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Archive for the ‘Soy’ Category

Masala Chai Latté Pudding

 

This is the perfect season for chai lattés.  It’s also the perfect season for comfort foods.  This dessert combines the two in a rich and deliciously Indian-spiced pudding that begs to be enjoyed on a comfy sofa while wrapped in a blanket.

 

Masala Chai Latté Pudding

Ingredients:

2 cups non dairy milk [I used So Delicious Unsweetened Coconut milk]

6 oz non dairy vanilla yogurt

½ cup date sugar

1 block organic firm silken tofu

4 T organic cornstarch

1 tsp vanilla extract

¼ tsp salt

12 cloves

8 green cardamom pods

1 stick cinnamon

½ tsp ground mace

4 bags Assam Black tea

1 inch ginger, sliced

¼ tsp freshly-cracked black pepper

Directions:

Pour  1 ½ cups milk into a pot and heat over medium low.  Add the cloves, cinnamon, mace, cardamom, ginger, pepper.  Steep for ten minutes.  Add the tea bags and steep for an additional five minutes.  Strain over a fine mesh strainer and wring out the tea bags.  Return the pot to the stove.  Dissolve the sugar into the flavored milk.  Dissolve the cornstarch in the remaining ½ cup of milk and pour into the flavored milk.  Bring to a low simmer until the mixture thickens. 

Add the tofu, vanilla and yogurt to a blender and pulse until homogenous.  Add the thickened flavored milk and blend until smooth.  Pour into ramekins and chill until set.

I garnished mine with some Indian-spiced sliced almonds, but any toasted nut would be a great choice to add a bit of crunch on top.

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Mexican Chilled Chocolate

Here is a quick and easy, chilled and spicy treat for a hot late Summer’s night when you’re craving something thick, rich and abundantly chocolate.

Mexican Hot Chocolate Pudding

Ingredients:

2 boxes firm silken tofu

1/2 cup + 2 T unsweetened cocoa powder

1 tsp almond extract

1 tsp vanilla extract

2 tsp ground cinnamon

chili powder, to taste [I used 1/2 tsp.]

cayenne pepper, to taste [I used 1/8 tsp.]

1/2 tsp espresso powder

pinch of salt

agave syrup, to taste

Dandies vegan marshmallows

Directions:

Add tofu to a food processor and pulse.  Add cocoa powder, extracts, salt, espresso powder and spices.  Process until incorporated, scraping down the sides at times.  Add agave syrup until it’s as sweet as you wish.  [The agave will also loosen up the consistency a bit because the cocoa powder will thicken the tofu.]  Place in the refrigerator for at least 30 minutes to chill.

Anytime I get to use my kitchen torch is awesome.  I love this nifty little tool and used it to toast the tops of the marshmallows.  Serve in a mug and garnish with a cinnamon stick, and/or dried chile pepper.  Toasted almond slices would also rock the top of this.

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If you’re craving Americanized Mexican food, this is a wonderfully quick meal to toss together and makes a great portable lunch the following day rolled into a tortilla.  Garnish them up with freshly cut radishes, crisp romaine and heady cilantro, or grilled onions and green peppers.  You could, and I often do,  add some diced bell pepper, kale, carrots, zucchini or any other vegetable to the onions as they sauté and add yet more goodness to the mix.  It’s also wonderful garnished with some chili beans.

 

Tempeh Taco/Burrito Filling

Ingredients:

8 oz tempeh, ground to crumbles in a food processor [Careful not to overprocess and turn it pasty.]

1 medium onion, diced ~ ½ cup

2 cloves garlic, minced

2 T tomato paste

8 oz tomato sauce

1 T chili powder [I used Ancho chili powder]

1½ tsp cumin

1 tsp Mexican oregano

¼ tsp onion powder

¼ – ½ tsp red pepper flakes, depending upon your tastes

½ tsp garlic powder

½ tsp sweet paprika

1 tsp sea salt

1 tsp freshly-cracked black pepper

water

oil for sautéing the onion and tomato paste [I use a small dollop of coconut oil, macadamia nut or olive oil.]

