Sandwich November...

My better half asked for a sandwich for the long day coming (now upon us). I found a Tempeh-jack sandwich on Happy Healthy Vegan Life in my bookmarks and decided I'd try something similar for the new (again new) Pescetarian.

It's marinated Sautéed Tempeh on a Multigrain loaf with boston lettuce, Alfalfa Sprouts, sundried tomato cheese, a spread of whole grain mustard and (I would recommended) a light go-over of cranberry chutney. I added Bosc Pear slices and a bit of fig-sesame jam.

The pear and fig additions were poorly reviewed and thus I recommended the cranberry spread in place. Experiment, Tempeh can be strong and some may prefer its flavor masked...

Oh, and the tempeh was marinated in a quick blend of Nutritional Yeast, Olive Oil, Spice blend (get creative!), a tablespoon or so of maple syrup, and a squirt of lemon. Just toss them in a good pan for about 4 minutes, until well browned but not stuck on.

Enjoi!

P.S. Heres the inspirational recipe: Farmhouse Tempeh-Jack Sandwich

Peppers At Last...

I've been craving Stuffed peppers lately. You remember those - the beef-and-rice stuffed pockets of comfort food from a long time ago? Well, I guess I never really ate them often, but I did enjoy them. Do enjoy them, just sans meat!Surfing around, I found this recipe on The Blooming Platter for Vegan stuffed peppers.
They looked wonderful: crammed with Spaghetti squash, Couscous, seitan, vegan cheese sauce, and veggies.
So good...
So I adapted the recipe to fit both my refrigerator and my laziness!

Vegetarian Crammed Peppers (For 2)
1 large pepper, I used red1 cup spaghetti squash, roasted and skinned (so jut the spaghetti)
4oz tempeh (about a half of a package, per Light Life brand)
3/4 cup yellow and zucchini squash, sliced and diced
1/2 cup Kale, chopped
*And maybe some chopped apples and onions...
plenty of pepper, garlic powder, herbs de provence, celery seed; a splash of smoked paprika, and anything else that looks tempting...
Sauce:
1/4 cup or so of Nutritional Yeast (probably closer to 3 tablespoons)
1/2 cup milk (dairy or otherwise)
any herbs (above probably) that would suit your mood...
2 Tablespoons whole wheat flower

Other...Olive Oilvegan or dairy cheese
pepper
Halve and clean the pepper(s). Sprinkle with olive oil, pepper, coriander, and some garlic powder. Bake in oven-safe dish for 25 minutes, open-side up, at 350 degrees.
Whisk all sauce ingredients together for about a minute (it should start to froth a bit).
Saute tempeh (crumble it up!) with oil and some garlic, adding in the yellow and zucchini squash and any spices you like. Combine the squash, all/any vegies, tempeh, cheese sauce, and spices in a large bowl.

Scoop into the peppers (now pre-roasted) and bake covered (tin foil? a covered dish should work too) for 35 minutes at 350 degrees. Don't forget to garnish with any pepper, cheese(ze) or other article of flavour enhancement!
At the end of baking, uncover and bake or broil for another 5 or so minutes, avoiding drying, to allow for browning.
Serve with a nice grain, salad, or other concoction of your liking...
Enjoiy