Category: Vegan Main Dishes

by betsy

Vegan Thai Red Curry, Pumpkin and Coconut Milk Sauce with Fresh Peanut Butter-Roasted Pumpkin and Tofu Recipe

My Thanksgiving Day post is coming up, but–and I bet it is no different in your household–there is no time for carefully staging food photographs in the midst of the convivial holiday hubbub.  So, before the throngs gather today–and, in any event, with less going on in the kitchen–I hope to photograph the components of our meal.  I made one recent recipe and two brand new ones that received rave reviews, so I’m looking forward to sharing them with you.

In the meantime, though, I am excited to offer this Thai-inspired pumpkin dish.  If you follow The Platter, you know that I am all about fresh pumpkin this year, including in Asian preparations, like this one and my Vegan Miso-Roasted Pumpkin and Grilled Tofu over Udon Noodles which was featured on OneGreenPlanet.org.

Pumpkin is so agreeable to rubs, and this peanut butter riff is no exception.  Enjoy it with creamy white chunks of tofu over my silky, golden, and pleasantly spicy melange of red bell peppers, onions and chard in a coconut-red curry sauce thickened with pureed pumpkin.  Its subtle tang is courtesy of fresh lime juice and vegan fish sauce.

Yield: 4 servings

Fresh Peanut Butter-Roasted Pumpkin:

2 tablespoons smooth natural peanut butter

1 tablespoon vegan fish sauce (sold as “vegetarian fish sauce” in Asian markets)

1 teaspoon prepared Thai red curry paste

1 1/4 pounds pumpkin (this weight is with seeds and pulp removed, but the skin still on) , peeled and cut into about 3/4 inch cubes

Preheat the oven to 450 degrees.  Oil a large metal baking dish and set aside.  In a medium bowl, whisk together peanut butter, vegan fish sauce, and curry paste until smooth.  Add pumpkin and toss gently to coat.  Transfer to the prepared baking pan, spread out, place in the oven and roast for about 8 minutes.  Stir gently or flip chunks, and roast an additional 8 minutes or until lightly caramelized.  While pumpkin roasts, make sauce.  When pumpkin is finished cooking, remove the pan from the oven.  If sauce isn’t quite finished, cover pumpkin to keep warm.

Vegan Thai Pumpkin and Coconut Milk Curry Sauce:

1 tablespoon olive oil

1/2 of a large onion, cut into 1/4-inch wide slivers

Pinch sea salt

1 large red bell pepper, stemmed, seeded, cut into 1/4-inch wide slivers and then cut in half crosswise

2 large garlic cloves, minced

2 cups finely chopped Swiss chard–I use the food processor for this task (about 1 bunch with thick stems removed; you may use kale or spinach instead, but the chard was lovely at our farmer’s market recently)

2 tablespoons prepared red curry paste (feel free to adjust the amount to your taste)

1-15 ounce can coconut milk or lite coconut milk

1/2 cup pumpkin puree

1/4 cup vegan fish sauce

Juice of one lime

Sea salt to taste

Optional, but recommended:  1 tablespoon each finely chopped Thai basil and cilantro or to taste

Accompaniments: 12 ounces regular tofu cut into 1 inch chunks (baked, broiled or simply heated and kept warm until serving time); and 2 cups cooked Jasmine rice

Garnish: chopped peanuts,  sliced green onions, and optional lime wedges

In a large cast iron skillet or wok, heat olive oil over medium-high.  Add onion and a pinch of sea salt and saute, stirring, for about 3 minutes or until onion begins to soften.  Add bell peppers and continue sauteing for about 2-3 more minutes or until it begins to soften.  Add garlic and chard and saute for one to two  minutes or until chard is tender, but still bright green.  Add curry paste and saute, stirring, just until smooth and incorporated.  Add coconut milk and pumpkin puree, and cook until heated through.  Add fish sauce and lime juice, and stir to combine.  Check for seasoning, and add salt if necessary.  Stir in optional Thai basil and cilantro and remove from heat.  Serve sauce over cooked Jasmine rice topped with roasted pumpkin and tofu.  Garnish with chopped peanuts and sliced green onion.