Directions:

Sauté the onion and garlic until softened.  Add the spices and cook until fragrant.  Clear a spot in the pan and add the tomato paste.  Cook for a couple of minutes to rid it of the metallic flavor from the can.  Add the tomato sauce and tempeh.  Mix well and add water to the consistency you prefer, I used ~4 oz of water. 

Serve with chili beans and garnish with fresh cilantro.

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It’s nearly summertime and the farmer’s markets are beginning to burst at the seams with produce! Use whatever vegetables you have on hand in this. Aside from the gorgeous okra I picked up, I added some crisp bell pepper, carrots and green cabbage to give this stir-fry some color and wonderful texture.

Okra and Yuba Stir-Fry

Ingredients:

2 cups dried yuba bowtie knots, rehydrated in warm water

2 cups okra, sliced lengthwise

2 carrots, sliced into coins

1 green bell pepper, cut into bite-sized pieces

1/4 head cabbage, cut into a large dice

4 cloves garlic, sliced

1/2 cup vegetable broth

1/4 cup sake

1/4 cup rice wine vinegar

1/4 cup ponzu sauce, without bonito [could substitute soy sauce or tamari]

1 tsp roasted sesame oil

1 tsp garlic chili paste

cornstarch, divided  [Mix 1 T in 1/2 cup cold water to thicken the sauce.  You shall also need some to dredge the yuba in.]

ground ginger

coconut oil

Directions:

Spoon a little bit of coconut oil into a pan and heat to medium-high.  Drain yuba in a colander and pat dry.  Toss with a small handful of cornstarch seasoned with a bit of ground ginger. Allow excess cornstarch to fall off and add to the hot pan,  Cook until the edges have crisped.  Transfer to a bowl and set aside.

Add another drizzle of oil to the pan, if needed, and stir fry all vegetables except the cabbage.  When the vegetables begin to cook yet are still crisp add in the cabbage.  Stir fry for a few minutes longer then add vegetables to the bowl with the yuba.  Add all the sauce ingredients except the cornstarch to the pan and bring to a simmer.  Add cornstarch a bit at a time until the sauce thickens enough to coat the back of a spoon.

Return yuba and vegetables to the pan and mix well to coat with sauce.  Serve over steaming brown rice.

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I haven’t posted a homemade tofu recipe in a long time and decided that it was long overdue.  Aside from making the actual tofu, I took the easy way out and used a pre-prepared red curry paste for this variation and freshened the flavors of the dish with some shredded kaffir lime leaves.  To add to the southeast Asian flavors, I dredged the tofu in a mixture of almond meal,  shredded coconut and red pepper flakes, and then pan-fried it in a little bit of coconut oil.   I served this over some brown basmati rice. 

[You could use store-bought tofu for this dish and marinate it in a slurry of red curry paste made by adding a bit of water or vegetable stock to give it the consistency of a marinade .  If you choose this method, cut the block of tofu into the size of the pieces you wish to pan-fry so that you get maximum exposure to the marinade for the greatest flavor.  I would also suggest marinating overnight.]

 

 

Red Curry Tofu

Ingredients:

One recipe homemade tofu at curd stage [Procedure here.]

4 ounce jar Red Curry Paste

4 kaffir lime leaves, finely shredded

Directions:

Transfer the tofu curds to a bowl and gently add in the red curry paste [Add a little bit of water to loosen it up beforehand] and lime leaf shreds.  Allow to marinate for 30 minutes.  Place the contents in a tofu press and press for an hour.  Cut the block into whatever sized pieces of tofu you wish to pan-fry.  [I cut mine into two bite-sized chunks so that there would be more crunchy batter per bite than if I’d pan-fried larger sized pieces.]

 

 

Almond and Coconut Batter:

Ingredients:

1 T ground flax seeds

1/3 cup almond meal

1/3 cup shredded unsweetened coconut

1 tsp red pepper flakes

1/3 cup water

coconut oil, for pan-frying

Directions:

Blend the ground flax seeds and water together and transfer to a bowl.  Let sit for a few minutes to form a slurry.

Place a pan over medium high heat on the stove and add a sufficient amount of coconut oil to evenly cover the bottom of the pan.

