Tuesday, April 15, 2008

What to make when it's 7:50 pm

You may have noticed I have a tempeh obsession lately. I just can't help it. There's this whole wide world of tempeh out there and I'm just skimming the surface.

Last night I ordered the Tempehilla (totally made up word) at the Pepper Club. It was sauteed tempeh mixed with vegetables, wrapped in a Napa cabbage leaf and baked. It was seriously yummy.
And while tofu and those freaky fake soy meats are ultra-processed with little of their nutritional integrity left, tempeh is a whole food. The fermenting that turns whole soy beans into tempeh also makes those beans more digestible.

So when I finally walked in the door at 7:50 this evening absolutely starving, I reached for the Fakin' Bacon smoked tempeh strips to help me get dinner on the table fast. This came together in a flash, and we sat down by 8:15. The verdict? Absolutely yummers.

Smoky Pepper Pizza

olive oil
sea salt
1 pre-made pizza crust from the bakery (whole grain, if you can get it)
1 package smoky tempeh strips
1/2 cup organic marinara sauce
1/4 cup roasted pumpkin seeds
1 yellow pepper, diced
1 bunch scallions, diced

Preheat oven to 450. Saute tempeh strips until browned. Remove from pan and crumble. Brush crust with olive oil. Sprinkle with sea salt and basil (fresh, if you have it). Add marinara sauce. Sprinkle on pumpkin seeds and then add diced bulb ends of the scallions. Add crumbled tempeh and diced pepper. Lower oven temperature to 425. Cook pizza for roughly 10 minutes, or until crust is golden. Remove from oven and sprinkle with rest of scallions.

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