Tempeh. No Longer Forbidden.

I’ve got a craving! It’s Tempeh Pizza and it’s gotta be tonight!
I thought Tempeh would forever be a thing of my past. No one in my family can digest those soy proteins. Bad soy! Bad!
Yet, she becomes my mistress…
Oh Tempeh, how I’ve missed you so! Maybe I’ll just have a bite…or an entire sandwich then lie on the couch in agony.
But then….
Ok, duh! Why did I not think of this earlier? Like years ago?
Raw apple cider vinegar has those lovely lovely living enzymes. So now, once a month or so, we get Surata Tempeh:
soak it in vinegar, add some red wine, tamari and then it’s sauteed with Mama’s mix (a nutritional yeast based sauce).

In pictures, here’s what our oldest and I did for dinner:

2 egg whites.

 

Our family's pizza dough mix.

 

Do the Tempeh swirl!

 

Small sweet peppers.

 

Veggie Heaven Pizza or Foragers Delight Pizza.

 

Parsley to complete the experience.

 

Master Treetrunk on Safari...the man with the plan.

All pictures taken by Treetrunk (my Fox boy – the oldest).
Dinner inspired by my mostly gluten free family. Outside, the dandelions begging to be eaten and shiitakes, sweet bells, Tempeh and pesto in the fridge are calling my name.

Peace, <3, and Tempeh Pizza!

Post Pizza Script:
The Dough!
This can easily be adjusted to be Vegan so make your adjustments accordingly.
::Makes one thick 12″ crust or one thin 16″crust::
In a medium mixing bowl, whisk together:
1 C Barley or Quinoa flour
1/2 C Tapioca flour
3 T of Nutritional Yeast (or Powdered Milk, if you dig it)
2 1/2 t of Bread Yeast
1/2 t of Salt
1 T of a Granulated Sweetener
**Preheat oven to 400F**
In a medium mixing bowl, whisk together:
2 medium Egg Whites
Once you get the foam going add:
1 1/2 T Oil (we like Olive Oil the best for this but try other things if you like)
1/2 t White Vinegar
3/4 C Tepid Water
Mix together dry and wet ingredients with a wooden spoon or hard spatula. Pour out dough onto a greased pan. Let the dough sit on the pan for 10 min. to rise a bit.
Pop in oven for 5-10 min. until slightly browning (you don’t want it too cook too long because you need to add the toppings and cook it again).

We use pre-cooked toppings (for the most part) so that the crust doesn’t burn while we are waiting for the toppings to cook on the pizza. If you want to add fresh ingredients make sure to slice and chop thinly.

Turn oven down to 375F. Pull dough out of oven and add your toppings. Pop back in the oven for another 10-20 min. Check the pizza every 10 min.

Let cool and serve to bouncing kids and delighted partners.

Cheers!

Den Mothers Potluck.

A long time wish of mine has been to have all of the Mothers who raised me in one room for dinner…Oh, that would be the night of my life!

Two of my faves are the ones I fashion much of my current life from.
Silent leaders, care takers, educators, women who’ve raised men (and women). I’ve learned so much from them! Thank you C. and T.!

For the main dish I made a power packed Spanakopita.

Nettles!

I*n a small bowl or dish, do this before prepping the other ingredients so the garlic has time to infuse in the oil (you can do this the day before if you like) :
3-5 cloves Garlic Chopped
2-4 T Olive Oil
*Slice then add to a quart jar (I like doing this a few days before use):
Shiitakes and Shallots (marinate in balsamic vinegar, water, olive oil, and oregano)
*Steam then saute in the garlic infused olive oil:
Nettles (enough to fill a basic sized strainer – they shrink down to about 1/4 of the size)
3-4 large Kale leaves (deveined and cut into strips)
1T Wakame (rehydrate in a small cup, then add to the steamed Nettles and Kale just before sauting)
*In a medium size bowl, mix together:
2 Eggs (whisked)
1 lb.Feta (crumbled – we love Israeli feta! It’s the best in our opinion)
*For basting EVERY sheet of Filo:
1/4 C Butter &1/4 C Olive Oil melted and slightly cooled (tepid).
Make sure to remove from the freezer and place in the fridge the night before:
Whole Wheat Filo (cut in half, immediately put the half that you are not going to use back in the freezer, measure to fit a lasagna pan and cut off the end bits (also add these end bit back to the freezer – they’re great for mini tea cakes filled with jam)).

Preheat oven to 350F.
After the saute process, set up your filo station, with melted butter and olive oil with brush in hand.
Divide filo sheets in half, half for the bottom and half for the top. The half that is not in use should have a damp towel over it to prevent it from drying out.
Layer, layer, layer away!
Then dollop the feta eggy mix over the filo and then the greens and then the browns (mushrooms and shallots).
Layer, layer, layer again. Ending with the top brushed with the butter oil mix.

Cook for 20-30 minutes, until you achieve your desired browning.
Let is stand for at least 10 minutes. You’ll have a puddle of oil at the bottom when you pull it out but the filo will take it back into the layers very quickly…so let it sit.

Cut all the pieces, share, eat, have good conversations (thank you friends!) and laugh as much as you can.

That’s it!
Peace, love, and Greek-like delights!