Place the almond meal, coconut and red pepper flakes in a processor and pulse a few times to break up the pepper flakes.  Transfer to a bowl.

Dredge the pieces of tofu into the flax wash and then through the coconut and almond flour. 

Pan-fry on each side until browned and crispy.

 

 

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I have fallen in love with Tofu Shirataki noodles.  They’re packed full of fiber and calcium and have such a low calorie count they are almost an afterthought.  I’ve been using them lately in everything and wanted to spread the word to those of you who may be looking for interesting and less caloric pasta choices.  They have a somewhat squidgy texture, but they’re soft unlike kelp noodles which are crunchy and brittle-textured.  Here I tossed them with some quickly sautéed kale [we have to get in our daily cruciferious fix!], shiitakes and garlic in a really quickly freshened Asian-style sauce.

 

Orange and Mushroom Noodles with Kale

Ingredients:

1 bunch lacinato kale

2 cups sliced shiitake mushroom caps

1 small onion, diced

2 cloves garlic, sliced

½ cup freshly squeezed orange juice, plus the zest of one orange

¼ cup vegetarian oyster sauce [aka mushroom sauce easily found in Asian groceries]

1 – 8 oz package Tofu Shirataki, or noodle of your choice

Directions:

Add a couple teaspoons of neutral oil to a sauté pan and bring to a medium heat.  Add the mushrooms and onion.  Sauté until softened. 

Add the orange juice, zest and vegetarian oyster sauce to a small pan and bring to a low simmer.  Allow this to simmer and reduce slightly while the vegetables cook.

Put a pot of water on to boil to heat the noodles.

Add the garlic and kale to the pan containing the mushrooms and onions.  Once the kale has wilted down [should take about 10 minutes], add the sauce and set aside.

Rinse the noodles under running water and then add to a pot of boiling water.  Boil for 2-3 minutes.  Drain and toss with the vegetables and sauce.

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This makes a really nice quick and easy lunch or dinner entrée.  When cut into smaller triangular pieces and paired with some spicy cocktail sauce, they make a great appetizer. 

 

Sesame Bay Tofu Points

Ingredients:

1 block firm tofu

½ cup sesame seeds [I prefer to use un-hulled seeds because they have a greater nutritional content]

¼ cup rice flour

2 T Old Bay Seasoning, divided

1 T ground flax seed

½ cup water

neutral oil for pan searing [I used rice bran oil]

Directions:

Blend water, flax seed meal and 1 T of Old Bay together.  Transfer to a bowl and set aside to thicken.

Mix the rice flour and remaining 1 T of Old Bay together and pour onto a plate.

Pour the sesame seeds onto another plate or wide-mouthed bowl.

Cut the tofu into ½ -inch thick slices and then cut diagonally to create two triangular pieces from each slice.  Dredge in the seasoned rice flour and then dip into the flax seed slurry.  Dredge through sesame seeds to coat fully.

Pan sear over medium heat until the tofu is heated through.  Take care not to burn the seeds by adjusting the temperature accordingly.

 

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What are we thankful for this year?  For many things.  We are thankful for the presence of one another.  We are thankful for the fortune that those we love are healthy.  We are thankful that we have been graced with the ability to make better choices than at any other point in the past,  and that these choices have led to more compassionate lives with the prospect of a more healthful future.

Wild Rice and Millet Stuffing

I’ve always made a bread-based stuffing for Thanksgiving in the past but for whatever reason, I just wasn’t feeling the urge to do that this year.  Instead, I wanted to make something earthy and, to my mind, far more wholesome and sustaining.  It also happens to be gluten-free, which gives those with gluten intolerances another option for holiday dressings.  I thought the combination of wild rice and millet would make a beautiful duo when melded together with seasonal fruits and vegetables.  This dish set the tone for a gorgeous holiday meal.

Ingredients:

1 cup wild rice

1 cup millet

2 stalks celery, finely diced

4 golden beets, peeled and cut into bite-sized pieces

2 cups Brussels sprouts, quartered

1 cup dried cranberries

½ cup hazelnuts

½ leek, sliced thinly

2 shallots, minced

6 garlic cloves, minced

¼ cup fresh parsley, minced

3 sprigs fresh thyme

1 sprig fresh rosemary

2 sprigs fresh sage

6 cups vegetable stock, divided

Sea salt

Freshly-cracked black pepper

Directions:

Preheat oven to 400°F.

