Vegan Shepherd’s Pie

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Sheperd's pie Good lead photo

Shepherd’s pie is one of those satisfying comfort dishes. Traditionally Shepherd’s pie was prepared as a way of using up leftover meat, which served as the filling.The bottom of the pie dish was lined with mashed potatoes and then additional potatoes were spread on top of the filling. For our take on a vegan Shepherd’s pie—we substituted protein-rich French green lentils for the meat, added lots of vegetables, and topped our pie with roasted, smashed, potatoes. The result is a hearty, delicious, and exceptionally healthy meal.

Sheperd's pie carrots, celery and onionsThe onions, garlic, carrots, and celery are first added to the pan.

Shepherd's pie all veggies and lentils in potIMG_2311The broccoli and peas get added later so they stay firm.

Shepherd's pie potatoes on baking sheetIMG_2323At the same time, the potatoes go in the oven, cut side down.

Vegan Shepherd’s Pie

6 servings

3 1/2 tablespoons extra virgin olive oil
1 1/2 cups chopped yellow onion
3 cloves garlic, minced
1 1/2 cups peeled and sliced carrots, cut into 1/2-inch rounds
1 cup chopped celery
2 cups stemmed and sliced cremini mushrooms, cut 1/4-inch thick
2 teaspoons minced fresh thyme
1 1/4 cups French green lentils, rinsed
1/4 cup red wine
4 1/4 cups low-sodium vegetable broth
1 tablespoon organic vegetarian Worcestershire sauce
2 tablespoons tomato paste
1 pound small Yukon gold potatoes, scrubbed but not peeled, halved lengthwise
Kosher salt
Freshly ground black pepper
4 cups broccoli, cut into 1 1/2-inch florets
3/4 cup frozen baby peas
Paprika

Preheat the oven to 425° F.

In a large pot over medium-high heat, add 2 tablespoons of the olive oil and heat until shimmering. Stir in the onions and cook until translucent, about 4 minutes. Add the garlic, stirring continually for 2 minutes. Stir in the carrots and celery and cook for an additional 2 minutes. Add the mushrooms, and thyme, and cook for 5 minutes.

Stir in the lentils, red wine, 4 cups of the vegetable broth, Worcestershire sauce, tomato paste, and mix well. Bring to a boil, and then reduce the heat to low and simmer. Cook for about 20 minutes until the lentils begin to get tender.

Meanwhile, in a large mixing bowl, add the potatoes, 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well until the potatoes are evenly coated with the oil. Place them cut side down on a large rimmed baking sheet and place in the preheated oven. Cook the potatoes until they are fork tender and the undersides are brown—about 20 minutes. Once slightly cooled, place the potatoes face down on a cutting board and using a wooden mallet or the back of a wooden spoon, gently press down on each potato until it is slightly smashed.

Meanwhile, stir in the broccoli, frozen peas, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper into the lentil and vegetable mixture. Cook for 9 minutes.

Pour the mixture into a 9-inch round baking dish. Add 1/4 cup vegetable broth to the empty pot and deglaze the pan, scraping any leftover brown bits. Pour the broth along with the bits into the dish with the lentils and vegetables (this will add additional moisture to the casserole.) Completely cover the top of the casserole dish with the potatoes. Sprinkle with paprika and roast in the oven for 20 minutes. Serve hot.


plated sheperd's pieIMG_2319

Barbecue Tempeh Sandwich with Two Vinegar Cabbage Slaw

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tempeh open bun copy

Something about barbecue sauce and cabbage slaw makes for a perfect combination. We didn’t want the vegans and vegetarians to feel left out, so we combined our easy to make spiced barbecue sauce with tempeh to create these delicious barbecue tempeh sandwiches.

Tempeh and w:sauceCut the tempeh into strips and let marinate in the barbecue sauce.

slawWhile the tempeh marinates, prepare the slaw.

stacked tempeh crop The slices are browned and crisp after cooking.

