from The 4 Ingredient Vegan by Maribeth Abrams with Anne Dinshah

Barbecue Tempeh
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.

I must admit, I kind of thought that being limited to four ingredients per recipe would make the recipes easier, and they do, just a bit, as far as prep work is concerned. I also thought that it might compromise the yumminess of the dishes. NOT SO. This was one of those meals where a sadness set in as I started to feel full. The texture of the tempeh was really good. I’ve never boiled it before! I think I might try it next time I make curry- it softened it up a lot, and seemed to make it more friendly toward the sauce. I used Annie’s BBQ sauce, and their worcestershire sauce is a staple in our fridge. Served atop a toasted mini-baguette, this was a heavenly sandwich.
Now, about those Greens and Black-Eyed Peas… they could become a regular in our house, but I’d always miss the BBQ tempeh partner in crime. I’ve never made collard greens because I was always afraid that I’d overcook them, but this recipe came out perfectly. The instructions have you seeking out a boil, and there’s not much in the way of liquid to boil, so just clear some greens and peas out of the way to see that shallow liquid in there, and you’re good.
Basically, of the two recipes I’ve tried from this book, we have two winners. So far, so good!
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