Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Recipe by Lisa Turner Published on January 17, 2014 Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce Print this recipe Ingredients: 1 cup dried red kidney beans Tempeh strips: 8 to 12 oz (225 to 340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt 1/4 cup sesame oil Casserole: 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 or 3 fresh chilies or jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 10 to 12 button mushrooms, rinsed and sliced 2 teaspoons tamari (soy) sauce 1 cup red wine 1 tomato, finely chopped 5 1/2 oz (150 mL) can tomato paste 1 1/2 teaspoons honey or maple syrup 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, reserving the cooking liquid, and set aside. Meanwhile, marinate the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chili or chipotle powder and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Lightly grease a casserole dish and preheat the oven to 350° In a large heavy-bottomed frying pan, heat the olive oil over medium heat. When hot, add the onions to the pan and stir for 3 to 4 minutes or until they begin to soften. Add the garlic and chilies to the pan and stir for another few minutes. Stir in the spices, increase the heat slightly, and add the mushrooms. Stir for 6 to 8 minutes or until they begin to release their juices. Now add the tamari, wine and tomato. Cook for another few minutes. Transfer the mixture to the casserole dish, along with the cooked beans, tomato paste, honey or maple syrup, salt and black pepper to taste. Stir well to combine. Now add the tempeh strips, stir slightly, add a few scoops of the reserved bean cooking liquid. Bake uncovered for 45 to 60 minutes or until the tomato sauce is thickened. Remove from heat and let stand for 5 to 10 minutes. Serve with some crusty bread or fresh cooked brown rice for a complete meal. Makes 8 to 10 servings

More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Cornmeal Crusted Chili

On the top of the reading stack: Various piles waiting for my attention.

Audio Accompaniment: Aes Dana - Pollen

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

The layering of flavors and textures in this dish is really quite unique and surprising. My best friend Basil had a few bites and asked, "what am I eating?" but surely not in a disapproving way — indeed, he wanted seconds. I have encountered more than a few vegetarians and vegans who have expressed their dislike of tempeh, but it just depends on how you prepare it, much like tofu, only tempeh is a healthier alternative because of the fermentation process it undergoes. It has a meaty texture that surely will appeal to your carnivorous friends too, especially when you salt it up like I have here.

Notes: For this recipe, I used a fairly mild and creamy Gorgonzola so as not to overpower the rest of the flavors in this dish. If you want to make this vegan, omit the cheese and it will still be a tasty and unique addition to your table. You will likely have more tempeh than you need for this salad, but the strips are delightful to snack on just on their own, so I opted to fry up the whole package.

Precisely because this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November edition I have asked for soups or salads that would grace your holiday table. A kind reminder that it not too late yet to submit your lovely recipes.

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

Recipe by Lisa Turner Published on November 18, 2012 Rich, filling and flavorful lentil salad dressed with fried marinated tempeh, dried cherries, fresh spinach and creamy Gorgonzola cheese Print this recipe Tempeh: 12 oz (340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt, or to taste 1/4 cup sesame oil Other ingredients: 2/3 cup Puy (French) lentils 2 bay leaves 2 tablespoons olive oil 2 shallots, finely chopped 1/4 cup water 1 teaspoon sugar 1/3 cup dried cherries or dried cranberries 1/4 cup red wine vinegar 1 teaspoon balsamic vinegar 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 2 - 3 cups fresh spinach, washed and trimmed 4 1/2 oz (125 g) Gorgonzola cheese, crumbled or chopped Instructions: Begin by marinating the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chipotle and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Pick through the lentils to remove any small stones and rinse thoroughly. Combine in a medium saucepan with the bay leaves and 3 1/2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the lentils are tender but not falling apart. Drain and set aside. While the lentils are cooking, prepare your dressing. Heat the olive oil over medium heat in a medium-sized saucepan. When hot, add the shallots and stir until they soften and turn golden brown. Now pour in the water and add the sugar, dried berries, vinegars and salt. Simmer until the mixture thickens up, stirring often. Remove from heat and season with black pepper. To serve, toss together half of the tempeh with lentils, spinach and dressing. Add more seasoning and olive oil as desired. Transfer to serving plates and serve at room temperature garnished with pieces of creamy Gorgonzola and the remaining tempeh. Makes 4 servings

More tempeh based recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tempeh Stuffed Mushroom Tapas
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh Breakfast Hash-Up

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Lux by the master of sound, Brian Eno

Tempeh Stuffed Mushroom Tapas

Food is a central feature of pretty much any holiday gathering that I can think of, and this is especially true of winter celebrations. Not only do we need to eat, but we like to eat, and us cooks tend to get more creative and ambitious with our culinary offerings on special occasions.