 

For 150+ more specialties of the season, I hope you will check out The Blooming Platter Cookbook.

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by betsy

My Recipe for Vegan Miso-Roasted Pumpkin and Grilled Tofu Over Udon Noodles Is Published on OneGreenPlanet.org!

I was thrilled to come home today from a quick overnighter (yesterday was a school holiday) to North Carolina’s captivating Outer Banks to learn that the wonderful folks at One Green Planet had published my recipe for Vegan Miso-Roasted Pumpkin and Grilled Tofu over Udon Noodles.  Just click the recipe title to be taken directly to the recipe on their site.  Enjoy!

And, of course, you can find 150 more seasonal delights in:

The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

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by betsy

Vegan Caramelized Onion and Apple Pizza with Smokey Cheddar Cheese and Rosemary-Garlic Oil Recipe

Yield: 2 pizzas/8 servings (2 slices per serving)

All things autumn was the inspiration for this absolutely addicting pizza.  I’ve enjoyed it three or four times this week and I have not yet had my fill!

Homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

Blooming Platter Pizza Dough

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

 

Prepare the Apple Cider Vinegar Reduction:

1/2 cup apple cider vinegar

2 tablespoon balsamic vinegar

2 tablespoon maple syrup

Pinch sea salt

Combine ingredients in a 1-quart saucepan and simmer over medium-high until reduced to 1/4 cup.  Reduce heat if necessary, so that mixture doesn’t scorch.  Pour into a small ramekin or cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

Caramelized Onion and Apple Topping:

2 tablespoon olive oil

2 medium-large yellow onion, thinly sliced

4 small-medium apples, stemmed, cored, cut into 1/4-inch wedges; cut wedges crosswise into 3 to 4 pieces

Sea salt to taste

1/2 cup Blooming Platter Smokey Cheddar Vegan Cheese Spread

Optional garnish: fresh rosemary sprigs

Heat olive oil in a large cast iron skillet over medium-high heat.  Add onion and saute, stirring frequently, for approximately 15 minutes or until onions are beginning to develop a golden color.  Reduce heat if necessary to prevent onions from scorching.  Add apple, 2 tablespoons of the Apple Cider Vinegar Reduction, and a pinch of salt, and continue sauteing and stirring about 10 minutes, or until onion is deeply colored and apple is tender and has developed some color.   Add water, a teaspoon at a time as needed if mixture appears to be drying out.  Check for salt and adjust if necessary.  Remove the skillet from the heat.

To Assemble:

Remove the rosemary from the olive oil, strip the leaves off the stalk, mince, and set aside.

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and divide the onion-apple topping between the two crusts, spreading evenly to the rims.  Divide the Cheese Spread between the pizzas, dotting the top of each with teaspoon-size dollops.  Sprinkle each with half of the minced rosemary.  Return the stones to the oven and cook the pizzas for 9-11 minutes or until the crust is golden and the topping is bubbly, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven and slide the pizzas, one at a time, onto a cutting board.  Drizzle each pizza with 1 tablespoon of the remaining Apple Cider Vinegar and cut each into 8 wedges.  Serve immediately garnished with fresh rosemary sprigs.

Note:  this pizza reheats beautifully on a pizza stone in a preheated 3350 degree oven for 10 minutes.

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by betsy

Vegan Orecchiette with Kale and Roasted Acorn Squash in a Creamy Sauce

This is omnivorous husband-approved comfort food, no question about it!  But it won’t weigh you down and it is  infused with lots of vitamins, not to mention flavor.

You can use any kind of pasta you choose, but I love the shallow “bowl-shape” of the orecchiette because it holds more of the creamy sauce.

Roast the squash in advance so that it’s ready to roll when you’re ready to roll out dinner.

