On Grilling Tempeh Burgers

So maybe you are planning to do some grilling this holiday weekend (July 1st for us Canadians, July 4 south of the border). And maybe you would like to grill up a few tempeh burgers. I thought I would take a trial run and see what the results were. My advice is this: don't use the grill as the primary method of cooking these burgers. Although the burgers hold up well on the grill, they dry out too much. I would suggest cooking them as usual on the stove, keeping them in the fridge, then reheating on the grill.

Super Veggie Scrambled Tofu

I have not made scrambled tofu for a while and I'm not sure why. It is easy to make and incredibly tasty. You really can use whatever veggies you have in the crisper to jazz up your tofu, but this combination works very well (and looks so pretty). I know that scrambled tofu has become fairly ubiquitous in vegan bloggerdom, but here is the recipe anyway.

INGREDIENTS
- 2 tbsp oil
- 1 sweet onion, diced
- 2 cloves garlic, diced
- 8 oz sliced mushrooms
- 1/4 cup water (more as needed)
- 1/2 tsp tumeric
- 1 tsp paprika
- 1 tsp salt
- freshly ground pepper
- 1 pkg extra firm tofu, crumbled
- 1 tomato, diced
- 1 bunch asparagus, steamed and cut into 1 inch sections
- 4 cups baby spinach

METHOD
1. Saute onion and garlic in a saucepan over medium heat for 5 mins. Add mushrooms and saute until they release their water and have reduced in size. Get the asparagus steaming.
2. Add water, spices, tofu and mix well. Cook for 5 mins, adding more water if it gets too dry. Add tomato and cook for 3 mins. Add asparagus and spinach and reduce heat.
3. Cover pan with a lid to let spinach cook. Remove lid and mix everything well.

Chocolate Banana Bites

It doesn't take a culinary genius to know that bananas and chocolate were made for each other. These are a quick and easy treat on a hot summer day, and the kids love them. I don't think I really need to post a formal recipe. Just cut bananas into 4 sections and place in the freezer for an hour or so (you want them cold, but not frozen solid). Dip into melted vegan chocolate chips and enjoy!

Zucchini Mashed Potatoes

OK, I am sure you saw the pic tonight and thought, "what the deuce?" I was tempted to call these "Three Mile Island Mashed Potatoes" because they look like cooling towers and the attempt at a funky presentation was about as successful as America's foray into atomic energy. The plan was to add finely grated zucchini to mashed potatoes for extra nutrition and taste. But, I thought the boys might revolt at green specks in their potatoes so I tried to a kind of columnar presentation. As you can see it did not work out. The flour I added to make them stiffer made the potatoes too gummy, and the columns flattened in the oven. That aside, the idea is still good. After you make mashed potatoes, add in one finely grated zucchini and mix well. The flavours work well together and it is a way to get kids to eat zucchini.

Whole Wheat Bread

If you have ever made whole wheat bread you know that it has a tendency to be dense, dry, and generally unpleasant. I love fibre as much as the next guy, but nobody likes having to drink several litres of water with their sandwich just to get it down. That is why many recipes blend whole wheat and white flours to get a more airy loaf. This bread is made completely of whole wheat flour, but the fermented starter and blend of hard and regular flour gives it a wonderful texture. This may look like a lot of work, but it really isn't. It just takes time, and time results in great bread. The recipe is modified and veganized from The Chez Piggy Cookbook.

INGREDIENTS
Morning of Day One: Starter
- 2 tbsp active dry yeast
- 3/4 cup warm water
- 1/2 tsp lemon juice
- 2/3 cup soy milk
- 1 3/4 hard whole wheat flour (ask at a bulk food store)

METHOD
1. Whisk yeast into water in a large bowl. Put lemon juice in a measuring cup and fill with soy milk to 2/3 mark. Stir with a fork to thicken. Add to yeast mixture and whisk in flour. Cover and let rest in a cool place.

Evening of Day One: Starter
- starter from the morning
- 2 cups warm water
- 2 1/2 cups regular whole wheat flour
- 2 1/2 cups hard whole wheat flour

METHOD
1. Mix everything in a large bowl, cover, and refrigerate overnight.

Day 2: Dough and Bread
- 1 1/2 cups starter
- 1 1/2 cups warm water
- 1 tbsp active dry yeast
- 2 1/2 cups regular whole wheat flour
- 2 to 2 1/2 cups hard whole wheat flour
- 1 tbsp sea salt
- 2 tbsp maple syrup

METHOD
1. Mix everything together in a large bowl, then knead on a floured counter top until smooth. Let rise in a greased and covered bowl until doubled (about 1.5 hours).
2. Degas dough, divide into two, roll into loaves, and place in loaf pans. Cover with a towel and let rise for about 60 mins, until almost doubled in size.
3. While dough is rising, preheat oven to 400 degrees, convection (425 regular). Place a cast iron pan on the bottom rack and fill with an inch or so of boiling water. Make three slashes with a razor blade on the top of the loaves and bake for 12 mins (15 mins regular).
4. Remove pan of water, reduce heat to 350 convection (375 regular), and bake loaves for 15-18 mins (20-25 mins regular), until loaves are golden brown and sound hollow when you tap on the bottom.
5. Cool on wire racks.

NOTE
The extra starter will keep in the fridge for a few days. You can also freeze it. Measure out 1 1/2 cup chunks of starter and freeze in containers. Thaw in the fridge the day before you want to make bread. The starter will make 8 loaves total.