For the Barbecue Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons vegetarian Worcestershire or steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Tempeh Sandwiches
8 ounces plain tempeh, cut crosswise into 1/4- to 1/2-inch strips
4 whole or multi-grain buns
Sliced pickles, optional

For the Slaw Dressing
1/2 cup apple cider vinegar
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon celery seed
2 teaspoons Dijon mustard
1 teaspoon raw cane sugar (or granulated sugar)
1 teaspoon sea salt
Freshly ground black pepper

For the Slaw
6 cups shredded green cabbage
1 cup shredded carrot
1/2 cup julienned red pepper, 1 1/2- to 2- inch strips

For the barbecue sauce, whisk together all the sauce ingredients in a small saucepan over low heat and bring to a simmer. Cook for 5 to 8 minutes until combined and slightly thickened.

Spread the bottom of a casserole dish with barbecue sauce to cover. Arrange the tempeh slices in the casserole in a single layer. Pour more barbecue sauce over the tempeh and thoroughly coat, using the back of a wooden spoon. Let the tempeh marinate for at least 20 minutes (or as long as 2 hours in the refrigerator.) Set aside while you prepare the slaw.

In a glass jar with a lid or in a small mixing bowl, combine all the slaw dressing ingredients. Shake the jar vigorously or whisk in the bowl to emulsify.

In a large mixing bowl combine the cabbage, carrot, and red pepper. Add 1/2 cup of the dressing and toss well. Add more dressing, as needed, to taste. Season with additional salt and pepper and set aside.

Preheat the oven to 400º F.
Line a rimmed baking sheet with parchment paper or with a silicone baking mat. Using tongs gently shake off excess sauce as you place the tempeh on the baking sheet in a single layer. Bake for 30 minutes, flipping the tempeh halfway through. Assemble 4 or 5 slices of the barbecued tempeh on each bun, top with slaw, and pickles, and serve.

tempeh sand copy

 

Pollo Balsamico

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Chicken 1

There is a little Italian restaurant in our neighborhood on the Upper East Side of Manhattan that has been a family favorite for more than twenty years. It’s a Sunday night tradition, as long as there isn’t too much homework, to go out for a family meal, a last chance to relax before the start of another busy work/school week. Everything at this restaurant is delicious and it’s very hard to decide what to order. There are usually quiet little negotiations to find the family member who will split the two entrees you can’t decide between. Nine times out of ten, one of these choices is the Pollo Balsamico.

Chicken 5

We have always assumed that this dish is a classic Italian recipe. The first bite of the succulent chicken brings you directly to a corner trattoria right off the Spanish steps. One day we decided we wanted to attempt to cook this meal at home. We assumed this would be easy. All we had to do was look though the countless cookbooks lining our shelves. Not so easy. We found Barbecued Chicken with Balsamic Vinegar; Chicken Bites with Vinegar and Sausage, Chicken Scarpiello… but not one recipe even resembled Pollo Balsamico.

Chicken Side by Side

The first step was simply to go into the restaurant and ask if they had a recipe. They smiled politely and said, “No Señora, there is no recipe and it is very difficult to make.” Apparently it was a closely guarded secret. It was time try to recreate this mouth-watering dish ourselves.

First we tried to parse out the many flavors and figure out which ingredients were in the recipe. Was it red wine or white? Which herbs did we taste? Sage? Was that rosemary perhaps? It’s actually really fun to deconstruct and try to tease out a recipe, a sort of culinary science project. We settled on trying red wine, sage, and rosemary and a splash of chicken stock. We were on our way. The restaurant adds baby pearl onions to the chicken but we wanted to try shallots instead. We spent one long afternoon recreating the dish and much to our surprise it was delicious. Not exactly the same; but it’s pretty darn close!

