Stuffed Cabbage

So just by looking at whats below, you're probably freaking over how extensive it is.  But trust me, it really doesn't take much time at all.  The stuffing and sauce can also be pre-made the night before, then simply assemble and throw in the oven when you're ready.  This recipe is sooo worth the effort.  We devoured every last bite.  It also sounds like a super fatty meal... IRISH FOOD... stuffed anything.... but its really not.  The layering of all the flavors creates an amazing meal, low in calories and fat (also low in carbs if you substitute cauliflower rice for regular).


STUFFING
8 oz. block Tempeh, shredded
1 c. Cremini Mushrooms, chopped
1/2 yellow Onion, chopped
1 clove Garlic, minced
2.5 tsp. Cumin
1.5 tsp. Smoked Paprika
2 tsp. Olive Oil


TOMATO FENNEL SAUCE
8-10 Roma Tomatoes, seeded and chopped
1/2 Red Bell Pepper
1/2 Yellow Onion, chopped
3 cloves Garlic, minced
1/2 tsp. Fennel Seeds
1/4 tsp. Red Pepper Flakes
2 tsp. Red Wine Vinegar
2 tsp. Olive Oil

1 large head Savoy Cabbage

Begin by making your tomato sauce.  Bring a large pot of water to a boil.  Score the bottoms of your tomatoes and boil for 30 seconds to 1 minute, until you notice the skin start to peel away.  Immediately transfer to a bowl of ice water to stop the cooking.  You dont want the tomatoes to become mushy...ick.  After they have cooled, peel, seed, and chop the tomatoes.

Heat olive oil in a medium soup pot.  Add onion and bell pepper and cook for about 7 minutes, stirring occasionally (if pan becomes sticky, add a little salt)  Toss in garlic and fennel.  Cook for another minute.  Add in tomato and red wine vinegar.  Simmer, uncovered, for 45 minutes until tomatoes have broken down.  Puree'.

(So obviously I had waaaay too much time on my hands haha.  If you want to simplify this recipe, you can just used canned tomatoes instead, or a pre-made tomato sauce.  But the fennel in this sauce gives it a really unique flavor)

While the sauce is cooking, begin making the stuffing.  Saute' onions in the olive oil for 5-7 minutes, until softened.  Add in remaining ingredients and cook over medium heat, stirring occasionally for about 10 minutes until mushrooms are cooked and tempeh had browned.  Remove from heat and season with salt and pepper.

To prep the cabbage, simply place the leaves in a pot of already boiling water for 3-5 minutes until softened.  Remove the tough bottom core of the leaf.

To assemble, fill the leaves with about 2 tbsp. of the stuffing and roll up like a burrito, folding in all sides.  Spread some tomato sauce in the bottom of a casserole dish.  Place stuffed cabbage on top, and layer again with remaining tomato sauce.  Cook in a 350 degree over, covered, for 20 minutes.  Remove foil and cook another 10 minutes.  Serve over delicious cauliflower rice, brown rice, or both :)

Lemon Rosemary Tempeh

8 oz. Tempeh
1/4 c. Soy Sauce
1/4 c. Vegetable Broth
1/4 c. Olive Oil
1 tbsp. Balsamic Vinegar
1 tsp. Dried Rosemary
1 tsp. Dried Basil
1/2 tsp. Dried Thyme
2 cloves Garlic, pressed or minced
zest of 1 Lemon
juice of 1/2 Lemon

Cut tempeh into triangles (or desired shape) and steam for 5 minutes (this softens it's grainy texture and allows it to absorb the marinade more easily). While it steams, combine the remaining ingredients in a bowl. Add steamed tempeh to the marinade and let sit at least 2 and up to 8 hours, flipping half way between marinating time. The longer you let it sit, the more flavorful it will be.

Broil for 7-10 minutes on each side.

Serve atop a slice of toasted baguette and some dijon mustard as a large tartine.

Red Wine Tempeh w/ Polenta

1 tbsp. Olive Oil
2 Shallots, sliced
3 cloves Garlic, minced or pressed
1 tbsp. each dried Basil and Thyme
2 tbsp. Balsamic Vinegar
3 Zucchini, 1/2" slice
2 tbsp. Sun Dried Tomato, in oil
8 oz. Tempeh, cut into 16 cubes
15 oz. can diced Tomato
1/4 c. Red Wine
1/4 c. prepared Marinara Sauce

Salt & Pepper to taste
Garnish with fresh Parsley

Prepared Polenta, 1" slice

Heat 1 tbsp. of olive oil in a medium saucepan. Add the shallots and cook for 3-5 minutes, stirring occasionally, until soft. Stir in garlic, dried basil and thyme and cook another minute. Reduce heat and add in balsamic vinegar to deglaze pan. Stir constantly until the vinegar has dissolved. Add in remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 30 minutes until zucchini and tempeh are tender. Season with salt and pepper.