Add the millet to a hot pot and toast for a couple of minutes.  [You will hear the seeds beginning to pop when they’re ready.]  Add 2 cups of vegetable stock and a pinch of salt.  Bring to a boil and then drop to a simmer.  Cover and cook until the millet is light and fluffy.  This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice.  Reduce heat to a simmer.  Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan.  Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic.  Cook over medium heat until softened.  Add the fresh herbs. [I like to tie mine together with kitchen twine so that removing the stems isn’t a hassle.]  Add the hazelnuts and dried cranberries and mix well.  Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl.  Drain the wild rice when ready, if necessary, and add to the bowl with the millet.  Mix in the contents of the pan, removing the herb stems.  Season with salt and pepper to taste.  Lastly, gently fold in the roasted beets and Brussels sprouts.

I served this in a roasted pumpkin.  If this is how you’d like to present this dish then you will need to get a medium-sized pumpkin and cut a round out of the top.  Clean out the seeds and stringy bits with a spoon.  Place the hollowed out pumpkin and the top you removed on a baking sheet.  Place into a 400°F oven for about an hour or until the pumpkin has softened.  Remove from the oven and place upon a plate.  After that it’s just a matter of filling the pumpkin with the stuffing and serving it at table.

 

 

 

Tempeh, Walnut and Roasted Pear Loaf

Roasted pear purée was the key to giving this loaf an amazing seasonal flavor and moist texture.  The ingredient list reads like a Who’s Who of healthful botanical phytochemicals, polyphenols and antioxidants as well as omega-3s.

Ingredients:

16 oz tempeh

4 pears, divided

1 cup shiitake mushroom caps, sliced thinly

1 red bell pepper, diced

½ leek, sliced thinly

2 shallots, minced

2 stalks celery, finely diced

8 cloves roasted garlic

¼ cup ground flax seeds

½ cup whole wheat panko bread crumbs

½ cup chopped walnuts

1 T fresh rosemary, minced

1T  fresh thyme leaves

4 large fresh sage leaves, thinly sliced

sea salt

freshly-cracked black pepper

olive oil

Directions:

Preheat oven to 400°F.

Cut 3 pears in half and core.  Place them upon a baking sheet and roast for an hour.  Thirty minutes into the roasting time, add the garlic cloves [wrapped up in some aluminum foil with a small bit of olive oil].

Sauté the leek, shallot, celery, bell pepper and mushrooms in a drizzle of olive oil until softened.  Add the herbs and mix well.

Place the tempeh into a food processor and blend until well crumbled.  Add to the sautéed vegetables, mixing thoroughly.

Remove the pears and garlic from the oven and reduce the oven temperature to 350°F.

Place the roasted pears and garlic into the food processor and blend until homogenized.  Add to the tempeh mixture on the stove.  Add the flax meal and bread crumbs and stir to combine well.  Season with salt and pepper.

Core the remaining pear and cut into slices.   Line the bottom of a oiled loaf pan with them, overlapping each piece with the previous one.   Spoon out the loaf mix atop the pear slices and fill the pan.  Press down with the back of the spoon to compress the contents well.

Bake for an hour.  Allow to cool slightly and then gently invert onto a serving plate, pear side up.

 

 

Persimmon and Cranberry Gravy

I served this over some steamed green beans with roasted chestnuts [pictured above] as well as spooning it over the tempeh, walnut and roasted pear loaf.  This tart, tangy and sweet gravy tastes wonderful with savory dishes.

Ingredients:

3 cups organic unfiltered apple juice

1 persimmon, peeled and cut into a large dice

4 cloves garlic, smashed

4 sprigs fresh thyme

Zest of one orange

1 T while balsamic vinegar

½ cup fresh cranberries

Sea salt

Directions:

Place the apple juice, vinegar, garlic, persimmon, orange zest and thyme into a pan and bring to a simmer.  Reduce volume by half [~20 minutes].  Add reduced contents to a blender and blend until homogenous.  Return gravy to the pan and add the cranberries.  Bring to a low simmer and cook until the cranberries have popped [~10 minutes].  Season to taste with salt.