Pollo Balsamico
4 to 6 servings


1/2 cup all purpose flour
Kosher salt
Freshly ground black pepper
3 boneless skinless chicken breasts, 4 boneless skinless chicken thighs, each cut into 2 inch long pieces
3 tablespoons extra virgin olive oil, or as needed
2 gloves garlic
3 tablespoons butter
4 large shallots, peeled and cut into quarters
1 teaspoon roughly chopped fresh rosemary
1 tablespoon roughly chopped fresh sage leaves
1/2 cup red wine
1/2 cup low-sodium chicken broth
1/4 cup good quality balsamic vinegar

Put the flour in a wide shallow dish and season with 1/2 teaspoon of salt and 1/8 of teaspoon pepper. Dredge the chicken pieces in the flour and shake off the excess. Transfer the chicken pieces to a baking sheet.

Place a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. When the oil is shimmering add the garlic cloves and half of the chicken pieces to the pan and cook until the chicken has formed a fine golden crust, 4 to 5 minutes. Flip the chicken pieces and cook the other sides for an additional 3 to 4 minutes, turning occasionally, until browned. Transfer the chicken to a platter and repeat with the remaining chicken adding more oil if necessary. Set aside.

Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat until shimmering. Add the shallots, rosemary, and sage, and sauté, stirring frequently until soft and nicely browned, 7 to 8 minutes. Set aside.

Return the original skillet to medium-heat. Add the red wine, the chicken stock, and 2 tablespoons of butter. Raise the heat to medium-high and bring to a low boil. Add the chicken pieces, the shallots with the herbs, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Cook until all of the chicken is incorporated into the sauce. Add the balsamic vinegar to the pan and stir frequently until the sauce thickens, about 3 minutes. Transfer the chicken to a serving platter. Spoon the sauce and shallots all over the chicken and serve.

Chicken Final Shot

Roasted Vegetable Vegan Tacos With Cabbage Slaw

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As you may know by now, we love to eat any and all Mexican dishes! We decided that instead of Taco Tuesday, why not have Tacos on Meatless Monday. What we discovered was that roasted vegetables make a delicious and healthy alternative to tacos stuffed with chicken or beef. Here we have roasted broccoli and cauliflower, but tacos are equally delicious with Brussels sprouts, mushrooms, zucchini, the list goes on. You can also swap out the taco shells for corn or flour tortillas. Add our Pollan Family Table guacamole and you have a Meatless Monday fiesta!

taco slaw

Screen Shot 2015-12-01 at 5.28.45 PM

Screen Shot 2015-12-01 at 5.35.06 PMRoasted Vegetable Vegan Tacos With Cabbage Slaw
4 to 6 servings

For the Slaw
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon celery seed
1 teaspoon raw cane sugar (or granulated sugar)
Kosher salt
Freshly ground black pepper
1 tablespoon fresh lime juice
4 cups shredded white cabbage
1/2 cup shredded carrots
1/2 cup red onion, halved and thinly sliced

For the Sauce
1 cup vegan mayonnaise
1 tablespoon canned chipotle pepper, minced, with 2 teaspoons of the adobo sauce.
Kosher salt

For the Tacos
4 tablespoon extra virgin olive oil
1/2 teaspoon cumin
1 teaspoon paprika
Kosher salt
Freshly ground black pepper
4 cups broccoli, cut into small florets
4 cups cauliflower, cut into small florets
3 large shallots, cut into quarters
1 package organic taco shells

For the Slaw
In a glass jar with a tightly fitting lid, combine all of the dressing ingredients. Shake the jar vigorously. Place the cabbage, carrots, and onion in a large mixing bowl. Add half of the dressing and toss. Add additional dressing as desired. Cover and refrigerate.

For the Sauce
Combine the mayonnaise, chipotle pepper, adobo sauce, and 1/4 teaspoon of kosher salt in a small mixing bowl. Mix until smooth and refrigerate until ready to use.

For the Tacos
Preheat the oven to 425°F.

In a large mixing bowl add 3 tablespoons of the olive oil, the cumin, paprika, 1/2 teaspoon of kosher salt, 1/4 teaspoon of pepper, and stir to combine. Add the broccoli, cauliflower, and shallots. Mix well until the vegetables are coated with the oil/spice mixture. Spread the remaining 1 tablespoon of olive oil on a rimmed baking sheet.

Arrange the vegetables in a single layer on the baking sheet and roast until golden brown, and crispy, about 25 minutes (Flip the vegetables once, halfway through).