Yield: 4 servings

8 ounces orecchiette (or other favorite pasta)

1 tablespoon olive oil

4 cups firmly packed 2-inch pieces of kale, thick stems removed

2 medium cloves garlic

1 cup plain soy creamer

1/4 to 1/2 cup nutritional yeast (depending on how cheesy and thick you want the sauce)

Sea salt and freshly ground black pepper to taste

About 4 teaspoons rough chopped walnuts or toasted walnuts

2 acorn squash, cut into approximately 1 x 2-inch chunks and roasted (I cut the squash in half, remove seeds and pulp, cut it into chunks, drizzle with olive oil, sprinkle with sea salt, and roast for 20 minutes at 450 degrees, stirring after 10 minutes.  I find it easiest to peel the squash after it has cooled enough to handle, but you can peel it before roasting if you prefer.)

Bring a large pot of generously salted water to boil.  Add pasta and cook just until al dente.  Meanwhile, make sauce.  In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add kale and cook, stirring almost constantly, for approximately 3 minutes or until almost tender, but still bright green.  Add garlic and saute for another minute, stirring constantly.  Reduce heat if necessary to prevent garlic from scorching.  Add soy creamer, nutritional yeast, sea salt, and freshly ground pepper, and stir to combine.  Fold in roasted acorn squash and heat through, stirring frequently.  When pasta is cooked, drain, and fold it into the sauce.  Adjust seasoning if necessary and serve immediately garnished with a few chopped walnuts.

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by betsy

Vegan Whole Wheat Penne Pasta with Roasted Butternut Squash and Kale, Walnut, and Rosemary Pesto Cream Sauce

I love my Kale, Walnut, and Rosemary Pesto, but I’ve enjoyed so much of it recently, that I wanted to transform it just enough to be a fresh take without taking away from its beautiful balanced flavors.  So I decided to combine it with some soy creamer and use it as a sauce to coat golden butternut squash and chewy-tender tubes of whole wheat penne pasta.

Roast the butternut squash in advance so it’s ready to go when you are ready to eat!

Yield 4 servings

8 ounces whole wheat penne pasta

1 cup Vegan Kale, Walnut, and Rosemary Pesto

1/2 cup plain soy creamer

2 cups 1-inch pieces of roasted butternut squash (Halve squash lengthwise, remove seeds and pulp, cut into pieces, toss with a tiny bit of olive oil, and roast approximately 20 minutes in a 450 degree oven, stirring after 10 minutes.  I find it easier to peel it when it is cool enough to handle, but you can peel it before roasting.)

Sea salt and freshly ground black pepper to taste

Optional garnish: sprigs of fresh rosemary

In a large pot of boiling, generously salted water, cook pasta just until al dente, about 8 minutes.   Meanwhile, in a medium bowl, whisk together pesto and soy creamer.  If you want the sauce to be a little looser, whisk in olive oil, a tablespoon at t time, until desired consistency is reached.  When pasta is cooked, drain, return to pot, and place over medium heat.  Immediately add sauce and toss together quickly.  Then add butternut squash and toss gently again.  Check for seasoning and adjust as necessary with sea salt and freshly ground black pepper.  Remove the pot from the heat and serve the pasta immediately topped with sprigs of rosemary if desired.

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by betsy

French Lentil (and Apple) Salad with Champagne-Dijon Vinaigrette AND Quick Vegan Tempeh Bacon

Yesterday, I promised a dish from The Blooming Platter Cookbook that would be delicious served with my Vegan Caraway-Havarti Cheese  Spread on Melba toast that I posted yesterday.

So here it is!  It is my pleasure to share this simple but special recipe  inspired by a salad I enjoyed at a tiny bistro in Paris on my husband’s and my twentieth wedding anniversary trip two summers ago.   That salad contained no Tempeh Bacon, nor does the recipe in the cookbook.  But I love the addition, which I just created, so I’m thrilled to share it with you here.