 

Raw Pumpkin Custard

The notion of a raw pumpkin pie has been tugging at my brain for a long time now.  Thing is, I wasn’t in the mood for a high caloric raw pie crust full of nuts and dates and such things after having such a large meal, so I opted to simply make the filling.  It’s all anyone ever really eats anyway, right?

Ingredients:

a small sugar pumpkin [mine yielded ~2 cups peeled pumpkin flesh]

one young Thai coconut [mine yielded ~1.5 cups coconut meat]

coconut water from the Thai coconut

6 medjool dates, soaked and pitted

¼ cup almond meal

4 tsp pumpkin pie spice

1 T fresh ginger, minced

1 tsp cardamom

½ tsp freshly-grated nutmeg

½ vanilla bean

1 tsp lemon zest

pinch of salt

agave syrup, to taste

Suggested garnishes:  raisins, almonds, roasted pumpkin seeds, citrus zest, freshly-grated nutmeg, cinnamon

Directions:

Seed and peel the pumpkin [I reserved and roasted the pumpkin seeds to use as a garnish].  Cut into a medium-sized dice.  Set aside.

Hack into the coconut [Great how-to video here], reserving the coconut water and flesh.  Set aside.

Add the pumpkin, dates and coconut flesh to a food processor and process until smooth.  Add the coconut water to aid the blending until you get a thick but smooth consistency, remembering that you can always add more liquid but can’t remove it.

Split the vanilla bean and remove the seeds with the back of a paring knife.  Add to the food processor along with the other spices.  Blend well.  Add the almond meal, ginger,  lemon zest and pinch of salt.  Process until smooth.   Add agave syrup to taste.  Place in the refrigerator to chill.

The almond meal will help to thicken the pumpkin pudding just as the coconut water will loosen its consistency.  You can adjust this to your tastes as you wish.

This is really nice served with a ginger cashew cream like the one I made here, and garnished with raisins, zests, nuts and seeds.

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Savory Phyllo Roll

This dish is similar to the Mediterranean Braciole dinner in that it’s a combination of separate dishes combined into one  main course.  It’s very straight-forward and easy to assemble and well worth the time investment when you want to create a memorable and special meal.  The three main components can be made ahead of time so that you can create a beautiful dinner without any stress.

Ingredients:

Greek-Gyros seitan [Half a recipe was used for this]

Tangy Greek custard-style tofu [Half a recipe was used for this]

2 cups cooked greens that have been squeezed dry to remove excess water [I used nettles, but spinach could easily be substituted]

1 package phyllo dough

Olive oil

Directions:

Thaw the phyllo at room temperature while still in the box.  [You do not want to open it until you’re ready to use because it dries out very quickly.]

Preheat the oven to 350°F.

Cut the seitan and tofu into blocks that measure roughly one inch by three inches and set aside. 

Unroll the phyllo dough and cover with a slightly damp towel to keep pliant.  Set a baking sheet on the counter in front of you, vertically.  Take one sheet of phyllo and place upon the baking sheet.  Using your fingers or a brush, lightly dot olive oil over the surface of the sheet.  Place another sheet of phyllo atop the first and repeat. 

Using a pizza cutter or knife [If using a knife be careful not to tear the dough, applying pressure from above rather than drawing the knife across it], gently cut the phyllo down the center, vertically so that you create two pieces.  Place a piece of seitan on either half of the phyllo three inches from the bottom edge of the sheet.  [You want to have enough room to be able to bring the phyllo up and over the filling.] Place a piece of tofu atop the seitan and then add a final layer of cooked greens.

 

Roll the phyllo up and over the filling and roll over a couple of times.  Tuck in the sides and continue to roll until all the phyllo has been used.  Rub the outside with oil and set upon a separate baking sheet. Repeat until all the rolls have been created.

Bake for 30 minutes, or until the phyllo is golden brown on the edges.