Place the taco shells on another rimmed baking sheet and put it in the oven until warm, about 5 minutes.

Arrange the vegetables on a platter and serve with the slaw, chipotle mayonnaise, and the warm taco shells.

Fixings tacos

Spinach, Mushroom, and Feta Cutlets

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Plated Spinach, Mushroom and Feta cutlets

One of our favorite go to vegetarian recipes has been our Savory Mushroom Cutlets (the recipe can be found in The Pollan Family Table). Inspired by our love of Spanakopita—the Greek spinach pie, we decided to make some changes. We added lots of spinach and substituted tangy feta for the cheddar and Monterey Jack cheese we normally use in our original mushroom cutlet recipe. Our new recipe is easy to follow and simple to make. We use frozen for the spinach, which we thaw and squeeze out any excess water. Because the feta is naturally a salty cheese, there is no need to add additional salt. Made with eggs and enough breadcrumbs to hold them together, we find these cutlets are light and flavorful, and appeal not only to the vegetarians but also the meat eaters in our families. You can also serve them as a burger and put them on a bun with your favorite toppings.

Ingredients for Spinach, Mushroom and Feta CutletsMG_2120

Uncooked Spinach, Mushroom and Feta patties on baking sheetIMG_2124The breadcrumbs, along with the moisture of the eggs, and spinach, are what hold these cutlets together so well.

Spinach, Mushroom and Feta cutlets in skilletIMG_2126Make sure to leave the cutlets undisturbed for about 4 minutes before flipping.

Spinach, Mushroom, and Feta Cutlets
4 to 6 servings

3 large eggs
Freshly ground black pepper
3 cups finely chopped white button mushrooms, stems trimmed
4 scallions, white and light green parts, finely chopped
One 10-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid
2/3 cup plain breadcrumbs
3/4 cup crumbled feta cheese
3 tablespoons extra virgin olive oil

Preheat the oven to 300°F.

In a large mixing bowl, beat together the eggs and 1/8 teaspoon of pepper. Mix in the mushrooms and scallions, using a wooden spoon. Add the spinach and mix well. Slowly add the breadcrumbs and feta cheese, and stir until blended.

Shape a handful of the mixture into a patty approximately ½ inch thick. Place the formed patty on a baking sheet or platter and repeat with the remaining mixture. You will have 8 to 10 patties.

Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat until shimmering. Place half the patties in the pan and cook undisturbed until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden, about 4 minutes more. Transfer the patties to a rimmed baking sheet and place the sheet in the oven to keep warm. Wipe the skillet clean with paper towels, add 1 1/2 tablespoons of oil, and cook the remaining patties.

Transfer all the cutlets to a platter and serve.

Plated close up Spinach, Mushroom and Feta Cutlet

 

 

Vegan Ramen Soup With Tofu

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Plated Ramen soupIMG_2211

The teenagers in our family are obsessed with ramen soup. We think part of the attraction has to do with how easy it is to make—that is, the instant kind—particularly for the ones who are in college and want a meal on the go! Add hot water and your soup is ready. Of course the packaged version is filled with salt and lots of preservatives with names we’ve never even heard of before– precisely why we set out to make our own healthy version. Ours is vegan—we wanted to satisfy everyone in our family including the vegetarians!

Most ramen recipes are made with pork or chicken broth. Instead, we use vegetable broth along with dried mushrooms, miso paste, and tamari sauce which gives this soup that savory umami flavor. Filled with tons of vegetables—baby bok choy, carrots, mushrooms, baby spinach, and scallions—and bite-size pieces of tofu along with those delicious ramen noodles makes this soup so flavorful and satisfying.

Separated scallions Ramen soupIMG_2193Separate the green and white parts of the scallions.

Cooked tofu Ramen soupIMG_2178We roast the tofu on parchment paper for 20 minutes.

Soup cooking goodWe add all the vegetables and then simmer for 15 minutes.

Ramen noodles for Ramen soupIMG_2188The ramen noodles are cooked separately, then divided into bowls, and topped with the broth, vegetables, and green scallions.

