Brussels Sprouts & Tempeh Hash with Brazil Nut Parmesan & Avocado

Hashes are a universally accepted dish for all meals, any time of the day. While usually made with potato, this hash uses thinly sliced brussels sprouts as the base. Use a food processor with a shredding attachment to process the brussels the fastest but a box grater will work too.


Two Years Ago Today White Bean Soup with Smokey Tofu & Rosemary Oil

Shredded brussels sprouts, caramelized onions, garlic and smoked maple tempeh served with creamy avocado and homemade parmesan made with brazil nuts and almonds.

Brussels Sprouts & Tempeh Hash
serves 3
3 tbl extra virgin olive oil, divided
1 yellow onion, small dice
2 garlic cloves, minced
1/2 lb brussels sprouts, shredded
salt and pepper
1/4 tsp red pepper flakes
8 oz smoked maple tempeh, medium dice
1-2 avocados, halved

Saute the onion and garlic in 2 tbl of olive oil until caramelized and tender, 7 minutes. Add the garlic and shredded brussels sprouts. Season with salt and pepper to taste and add the red pepper flakes. Cook 3-4 minutes until the sprouts have softened. Add the tempeh and the remaining 1 tbl of olive oil. Saute until the tempeh is golden brown.
Serve with avocado halves and sprinkle the top with plenty of brazil nut parmesan.

Brazil Nut Parmesan
1/4 cup nutritional yeast
1/3 cup slivered almonds
1/4 cup brazil nuts
1/4 tsp salt

Combine all of the ingredients in a food processor and blend for 20-30 seconds until the mixture is finely ground.

Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich with Shallot-Garlic Mayo

Sometimes all I want is a great sandwich. A new take on an old favorite is always the best way to get the sandwich spice back in your life. Originally this sandwich was intended to be merely a grilled sweet potato sandwich with avocado but I needed something with texture to hold it together so it wasn't just mush between bread. Tempeh was suggested to me by a friend and I immediately thought tempeh bacon would not only taste great, but make this a BLT type sandwich that I would be excited to eat.
Make sure when picking an avocado you get one that is firm but has a little give. This will allow for the avocado to keep its structure while grilling it without making it overly soft and mushy.

Tempeh seasoned with soy, maple and smoke for a perfect vegan bacon flavor sandwiched between grilled avocado, sweet potato, sprouts, greens and a caramelized shallot and garlic mayonnaise.

Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich
1 tsp extra virgin olive oil
1 80z package of tempeh, 1/4" slices
salt and pepper
1/8 tsp cayenne
1/8 tsp liquid smoke
2 tbl soy sauce
1 tbl maple syrup
1 large sweet potato
1 avocado, halved
1/2 cup sprouts
1/2 cup baby spinach
Seed bread

Heat the oil in a saute pan and add the tempeh. Season with salt, pepper and cayenne. Saute over medium-high heat until the tempeh is golden brown. Add the liquid smoke, soy sauce and maple and saute 5 minutes more until all of the liquid has evaporated. Set aside.
Boil (or zap) the sweet potato until just tender. Slice into discs and season both sides with salt and pepper. Season the two avocado halves with salt and lay on a hot, oiled grill. Grill for 3-4 minutes on each side of the potato. (Just grill the side of the avocado that is meaty.)
Assemble a sandwich with shallot-garlic mayo, tempeh bacon, grilled sweet potatoes and avocado, sprouts and baby spinach.

Shallot-Garlic Mayo
1 tsp extra virgin olive oil
2 heaping tbl minced shallots
3 garlic cloves
sea salt
3 tbl vegenaise

Combine the oil, shallows and garlic in a small saute pan and turn on the heat to medium. Season with a pinch of salt. Saute for 5 minutes until the shallots are soft and the garlic is toasted and fragrant. While warm, transfer to a bowl with the vegenaise and let chill, allowing the flavors to meld.

"Eggs and Bacon" with Hollandaise, Potato-Apple Pancakes

Sweet and smokey tempeh bacon, tender seasoned tofu "eggs" topped with traditional Hollandaise sauce and served with crispy potato pancakes with shredded apples and scallions.

Tofu Eggs with Hollandaise

3 tbl AP flour

1 tsp dried basil

¼ tsp sea salt

½ tsp pepper

1 tsp turmeric

¼ tsp cayenne

Pinch of red pepper flakes

6-1/4” cut out rounds of fresh-firm tofu

3 tbl canola oil

Combine all of the spices and flour in a small bowl. Coat the tofu rounds on all sides and pan fry until golden brown and crispy on the outside.

Hollandaise

3 tbl earth balance vegan butter

2 tbl AP flour

1 tsp turmeric

¼ tsp cayenne pepper

¼ tsp salt

½ tsp pepper

2 tbl nutritional yeast

1 cup oat milk

2 tbl fresh lemon juice and sliced lemon rounds

2 tbl veganaise

Small handful of fresh chives

In a small sauce pot, melt the butter and whisk in the flour into a paste consistency. Whisk continually for 1 minute to cook out the raw flour flavor. Add the turmeric, cayenne, salt, pepper and nutritional yeast. Pour in the oat milk in a slow stream while whisking until no clumps remain and bring to a simmer. Simmer and whisk until the sauce has thickened. Stir in the lemon juice and remove from the heat. Add the veganaise and taste for more salt and pepper.

Pour the hollandaise over the warm tofu and garnish with lemon rounds and chives.

Tempeh Bacon

For best results, marinate for at least 4 hours but preferably overnight

2 tbl maple syrup

1 tsp cumin

2 tsp soy sauce

1/8 tsp cayenne pepper

1 tsp liquid smoke

2 tbl olive oil

Salt and pepper

Tempeh, sliced as thinly as possible without breaking

2 tbl canola oil

In a storage container, combine all of the marinade ingredients and whisk to combine. Add the tempeh strips and gently toss to mix. Marinate overnight. When ready to cook, sauté in canola oil until crispy. Plate and drizzle with a thin layer of the marinade.

Potato Apple Pancakes

2 russet potatoes, skin on, par baked

1 fuji apple, peel on, cored

1 tsp fresh lemon juice

½ tsp sea salt

¼ tsp pepper

1 scallion, minced

2 tbl canola oil

Grate the par baked potatoes and apples in a bowl. Toss to combine. Add the lemon juice, salt, pepper and scallion.

Heat the oil on a griddle top or in a large sauté pan. Form small handfuls of the potato mixture into patties that are ¼” thick. Saute until crispy and golden brown. Drain on a paper towel and sprinkle with sea salt.