Unfortunately, vegans, vegetarians and carnivores alike are all too familiar with the frustrations of holiday gatherings precisely because of the central role food plays at such times. Winter holiday gatherings and meals are traditionally dominated by meat, poultry and fish, and thus our more carnivorous family and friends serve up meals without a knowledge of what makes for balanced, filling and delicious vegan and vegetarian fare, apprehensive because they want us to enjoy the culinary aspect of the festive occasion as much as they do. Similarly, even experienced vegan and vegetarian cooks preparing the bulk of the holiday spread hope they can provide enough dishes to satisfy the appetite and stimulate the palates of all their diners, especially if neither meat nor seafood is served.

You can imagine my delight then when I was contacted by Zel Allen who offered me a complimentary copy of her new book, Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year's Day. I've been a vegetarian for over 20 years and have learned to adapt and often make much of the food for family dinners enjoyed by carnivores as much as by the vegetarians present. But you never can have enough recipe ideas, and the unique charm of this book is that it is specifically designed for special occasions with recipes free of all animal products.

Ms. Allen stays true to the flavors and pairings traditionally associated with Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year celebrations. Between the covers you will find unique, elegant and often bold recipes of varying complexity for appetizers, starters, graceful comfort foods, sensuous mains and sides, irresistible desserts and treats, and even beverages to suit the occasion. The innovative offerings are made with ingredients that are accessible to most cooks and you'll be pleasantly surprised how easy and straightforward the recipes are to prepare. The grace and distinction that characterizes each dish will leave everyone satisfied. Equally important is that the food is presented with a view to healthful eating, so you needn't feel too guilty if you find yourself over-indulging. This is a book that will have you counting your blessings rather than your calories.

After flipping through the pages, my appetite stimulated, I just had to start cooking right away.

Mushroom connoisseur that I am, the first dish I tried was tempeh bacon stuffed mushrooms. Of course, this is a vegan recipe, so there is no actual bacon included. I adapted the recipe because I enjoy playing with different flavor combinations and textures. Ms. Allen certainly seems to enjoy doing the same.

I fried tempeh strips in oil sprinkled with smoky chipotle powder until crispy instead of using tempeh bacon, substituted quinoa for the bread cubes, and spiced it up further to achieve a smoky flavor with the rather liberal use of the chipotle powder in the stuffing too. In addition, I came up with a light salad dressing for the leaves that line the plates.

The recipe for these luscious little tapas appears in the New Year celebration chapter of the book but I think they would be a welcome treat for any occasion. Serve as appetizer or as a feature on a tapas platter. Myself, I could easily eat a good few of these for dinner, all by myself, and come away from the table quite satisfied.

