Tempeh Sausage: adapted from Very Vegetarian
- One 8 ounce package of tempeh
- 1/4 tsp of thyme
- 3/4 tsp rubbed sage
- 1/8 tsp dried savory
- 1/4 tsp of red pepper flakes
- 1/8 tsp of pepper
- 1/4 cup of whole wheat flour
- 1 TB soy sauce
- 1/4 cup of olive oil
- Steam the tempeh in a steamer basket for 15 minutes
- Crumble the tempeh, add spices and mix well.
- Add the soy sauce and oil and mix well
- Let the sausage rest for 10 minutes and then with wet hands form into four patties
- Chill for around one hour
- Cook in a skillet with olive oil until well browned on each side
Bulgur Pilaf: adapted from Very Vegetarian
- 1 TB olive oil
- 1 diced onion
- 1 minced clove of garlic
- 1/4 cup chopped toasted cashews
- 1/2 cup coarse bulgur
- 1/4 tsp ground coriander
- 1/2 tsp salt
- pinch of black papper
- 3 tomatoes – roasted in the oven and chopped
- Slice tomatoes in 1/2 inch thick slices and place on an oiled baking sheet. Pour 1 1/2 TB olive oil on slices and sprinkle with salt. Bake at 300 for around one hour or until wrinkly and starting to brown.
- Saute onions garlic and half the cashews in olive oil.
- Add bulgur, 1 cup hot water, spices and chopped roasted tomatoes. Cook covered over medium heat for 20 minutes.
- Remove from heat and let stand for 20 minutes.
- Before serving sprinkle with the remaining cashews
The tempeh sausage turned out pretty well considering that I forgot to add the olive oil (oops =) ). They were really yummy served with ketchup. We used organic bought ketchup but a homemade bbq sauce would have been even better! (Nathan’s idea =) ).
This was my first time using bulgur and I was very happy with the results. It tasted almost exactly like spanish rice – yum!
The asparagus was simply seasoned with soy sauce, olive oil and red pepper flakes. I baked the asparagus on an oiled baking sheet at 400 degrees until the pieces were nice and carmelized – double yum!