Vegan Ramen Soup With Tofu
4 to 6 servings

One 12-to 14- ounce package extra firm organic tofu, patted dry and cut into 3/4 – 1-inch cubes
10 ounces ramen noodles
2 tablespoons white miso paste
2 tablespoons tamari sauce
1 tablespoon extra virgin olive oil
2 teaspoons organic sesame oil
1/2 cup chopped Spanish onion
2 cloves garlic, minced
1 teaspoon minced ginger
6 cups low-sodium vegetable broth
1/4 cup dried porcini mushrooms, soaked in boiling water for 10 minutes, drained, then roughly chopped
1 bunch scallions, thinly sliced (green and white parts separated)
3 carrots, cut into slices on the diagonal
Freshly ground black pepper
1/2 pound baby bok choy, trimmed, leaves separated
2 ounces baby spinach
Sriracha sauce (optional)

Set a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside.

Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the directions on the package. Drain and rinse under cold water and set aside.

Wisk together the miso paste and tamari sauce and set aside.

In a large pot, heat the olive and sesame oils over medium heat. Add the onions, garlic, and ginger and cook for 5 minutes. Add 1 cup of vegetable broth and stir for 2 minutes. Add the mushrooms, white scallion slices, and carrots and cook for 3 minutes. Stir in the remaining 5 cups of vegetable broth and 2 cups of water. Add 1/4 teaspoon of pepper, the miso and tamari mixture, and stir to incorporate.

Raise the heat to medium-high and bring to a boil, then reduce the heat to low. Add the bok choy, spinach, and tofu and simmer for 15 minutes.

Divide the noodles into individual serving bowls, top with the soup and vegetables and garnish with the green scallion slices. Pass the sriracha separately.

Second finished ramen platedIMG_2212

 

Mushroom Seitan Stroganoff

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seiten plated

We have a lot of vegetarians in our family and there is nothing like a hearty, satisfying, and meaty tasting dish without the meat!

Stroganoff is classically known as a beef dish, but we decided to replace the beef and use seitan instead. For centuries Asian countries have used seitan as a vegetarian meat substitute. It has a savory flavor that makes it the perfect addition for all types of dishes, and it has a wonderful chewy texture. Since we wanted this dish to be vegan, we left out the typical ingredients found in stroganoff — sour cream and butter. We added arrowroot powder, which gave the sauce a thick and creamy consistency. And to achieve that deep rich, meaty flavor that our vegetarians so often crave, we added a variety of mushrooms—dried porcini, portabella, and shitake. We were pleased with the results!

We serve this dish with rice, although grains such as quinoa or noodles would be delicious too.

DOuble mushroom

The variety of mushrooms gives this dish a “meaty” flavor.

seitan mushrooms and peppers

Mushroom Seitan Stroganoff
4 servings

1 ounce dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 cups thinly sliced yellow onions
3 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms, 1 1/2-inch pieces
1/4 cup dry white wine
1 1/4 cups low-sodium vegetable broth
Two 8-ounce containers cubed seitan
1 cup sliced red bell pepper, cut into 2-inch strips, 1/4 inch wide
Kosher salt
Freshly ground black pepper
1 tablespoon arrowroot powder

Place the dried porcini mushrooms in a small bowl and cover with boiling water. Let stand for 5 minutes and then drain. Set aside.

Heat the olive oil in a large skillet over high heat. When shimmering, add the onions and cook for 4 to 5 minutes, until caramelized. Turn the heat to medium, and add all the mushrooms, including the dried porcini, and cook for 5 to 6 minutes, until the mushrooms are browned.