Serve over grilled polenta and garnish with parsley.

Spaghetti and "Meatballs"

These babies are better than mama's meatballs! They have a slightly smokey, meaty taste that will make hardcore carnivores question why they need to eat real meat. The nutritional yeast also gives a creamy texture that you would normally get from parmesan cheese. They're super fast and easy to make. You can also make them ahead of time, freeze them after shaping into balls, and then just defrost when you're ready to use. Bon Appitit!

8 oz. Tempeh
1/2 Yellow Onion, minced
3 cloves Garlic, minced
1 tbsp. Tomato Paste
1 tbsp. Soy Sauce
1/4 tsp. Liquid Smoke
2 tbsp. Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Pepper
1/4 c. + 2 tbsp. Whole Wheat Flour
2 tbsp. Nutritional Yeast
2 tbsp. Parsley, chopped

Whole Wheat Spaghetti
Marinara Sauce, recipe below (you can use a prepared sauce to save time)

Cut tempeh into 4 strips and steam for 10 minutes.  After tempeh has cooled, use a cheese grater to cut tempeh into tiny pieces. In a large bowl, combine the tempeh with the remaining ingredients and use your hands to thoroughly combine.  The "meatballs" should begin to clump together and feel slightly sticky.

Pre-heat oven to 350.  Spray a baking sheet with non-stick cooking spray.  Using an ice cream scoop, measure out the tempeh mixture and form into balls.  Place on baking sheet and bake for 20 minutes. Transfer the "meatballs" to a saucepan with marinara sauce that is already heated and simmer for 10 minutes.

Serve with spaghetti.

MARINARA SAUCE
10 Tomatoes
1 tbsp Olive Oil + 1 tsp.
1 tsp. Dried Oregano
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 c. Fresh Basil, chopped

Preheat oven to 375. Half tomatoes width-wise and seed. Coat tomatoes with 1 tbsp. of olive oil and place in a large Pyrex dish with cut sides up. Bake in a preheated oven for an hour until tomatoes are soft and broken down. Let the tomatoes cool before handling. Once they are cool, squeeze the tomatoes from their skins.

Heat 1 tsp. of olive oil over medium heat in a small saucepan. Add in garlic and oregano and cook for one minute. Add in tomatoes and season with salt and pepper. Cook 5-10 minutes, stirring occasionally, and allow the flavors to develop. Add in basil. Use an immersion blender, or transfer to blender/food processor and blend until chunky/almost smooth.

Savory Tempeh w/ a Spinach & Golden Beet Salad & a Creamy Lemon Tarrogon Dressing

Lemon Tarragon Dressing

2 Tbsp. white balsamic vinegar

1 Tbsp. lemon juice

2 Tbsp. plain soy yogurt

1 1/2 tsp. dried tarragon

1/2 shallot

2 cloves roasted garlic

1/4 tsp. salt

1/8 tsp. pepper

4 Tbsp. Olive Oil

Combine everything  but the oil in a food processor or blender and blend until smooth.  With the motor still running, slowly add in the oil.  

Tempeh

1 pckg. tempeh

1/4 c. olive oil

1/4 c. water or veg. broth

2 Tbsp. white balsamic vinegar

1 clove garlic, minced

3/4 tsp. maple syrup

1 tsp. salt

1/2 tsp. pepper

1/3 c. chopped parsley

1/2 tsp. lemon zest

Cut tempeh into desired shapes (I cut mine into thirds, then cut the thirds in half to create triangles).  Steam for 10 minutes.  Combine remaining ingredients for the marinade.  Let the tempeh cool about 10 minutes before adding to the marinade (spoon the marinade on top of the tempeh as well).  Let marinate in the fridge for at least 2 hours, turning over half way through.

Once you have marinated the tempeh, set your over to broil.  Place the tempeh on a baking sheet and broil 5-7 minutes on each side, spooning the remaining marinade over the tempeh when flipping.

*Pictured above, I also roasted beets for the salad and served baby potatoes (boiled) with olive oil, parsley, salt and pepper as a side.