Smoky Tempeh and Collard Greens

Recipe from Veganomicon (purchase here http://www.amazon.com/dp/156924264X/?tag=googhydr-20&hvadid=37420780265&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1439449386966434121&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8mo0rxgupz_b)

Ingredients for Tempeh and marinade:

1 8-oz package tempeh
3/4 cup vegetable broth
2 Tbsp soy sauce
2 Tbsp liquid smoke
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 tsp pure maple syrup
2 cloves garlic, crushed

For collard greens:
1 bunch (1 lb) collard greens
4 cloves garlic
1 Tbsp olive oil
1/2 cup leftover tempeh marinade


Instructions:
Cut tempeh in half width-wise, and then each piece along the diagonal so you have 4 triangles.
Bring a saucepan of water to a boil, and add the tempeh triangles. Lower the heat to a simmer and simmer for 10 minutes.
In the mean time, make the marinade by mixing together all of the other ingredients and wisking together in a shalow dish. As soon as the tempeh is done, place it in the dish to marinade for 1 hour, flipping the tempeh every 15 minutes or so.

Preheat the oven to broil. Place the tempeh in an oven-safe pan. Spoon some marinade over the tempeh and broil for 5 minutes. Flip it and spoon some marinade over it, and cook for another 5 minutes. Then, spoon some more marinade over it and cook for 30 more seconds.

For the collard greens:
Preheat a large skillet over medium heat. Sautee the garlic in the olive oil for about a minute. Add the collards and sautee for about 2 minutes, then add the marinade and cook for another 10 minutes, until the collards are tender and deep green.

Summer Thai Green Curry with Tofu

Ingredients:
1 block extra firm tofu + soy sauce and sesame oil to season it
1 onion
1 green bell pepper
1 medium zucchini
1 medium summer squash
3 cloves garlic, minced
3-4 Tbsp thai green curry paste (check ingredients - some are not vegetarian)
2 Tbsp soy sauce
1/2 Tbsp brown sugar
red pepper flakes, to taste
1 can light coconut milk
juice of 1/2 lime

Directions:

Press the tofu for 30 minutes to 1 hour, then cut into bite-sized chunks (I use a Tofu Xpress to do this).
Add to a frying pan and drizzle some toasted sesame oil and soy sauce over the tofu. Cook over medium-high heat, flipping occasionally, until it is browned on all sides.
While the tofu is cooking, in a separate, deep wok/pan, Add the oil, garlic and onion. Cook for a few minutes, then add the pepper, zucchini and squash. Cook veggies until tender, then add the green curry paste. Cook for a few more minutes, then add the coconut milk, soy sauce, brown sugar, and a few shakes of red pepper flakes if you want some spice. Simmer for 10 minutes, then stir in the tofu and lime juice. Serve with lime slices and jasmine rice.

Tempeh Lettuce Wraps

Recipe adapted from: http://www.vegetariantimes.com/recipe/thai-lettuce-wraps/

Ingredients for Filling:

2 8-oz. pkg. plain tempeh, broken into chunks

1 Tbs. vegetable oil

1 Tbs. minced ginger

2 cloves garlic, minced

1 cup low-sodium vegetable broth

¼ cup chopped fresh basil

¼ cup lime juice

2 shallots, chopped

1 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

1 tsp. sriracha

1 tsp. light brown sugar

Toppings:

Peanuts (ground into small pieces is best)

Raw green beans (chopped)

Carrot (shredded)

Cucumber (shredded)

Plus:

1 bunch of romaine lettuce

Sriracha, for serving,

Peanut sauce, for serving

Directions:

To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated. Stir in remaining filling ingredients.

Wash and dry the individual lettuce leaves. Fill the lettuce with filling, then top with toppings and serve dipping sauces on the side.

Buttered Bread Crumb Wax Beans

Ingredients:

3-4 handfuls Yellow Wax Beans

1 onion (optional)

2-3 fresh cloves garlic, minced (optional)

3-4 Tbps Earth balance margarine (or butter)

plain bread crumbs

salt to taste

Directions:

If using, chop the onion and garlic.

Cut the ends off of the beans, and cut into smaller pieces if necessary. Bring a pot of water to boil and cook the beans 5-8 minutes, or until desired tenderness is reached.

While beans are cooking, melt a Tbsp of margarine and cook the onion and garlic until the onion is soft. When the beans are done, drain them and add them to the pan along with the rest of the margarine. once it is melted and the beans are coated, pour thin layer of bread crumbs over the beans, mix, and repeat. Once desired amount of breadcrumbs is reached, continue to cook over medium heat to toast the breadcrumbs. Season lightly with salt.