from The 4 Ingredient Vegan by Maribeth Abrams with Anne Dinshah
1 package (8 ounces) tempeh, cut in half
1 1/2 tbsp extra-virgin olive oil
1 large onion, chopped
1 red or green bell pepper, chopped
1 to 2 c barbecue sauce
Fill a medium saucepan about halfway with water. Bring to a boil over high heat. Turn the heat down slightly to maintain a simmer. Add the tempeh, cover, and cook for 10 minutes. Drain. Let cool for 15 minutes.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and bell pepper. Cook and stir for about 7 minutes, or until softened and lightly browned. Cut the tempeh into 1-inch cubes and add it to the vegetables. Cook and stir for about 7 minutes, or until the tempeh starts to brown, adding up to 1/2 tablespoon more oil if it starts to stick.
Stir in 1 cup of the barbecue sauce and bring to a simmer. Turn the heat down to low, cover, and cook, stirring occasionally, for 30 minutes, adding more barbecue sauce, 1/4 cup at a time, if the mixture starts to stick to the bottom of the pan. Serve immediately. Makes 2 servings.
New-Fashioned Greens and Black-Eyed Peas
1 tbsp extra-virgin olive oil
2 to 4 cloves garlic, minced or pressed
1 large bunch collard greens, trimmed and coarsely chopped (about 6 cups)
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1/4 c vegan worcestershire sauce
salt and ground black pepper
Heat the oil in a large, heavy pot over medium-high heat. Add the garlic and cook and stir for 30 seconds. Add the collard greens and cook and stir for about 5 minutes, or until bright green and slightly tender. Add the black-eyed peas and worcestershire sauce and mix well. Bring to a boil. Turn the heat down to low, cover, and cook, stirring occasionally, for about 20 minutes, or until the greens are tender to your liking. Season generously with salt and pepper before serving. Makes 3 servings.