Tag Archives: crack tomatoes

Tempeh, Lettuce, Tomato Sandwiches (TLT)

Posted on July 29, 2013 | 3 comments

THE sandwich we eat just about once a week in the summer…sometimes more frequently 🙂 I’ll let the recipe do the talkin’ this time.

Thanks to 101 Cookbooks for the base recipe.

1/4 C soy sauce
2 T balsamic vinegar, I use Tangerine flavored
2 T pure maple syrup
3 T adobo sauce from a can of chipotle peppers

8 ounces of tempeh, cut into 1/3-inch thick strips

1 small basket of cherry tomatoes (2 cups)
1/4 C extra-virgin olive oil olive oil
1 T pure maple syrup
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

Whisk together the soy sauce, balsamic vinegar, maple and adobo sauce. Pour 1/3 of the tempeh marinade into an 8×8 baking dish (or something comparable) – you want a dish that is just big enough to hold the tempeh in a single layer – this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet [I have also left them whole with no consequence].

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado or vegenaise. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Note: we call these tomatoes “crack tomatoes” in our house…they freeze amazingly, so go ahead and make a triple batch. They taste great on tacos, in chili, tortilla soup, etc.

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Posted in Dinner, Meat Substitutes, Meatless Monday, Quick Cooking, Recipes, Vegan, Vegetarian

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Veg Tortilla Soup

Posted on October 10, 2011 | 4 comments

It hasn’t exactly been soup weather here in Michigan (thank goodness)!  Yesterday it was 82 degrees, I’m sure we will pay for that later.  I love soup so much, that I couldn’t wait until it was cold to make some tortilla soup.  Heidi Swanson from 101cookbooks.com has some of the most simple and delicious soup recipes one could ask for, however, when I have extra delicious ingredients on hand or in the freezer…I like to embellish on her deliciousness.  Here is my version of Veggie Tortilla Soup.

  • 6-8 corn tortillas, cut in half and then into matchstick-thin strips
  • a big splash of extra virgin olive oil
  • fine grain sea salt
  • 20 small yellow or red cherry tomatoes
  • another splash of extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1 large white onion, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne or other spicy red chili powder
  • 1 tablespoon chipotle en adobo
  • 1 small can diced green chiles
  • 1 1/2 cups frozen corn
  • 2 cups black beans, rinsed and drained
  • 1 14-ounce can crushed tomatoes
  • 6 cups vegetable broth (or water)
  • a few sun-dried tomatoes, chopped
  • 1/4 cup of goat cheese, crumbled (omit if vegan)

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

I usually do this whenever I have tomatoes that have to be used up in a hurry.  I call them “crack tomatoes”.  They have so many uses…limitless really as a fridge staple.  To make:  halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated).  If you are going to keep them for a little longer, douse them in olive oil and store them under the oil in an airtight container, I use a Ball glass canning jar.

For the soup itself – in a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes, chiles, chipotle en adobo. Cook down for about five minutes or so, it should thicken a bit. For a smooth soup don’t add corn or beans then remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.  If you like chunkier soups to mop up, don’t puree, and add the corn and black beans.  Serve as is.

Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.

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Posted in Fall Food, Recipes, Soup, Vegan, Vegetarian

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