Shiitake Tempeh and Kale Stir-Fry

If you happen to hate books, a most unfortunate and perplexing circumstance, then today is your lucky day. A recipe instead of a book review! Of course, if you love books, it's still your lucky day because this stir-fry is awesome and you can enter yesterday's giveaway for a smoothie recipe book that'll blow your socks off. 

I'm high in spirits today, but feeling rather taciturn. Please forgive me for this reserved post.

“Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. Take pride that even though the rest of the world may disagree, you still believe it to be a beautiful place.”

— Kurt Vonnegut

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice. I know you'll love it. 

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Shiitake Tempeh and Kale Stir-Fry

by Katie @ Produce on Parade September-24-2014

This is delicious stir-fry of marinated tempeh, rich shiitake mushrooms, and sautéed kale in a garlic-ginger sauce, over red rice.

Ingredients

• desired amount of cooked rice or quinoa (I like red rice)
• 1 oz. dried shiitake mushrooms, reconstituted and sliced
• 8 oz. tempeh, sliced very thinly
• -- Marinade --
• 1/3 cup liquid aminos or soy sauce
• 2 Tbsp. corn starch
• 3 Tbsp. rice wine vinegar
• 1 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced
• garlic clove, minced
• ½ cup water from reconstituting shiitake mushrooms
• -- Conclusion --
• 1 Tbsp. sesame oil
• 2 garlic cloves, minced
• dash of crushed red pepper flakes
• 1 small bunch of kale, chopped and stem tips discarded
• 3 green onions, sliced thinly on the diagonal

Instructions

Start by reconstituting the mushrooms in a shallow bowl with just enough boiling water to cover. Allow to rest until ready to use, at least 10 minutes.Cook desired amount of rice or quinoa according to package. Slice the tempeh very thinly.In a small bowl, whisk together the marinade ingredients, excluding the water from the mushrooms. When the mushrooms have rested for 10 minutes, remove ½ cup of the water and whisk into the marinade. Seal the tempeh and marinade in a small zip lock baggie. Shake to ensure all the pieces are covered and refrigerate until ready to use, at least 10 minutes. Remove the reconstituted mushrooms with a slotted spoon from the water and slice. Set aside. Once the tempeh is done marinating, heat the sesame oil over medium-low and add the garlic and crushed red pepper. Then, remove the tempeh from marinade with a slotted spoon and add to pan (reserving the marinade for later). Sauté for about 5 minutes, then add the mushrooms, kale, and marinade. Sauté another 5 minutes until the sauce has thickened. If it thickens too much, add a bit of water from the mushrooms. Stir in the green onions and remove from heat.Serve hot, over cooked rice or quinoa and garnish with sesame seeds and extra green onion.

Details

Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: 4

Bob loves to eat his dinner from the Kong!

Dutch Word of The Day

I'm learning Dutch now along with German! Check out Duolingo to learn languages for free. I'm not affliated, I just love them!  Rice --> rijst (ryest) - with a slight rolling of the "r"

Good Deed of The Day

You've got to read this article from Vanity Fair on Sam Smith, co-creator of The Simpsons, feisty atheist, and a huge champion for animal rights who has been diagnosed with terminal cancer. What a huge inspiration.

Ginger Coconut Green Linguine

Prepare to be amazed on so many different levels. 

St. Patrick's Day is in ten days! Normally, I don't really do novelty recipes. I wish I did more, but honestly, I just don't think that far in advance...or care. It's mostly the latter. St. Pattie's Day was always fun as a kid. We would make green rice krispie treats and green eggs, among other things. When Todd and I have little chitlins we're going to make a ton of green vegan food for St. Patrick's Day! I find it preferable to use natural methods to make fun, green dishes as opposed to using a dye. I'm not a crazy anti-dye person but, dye in food just kind of freaks me out. I can't explain it. 

This green linguine is done in the time it takes you to boil a pot of water and cook the pasta. Seriously you guys. And it happens to be the is the perfect vegan St. Patrick's day entree! Serve with a side of broccoli and oh man, you will be a green super-star. So make this green linguine and you'll be eating your greens too! This pasta is a keeper for sure. Todd loved it, which, let's be real...it's swiss chard and spinach so...I was pretty impressed with myself. When I tasted it though, I understood why, and you will too. It's freaking delicious!

Slightly sweet with a hint of gingery spice, this delectable green linguine bathes in a creamy coconut, swiss chard, spinach, and basil sauce. Besides the utterly amazing flavor, what I love about this pasta is how quick it comes together. 

