as promised, i’m back posting now that it’s the weekend! yesterday i devoted myself fully to my new bike and today the kitchen gets my attention. yesterday i installed fenders, a bike rack, and mounted my bike lock. all i need is a water bottle holder now. sadly, the fact that i have a new bike means that my old one was stolen. from my backyard. with a 10 foot tall fence. that was locked. really? that thing was heavy, but whoever took it is now realizing that they took someone’s sole form of transportation for a 20 dollar bike. not cool. (rant over.)
back to the blog.. i’m toying with the idea of crafting multiple posts over the weekend and slowly releasing them throughout the week so posting is more even, but we’ll see what happens. i’ve resolved to prepare at least the first half of the week’s dinners today and am currently scheming on breakfast options beyond hard boiled eggs and fruit (it’s easy).
in order to get all of this done i’m having a real breakfast this morning. i discovered tempeh a couple years ago and love the stuff. i don’t eat it in sandwiches or add it to dishes and pretend its meat, but there are two ways i’ve found that i love. the first is tempeh a la carte: straight tempeh marinated in whatever goodness happens to be around. the second is (you guessed it) in this recipe.
years ago i experimented with being vegan (didn’t work.. cheese!) and my little brother got me a vegan cookbook, vegan with a vengance, to help. once in awhile i’ll check out the baking recipes when i don’t have eggs or butter on hand but want something sweet, but for some reason i can’t recall i tried a recipe for tempeh sausage crumbles and substituted the chunks of tempeh for potato in a breakfast hash (not the biggest potato fan here). this is the recipe the sausage crumbles inspired.
it was delicious and soon became a breakfast staple. i don’t make it so much anymore because i’ve been addicted to toast for the past year but when tempeh was on sale i knew what to do.
so try this recipe! it can be breakfast in a bowl, topped with some over easy eggs, or on the side with some scrambled eggs, toast, and fruit. give tempeh a chance.
tempeh breakfast hash
1/2 red bell pepper
1/2 white or yellow onion
1 cup spinach, packed
8 ounce package tempeh
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 teaspoon chili powder
2 or 3 cloves garlic
2 tablespoon soy sauce
juice from 1/2 a lemon
chop bell pepper and onion to your liking (i julienne mine).* set aside.
mix dry spices and herbs with pressed or minced garlic, lemon juice, and soy sauce and stir well.
chop tempeh into one inch cubes and place in a small saucepan. cover with water and let simmer on medium heat for 5 minutes. drain water and place back on medium heat and drizzle with olive oil. cover with spice mixture and stir until all pieces are coated evenly. stir every two or three minutes and let cook for 10 minutes. when it is almost done taste a piece and adjust your seasonings. (i added a little more cayenne and a dash more soy sauce.)
while tempeh is cooking sauté the peppers and onions. as soon as tempeh is done add spinach to vegetable mixture and wilt.
mix together and serve hot.
*you can substitute these vegetables for what you would normally put in your hash. these are just my favorites.