Note that the recipe calls for starting with dried lentils, but I often just buy a 17.6 ounce package of Trader Joe’s steamed lentils, sold in their produce section, and use the whole package.

Yield: 4 to 6 servings

2 1/4 cups water
2 bay leaves
1 1/2 cups green lentils, picked over, rinsed, and drained
3 tablespoons olive oil (or 2 tablespoons olive oil + 1 tablespoon walnut oil)
1 tablespoon champagne vinegar or apple cider vinegar
1 1/2 teaspoons Dijon mustard
Sea salt and freshly ground black pepper
1 large apple (any variety)
1/3 cup chopped red onion
1 tablespoon snipped chives
3 tablespoons lemon juice

Optional: Quick Vegan Tempeh Bacon (recipe follows)
1. In a 2-quart covered saucepan over medium-high heat, bring water and bay leaves to a boil, reduce heat to a simmer. Stir in lentils and gently simmer, partially covered, for 30 minutes. Check at 10 minute intervals, as lentils are easy to overcook; they should be firm enough to hold their shape when tossed with the other ingredients. Add more hot water if necessary to prevent sticking or scorching. (Skip these steps if using pre-steamed lentils.)
2. While the lentils cook, make the vinaigrette. In a large serving bowl, combine the oil, vinegar, mustard, and salt and pepper to taste. Whisk until well blended and slightly emulsified. Set aside.
3. Halve the apple lengthwise, scoop out the core with a melon baller or spoon, arrange each half cut side down on a work surface, and cut into 1/8-inch thick slices. Then stack several slices together on their sides and cut them into 1/8-inch matchsticks. Add to the bowl with the dressing as you cut them, and stir gently to coat in order to prevent discoloration. Stir in the onion and chives.

4. When the lentils are cooked, drain, rinse with cool water to stop the cooking, and drain well. Remove the bay leaf. (Obviously, skip this rinsing and draining step if using the pre-steamed lentils.)  Stir the lentils into the dressing mixture. Season with salt and pepper, and add the lemon juice, 1 tablespoon at a time, to taste. Toss gently to combine. Taste and adjust the seasonings if needed. Cover and chill the salad several hours before serving to allow flavors to marry.

If including the Temp Bacon, add just before serving.

Quick Vegan Tempeh Bacon:

2 tablespoons olive oil

1-8 ounce package tempeh (I use Trader Joe’s brand), sliced cross-wise into about 20 slices 1/4-inch thick

1/4 cup soy sauce (I use a light variety)

2 tablespoons Liquid Smoke

2 tablespoons natural sugar

Sea salt

Heat olive oil in a large skillet over medium-high heat.  Add tempeh slices to the pan and sprinkle with 2 tablespoons soy sauce, 1 tablespoon of Liquid Smoke, 1 tablespoon of natural sugar, and a pinch of salt.  Saute, without disturbing for 2-3 minutes or until caramelized, but not burned.  Flip slices and repeat with remaining ingredients.  Turn off heat.  Flip slices one more time and allow them to sit for a minute or two just to absorb a little more of the flavors.  Remove them from heat and serve immediately.  (The pan drippings are really yummy.  If I’m using, say, chopped onion in a recipe with compatible flavors, I like to add the onion to the skillet and stir them around to absorb some of the drippings which are too good to go to waste!)

Serving suggestion:  If you would like to serve the salad over grilled apple slices as in the photograph, cut 1/4-inch thick apple slices and grill them in an oiled grill pan over medium-high heat for 2 to 3 minutes on each side or until tender, but not mushy, and nice grill marks appear.

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by betsy

French-Vietnamese Lettuce Wraps from “Happy Birthday, Julia Child!” Party

Somehow, our third annual Happy Birthday, Julia Child’s potluck dinner party came and went in August without my ever having posted any of the recipes.

