Category: Apples

Peanut Butter Tempeh Panini

2/23/2015

I've really been digging tempeh paninis recently. They're such a great go to staple for dinner (or any meal really) and you can mix them in so many different ways (see my Mexican Tempeh Panini and Scrambled Tofu and Tempeh Breakfast Sandwich). They come together so quickly and its easy to make them a balanced meal with whole grain bread and tons of fresh fruit and veggies (yes I said fruit - check out the crunchy apples on this sandwich)! Tempeh is a great source of protein and fiber, plus its typically made with fermented soybeans, so its a great source of the ever hip pro-biotic.

This sandwich really can be eaten for any meal. The tempeh and squash add a dinner-like quality, while the peanut butter and apple harken back to a classic PB&J lunch or slice of toast for breakfast. The textures on this sandwich are downright phenomenal. If you've got a good slice of bread (like Iggy's - thanks again Something GUD) you get a nice crunch from the crust but a soft, fluffy inside. The apples lend just the right amount of crispy crunch (with a hint of sweetness). And they're sandwiched between the tempeh and squash, which each have a crispy outside with a soft, moist center. The creaminess of the peanut butter brings it all together (and is a great dairy free substitute for cheese), and if you have crunchy peanut butter it's even better. Add some mixed greens for freshness and you're all set. Don't let the odd combos in the sandwich throw you off - this is sandwich is comfort food heaven and can be eaten morning, noon, and night!

Ingredients:
2 Slices Bread
5 Slices Tempeh
1/4 Apple
1/4 Delicata Squash
Handful of Greens
2 Tablespoons Peanut Butter

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 1

Instructions:
Slice your apples, squash, and tempeh. Heat a skillet over medium heat with a little oil. Place the squash, apples and oil on the skillet. Flip after 2 minutes or so or when crispy.

Slice two pieces of bread. Spread peanut butter over one of the slices.

Once the the squash has been softened a bit and the tempeh heated through place a slice of bread on the skillet. Make sure there is some oil on the skillet so that it does not burn. Add the tempeh, apples, squash, and some greens on top of the bread.

Once the bread has a nice toast to it add another slice on top and flip the sandwich over. I like to place my spatula on top of the sandwich and the flip the skillet so that the sandwich is sitting on my spatula and then place it back on the skillet. Heat until the other slice of bread is toasted. Serve and enjoy!

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Cashew Chik'n and Vegetable Stir Fry

12/14/2014

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Jay had been saying how he wanted something with peanut sauce after I made the spaghetti squash with peanut sauce the other day. I thought that I would mix it up a bit and use tahini to make a sesame sauce. I wanted a recipe that would use my winter vegetables and all the cooking greens that I had and I thought a stir fry would be great.

I used bean starch noodles, also referred to as cellophane or glass noodles. There are other varieties made with potatoes or starches. You can find them in the Asian food aisle at the grocery store. They are normally packaged in three bundles of dried noodles. I normally use one bundle at a time. The package says it has three servings, but once you add in vegetables that one serving goes a long way. Jay has always been creeped out by them and this time was no different. If you don't like glass noodles you can use any other type of Asian noodle.

I used the rest of the seitan from the stew I made last week, about a half a cup. Jay thought it did a good job of filling in for chicken and was pleasantly surprised by the texture.

Ingredients:
1 bundle bean starch (or other Asian) noodles
1 carrot
1 medium sweet potato
4 oz mushrooms
1 small onion
1 clove garlic
1 apple

1 bunch cooking greens (kale, chard, mustard greens, collards, etc.)
2 tablespoons soy sauce
2 tablespoons apple cider vinegar

Sauce:
2 tablespoons tahini
1 tablespoon soy sauce
1 tablespoons apple cider vinegar
1 teaspoon lime juice
2 teaspoons ginger
1/2 teaspoon sambaal oleek or sriracha or red pepper flakes (optional)

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

Instructions:

Cook the noodles to package directions.

While the noodles are cooking, chop up all your vegetables in the order you'll cook them - garlic, onion, carrot, sweet potato, apple, mushrooms, greens. I like to start cooking the heavier vegetables while I chop the rest. Heat the garlic and onion over medium heat until the onions begin to turn translucent. Add the carrots and sweet potato and cook for about 5 minutes, then add the apples, mushrooms, and seitan. Finally, add the greens and let them wilt.

To make the sauce combine all the ingredients in a bowl and whisk them together. This makes enough sauce for a light coating, so if you want more you can increase the portion size of each ingredient. Pour the sauce over the vegetables and stir to evenly coat the dish.

I generally find that cellophane noodles tend to be very long, so after I drain them I like to put the whole pile on my cutting board and slice them once or twice. Combine the vegetables with the noddles. Serve and top with cashews. Enjoy!

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Peanut Butter Tempeh Panini

Cashew Chik'n and Vegetable Stir Fry

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