Tempeh Helper, take 2

Tempeh Helper (page 171) with Easy Breezy Cheezy Sauce (page 173)
substituting zucchini for green peas

My first attempt at the Tempeh Helper was a real disappointment. We all found the natural bitterness of the tempeh too overwhelming for the dish, and it just really wasn't even palatable. Blech. I concluded that pre-steaming the tempeh would probably be a good idea, which is exactly what I did last night. It adds an extra step, but the recipe is simple enough that it's still pretty fast to get on the table. I simply used the microwave to steam it in a dish with a little water while I began the "Easy Breezy Cheezy Sauce."

I also got a great tip from Lazy Smurf in the comments from the last Tempeh Helper post: apparently, Wheatsville carries a locally made tempeh that isn't as bitter tasting. I had the opportunity to swing by Wheatsville the other day (not my usual part of town), so I picked some up. This stuff is great! Made by The Hearty Vegan, it is flavorful, yet mild. (I also picked up a package of their tempeh sausage patties, and those are awesome, too!)

I switched up the pasta this time, using whole-wheat elbow macaroni instead of tiny quinoa shells. And, I diced up a zucchini and tossed that in the pot instead of using frozen green peas.

So, in conclusion - the change in tempeh protocol and brand made a huge difference in this recipe for this family. The kids liked it a lot, and so did El Hombre. Me? I thought it was okay. I've never been a huge fan of dinner-from-a-box style foods, and of course, this recipe is modeled after Hamburger Helper. I'm not sure if I'll ever make it again, but if this kind of food is your thing, it certainly is a fast, easy weeknight meal.

Buffalo Wrap (more like soft tacos, actually)

El Hombre's plate of "Buffalo Baja Tacos," based on the Buffalo Wrap, page 271
Taco filling: Buffalo Tempeh (page 161), Cool Slaw (page 38), and diced tomatoes

This was an excellent dinner tonight.

The Buffalo Tempeh rocked. After the last tempeh fiasco (thanks, y'all, for the insight!), I decided to play it safe by simmering the tempeh wedges in a little water for about 10 minutes before marinating; this method seems to not only "open up" the tempeh to soak in the marinade, but I think it draws out most of the bitterness as well. Also, my tempeh sat in the marinade all afternoon, not just for one hour.

I couldn't find the large whole-wheat wraps in my grocery store, only soft taco-size tortillas, so I'm calling these Buffalo Tacos instead of Wraps. Topped off with the Cool Slaw and some diced tomatoes, El Hombre and I were in taco heaven. Because of the coleslaw, they were reminiscent of baja fish tacos... so let's just call them Buffalo Baja Tacos, shall we? Next time, I'll even include some lime wedges for squeezing fresh juice over them just before devouring. Ooh, and some avocado, too. And cilantro.

And the Cool Slaw: this recipe is pure genius. Those raw cashews are amazing tricksters, turning this slaw dressing into a cool, creamy, dreamy concoction. Even the kids were crazy about this one.

So, all-in-all, a very good dinner. And a pretty good day. I got a run in, I ate well and within my personal eating plan, and the scale told me this morning that there is no real lasting damage from my indulgences in wine and desserts over the last week. No losses, but no gains, either. Whew! Moving onward and up!

Tempeh Helper

Tempeh Helper, page 171

I'm bummed that this one turned out to be a disappointment for us tonight. However, I'm not willing to completely write it off; I think I might try this again, but with a minor but essential adjustment. The girls had high hopes for the Tempeh Helper, and I did, too - it seemed like such an easy peasy kid-pleaser after a long day out, when it's just me to cook and clean-up since El Hombre is out of town for work.

The problem was the tempeh. There were no instructions to pre-steam or boil the tempeh before crumbling it into the pan for browning, like most tempeh recipes, which I believe removes some of the bitterness that tempeh sometimes has. I kinda wondered about this... was it assumed that I would already know to do this step, and therefore it was not written into the recipe? Or was this step unnecessary for this recipe? I went with the theory that maybe it wasn't necessary; the recipe was, after all, billed as a quick-dump-in-the-pot kind of dish. So, I didn't steam the tempeh before cooking, and I ended up regretting that decision. The tempeh had a fairly bitter bite to it, and neither of the girls even finished their serving. Sad. They suggested maybe "Tofu Helper" would be a better idea.

Someday I might give this another go, with the extra step of pre-steaming the tempeh. Maybe.

Has anyone else tried this recipe? What did you think?