It’s a little tricky to shoot nice images because, by the time the guests arrive with their beautiful food–made according to or adapted from Julia’s recipes or just very French–the light isn’t very cooperative.  But, I remembered to stage this photograph with the small amount of leftovers we had of this scrumptious dish.  I just never remembered to post it.

Called Thai Lettuce Wraps by their creator, Diane Stobo, we changed the name to “French Vietnamese” to fit our theme.  Made by Amelia, aka “Little Chef,” the young niece of two of our guests, the dish was a hit with everyone.   She is absolutely adorable and wanted to contribute something to the dinner, meet me–and our dogs–and have me sign a couple of copies of The Blooming Platter Cookbook. I was truly touched.

Amelia and her aunt recommend a few more walnuts in the filling.  And, to veganize the sauce, simply substitute agave nectar for the honey.  Also, since it’s now fall, use whatever tender lettuce leaves you can find in season.

For 150 original mouthwatering seasonal recipes, I invite you to check out my new cookbook, The Blooming Platter:  A Harvest of Seasonal Vegan Recipes.

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by betsy

Vegan Chorizo, Chickpeas & Kale in a Creamy Coconut Milk-Pumpkin Sauce with Pepita and Sage Pesto Drizzle

This is one of my dream dinners: super healthy, lusciously creamy, beautiful to look at, and a “twofer” in that both the chickpea mixture and the pepita pesto can easily stand alone. Plus, it’s an anti-oxidant powerhouse of a one-dish meal.

I first made the pesto to drizzle over my Roasted Turks’ Turban Squash.  It was addicting!  So I knew I had to create other dishes with which to enjoy it lest I spend the fall eating nothing but Turks’ Turban squash.  Stay tuned for more to follow.

You can serve up a nice bowl of this thick spicy melange and serve the grilled bread on the side, or you can serve it as a crostini, like you see in the photo.  Either way, you’ll be licking your lips.

Yield: 4 servings

1 tablespoon olive oil

1/2 of a medium-large yellow onion, cut into 1/4-inch dice

1/2 of a large orange bell pepper, stemmed, seeded, and cut into 1/4-inch dice

Sea salt to taste

2 large cloves garlic, minced

2 cups of very finely chopped kale (I used a food processor for this task)

1-15.5 ounce can chickpeas, rinsed and drained

6 ounces of vegan chorizo (I purchase Trader Joe’s brand)

1-15 ounce can coconut milk (I use the lite variety)

1/2 cup pumpkin puree

Optional: 2 tablespoons apple juice (this sounds like an odd addition, but adds a little hint of something delicious but unidentifiable)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon rubbed sage

Freshly ground black pepper to taste

1 tablespoon Pomegranate Molasses

Zest of 1/2 of a lemon

Vegan Pepita and Sage Pesto (recipe follows)

Optional Garnish: a few lightly salted and roasted pepitas (pumpkin seeds) and sprigs of fresh sage

Accompaniment: grilled slices of bread (about 3/4-inch thick)

In a large cast iron skillet, heat the tablespoon of olive oil to sizzling over medium-high.  Add onion, bell pepper, and a generous pinch of salt, and saute, stirring frequently, for about 3 minutes or until softened. Add garlic and kale and saute, still stirring frequently, for another 3 minutes. Add chick peas and chorizo, stirring just to combine after each.  Stir in remaining ingredients, except lemon zest and pesto, and heat, stirring occasionally, for another 3-5 minutes.  Stir in lemon zest and serve hot drizzled with Pepita and Sage Pesto or pass the pesto in a small bowl with a serving spoon.  Garnish with pepitas if desired.  And serve with or on top of grilled bread.

