Tag Archives: mushrooms

Fast Food Made Healthier : Tempeh Helper!

tempeh helper1My dear Veggie Pawa readers, as you may have guessed, I’m super-dooper busy these days, so I cannot write as often as I would like on the blog. In fact, it even became super hard to find any time to cook! What a shame for a Food Blogger! Well, if this winter is completely hectic working-wise, I hope it’s going to get calmer this summer, when school is going to be over — and when I say over, I mean really OVER, like, I’ll need to find a real adult job in a hurry… Omg! School, my ultimate security blanket, over!

Let’s not get anxious right now. I won’t be able to publish as much for the months to come, but I’ll keep thinking about you all and share some great recipes from time to time ; like this “Tempeh helper” that makes me feel like I’m a child again! To be honest, even though I was an omnivorous child, I may only have had Hamburger Helper two or three times in my life (at friend’s house, if I remember correctly), so I obviously cannot recall the exact taste of the original thing. But when I stumbled across this recipe on Exploits of a Wannabe Vegan, I instantly though of this amazing — yet so simple — beef macaroni my mother used to make. Oh, God! This macaroni was a real hit in our house! My father and I never got tired of it, and even some of my friends were jealous when I had it for a lunch! Good old tasty memories 🙂 Well, this recipe doesn’t only look like my mother’s macaroni, but it also has the same delicious taste and texture… without the cruelty! How amazing!

So, here is the recipe for a hearth and stomach filling pasta dish :

Ingredients :

  • 1 package Tempeh (8 oz)
  • 2 1/4 of your favourite short Whole Grain Pasta (uncooked — I used kamut maraconi)
  • 1 1/4 cup Water, divided
  • 3 tbsp Whole Wheat Flour
  • 3 tbsp Tamari Sauce (or Liquid Aminos), divided
  • 1 tbsp Nutritional Yeast
  • 3 to 4 tsp Garlic Powder
  • 1 1/2 tsp Paprika
  • Fresh Pepper, to taste
  • 1 cup sliced Mushroom
  • 1 cup diced Bell Peppers
  • 1 to 2 cups Fresh Parsley
  • Chili powder, to taste (optional)

Directions :

Steam cook the tempeh for about then minutes, then drain it in cold water so you are able to handle it and crumble it into small pieces.

Heat a large pan  and add a drizzle of cooking oil. Put in the tempeh with 1 tbsp of the Tamari sauce. Cook for about five minutes at medium heath, stirring from time to time, until the tempeh is getting a darker brown.

In a cup, mix together the flour with 1/4 cup water until well blended and add this in the pan with the tempeh.

Add another 3/4 cup water, the other 2 tbsp of Tamari sauce, Nutritional Yeast, Garlic Powder, Paprika, Ground Pepper, Mushrooms and Bell Pepper. Let simmer for 15 minutes. During simmer, you may need to add a little bit more water if the mixture is getting too dry.

While this is cooking, boil the pasta according to package instructions. Drain the cooked pasta and add them to the tempeh mixture. Remove the pan from heat. Finally, add the parsley and mix everything together.

Serve with A LOT of chili powder, if you want it to taste like my mother’s macaroni 😉

parsley for tempeh helpertempeh helper while cooking Tempeh mixture while cookingchili powder for tempeh helperChili powder, mon amour.tempeh helper with writinghorace instead of tempeh helperHorace really enjoyed the set up I made to take my pictures and didn’t wait a second to steal the spot once I removed the food…

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Easy Soba Noodles With Mushrooms, Nappa Cabbage and Edamame Hummus

soba noodles 2

Time for a leftover recipe! If you followed my blog earlier this week, chances are you already have a whole lot of edamame hummus in your fridge. If it isn’t the case, see my previous post for the recipe. Hope you enjoy this easy new recipe… I’m quite proud of what I’ve put together!

Ingredients :

  • 150 g uncooked soba noodles
  • 2 cups sliced nappa cabbage
  • 1/2 cup sliced mushrooms (any kind you like)
  • 1 tbsp coconut oil (or any other oil)

sauce :

  • 2 tbsp sesame oil
  • 1 1/2 tbsp honey
  • 1 tbsp rice vinegar
  • juice from 1/2 lime
  • 1 tbsp sesame seeds

toppings (optional) :

  • lime quarters
  • cilantro stems
  • fleur de sel (I personally had “cilantro orange  salt” from Méchant Mix but I guess you may not have this on hand)
  • sesame seeds
  • edamame hummus

Directions :

Cook the noodles according to the package instructions.

Add the coconut oil in a pan and cook the nappa cabbage and mushrooms to medium heat until they are soft (around 8 minutes).

Mix the sauce ingredients together in a bowl. When the vegetables and noodles are ready, mix everything (vegetables, noodles, sauce) in the pan or the cauldron.

Place the noodles into bowls and top them with a huge spoonful (or two) of edamame hummus. Add sesame seeds to taste, a quarter of lime per bowl, some sesame stems and fleur de sel.

chou nappa pour pâtes sobanouilles soba qui cuisentsoba noodles 1I’m so sorry for the quality of these pictures. It really isn’t easy to have a proper lighting in my kitchen! o_O


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