughly torn
Salt
Pepper

Thoroughly wash the tomatoes in a colander, especially if they were a market purchase, to remove any dirt from the skin.  Cut the tomatoes in half, removing any that are damaged, and place in a bowl.  Add a decent pinch of salt and pepper (taste and adjust as you go, remember you can always add more).  Add the basil and stir gently to combine.

Recipe: Skillet Zucchini

l had the pleasure of heading to the local Farmer's Market this past Saturday and I had a blast.  I found a massive zucchini that I couldn't resist purchasing and after debating on how to cook it I decided on a very simple method that would highlight the flavor of the vegetable without smothering it in cheese, butter, or sauce (though...that would be delicious too).  Any size zucchini can be used but a larger one will be easier to work with as the rounds will be larger.  If you are using small zucchini you will need to buy more; plan one zucchini per person in that case.

You will need:

1 large zucchini, washed and cut into ~1/8 inch rounds (see picture)
Olive oil
Salt
Pepper
Garlic Powder

Brush (or dip) each side of the zucchini rounds into olive oil and then sprinkle with the salt, pepper, and garlic powder on both sides.  Allow to sit while you heat a large flat bottomed nonstick skillet (if possible) on the stove over medium-high heat.  When hot reduce to medium and add the zucchini in a single layer, you may have to do a few batches depending on the size of the rounds and the size of your pan.  Cook for 2-3 minutes or until the zucchini beings to brown and soften.  Flip the rounds and cook for another 1:30 to 2 minutes.

Recipe: Mustard Roasted Red Potatoes

Sorry for taking so long for another update; I was moving and sans internet for a while.  I have been waiting to post this recipe as it is a wonderfully flavorful side dish.  Its bold, easy, and full of flavor.

You will need:

Around 20 small/medium red potatoes, washed and cut in half
1/4 cup olive oil
3-4 tablespoons Dijon Mustard
One dash soy sauce to emulsify the sauce
Salt, heavy pinch
Pepper
Small handful parsley, finely chopped (optional)

Begin preheating an oven to 375 degrees.  In measuring cup or small bowl combine the olive oil, mustard, soy sauce, salt and pepper and whisk to combine.  If sauce does not become a thick golden color add a tad more soy sauce until it does.  Put the potatoes in a large bowl and pour the sauce over them.  Stir to coat.  Cover a cookie sheet in aluminum foil and place potatoes on the sheet in a single layer, skin side down (cut side up).  Put into the heated oven and cook for 30-40 minutes or until potatoes are golden brown.  Remove from oven and sprinkle with parsley if desired.