Creole Jambalaya with Tempeh

There are no written in stone guidelines when it comes to making jambalaya. Every household has their own method with their own spices. The only seemingly important rule is the difference between Cajun and Creole jambalaya. Creole is made with tomatoes, fresh or canned and usually paste. I find this way to be more desirable as it adds a rich, stew-like flavor.
 
Red and green bell peppers, onion, celery, summer squash, garlic, tempeh and tomatoes slow simmered in a spiced tomato broth with brown rice, scallions and parsley.

Creole Jambalaya
5 tbl extra virgin olive oil, divided
10 oz tempeh, medium dice
1 tbl garlic powder
2 tsp paprika
1 tsp cayenne
2 tsp dried thyme, divided
salt and pepper
1 yellow onion, medium dice
1 celery stalk, small dice
1 red bell pepper, medium dice
1 green bell pepper, medium dice
3 garlic cloves, minced
1 jalapeno, seeded, minced
1 yellow summer squash, medium dice
1-15oz can diced tomatoes
2 tbl tomato paste
1 tsp dried oregano
2 cups vegetable broth
2 cups water
2 bay leaves
1 1/2 cups long grain brown rice
3 tbl chopped, fresh parsley
2 scallions, minced
hot sauce, to taste

In a large pot or dutch oven, heat 3 tbl of oil and add the tempeh. While the tempeh browns, season with garlic powder, paprika, cayenne, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper. Once the tempeh has browned, Add 2 tbl of oil and the onions and celery. Cook for 5 minutes then add the red and green bell peppers. Saute 5 minutes then add the garlic and jalapeno. Cook an additional 5 minutes then add the summer squash, diced tomatoes, tomato paste, oregano and remaining 1 tsp of thyme. Cook for 3 minutes.
Add the broth, water and bay leaves. Bring to a boil, add the rice and reduce to a simmer. Cover and cook for 30 minutes or until the rice is fully cooked. Make sure to check on the pot to ensure there is enough liquid. If the mixture has become too dry, add some additional water to finish cooking the rice.
Stir in half of the parsley and scallions.
Garnish each bowl with the remaining parsley, scallions and hot sauce.

Easter Dinner-Pot Roast

What is more traditional for Easter dinner then pot roast? My tempeh pot roast would be a great slow cooker recipe and would also taste great over mashed potatoes, with a bright green salad.

Slow simmered tempeh with tons of garlic, fresh herbs, hearty mushrooms, tender pearl onions and yukon golds in a rich tomato broth.

Tempeh Pot Roast
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1/2 white onion, roughly chopped
2 tbl extra virgin olive oil
1/2 bulb of garlic
1 bay leaf
4 sprigs fresh thyme
1 sprig fresh rosemary
salt and pepper
1 cup halved shiitake mushrooms
12 0z tempeh, large cubes
1/4 cup red wine
2 tbl vegan worcestershire sauce
2 tbl tomato paste
2 cups vegetable broth
10 new potatoes, whole
1 cup frozen pearl onions,thawed
2 tbl freshly chopped parsley

Combine the carrot, celery and onion in a food processor and pulse until they are finely minced.
Heat the oil in a dutch oven or heavy pot and add the carrot mix. Combine the garlic, bay leaf, rosemary and thyme in the cheesecloth and tie to seal. Add to the carrot mix. Season with salt and pepper. Saute over medium-high heat for 10 minutes until all the excess moisture has evaporated and the vegetables start to soften. Add the tempeh and mushrooms and saute to brown, 10 minutes. Deglaze the pan with the red wine, scraping up the bits on the bottom. Add the worcestershire sauce, tomato paste and vegetable broth. Bring to a boil, reduce to a simmer and cover, cooking for 25 minutes. Add the whole potatoes and pearl onions and simmer until the potatoes are tender and cooked through, 30 minutes. Remove the herb bouquet, season to taste with salt and pepper and garnish with parsley.

Tempeh in Rosemary Balsamic Redux, Asparagus & Drunken Onions, Polenta

Crunchy seasoned tempeh braised in an Italian-like barbecue sauce sweetened with fresh peaches, rosemary and reduced balsamic served with red wine onions and crisp asparagus.

