My second dinner: quinoa with chopped spinach.
Connor’s Garlic/Pepper/Tempeh Pasta Toss
It’s hearty and amazingly delicious.
Ingredients
- 2 servings of pasta
- 3/4 bell pepper
- 1/4 of a block of tempeh
- 4 cloves of garlic
- Nutritional yeast
- Olive oil
- Red pepper flakes
- Bragg’s amino acid sauce
- Vegan butter
Directions
Start to boil some water for the pasta. Start chopping the garlic into small chunks, and saute in a pan with olive oil and some red pepper flakes. Chop the bell pepper and add into the pan with tempeh. Crumble the tempeh into very small pieces. As soon as the water boils, cook the pasta.
Slowly cook the tempeh/peppers with a few squirts of Bragg’s and two spoonfuls of nutritional yeast in the pan until the pasta is al-dente. Strain the pasta, and cover in the vegan butter, or olive oil if you want.
Split the pasta and toss into two, and mix.
Enjoy!
Connor’s Quick and Delicious Fried Tempeh
I got home late today and was starving, so I looked in my fridge for what I could make quickly. I chose tempeh, with some other ingredients, and finished cooking within 15 minutes. Not bad for a home cooked meal.
Ingredients
- 1/2 a package of tempeh
- Olive oil
- Red pepper flakes
- Bragg’s soy sauce
- Salsa
- Nutritional yeast
- Vegan parmesan cheese
- Daiya
Directions
Heat up the a frying pan with olive oil and red pepper flakes. Once you can splash some water on and it immediately fizzles, break up the tempeh onto the pan into small, bite-size chunks. Fry for 3-4 minutes, and pour on a few tablespoons of Bragg’s. After a few more minutes, when the tempeh is cooked thoroughly, pour on some salsa and nutritional yeast, then mix well. Wait about 2-3 minutes, sprinkle on some of the vegan parmesan and some daiya, melt, then slide onto a plate.
Enjoy!
Connor and Ross’ Tofu Scramble
My friend came down from our hometown to Ann Arbor to visit me and go to an Andrew Bird show (which was amazing). We went to the Ann Arbor Farmer’s market and rounded up some veggies there with some extra ingredients in the market adjacent to it. We decided to try a tofu scramble, since neither of us had made or eaten one before. It turned out pretty well, if I do say so myself.
Ingredients
- 1 block of tofu
- 1 bell pepper
- 2 small candied onions
- 6 cloves of garlic
- 2 Roma tomatoes
- 2 handfuls of slightly chopped spinach
- 2 tbsp nutritional yeast
- A little bit of olive oil
- Some salt
- Oregano
- Basil
- Parsley
Directions
Chop the onion, garlic, and pepper into small chunks. As each one is finished, put them into a heated pan with olive oil and some salt. While those are cooking, cut the tofu into small chunks, and crumble into even smaller pieces with a fork. Cut the tomato into small pieces and add it to the pan. Add the tofu and some seasoning. Make sure all the vegetables and the tofu are mixed, and cook for about 5 minutes. Slightly chop the spinach, mix in, and cook for a couple minutes. It should be ready to serve!
