Vegan MoFo – Tempeh stir-fry

we have some version of this for dinner at least once a week.

tonight is a stir-fry of tempeh with carrots, swiss chard, green peppers, and onion

 

carrots are for bunrabs

 

first, prep veggies – slice carrots in coins, chop onion, cut pepper in strips, shred swiss chard.   cut the tempeh in ~one-inch cubes

heat up ~ one tbsp of canola or whatever-you-have oil on a wok at medium heat

add carrots, and fry for 2-3 minutes while stirring

add ½-cup of water to wok and steam the carrots for five minutes or so

(add more oil if needed)

add tempeh cubes, fry for a few minutes

add onion and pepper

add swiss chard

add about enough soy sauce (I just shake the bottle a few times – if I had to guess, ~ one tbsp of soy sauce)

should look something like this

serve over a grain, or over pasta.  here, over brown rice.

Vegan Month of Food 2011

a couple of pestos

really digging the garlic scapes – the stems and flowers of the garlic plant – check this NYT article for more info and recipes.

last week made a very simple pesto of garlic scapes, parmesan cheese, olive oil and pine nuts

chop the scapes, cheese, and pine nuts coarsely. then add oil on a stream while the processor is running. continue until well-mixed and homogeneous

Chop coarsely

Done

this is intensely garlic.  for a milder variation, add a couple of handfuls of fresh spinach

teh yum.

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