Twenty Minute Tamari Tempeh and Spinach

Spinach at the Portland Farmer’s Market

I keep a package of tempeh in the freezer so I always have it when I want it. Tempeh is fermented soybeans, and packs plenty of protein.  It could be described as nutty and mushroom-like in texture, as well as meat-like, so try this dish on people who say they don’t like tofu. I use Westsoy brand Five Grain Tempeh, and it seems to be easily available, but there are more tempeh choices out there.

Tamari is another fermented soy derivative. Regular soy sauce and tamari can be used just about interchangeably, just know that Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler soy sauce. It has a more complex, smooth flavor compared to the overwhelming bite of a salty soy sauce. That is why I call for tamari in my recipes.

I think you will agree that salty tamari–spiked tempeh, barely bitter spinach and toasted sesame oil perform a lovely flavor dance. You can serve this quick dinner with steamed brown rice, particularly when you’ve planned ahead to get the rice going.

Twenty Minute Tamari Tempeh and Spinach

8 ounces tempeh

1 bunch fresh spinach, stems removed, washed

2 tablespoons coconut or peanut or canola oil

2 tablespoons plus 2 tablespoons tamari soy sauce

2 teaspoons toasted sesame oil

2 cups steamed brown rice, optional

Pull the tempeh from the freezer and unwrap the package. Place the tempeh in a saucepan with enough water to just cover the block of tempeh by ¼-inch of so. Season the water with about 2 tablespoons of tamari soy sauce. Bring to a boil and cook about 10 minutes, turning the tempeh after 5 minutes to thaw and flavor both sides.

While the tempeh is in the water, tear the spinach into pieces about the size of a credit card.

Remove the tempeh from the water and cut it into cubes, about 3/4-inch square. In a non-stick skillet, on medium high, heat the oil and add the tempeh. Stir and cook 5 to 10 minutes until the tofu is golden brown on a couple sides of the cubes. Add the spinach to the pan, right on top of the tempeh. Sprinkle with soy sauce, cover, and steam just to wilt the spinach, 4 to 5 minutes. Drizzle the sesame oil on top of the spinach and tempeh. Serve over rice, if desired.

Makes 3 to 4 servings.

Read Full Post »

Whole Wheat Couscous with Pea Shoots, Sesame and Lemon

This quick and easy recipe comes from Elizabeth Schneider’s Amaranth to Zucchini: The Essential Recipe. Ms. Schneider offers 2 ideas, in one, corn kernels are cooked a minute before adding the couscous and butter and pea shoots. Here is the other variation, with an Oriental twist provided by the sesame oil.

Pea Shoots

In any case, be sure to trim the heavy base from each pea shoot as necessary. “Tough tendrils will not be transformed by cooking.” But couscous can be ready to eat in 15 minutes.

Couscous with Pea Shoots

3 cups lightly packed pea shoots

1 ¼ cups water

½ teaspoon Real Salt

1 cup whole wheat couscous (or regular couscous)

¼ to ½ teaspoon dark sesame oil

2 teaspoons freshly squeezed lemon juice

Bring water to boil with salt. Remove from the heat and immediately stir in the couscous and pea shoots. Cover. Let stand 10 to 15 minutes. Fluff with a fork, adding in the oil and lemon juice. Serve warm.

Makes 4 side dish servings.

Read Full Post »

Sesame Shiitake Vinaigrette

Beautiful Ranui salad greens every week. We will miss them this winter–salad greens from the store don’t even come close in flavor and freshness. Back in June, I wrote about my homemade version of a popular bottled dressing, sort of promising the recipe, so, to help savor these last 2 weeks of salad greens before our CSA boxes stop coming, here it follows.

I am a label reader and I make a point to not buy anything with a list of additives. Many commercial salad dressings, organic or not, include something called xanthan gum—usually the last ingredient, which means it is the smallest ingredient by percentage. Xanthan gum seems pretty harmless, a bacteria, like yogurt or blue cheese, grown on (usually corn) sugars. It’s widely used in gluten-free baking and readily available–Bob’s Red Mill is a common brand, sold in a bag with so much xanthan gum you’ll need a gluten-free baking spree to use it up. In salad dressings, xanthan gum gives viscosity, so it sticks to the food, and it acts as emulsifier, to keep the oil and vinegar from separating right away. I bought some xanthan gum, and it’s included in my recipe, though it is not a crucial component, and its thickening and emulsifying powers won’t be apparent right away. I wondered why, but if you think about it–we certainly don’t use commercial salad dressing the same day it’s made in the factory.

I also use canola oil. I’ve experimented with extra virgin olive oil, and so can you, but the result is heavier—I think this dressing should be light, less Italian, more Japanese. Taste your sesame seeds for freshness–they stale quickly—and replace older seeds that have gone rancid.

Sesame Shiitake Vinaigrette

1 dried shiitake mushroom

1 teaspoon sesame seeds

3/4 cup canola oil

1/4 cup apple cider vinegar

2 tablespoons tamari soy sauce

2 tablespoons mushroom soaking water

1 teaspoon toasted sesame oil

1/4 teaspoon xanthan gum powder

Put the mushroom in a small bowl and cover with boiling water. Let soak until the mushroom is soft. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don’t burn.

When the mushroom is soft, saving 2 tablespoons of the soaking water, trim and discard the stem; chop the mushroom.

Put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushroom and xanthan gum in a blender. Whir just until the mushroom is in tiny pieces, about 10 seconds. Add the toasted sesame seeds and blend a few seconds more.

Store in a glass jar, refrigerated. Makes about a cup—recipe can be doubled, no problem.

Read Full Post »