Tempeh in Rosemary-Balsamic Redux
2 tbl extra virgin olive oil
1 small red onion, small dice
120z tempeh, small cubes
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp dried thyme
pinch black pepper
pinch marjoram
pinch red pepper flakes
2 garlic cloves, minced
2 sprigs fresh rosemary, roughly chopped
1 peach, peeled, small dice
3 tbl balsamic vinegar
3 tbl organic light brown sugar
1 tbl vegan worcestershire sauce
1 cup tomato sauce
1/2 cup no-chicken vegetable broth

In a large pan, sweat the onions in the garlic until soft, 5 minutes. Add the tempeh and all of the spices. Saute over medium-high heat until the tempeh has browned on all sides, 7 minutes. Add the garlic, rosemary and peaches, toss to combine and toast the garlic, 2 minutes. Add the vinegar, brown sugar, worcestershire sauce and tomato sauce. Bring to a broil, reduce to a simmer and bubble for 15 minutes over medium heat until the sauce has evaporated a bit and is thick. Add the broth and simmer 5 minutes more. Season with salt and pepper to taste.

Asparagus & Drunken Onions over Polenta
1 large sweet onion, quartered, 1/2" slice
1 cup red wine
1 tsp organic cane sugar
3 tbl extra virgin olive oil,divided
1 tube cooked polenta, cut into 1/4" rounds
salt and pepper
1 bunch asparagus, ends trimmed, cut in 1/2" slices

Combine the onion, red wine and sugar in a small pot. Bring to a boil, reduce to a low simmer and cook for 30 minutes until the onions are soft and all of the wine has evaporated. Season with salt.
Heat the oil in a large, non-stick pan. Season the polenta with salt and pepper and brown on both sides. Set aside and add in the asparagus and 1 more tablespoon of oil. Season with salt and pepper and saute for 4 more minutes over medium-high heat.

Braised Lentils with Bacon and Shallots, Poached Carrots, Red Pepper & Arugula Steaks

Creamy carrots poached in olive oil and fresh thyme, green lentils with shallots and a salty 'bacon' bite. Savory red pepper-tempeh cakes with peppery arugula and spiced with loads of dried herbs.

Braised Lentils with Bacon and Shallots

1 tbl extra virgin olive oil
1 shallot, minced
1/2 carrot, minced
1/4 tsp pepper
2 garlic cloves, minced
4 slices Smart Life vegan bacon, small dice
2 tbl dry white wine
1 cup green or brown lentils
2 cups no-chicken vegetable broth
1 rosemary sprig
1/4 tsp salt

In a dutch oven or large saute pan, heat the oil and saute the shallots and carrots with pepper until they start to soften, 5 minutes. Add the garlic and bacon saute 4 minutes more to crisp up the bacon. Add the white wine and deglaze the bottom of the pan, scraping up any bits. Add the lentils, broth and rosemary sprig and bring to a boil. Reduce heat to medium-low and cover. Cook for 20-30 minutes until the lentils are tender and most of the liquid has evaporated. Once ready to eat, season with salt and remove the rosemary sprig.

**Salting the lentils before hand leads to a very tough, dry lentil. Make sure to add salt to the dish afterwords for a tender lentil.

Red Pepper & Arugula Steaks

4 tbl extra virgin olive, divided
1 shallot, minced
1 cup minced red pepper
1 celery stalk plus leaves, minced
1/4 tsp pepper
1/2 tsp salt
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
pinch red pepper flakes
3 garlic cloves, minced
4 Smart Life vegan bacon slices, minced
1 square tempeh, crumbled
1/4 cup packed, minced arugula
1 tbl tamari
1 tbl vegan worcestershire sauce
1/4 cup ketchup
1/4 cup Italian style breadcrumbs

In a medium saute pan, heat 2 tbl of oil and cook the shallots, red pepper and celery until they start to soften, 5 minutes. Add the pepper, salt, oregano, parsley, basil, red pepper flakes, garlic and vegan bacon pieces and saute to brown and crisp the bacon, 4 minutes.
In a food processor, grind up the tempeh.
Remove from the heat and add in the remaining ingredients and the tempeh. Stir to combine fully.
Bring a large pot of water to a boil.
Lay out a long piece of foil and lay the tempeh mixture down to create a log. Make it about 6 inches long. Wrap up the tempeh in the foil as tightly as possibly. Double wrap it with more foil.
Submerge it fully in the boiling water and cook it for 40 minutes.
Remove the tempeh loaf from the foil and cut 1/2" slices. Pan fry in the remaining 2 tbl of oil until the steaks have browned on both sides. Serve over braised lentils.

Poached Carrots in Olive oil and Thyme

2 cups extra virgin olive oil
2 carrots, cut into 2" slices
4 thyme sprigs, whole
1 tbl fresh thyme leaves
coarse sea salt

Combine the oil, carrots and thyme sprigs in a small sauce pot. Make sure there is enough oil to cover the carrots fully. Add more oil if necessary. Over very low, poach the carrots until they read a temperate of 220. You do not want the oil to simmer or boil, just cook very very slowly for 30 minutes. Once done, remove the carrots from the oil and sprinkle with fresh thyme leaves and salt.