Tempeh Toona Salad Sandwich

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I don’t know about you, but the first time it hits 60 after a long winter, I be like SUMMER STARTS NOW, SNITCHES. I may or may not have pissed from my eyes every day last week when it was 30 and I was barelegged at work, but no matter, beause summer. If you commit to bringing good weather, it comes sooner (THAT’S HOW METEOROLOGY/WEATHER WORKS). I guess if you can’t get on board with calling it summer just yet, it would also be permissible to say it’s spring.

Spring means no more casseroles or sweaters or going to bed at 5pm or heating yourself from the inside with intravenous pumpkin spice lattes. Spring is for refreshing cocktails and feeling the sun on your skin and bright clothing and food that is easily packed up and thrown in your backpack when you go adventuring. Every year about this time of year I start making sandwiches with loads of fresh veggies and spreads for light, tasty, portable noms.

I was never a fan of tuna salad when I was a kid (my mom put mayonnaise in my hair when I had head lice at age seven and I didn’t like the smell of it), so this was truly one of the first “tuna” sandwiches I’ve ever eaten. I forced-fed it to Ben and he agreed it was pretty tasty and then asked me to please stop force-feeding him. This stuff is great between two slices of toast, eaten on crackers, or spooned into your face hole straight up, if that’s how you roll.

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Tempeh Toona Salad Sandwich

Makes 4 sandwiches

  • 1 package tempeh, crumbled up
  •  3-4 tablespoons vegan mayonnaise (enough to make the mixture loose)
  • 1.5 tablespoon dijon mustard
  • 2 celery stalks, sliced
  • salt, to taste
  • pepper, to taste
  • 8 slices of your favorite bread, toasted

Simply combine everything in a medium bowl and mix well to incorporate. Season with salt and pepper to taste.

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Braised Cauliflower and Leeks with Indian Spices and Chickpeas (+ Rainbow Potluck)

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I have always loved potlucks. Call me crazy (IZZY, YOU CRAY), but I would pick crowding my plate up with a huge array of taste treats over eating one main dish 100/100 times. I’ve never been the type to keep my peas separate from my carrots, so having a big mush of deliciousness and a beer in hand is my idea of a wild Saturday night. Since I started cooking in college, I have hosted a couple dozen potluck-style parties where people are encouraged to cook something then we all come and break bread together. There are few things I like more in life than eating meals with people. Also, I want people to show up at my house with delicious food and spoon feed me while someone gives me a massage.

Last night I hosted a rainbow potluck where everyone brought a dish that was a different color of the rainbow. When I told my mom she was TOO excited that I was finally catching on to “eating a rainbow,” which she begged me to do approximately 15 times a day throughout my childhood. I coordinated assigning colors to people so we covered all the bases without too much overlap. It was a smashing success featuring (in ROYGBIV order): borscht, beet hummus, delicata squash roasted red pepper rosemary pasta, carrot chickpea cilantro salad,  tiny lemon tarts, cauliflower and leeks with Indian spices and chickpeas (recipe below), guacamole, pea shoot avocado salad with a tasty green goddess dressing, kale caesar, lemon custard pie with blueberries, lavender macarons, braised purple cabbage, purple cabbage slaw, and black bean burgers! We didn’t bother playing any music at the party because the background sound was everyone MMMMing and UNNNGGGHHing because everything tasted so damn good.

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One last thing! This October I am helping to host a retreat for people who question their relationship with their work, health, food, and other people. Read about it HERE and signup for updates!

Braised Cauliflower and Leeks with Indian Spices and Chickpeas

  • 1 head cauliflower, sliced into florets
  • 1/2 onion, sliced
  • 1/2 orange bell pepper, sliced
  • 1 can chickpeas, drained and rinsed
  • 3 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1 lemon, juiced

1. Heat oil in a large skillet over medium heat. Add cauliflower and cook until just softened, stirring occasionally. Stir in onions and peppers and cook until slightly browned, about 5 minutes.

2. Stir in turmeric, coriander, cumin, tomato paste, red pepper flakes, lemon juice and a splash of water. Cover and cook until the florets are tender, but not soggy, between 5 and 10 minutes. Serve hot.

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Posted in 50 ways to love a chickpea, Curry, Uncategorized | 1 Comment

Korean Barbecue Tempeh Wraps

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Last weekend I was in a bar doing what I do best (throwing back beers like CO2 bubbles were oxygen and I was about to be sucked into outer space à la Clooney in Gravity) and I got into a conversation with someone about why I am vegan. I have explained this about 350,000 times, and at this point I just mumble something about not being a huge fan of factory farming and enjoying vegetables. I used to take the questions people asked as a kind of assault; why would did everyone always need to challenge the way I chose to eat? WHY ARE PEOPLE SO AGGRESSIVE? Who gives a flying fart if I just want to eat my tofu in peace?

In the last couple years I’ve come to terms with the fact that most people ask out of genuine curiosity.  I rarely bring veganism up first (see: internet meme “how do you know someone is vegan, don’t worry they’ll tell you”), but when it comes up and people ask, I now get psyched to tell them everything I can about why I choose not to eat the meats. At some point people generally confide that they don’t really know where to begin with vegetarian/vegan cooking.

On that note, I want to rave for a second about America’s Test Kitchen’s new Complete Vegetarian Cookbook. It has 700 recipes (250 of which are vegan), tips for cooking veggies to perfection, cutting how-tos, flavor-building tips, and a crazy glossary of pasta. Did you know that papparedelle means “gulp down” and ziti means “bridegrooms”? ME NEITHER.

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Anyway, in my not-so-humble opinion the book is an absolute must-have for any cookbook collection, especially for those who want to try eating a little less meat. I read the book cover to cover and liked this recipe in particular because it was super quick (the whole thing look less than 30 minutes), didn’t use any crazy ingredients, and was totally delicious. 10/10 Izzies would make again. One note: I chose to braise the bok choy in the reduced sauce because I don’t love raw bok choy. V. V. GOOD.

Lastly, if you aren’t already planning to buy a copy of this bomb book, you can enter to win a free copy! Follow that link and check out the different ways to win. Good luck!

Book release date is March 1. Contest ends March 16 at 11:59 PM.

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  • 3/4 cup sugar
  • 6 tablespoons soy sauce
  • 6 tablespoons water
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 teaspoons Sriracha sauce
  • 1 1/12 teaspoons cornstarch
  • 1/4 cup vegetable oil
  • 1 pound tempeh, cut crosswise into 1/2-inch-thick strips (two 8 oz. packages)
  • 4 (10 inch) flour tortillas
  • 2 heads bok choy
  • 1 cup fresh cilantro leaves
  • 3 radishes, trimmed, halved, sliced thin
  • 2 scallions, sliced thin

1. Whisk sugar, soy sauce, water, garlic, rice vinegar, Sriracha, and cornstarch together in a bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add half of tempeh and cook until golden brown on both sides, 2 to 4 minutes per side. Transfer to paper towel-lined plate. Repeat with remaining 2 tablespoons oil and remaining tempeh.

2. Add sugar-soy mixture to now-empty skillet and bring to simmer over medium-low heat. Cook until thickened and reduced to about 1 cup, about 5 minutes. Transfer tempeh to bowl, add half of sauce, and toss to coat. Leave half the sauce in the pan and add the bok choy. Braise 2-3 minutes until it is wilted. Lay tortillas on counter, then divide tempeh evenly among tortillas. Top evenly with braised bok choy, cilantro, radishes, and scallions, then drizzle each wrap with sauce. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Slice in half and serve.

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©2015 Veganizzm. Design, caligraphy and illustrations by Pati Mo / Developed by Tyler Schappe

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