Add the white wine and deglaze the pan. Add the vegetable broth and cook for 4 to 5 minutes, stirring occasionally. Add the seitan, red pepper, 1 1/4 teaspoons of salt and 1/4 teaspoon of pepper, and simmer for another 7 to 8 minutes, stirring occasionally, allowing the seitan to absorb the flavors.
Meanwhile, in a small bowl combine the arrowroot powder with 1 tablespoon of water and mix thoroughly until dissolved. Slowly add the mixture to the seitan and vegetables and stir to combine. Cook an additional 5 minutes until thickened. Serve hot.

seiten plated copy close up

Chilean Sea Bass Mediterranean Style

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finished fish

We recently came up with a new fish recipe that we tested on those husbands and sons who are fish adverse. And the happy response from this fish-phobic crew was a hearty thumbs up. One of the secrets of this dish is the memorably assertive sauce, a sauce that incorporates the health benefits associated with the Mediterranean diet. And the fish we’ve chosen– Chilean sea bass– comes with adjectives such as mild, rich, moist, and buttery, the very adjectives you’d want to describe your fish.

The sauce can be made a day ahead and the fish takes only minutes to prepare, so this impressive looking dish is perfect to serve when friends drop by for dinner.

fish sauce cropThis lively sauce has all the health benefits associated with the Mediterranean diet.

fish cookingWe first sear the fillets quickly, then pop them into the oven for 8 to 10 minutes, and lastly run them under the broiler for a crispy top.

Chilean Sea Bass Mediterranean Style
4 servings

For the Sauce
2 tablespoons extra virgin olive oil
1 cup chopped onions
3 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or to taste
1/2 cup chopped fennel
One 28-ounce can plum tomatoes, juice reserved
1/2 cup dry white wine
2 tablespoons capers, drained
1/4 cup pitted Kalamata olives, halved
3/4 cup basil leaves, cut into chiffonade
Kosher salt
Freshly ground black pepper

For the Fish
Four 4-to 6-ounce skinless Chilean sea bass fillets, or other sustainable firm white fish fillets
Organic olive oil cooking spray
Kosher salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil

Set racks in the middle and upper third of the oven and preheat the oven to 425° F.

For the Sauce
In a large skillet heat 2 tablespoons of olive oil over medium-high heat. When shimmering add the onions, the garlic, and the red pepper flakes, and cook for 5 minutes, stirring occasionally. Add the fennel, and cook until the vegetables are soft and translucent, an additional 10 minutes.

Lower the heat to medium  and add the tomatoes with 1 cup of their reserved juice. Using the back of a wooden spoon, smash the tomatoes and cook for 5 minutes. Add the white wine, capers, olives, basil, 1 teaspoon of salt, and 1/8 teaspoon of pepper. Turn the heat to low and simmer for 15 minutes, while you cook the fish.

For the Fish
Pat the fillets dry with paper towels.   Coat them with the olive oil spray and season with salt and pepper.

Place a heavy-bottomed ovenproof skillet over high heat, add 1 tablespoon of oil, and when it shimmers add the fillets, rounded side down, and cook for 2 minutes. Carefully flip the fillets with a metal spatula and place the skillet in the oven. Bake for 8 to 10 minutes, until the fish is no longer translucent.

Turn the oven to broil and place the skillet on the upper rack.   Broil for 2 to 4 minutes until the tops are golden brown.

Arrange the fillets on individual plates, spoon on the sauce, and serve.

fish finished 2 with drop copy

 

 

 

 

Teriyaki Tempeh with Broccolini and Carrots

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tempeh stirfry

Super healthy, super quick to get on the table, and super delicious—three great reasons to try our Teriyaki Tempeh with Broccolini and Carrots. Tempeh is a wonderful substitute for meat because it has a firm, dense texture and a wonderful, slightly nutty flavor. And tempeh is so good for you with loads of protein, fiber, and B vitamins, plus all the health benefits of being a fermented food. Our Teriyaki Tempeh is a great weeknight dinner that everyone will love.

Screen Shot 2015-09-22 at 4.30.02 PM

tempeh cropSear the tempeh.

veg no sauceAdd the steamed vegetables.

Terrific Teriyaki                                                 Photo John Kernick
Make our teriyaki sauce or use your favorite store-bought.

