tempeh/cremini/walnut tacos

To create these tacos I:

-browned the tempeh
-sauteed the cremini mushrooms with garlic and onions
-toasted the walnuts
-combined these three ingredients in my food processor with sea salt, cumin, paprika, cayenne, black pepper, oregano, marjoram, and cinnamon
-pulsed to get the desired consistency
-added back to the pan to heat up
-topped with red butter lettuce, tomato, avocado, cilantro, and salsa

Easy vegan taco meat with great flavor and consistency!

vegan sushi night (what what?!?)

When I told my Dad that we made sushi the other night, he became very puzzled. Most people associate raw fish with sushi, when indeed what really characterizes sushi is vinegar-flavored cold rice. In America, we tend to see this rolled up with sea creatures, and all sorts of other weird things (like cold french fries or products derived from cow  udders ). But we are here to define sushi afresh!

The Bear and The Blackberry does sushi! AKA we VEGAN-IZED sushi up, down, and all around, bending minds and wiping out prejudices everywhere!

We cooked some brown rice, added some mirin and brown rice vinegar to it, and let it chill for a couple of hours. We then moved on to marinating a couple of items. For the tempeh, we made a concoction of thinly sliced lemon, minced ginger, agave syrup, tamari, and toasted sesame oil. For the tofu, we made a marinade of orange peel, orange juice, minced garlic, tamari, agave syrup, and toasted sesame oil.

Sushi Party Time! Now for creating a bunch of fun rolls! We laid the cool and sticky brown rice down on the toasted nori sheets and came up with a few fun mixtures! Here are the combinations that we came up with for our sushi night feast:

  • Asparagus and Shiitake Mushroom Roll (asparagus and shiitake sauteed in olive oil with minced garlic)
  • Fresh Veggie Roll (cucumber, carrots, red bell pepper, fresh cilantro, and avocado)
  • Avocado and Cucumber Roll (a classic!)
  • Garlic-Orange Tofu Roll (the marinated tofu takes center stage)
  • Lemon Ginger Tempeh and Shiitake Mushroom Roll (the marinated tempeh and shiitakes team up for some super stardom!)

This was a first for The Bear and The Blackberry, so we jotted down some improvements we will be making for next time (like less rice in the rolls, perhaps switching the rice up with quinoa, and longer marinating times for the tofu and tempeh), but in conclusion, Vegan Sushi Night was pretty freaking radically tasty!

How about some fun nutritional facts about Nori? Nori is high in protein and vitamin A, and is also rich in B vitamins, vitamin C, and vitamin E. Using brown rice in place of white rice in sushi is an excellent way to add a high dosage of nutrients to your diet, like protein, fiber, calcium, magnesium, potassium, iron, B vitamins, and vitamin E.

Now go have a sushi party of your own, and tell us all about it! : )

spice up your life sandwich

Today, I wanted a sandwich for lunch. But not just any sandwich, oh no. I wanted a kick in the pants, spicy-savory sandwich! I took a gander at what the fridge had to offer, brainstormed like a lightening bolt, got busy, and not too long after came up with this little beauty. BEHOLD! The Spice Up Your Life Sandwich! Also known as Curry Tempeh Sandwich with Spicy Hummus and Spinach.

Now for the story behind the photo:

I started off making some spicy hummus. I tossed some garbanzo beans, garlic cloves, toasted red hot chili peppers, lemon juice, lime juice, olive oil, and sea salt into the amazing food processor, and let it do it’s magic. After some minor adjustments (more salt, more lemon juice) the hummus was pretty freaking tasty.

Next was curry tempeh time! Curry tempeh time is fun because it’s quick and easy…and delicious! I sauteed some tempeh slices in curry powder, cracked black pepper, and grapeseed oil until they were nice and brown on both sides.

Now to assemble the sandwich. I toasted a couple slices of quality whole grain bread, slathered the spicy hummus on both sides, laid down the curry tempeh, and followed suit with sliced roma tomatoes, onions, and spinach leaves.

Great success! I got the kick in the pants I was looking for, but it wasn’t overpowering (thanks to the presence of the cool spinach and tomatoes).

Perhaps soon we will get in the habit of measuring when we cook, so that we can share recipes with you! : )

ginger soy tempeh sandwich with cucumber mint spread

I dreamed this up the other day: Tempeh marinated in a ginger, Braggs liquid aminos (similar to soy sauce), sesame oil, agave, grilled with sesame seeds, served on a sandwich with a homemade cucumber mint spread I whipped together in the blender. Add some more cucumber to the sammich (for crunch (don’t use grilled onions. dont do it. NO)), and some arugula.


grilled honey dijon tempeh sandwich

Jef came up with this delicious Honey Dijon marinade for tempeh. He whisked together some rice vinegar, dijon mustard, honey, sesame oil, garlic powder, and curry powder for the marinade. He then layered this in between some thinly sliced tempeh in a small tupperware container, where it marinated for a couple of hours while we were oot and aboot!

When we got back from our adventures, he threw this tempeh (along with some yummy flax bread) on our new flat cast iron grill for a few minutes, until it was nice and grilled. Then we spread some Veganaise on our freshly toasted bread, and topped our sandwiches with the grilled tempeh and some cucumber, red onion, roma tomato, arugula, and avocado.


sesame-ginger stir-fry

Sweet, tangy, salty.. its like KERPOW! to the taste buds. This tasty dish was fast, fun, and filling. Started with chard, tempeh, fresh minced ginger pressed, garlic and sesame oil. Let that fry for a bit on lower heat (sesame oil shouldn’t be heated very high), stirring occasionally. Add chopped almonds, red onion, sesame seeds; fry some more, stir some more.. stir-fry some more. Add tamari sauce (or soy sauce), agave syrup (or similar sweetener), serve with fresh cucumber. Voila!

curry tempeh with red onions

mmmMMMM I love me some curry tempeh!

To get started, cube tempeh into bite sized chunks. Git an ol’ skil’t yer partial to (i.e. get out your favorite skillet), heat it up and lay down some oil (olive works, I used grapeseed). Place tempeh in skillet and season with curry powder. garlic powder and maybe a dash of salt. Give it a minute. Cut up an onion. I used red onion, doesn’t really matter. I also like to cut onion into slivers. Again, doesn’t really matter. Flip the tempeh. When it has some color on both sides, add in the onion and give it a good stir. I like onions with a little crunch, so I make sure not to cook them too long, but everyone is different and you can caramelize them if you prefer. When it is done.. its done! And you can eat it!

Served in picture with Braised Garlic Kale.