Ginger Coconut Green Linguine

Serves 6

• 16 oz. linguine, dry
• 1/2 Tbsp. olive oil
• 3 garlic cloves, minced
• 2 1/2 Tbsp. fresh ginger, minced
• 1 15 oz. can lite coconut milk
• 2 tsp. vegan sugar
• 2 tsp. lemon juice
• 1 tsp. kosher salt
• 1/2 tsp. fresh black pepper
• red pepper flakes, to taste
• 1 bunch of fresh swiss chard, de-stemmed and chopped
• 2 large handfuls of fresh spinach
• 1/4 cup fresh basil (optional)

Notes: Kale can be used instead of swiss chard, if you prefer. Full-fat coconut milk can be used, just use half the can and add half a can of water. Try not to let the coconut milk boil over or it will curdle. Once the water for the pasta is boiling, add in the pasta and cook. The pasta and sauce should get done at about the same time. 

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package until al dente. Drain and set aside until ready to use. 

In a large, high rimmed saute pan heat the oil over low. Add the garlic and ginger. Saute until fragrant, about 3-5 minutes. 

Add in the coconut milk, sugar, lemon juice, salt, pepper and red pepper flakes. Stir well and bring to a slight simmer over medium heat. 

Now, add in the swiss chard and spinach. Cover and simmer for about 5 minutes over low, until the greens have wilted. 

Transfer to a blender, add the basil, and blend on high until smooth and creamy. Taste and add any additional seasonings you wish, then transfer back to the large saute pan and stir in the cooked pasta to coat. 

Serve hot. 

Don't forget to have your little kitchen helper by your side!

Yes, I cook in a full length nightgown that may or may not be inside out. I'm turning into my grandmother...actually, she did gift me it so...

Listening to Brand New – The Boy Who Blocked His Own Shot and reliving 2004.

German Word of The Day: Coconut --> Kokosnuss (pronounced: co-cus-nose)

Good Deed of The Day: Sign this petition from The Human Society to help protect wolves with federal safeguards to stop trophy hunting and trapping seasons in several states. Thousands of wolves have been mercilessly slaughtered.

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Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus

This one's a keeper. It's going in my recipe rolodex for sure. Just kidding, I don't have one of those. But seriously, this is a dish I wouldn't mind having daily weekly. I love soba noodles. Oftentimes soba and peanut butter get married together, so it's nice to have a soba noodle recipe in your back pocket that doesn't involve peanut butter. Especially if you've got nut allergies, like my BFF.

Soba noodles mingle with a sweet ginger-sesame sauce and tangle with crispy tofu, sauteed asparagus, and fresh cilantro. This is great dish for introducing meat eaters to the wonderful word of vegan food, and how great it really is. 

Seriously, who isn't going to love this? On a separate note...it's World Spay Day. Just a friendly reminder to get your furry children fixed!

Sweet Ginger Soba Noodles + Crispy Tofu & Asparagus  

Serves 6

Notes: The trick to browned, crispy tofu is saute dry tofu. I like to buy the super firm sprouted tofu that comes vacuumed sealed, as opposed to the type that comes in the plastic bin. There's less water and I don't need to press the tofu. Also, be sure to towel it off before sauteing to remove any residual wetness. 

• Sauce:
• 3/4 cup green onions, sliced thinly 
• 1/4 cup fresh cilantro, chopped
• 1/4 cup soy sauce
• 3 Tbsp. sesame oil
• 3 Tbsp. rice vinegar
• 3 Tbsp. agave nectar
• 1 Tbsp. fresh ginger, minced 
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. fresh chili paste
• Sustenance: 
• 1 tsp. sesame oil
• 10 oz. extra firm tofu, cubed small
• 1 bunch of asparagus, trimmed and sliced thinly 
• 1 Tbsp. brown sugar
• 1 Tbsp. fresh ginger, minced
• splash of soy sauce
• 9 oz. soba noodles, dry
• Garnish:
• fresh cilantro, chopped
• red pepper flakes
• sesame seeds

In a medium bowl, combine all the sauce ingredients. Set aside for later. 

Bring a large pot of water to a boil for the noodles. 

Meanwhile, in a large saute pan heat 1 tsp. of sesame oil over low heat. Towel off any residual wetness from the tofu and the asparagus and add them to the pan, along with the brown sugar and ginger. Turn the heat to medium-high and saute until the tofu is browned, about 10 minutes. When done, add a splash of soy sauce and stir. 

When there's about 5 minutes left for the tofu, add the soba noodles to the boiling water. Cook according to package, this is often 4 minutes in the water, drain and set aside. 

Return the noodles back to the pot, add the sauce and the tofu and asparagus. Stir well to combine. 

Serve hot and topped with more fresh cilantro, red pepper flakes, and sesame seeds.

You should definitely jam out to The Cars – Just What I Needed with me. 

Good deed of the day: Sign this petition by Emergency Wildlife Services to have General Mills change the design of the Yoplait yogurt cups. I don't consume dairy and I suspect a good deal of you don't either, but it's well known that something needs to change with regards to the design of the Yoplait yogurt cups. Wildlife often get stuck in them and die. In fact, when I did eat yogurt (when I was ignorant to the atrocities of the dairy industry...) I didn't buy Yoplait for this exact reason. Nothing will change if we don't!

German word of the day: Asparagus --> Spargel (pronounced: shpar-gull)

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