Recipe #1: Tempeh Marinara

 I love this sauce because of its versatility.  When you are in the mood for pasta, it serves as an excellent stand-in for a traditional marinara because it offers a complete protein.  For a snack, you can put it over some steamed broccoli topped with a drizzle of extra virgin olive oil.  Any way you serve it, I'm sure you are going to love it!

Tempeh Marinara

3 Tbsp extra virgin olive oil

2 Tbsp sunflower oil*

1 large onion

6 cloves garlic

1-2 tsp red pepper flake

1 tsp dried basil

1 tsp dried marjoram

1 block tempeh (8 oz)

1 can whole tomatoes (28 oz) + ½ can water

1 tsp sea salt

½ tsp fresh ground pepper

Preparation:

Dice the onion and smash-chop* the garlic. Shred the tempeh through a grater (soft cheese holes for multifunction graters).

Cooking:

Combine and heat the oils, over medium-high heat, in a 6 qt saucepan. Add the onions and garlic, stirring occasionally. Once the garlic begins to brown, add the spices and herbs*. After the spices/herbs have marinated, add the shredded tempeh. Keep stirring every few minutes, to prevent the tempeh from sticking to the bottom. After 5 minutes, add the can of tomatoes with ½ can of water. Add salt and pepper, to taste. Bring the sauce to a boil and reduce to a simmer (low setting) and cover. Keep an eye on the sauce, stirring every 7-10 minutes to ensure proper flavoring. Once the sauce has reduced considerably (until liquid covers just the top of the tempeh), remove the lid and continue cooking over low heat. Continue to simmer until desired thickness is achieved. Serve over pasta, quinoa, or steamed broccoli.

When you can, use organic ingredients.

*Sunflower oil is used with extra virgin olive oil to increase the smoke point – allowing you to cook at a higher temperature without burning the oil (this is called cutting the oil).

*Smash chop: after peeling the garlic, cut off the root ends. Smash the cloves with the side your knife. Coarsely chop the garlic gloves.