Dinner ~ Shoyu Marinated Tempeh with Sauerkraut

Whenever he came to visit, my father-in-law of Polish heritage would always enjoy me making him pork and sauerkraut. Since I was newly married to his son, and my cooking skills at the time were limited, I appreciated that it was an easy meal to prepare. I simply placed a store bought jar of sauerkraut with a few pounds of pork into a crock pot. I would let it stew for a few hours and the meal was complete. My father-in-law left my house thinking his son married a fantastic cook and he was satisfied man.

Since turning towards a vegetarian diet, I have replaced the pork with tempeh. Tempeh is made from soybeans and is high in protein. It also provides a natural source of dietary iron. The meal is still a single-pot, easy to prepare dinner. I think that, had my father-in-law still been alive, he would approve. 

Shoyu Marianated Tempeh with Sauerkraut

2 8 oz packages of organic tempeh

3 tbsp shoyu

1 head green cabbage, shredded

2 carrots, shredded

1 large red onion, diced

1 apple, diced

1 tsp mustard/fennel seeds

1 tsp dill seeds

1/4 c vinegar

1/4 c apple juice

1/4 c water

1/2 tsp sea salt

Cut tempeh into triangles and marinate with shoyu for at least 2 hours. Shred cabbage and carrots in food processor. Place into large bowl and add diced onions and apples. Add mustard and dill seeds and mix well. In large saucepan, put in wet ingredients and sea salt. Bring to boil, reduce heat, then add vegetables. Cook over low heat for 30 minutes then add tempeh for another 15 minutes. Serve in bowl with cut green onions. This can also be prepared in a slow cooker.

Dinner: Shoyu marinated tempeh with sauerkraut, shredded carrots and green onion garnish.

South River Farm ~ Miso Soup

At the foothills of the Berkshire Mountains in Massachusetts, is the South River Farm that makes artisan, hand-crafted organic miso. I have been a fan of their  South River Miso for the past 10 years. They have a nice assortment of interesting varieties that I keep stocked in my kitchen. In addition to the varieties below,  two favorite seasonal flavors are a Dandelion Leek and a Garlic Red Pepper Miso. Depending upon the mood that strikes me and the vegetables to be added, I choose a complimentary miso. 

Hearty Brown Rice Miso

Lunch ~ Vegan Chicken Salad with Cranberries

Lunch: Vegan chicken salad with cranberries and dill on bed of arugula, served with blood red oranges.

Making a "mock chicken" salad which is packed with protein and low in cholesterol is a breeze. I like using Nagoya organic extra firm tofu, as it results in the best texture. You can combine the faux chicken with various nuts, fruits, and vegetables to create interesting flavor combinations. I enjoy adding walnuts and apples to make a mock Waldorf Salad. 

Tofu in salad press. 

Vegan Chicken Salad

2 tofu blocks

1/2 c shoyu

1/4 c toasted walnuts/almonds

1/4 c dried cranberries or 1 diced apple

1/3 diced celery

1/8 c fresh dill

1/2 c vegan mayonaise

Start by draining the salad, then placing it in the salad press. Squeeze the tofu and let for 1 hour, until moisture is released from tofu. Drain and pat dry. Place tofu into glass container. Slice widthwise into 1 inch steaks. Cover with shoyu/soy sauce and marinate in refrigerator for 1 hour. Heat oven to 350 degrees and bake for 30 minutes. Allow to cool, then slice tofu into salad pieces. Add celery, cranberries, nuts, dill, and vegan mayonnaise. It's ready to serve in either a sandwich or a salad.  

Lunch: Vegan chicken salad with celery, dried cranberries, slivered almond, on a bed of arugula and sorrel, umeboshi plum marinated baby cucumbers, and clementine.