weeknight

All posts tagged weeknight

Yellow Split Pea and Tempeh Stew

Published August 13, 2013 by Vegan Derby Cat Party

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We were really supposed to go to the grocery store tonight, but Thomas had a deadline at work today and came home super late. There were some peppers in the crisper going bad that I was able to salvage for this absolute, clean out the fridge, we really MUST go to the store tomorrow meal! As my mother taught me, there is nothing more reliable than a pot of lentils or split peas on a weekday night to get dinner done. And as I declared my kitchen plans, Thomas said they he was happy because I make a great split pea soup! Well, I’m glad he thinks so, for his sake, considering the number of them I’ve come up with! The spices I used here are just a little of this and that; you can use what you like. I served this with some nice brown basmati rice and some love. 🙂

Yellow Split Pea and Tempeh Stew

1 1/4 c. split peas, rinsed
8 c. filtered water
3 vegan bouillon cubes

1 medium red onion, chopped
1 bell pepper, chopped (I used half yellow, half green)
1/2 jalepeno pepper, chopped finely, optional
2″ piece ginger, chopped finely
4 cloves garlic, chopped finely

1 bay leaf
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt

1 package of tempeh, chopped into bite sized pieces
1/2 c. frozen spinach, optional

Directions:

1. Throw rinsed split peas into a 5 qt. pot with water and bouillon cubes, and turn the heat up to high.

2. Chop up everything else, and toss in as you go. Add in seasonings. Throw in the tempeh.

3. Drop to simmer at low/medium for 45 minutes. Add frozen spinach if using, and adjust seasoning if necessary. Simmer for an additional 15 minutes.

Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.

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Easy Penne with Italian Sausage and Kale

Published February 20, 2013 by Vegan Derby Cat Party

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Here’s something that I threw together last night pretty quickly. Sometimes it’s more about getting something good together fast than making an elaborate meal, but this ended up tasting like it took much longer! I threw some kale in the mix for nutrients, color and texture.

Easy Penne with Italian Sausage
4-6 generous servings

olive oil
4 cloves garlic, minced
1 medium onion, chopped finely
1 tsp. thyme
salt & fresh ground pepper
crushed red pepper flakes, optional

1 package of Tofurky Italian sausages (4), cut into bite sized pieces

28 oz. can of crushed tomatoes
1/3-1/2 bag of chopped frozen greens (I used kale)

1 lb of pasta, I used whole grain penne, cooked al dente according to package directions

Directions:

1. Add a little olive oil to a medium pot on low-medium heat. Add the garlic and onion, and cover. Let them sweat for about 5 minutes while you chop the sausages.

2. Mix in the seasonings, and bring heat up to medium. Add the sausages, and cook for another 5 minutes, stirring occasionally so you can get a little brown on the sausage.

3. Stir in the crushed tomatoes and greens, and cover to simmer on low for 10-15 minutes. Adjust seasonings if necessary.

4. Combine with pasta and sprinkle with a little nutritional yeast to serve!

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Teriyaki Tofu, Veggies, & Brown Rice

Published October 19, 2011 by Vegan Derby Cat Party

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I was craving teriyaki tofu all afternoon and pulled myself out of a very happy rainy evening nap to make this recipe. I baked up a double batch of tofu and still had more than enough sauce. I just threw the baked tofu and sauted veggies in a really big bowl to toss and coat, and served it over brown rice. Yum! : )

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