Tempeh Stuffed Mushrooms

Recipe by Lisa Turner Adapted from Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year's Day Published on September 26, 2012 Plump and juicy mushrooms stuffed with a savory mixture of spiced quinoa and smoky chipotle fried tempeh — a delicious and surprisingly nourishing appetizer Print this recipe Ingredients: 12 to 15 large button mushrooms 2 cups water 2 tablespoons tamari Tempeh: 3 tablespoons sesame or peanut oil 6 oz (170 g) tempeh, cut into 1-inch strips 1 teaspoon chipotle powder 1/2 teaspoon paprika sea salt to taste Stuffing: small handful of sun-dried tomatoes 1/2 cup raw cashews 1/2 cup cooked quinoa 1 large tomato, partially seeded and finely chopped 2 scallions, finely chopped 3 tablespoons fresh chives, minced 1 jalapeño, seeded and finely chopped 1/2 teaspoon chipotle powder 1/4 teaspoon cayenne juice from 1 lemon (3 tablespoons) fresh ground black pepper to taste sea salt to taste Salad: 2 tablespoons olive oil 2 teaspoons champagne, white wine or rice vinegar a few splashes of white balsamic vinegar fresh ground black pepper fresh salad greens Garnish: small handful of fresh parsley, chopped 1 jalapeño, cut into thin strips Instructions: Remove the stems from the mushrooms and wipe clean with a damp cloth. Bring the water and tamari to a boil over high heat in a large skillet. Add the mushroom caps and cook for 3 to 5 minutes, flipping them occasionally, until just tender but not shrunken — take care not to overcook them. Remove with a slotted spoon, drain on paper towels, and set aside. Wipe the skillet clean and return to the stove. Turn the heat down to medium and heat the oil. When hot, add the tempeh pieces and sprinkle with chipotle powder, paprika and some salt. Stir to coat. Fry the strips, flipping often, until browned and crisp on both sides. Remove from the pan. When cool enough to handle, chop the strips into small pieces. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Grind the cashews into fine crumbs using a grinder or food processor. Transfer the cashews to a medium bowl and add the chopped tempeh, sun-dried tomatoes, quinoa, fresh tomato, scallions, chives, jalapeño, chipotle powder, cayenne, lemon juice, black pepper and a few pinches of salt. Stir well to combine. Add a little water or soaking liquid from the sun-dried tomatoes if the mixture is too dry. Taste and adjust the seasoning. Fill each mushroom with a generous scoop of the stuffing. To serve, whisk together the olive oil, vinegars and black pepper to taste in a small bowl. Line serving plates or a serving platter with fresh greens and sprinkle with the dressing. Arrange the stuffed mushroom caps on the salad and garnish each with chopped fresh parsley and thin strips of jalapeño. Makes 12 to 15 appetizers

Then I was intrigued and tempted by Santa's favorite panforte. This nut and dried fruit chunky, sweet and chewy treat is highly addictive — I could barely control the urge to eat more than a few small squares at one sitting.

Now I am eager to try some of the dazzling vegetable dishes and substantial mains in addition to more starters, little bites and tempting desserts. Topping the entrée list are pistachio and sweet pea torte with roasted-tomato aïoli, savory lentil terrine with mushroom-wine sauce, savory chickpea Yule log and shiitake tornadoes in cashew cream sauce. Glazed beets in maple-balsamic sauce and chestnut-smothered brussels sprouts are appealing sounding side vegetables dishes and you couldn't go wrong with wild rice and chestnut pilaf or curried pumpkin-peanut soup. My list of appetizers and starters to make is already quite extensive, and I'm intrigued by a recipe for homemade Parmesan cheese made with almonds and anxious to try some of the vegan pastries.

Though all of the recipes are vegan, vegetarians could adapt some of them to include dairy. But vegetarian that I am, after test tasting some of the recipes, I don't think you will feel the need to do so.

Vegan for the Holidays is a festive guide to help you create your own special meals that will be sure to impress everyone present. Vegans surely won't be disappointed, carnivores won't miss the meat, and vegetarians won't miss their dairy. Ms. Allen certainly demonstrates that vegan food is far from boring. I will be cooking from this book all year long, no matter the occasion. Don't be surprised if your non-vegan friends start asking you for recipes after trying some of the fare.

You can purchase a copy from the author's website or through Amazon.

The opinions expressed here are my own. I am not affiliated with the author nor her publisher.

Pasta with Marinated Tempeh and Goat Cheese

My dear friend Susan recently sent me a copy of The Meat Lover's Meatless Cookbook by Kim O'Donnel. Carnivores won't be disappointed and vegetarians are sure to find lots of creative ideas to serve to their meat eating friends, along with their vegetarian diners. The book is divided into sections focusing on the four seasons, along with some Wild Card recipes, but any of the recipes in this book would suit the palate anytime of year.

52 menus are offered up to tempt the palate and nourish the soul. Ignoring the mention of climate change and obesity, this book offers plenty of ideas for grains, legumes, pasta, vegetables and salads, along with some solutions for cooks wanting one-pot meals, and those looking for slightly more complicated meals complete with side suggestions. There are not many pictures presented, but do not let that discourage you from obtaining a copy of this resourceful book.

This is my contribution to Presto Pasta Night, a popular event started by Ruth and hosted this week by Fuss Free Flavours. Congratulations to Ruth, as this week will be the 200th edition.

