Tempeh Product Review

Lightline Tempeh-Tations

Lightlife Tempeh-Tations

Jane has never been a huge fan of tempeh. We've tried it a number of times. I like it, but we both much prefer seitan. Recently, Lightlife came out with a new Tempeh product, Tempeh-tations. It comes in three varieties: Zesty Lemon, Classic BBQ, and Ginger Teriyaki.

Last night we tried the Ginger Teriyaki. The package is 6 ounces and makes two servings - 160 calories each. Jane sauteed up a bunch of vegetables and made some brown rice to go along with it. She also added some chicken vegetable stock to the sautee pot to make a little sauce, otherwise it would have been a tad dry.

The verdict: I thought it was delicious. Jane thought it was better than other tempeh she'd tried and would have it again, but still had a hint of bitterness. What she loved most about this product is its ease of preparation. It's another option for a quick and easy dinner, and I will happily consume it.

Next time we'll try the BBQ I think.

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Vegan Japanese Curry

Vegan Japanese Curry

japanese curryA few weeks ago, we had the unfortunate experience of going out for dinner and inadvertently having a non-vegan meal.  If you're vegan, it's probably happened to you too.   Here's what happened in shorthand.  We were Old Town Pasadena on a Saturday night and went to Curry House for dinner.  We'd read reviews that their vegetarian curry was actually vegan, and I'd been craving some comfort food.  There were two or three options for us on the menu and I was very optimistic.  Jane was chatting with the waitress after we were done eating, and discovered that the curry sauce is made with chicken stock!  She explained to the waitress that chicken stock is not vegetarian, and we were offered a free drink, but still.  I was really bummed.  I'd really been enjoying my meal and was looking forward to going there again.  Obviously that's not going to happen!

Curry Mix

Curry Mix

So, last night, Jane surprized me with homemade vegan Japanese curry.  She used the S&B - Golden Curry Sauce Mix (Medium Hot) and it was quite tasty, even better since it was made cruelty free.

Jane said the curry mix was easy to work with but a little bizarre.  It pops out of it's plastic tray and looks a bit like a green chocolate bar.  She promised me I'll get to see it next time she makes this dish.  Our curry consisted of tofu, onions, orange peppers, broccoli, cauliflower, and snap peas.

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Vegan Easy Dinner

TJs Chicken Strips Spinach Peppers and Quinoa

TJs Chickenless Strips Spinach Peppers and Quinoa

Here's a quick and delicious dish Jane made for dinner last night.  She sauteed onions and red peppers and some portobello mushrooms strips.  Then she added chopped spinach and Trader Joe's Chickenless Strips.  We had that along with a side of fluffy quinoa and a great big green salad.

Now it's been a really long time since I've tasted chicken, so I don't know if this would fool a carnivore.  But it looks like chicken, doesn't it?   Jane likes to keep the Trader Joe's Chickenless or Beefless Strips on hand for just this type of quick meal.   It looked so easy, I could probably do this too!

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Tofu Scramble

Tofu Scramble with Sauteed Onions and Portobello Mushroom

Tofu Scramble with Sauteed Onions and Portobello Mushroom

Last night Teddy Girl asked us how to make a tofu scramble.   Tofu scrambles are something Jane prepares often.  I love them, and she prepares them in a myriad of ways, so she's never bored cooking them.  We consider them a staple.

So here's how we prepare our scrambles:  First, remove from package and drain the tofu.  Heat olive oil in skillet over medium flame.  Put tofu in the skillet and break it up with spatula.  Sprinkle 2-4 Tbs nutritional yeast (and additional spices to taste, generally ¼ to ½ teaspoon of each) over tofu and continue to cook until the tofu is golden in color.  If you're using firm tofu, or have cubed it, cook until it just begins to brown on flat edges.  Note:  It really doesn't matter what type of tofu you use... If you use firm or extra firm tofu your scramble will generally retain a more cube-like shape.  If you use soft tofu it will resemble scrambled eggs in texture.

So what do I mean by "additional spices to taste?"  Jane makes our tofu scrambles in a variety of different ways, and each time is different.  She varies the spices she uses based on the additions or sides she's making.

Here are a few of our favorite tofu scramble mix-ins:

  • chopped asparagus, dill
  • sauteed onions and spinach, oregano and/or paprika
  • sauteed onions and mushrooms, thyme
  • sun dried tomatoes, basil, onion powder and garlic powder
  • chopped apples, almonds, garam masala
  • chopped soy chorizo and corn, cumin; with a side of guacamole and a tortilla

As for sides - we always have a green salad along with our dinner.  When we have a tofu scramble we often have a bagel with Tofutti cream cheese.  (Buy the Tofutti in the yellow container - does not have trans fats.)  Jane will also often make vegan bacon or sausage links, or some kind of veggies... grilled asparagus.  Sometimes Jane will make hash browns, or potatoes and onions.  Tonight we had sauteed onions and portobellos on the side, along with a bagel and ½ an avocado, and of course, a salad.

There's almost no way to do this "wrong."  But here's a tip...  We find the nutritional yeast really makes a difference.  The tofu scrambles all taste better when Jane uses it.

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Savory Vegan Braid

We had a neighborhood watch meeting tonight. Every time these things are scheduled they always run long, so I've learned to try and leave early so I can grab a bite to eat beforehand. Jane had the day off, and she said she'd have something ready when I got home. I pulled up to the house, a little late, and a little frazzled from all the traffic.  But the aroma wafting through the kitchen windows was enough to shift my focus.  Mmmm.  Something smelled great.

Jane made some kind of stuffed bread thing.  Yum.  The base was Tender Potato Bread, and she wrapped it up like the Vegan Danish.  She stuffed the bread with sauteed onions, spinach, Yves ground "meat," and some spices.  Yum.  And there's enough left for dinner tomorrow night too.    Woo Hoo!

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