While not vegetarian/vegan by any means, I enjoy meatless meals quite often. About 90% of the meals I cook at home are meatless. When I go out to eat, approximately 100% of my meals include meat in some form. I find it easier to purchase and keep fresh produce than it is to store meat. Buying farm-raised, grass-fed, cage free, etc can be just confusing and expensive. To encourage meatless meals, I am going to post a meatless recipe every Monday. Some will be reviews of cookbooks while others will be original recipes.
This week’s meatless recipe comes from Isa Does It by Isa Chandra Moscowitz, the queen of all things vegan. Ryan and I ate vegan for almost two years and Isa’s cookbooks were integral to maintaining the vegan lifestyle. In fact, I’ve cooked EVERY SINGLE recipe in her book Veganomicon. Her writing is funny and sassy. Her latest book is my favorite yet, mainly because the photographs are stunning. ,Her previous cookbooks were lacking in the photography department, and let’s be honest, a good cookbook is one that makes you drool. Some of the recipes I’ve tried so far from Isa Does It are just OK, but most have been delicious. Her recipes for vegan baked goods have all been phenomenal. Here is one of my faves so far that highlights the bounty of summer!
From Isa Does it by Isa Chandra Moscowitz
2 tbps plus 1/4 tsp olive oil
8 oz. tempeh, cut into little rectangles
1/2 tsp salt
1 small red onion, thinkly sliced into half-moons
1 yellow squash (about 8 oz), sliced lengthwise and into 1/4 inch thick half-moons
Freshly ground black pepper
5 cloves garlic, minced
1 1/2 cups chopped tomato
1/2 tsp crushed red pepper flakes
1/3 cup loosely packed fresh basil leaves
1. Preheat a large, heavy bottomed pan over medium-high heat, and add 1 tbsp of the oil. Saute tempeh in the oil with a pinch of salt. Cook for 5 minutes, tossing frequently, until lightly browned.
2. Add the onion to the pan and drizzle an additional 1 tsp oil over it, as well as another pinch of salt. Saute for another 3 minutes. Then transfer to a large bowl.
3. Drizzle another 2 tsps of oil into the pan and add the squash, tossing to coat. Sprinkle with another pinch of salt and some black pepper. Cook for 5-7 minutes until lightly browned.
4. Move the squash to one side and add the remaining 1/4 tsp oil to a clear spot in the pan, along with the minced garlic. Working quickly so the garlic doesn’t burn, add the chopped tomato to the garlic, along with the red pepper flakes and remaining 1/2 tsp salt, and toss to coat.
5. Cook the tomato-garlic mixture for about 1 minute. Then toss with the squash and add back the tempeh and onion. Mix everything together, add the basil leaves, and cook for another 2 minutes. Season to taste and serve!