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For whatever reason, the health virtues of  rye have been popping up left and right in my reading material recently.  That prompted me to pick up some dark rye flour from Bob’s Red Mill the last time we were in Portland.  On the drive home I was contemplating how I could use the flour in a meal and I started thinking about what I used to love rye with.  The Reuben sandwich was the hands down winner.  So how could I transform this sandwich classic into an alternative meal?  With a smile on my face it occurred to me that I could make a dark rye pasta with caraway seeds…and the daydreaming just went on from there.

Russian Dressing Pasta Sauce

This is a wonderful sauce that can also be used as a salad dressing or sandwich spread when cooled.

Ingredients:

1 onion, medium dice

3 oz tomato paste

2 cups vegetable stock

1 package organic firm silken tofu

1 T vegan worcestershire sauce

1 tsp chili garlic paste

sea salt

freshly-cracked black pepper

olive oil for sautéing the onions

Directions:

Sauté the onions in a small drizzle of olive oil until softened.  Add the tomato paste and spread onto the bottom of the pan to caramelize.  Add the stock and whisk gently until the tomato paste is incorporated into the sauce.  Add the worcestershire sauce and chili garlic paste.  Mix well.

In a food processor, pulse the tofu until creamed.  Add a ladleful of the tomato sauce to the food processor and pulse.  Transfer the contents to the pan on the stove containing the tomato sauce and mix until fully homogenous.  Simmer over medium low heat for 15 minutes.  Season with salt and pepper.

Dark Rye Pasta

Serves 4

Ingredients:

1 cup dark rye flour [Organic Dark Rye Flour]

1 cup semolina flour

1 tsp caraway seeds

4 tsp olive oil

12-16 oz of water [more may be necessary depending upon the moisture level of your flours]

Directions:

Add the flours to a food processor.  Drizzle in the olive oil and pulse.  With the processor running, slowly drizzle in the water and continue to do so until the dough pulls off the sides and clings to the center “S”-blade.  Remove the dough from the processor and place upon a flour coated surface.  If the dough is too tacky then incorporate in more flour until it is no longer tacky to the touch.  Knead the dough a dozen times or so and then shape into a flattened round.  Wrap in plastic and set aside to rest for 15-30 minutes.

Remove plastic and divide into two.  Run through the largest setting on the pasta roller twice, then repeat two settings higher.  Either cut with the fettuccine attachment or by hand into strips.

When ready to cook, gently drop into salted boiling water and cook until the pasta comes to the surface.  This should take between one and two minutes.

Pastrami-Spiced Tempeh

Serves 4

Ingredients:

2 – 8 oz package tempeh, cut in 1/2-inch strips

1/2 tsp sea salt

1/2 tsp smoked salt [I used an applewood-smoked salt]

1 T  sweet paprika

1 tsp corriander seeds

1 tsp brown sugar

1-1/2 tsp yellow mustard seeds

1-1/2 tsp black peppercorns

1 tsp white peppercorns

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp dill seed

3 allspice berries

2 juniper berries

Directions:

Grind the whole spices in a spice grinder and then add the rest of the spices and sugar to the grinder and pulse to mix well.  Transfer to a gallon-sized zip bag with 1/3 cup olive oil and mix well.

Steam the tempeh for 15 minutes to remove its bitterness.  Set aside to cool.   Once cooled, add to the spiced oil in the gallon bag and even coat each piece, gently.  If you need more volume to completely coat all the tempeh pieces, add more oil.  Refrigerate as long as possible up to a few days.  The longer the rub sits upon the tempeh, the deeper the flavors will penetrate.  Gently flip the bag every few hours or so in order to evenly marinate the tempeh.

Brush off any spice clumps that may have formed on the tempeh.  If you do not do this they shall burn in the grill pan.  Place the strips upon a heated grill pan and sear.  Crumble into bite-sized pieces.

 

To assemble the dish you shall need:

1/4 cup crisp sauerkraut per person [I used It’s Alive’s Raw Sauerkraut with Dill]

fresh dill, for garnish

caraway seeds, for garnish

2 sliced green onions, for garnish

Place the cooked pasta on a plate and top with a generous amount of Russian dressing pasta sauce.  Add a layer of tempeh pieces.  Sprinkle with some sauerkraut, caraway seeds, sliced green onion and  fresh dill.

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