 

Vegan Pepita and Sage Pesto

1/2 cup roasted and lightly salted Pepitas (I buy Trader Joe’s brand)

1 medium clove of garlic, peeled

8 fresh sage leaves (or pineapple sage leaves)

1/8 teaspoon of ground nutmeg (freshly grated is especially nice)

1/8 teaspoon of chipotle chile powder

1/2 cup olive oil

1 teaspoon maple syrup

Juice of 1/2 of a small lime

Optional: 1 1/2 teaspoons nutritional yeast

Sea salt to taste (I like a “goodly” amount in this)

Place Pepitas, garlic, sage, nutmeg and chili powder in the bowl of a food processor.  Process until a coarse paste forms.  With the motor running, add olive oil in a steady stream until the mixture is pulpy-smooth.  Turn off the motor.  Add maple syrup, lime, optional nutritional yeast, and salt to taste, and pulse just two or three times to combine.  Adjust seasoning if desired, and use immediately or store, covered, in the refrigerator.  Allow to come to room temperature or heat slightly before serving.

For 150+ other fresh seasonal recipes, I hope you might check out The Blooming Platter Cookook: A Harvest of Seasonal Vegan Recipes!

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by betsy

Vegan Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce and Roasted Thyme-Scented Grapes

This recipe was inspired by a recipe for a side dish of roasted grapes in a current issue of a home and garden magazine.  My recipe is slightly altered, including that it makes use of the lovely grape drippings in a silky pan sauce in which grilled tempeh is bathed before being served on a bed of bright green baby spinach under a tumble of the thyme-scented roasted grapes.  The result is perfect to tuck into when you’re starved or to enjoy smaller portions, almost like tapas, when noshing is more the order of the day.

Yield: 2 servings (easily doubles)

Roasted Thyme-Scented Grapes

1 1/2 pounds of seedless green or red grapes, or a combination (I like a combination for both color contrast and more a of a sweet-tart contrast in flavor; you will have grapes left over)

1 scant tablespoon olive oil (about 2 teaspoons)

Sea salt to taste

Approximately 1 tablespoon very loosely packed fresh thyme leaves

Freshly ground black pepper to taste

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce (recipe follows)

Preheat oven to 450 degrees.  Place grapes in a metal roasting pan, drizzle with olive oil and sprinkle with a generous pinch of salt.  Toss to coat.  Place the pan in the center of the oven and roast for 5 minutes.  Open the door, give the pan a gentle shake, close the door, and roast for 3 more minutes.  Remove the pan from the oven, drain off and reserve as much liquid as possible.  Sprinkle the grapes with the thyme and black pepper, gently stir, and return the pan to the oven for another 4 minutes or until the grapes are lightly roasted but still hold their shapes (it’s fine if a few split open).  Remove the pan to a wire rack to cool slightly.  Serve the grapes immediately or store covered in the refrigerator.  Allow them to come to room temperature or heat them gently before serving.

Minnie the Moocher

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce

1-6 ounce package of tempeh, cut crosswise into 8 slices

Approximately 1/3 cup reserved grape drippings

1/3 cup dry white wine

1 cup water

1 tablespoon powdered vegetable base or 1 bouillon cube

1/3 cup plain soy creamer

Sea salt and freshly ground black pepper to taste

1-2 teaspoons olive oil

4 loosely packed cups of fresh baby spinach

Garnish: sprigs of fresh thyme

While grapes are roasting, heat an oiled grill pan over medium-high.  Add tempeh slices and grill approximately 2-3 minutes on each side or just until nice grill marks develop.  Meanwhile, in a large skillet over medium-high, heat grape drippings, white wine, soy creamer, and salt and pepper to simmering.  Simmer until thickened, about 5 to 6 minutes.  Add tempeh slices, turn to coat in the sauce, which will be quite reduced, and heat for about 1-2 minutes.  Meanwhile, in another skillet, heat olive oil over medium-high, add spinach, and saute for about 30 seconds or until slightly wilted and bright green.  Divide spinach between two serving plates.  Arrange 4 slices of tempeh on top of each bed of spinach.   Drizzle with remaining sauce if there is any.  Top each with a spoonful of grapes and a sprig of fresh thyme.  (Store remaining grapes, covered, in the refrigerator.)  Serve immediately.

For a celebration of 150+ additional recipes, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. 

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