Pasta with Marinated Tempeh and Goat Cheese

Adapted from The Meat Lover's Meatless Cookbook

12 ounces of tempeh, cut into small cubes or strips
3 tablespoons of tamari
3 teaspoons of Dijon mustard
2 teaspoons of sesame oil
1 clove of garlic, minced
juice from 1 fresh lime
1 - 2 teaspoons of hot sauce
sesame oil for frying
3 shallots, finely chopped
1 teaspoon of dried thyme
sea salt and freshly cracked black pepper to taste
1 cup of dried pasta (penne, rotini, shell pasta or whatever you have on hand)
3 - 4 ounces of goat cheese
4 tablespoons of freshly grated Parmesan cheese
a generous handful of Asiago cheese
small handful of fresh cilantro, chopped

In a small bowl, marinate the tempeh, tamari, mustard, sesame oil, garlic, lime juice and hot sauce for 30 minutes, stirring every 10 minutes to coat evenly.

Heat 1/4 cup of sesame oil in a large frying pan or wok over medium heat. When hot, add the shallots and stir and fry for about 10 minutes. Add the tempeh to the pan, along with the marinated mixture and thyme. Fry, stirring often, until the tempeh is browned evenly and the liquid is reduced.

While the tempeh is cooking, prepare the pasta. Drain well.

To serve, line a serving bowl with the goat cheese, cover with the hot pasta and toss. Add the tempeh along with the parsley and some salt and pepper and stir gently to combine. Garnish with Parmesan cheese and Asiago.

Serves 4 - 6

More tempeh recipes from Lisa's Vegetarian Kitchen:
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh-miso Breakfast Patties

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

Audio Accompaniment: Markus Guentner

Thai Tempeh Patties with a Red Chili Dipping Sauce

Although I have always enjoyed Thai cuisine, it has only been recently that I started to get passionate about it in my own kitchen. Armed with some wonderful Thai cookbooks, and of course the internet, I have recently made hot and sour mushroom soup, homemade massaman curry paste, and a massaman curry.

These tempeh patties are wonderfully nourishing and filling, and the earthy and nutty taste of the tempeh is delicious seasoned with Thai ingredients and dipped into a fragrant spicy chili sauce.

Thai Tempeh Patties with a Red Chili Dipping Sauce

Recipe by Lisa Turner Cuisine: Thai Published on April 7, 2010 Spicy Thai tempeh patties served with a delicious red chili dipping sauce Print this recipe Tempeh patties: 1 stalk lemon grass 1 clove garlic, chopped 2 green onions, chopped 2 shallots, chopped 3 fresh red chilies, seeded and chopped 1-inch piece fresh ginger, chopped generous handful of fresh parsley, chopped 12 oz (340 grams) tempeh, chopped juice from 2 limes (4 tablespoons) 1 teaspoon sugar dash of cayenne 3 to 4 tablespoons unbleached white or spelt flour 1 large egg sea salt and fresh cracked black pepper to taste peanut oil for frying Dipping sauce: 3 tablespoons balsamic vinegar 3 tablespoons white wine vinegar 1/4 teaspoon red wine vinegar (optional) 2 green onions, finely chopped 2 teaspoons sugar 2 fresh red chilies, seeded and finely chopped 2 tablespoons fresh parsley, finely chopped pinch of sea salt Instructions: In a food processor, combine the lemon grass, garlic, spring onions, shallots, chilies, ginger, parsley, tempeh, lime juice, cayenne, sugar, flour, egg and salt and pepper. Process into a smooth paste. Shape the dough into small (3-inch) patties, adding a bit of flour as necessary to keep them holding together. Heat 1/4-inch of oil in a large frying pan over medium heat. When hot, add the tempeh patties and fry for 4 to 5 minutes or until golden brown on the bottom. Flip and fry for another few minutes until evenly browned on both sides. Remove from the pan and drain on paper towels. To make the sauce, combine the balsamic vinegar, white wine vinegar, red wine vinegar, spring onions, sugar, red chilies, parsley and sea salt in a small bowl. Serve with the warm tempeh patties, garnished with a bit more parsley. Makes about 10 3-inch patties

More tempeh recipes from Lisa's Vegetarian Kitchen:
Oseng Oseng Tempe
Baked Tempeh & Japonica Rice Casserole
Tempeh-Miso Breakfast Patties
Tempeh Cutlets