Teriyaki Tempeh with Broccolini and Carrots
4 servings

1 cup rice or quinoa
2 bunches broccolini, ends trimmed, sliced in half lengthwise
2 carrots, sliced diagonally in 1/2-inch thick slices
1 tablespoon peanut, grapeseed, or extra virgin olive oil
Two 8-ounce packages plain tempeh, cut into 1-inch pieces
1/4 cup Terrific Teriyaki Sauce*, or more to taste (see recipe below), or your favorite store-bought

Cook the rice or quinoa according to the directions on the package and set aside.

Meanwhile, in a medium saucepan steam the broccolini and carrots until crisp-tender, about 3 minutes. Drain them in a colander and set aside.

Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Place the tempeh cubes in the pan and cook undisturbed until browned, 3 to 4 minutes. Flip (we like using tongs for this) and cook on the other side, 3 to 4 minutes more.

Add the steamed vegetables to the skillet and, using a wooden spoon, gently mix with the tempeh cubes. Add three tablespoons of the teriyaki sauce and stir well to coat. Add additional teriyaki sauce as desired. Continue to cook and stir until hot, 3 to 4 minutes.

Put 1/2 cup of the cooked grains in the bottom of each of 4 serving bowls. Top each bowl with tempeh and vegetables and serve hot.

*Terrific Teriyaki Sauce
makes 3/4 cup
1 teaspoon sesame seeds (optional)
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons brown sugar
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon sesame oil

 If using sesame seeds, cook them in a small dry skillet over medium heat. Shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2 to 3 minutes. Set aside.

In a small bowl mix the cornstarch with 2 teaspoons of warm water. Set aside.

In a small saucepan combine the soy sauce, mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Place over medium-high heat and stir occasionally until it comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame seeds (if desired).

close up tempeh

Easy Barbecued Chicken on the Grill

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barb chicken

Every summer we kids would get excited when Dad rolled out the old Weber and fired it up for a barbecue. But Dad had a major problem with timing so more often than not our burgers ended up barely cooked or totally burnt. As a consequence all four of us, along with Mom, became pretty adept at barbecuing.

Our favorite time to barbecue is in the cooler days of Fall when we’re not battling the humidity and the heat of summer. Our favorite food to barbecue is chicken, slow cooked and slathered in a great homemade barbecue sauce. Our sauce has just the right amount of heat and takes no time to put together, and all the ingredients in this sauce are always right at hand, either in the fridge or in the pantry. The brown sugar gives the chicken a lovely glaze, the cayenne pepper gives it a bit of a kick, and since this sauce has body, it neatly clings to the chicken.

And if you’re done barbecuing for the season,  the chicken can also be cooked on a grill pan on the stove.

mis en place barb chick

Mise en place for the sauce.

sauce

So simple to prepare.

chicken on grill

On the grill.

Easy Barbecued Chicken on the Grill
4 servings

For the Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons Worcestershire Sauce, or other steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Chicken
8 skin-on, bone-in chicken parts, a mix of breasts, thighs, and legs
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper

For the Sauce
Whisk together all the ingredients in a small saucepan over low heat, bring to a simmer, and cook for 5 to 8 minutes until combined and slightly thickened.

For the Chicken
Coat the chicken with the oil and season with salt and pepper. Brush both sides with a thin layer of the barbecue sauce.

Set half the gas grill to high, the other half to medium. If using charcoal or wood, make sure that one side of the grill is cool.

Place the chicken pieces skin-side down on the hottest part of the grill, cover the grill and cook for 5 to 10 minutes until seared. Using tongs turn the chicken over and cook for 5 minutes more until the underside is seared. Move the pieces to the side of the grill set to medium, baste with the barbecue sauce, cover, and cook undisturbed for 20 minutes.

Turn the pieces over and baste them again with the sauce, cover, and cook for an additional 10 to 12 minutes. Repeat, turning the chicken pieces over and basting them with sauce and cooking for another 8 to 10 minutes. The chicken is done when the internal temperature on a meat thermometer registers 165°F. for breasts, 170°F. for thighs.

Remove the chicken to a platter and serve warm.

The chicken can also be cooked on a grill pan on the stove over medium-high heat.

crop barb chick