Farmer's Pie

Serves: 6-8

• 1 250 g package Green Cuisine Seitan (chopped into small pieces) (Also called “Wheat Cutlets”)
• 3 medium potatoes (peeled and diced)
• 3/4 cup carrot (peeled and diced)
• 1/8 cup sunflower oil
• 2 cups onions (chopped)
• 2 cups mushrooms (sliced)
• 1/2 teaspoon rosemary
• 3/4 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon engevita yeast
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1 medium garlic clove (minced)
• 3 tablespoons sunflower oil
• 6 tablespoons white flour

Steam or boil the potatoes and carrots until soft. Sauté the onions, mushrooms and rosemary for 10 minutes. Add the water and seasonings and bring to a boil.Mix the oil and flour together to form a paste (known as a ‘roux’). Using a whisk, add roux to the sauce and keep whisking vigorously until the sauce thickens. Combine the seitan, potatoes and carrots, and sauce together, set aside.

Pastry

• 3 cups whole wheat pastry flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup sunflower oil
• 3/4 cup water

Combine the flour, salt and baking powder together, mixing thoroughly. Add the sunflower oil while tossing with a fork, then add the water and mix until a dough is formed. Form dough into two balls, one slightly larger than the other. Dust the surface of your workspace with a little flour and roll out the larger ball of dough into a large disk. Place it in an oiled 10”x 10” pie plate and pre-bake at 400 degrees fahrenheit for 10 minutes. Roll out the top crust.

Fill the pastry with the filling and cover with the top crust. Seal the edges of the pastry together and using a fork, pierce holes in the top of the pie. Bake a 400 degrees fahrenheit for 40 minutes.

This is a hearty dish, just the ticket after a hard days work on the farm.

[top]

Longevity Stew

Serves: 4

• 1 250 g package Green Cuisine Seitan (chopped) (Also called “Wheat Cutlets”)
• 1 tablespoon sunflower oil
• 1 1/2 teaspoons sesame oil
• 1 cup onion (chopped)
• 2 cups water
• 1/4 cup ginger juice
• 1/4 cup soy sauce
• 1 medium garlic clove (minced)
• 1/2 teaspoon curry paste
• 1/4 cup shitake mushrooms (sliced)
• 3 tablespoons tapioca starch
• 3 tablespoons cold water
• 1 medium lotus root (sliced)
• 1 large carrot (sliced)
• 1/2 medium daikon (sliced)

Sauté the onions for 10 minutes. Add the water, seasonings and shitake mushrooms and bring to a boil. Mix the tapioca starch and water together and add it to the mushroom mixture until the sauce thickens. Steam the lotus root, carrots and daikon for 10 minutes until tender then add it to the sauce along with the chopped seitan and simmer for a few more minutes before serving.

Note: to make ginger juice grate the ginger & then squeeze out the juice.

This is a very attractive dish, try cutting the carrot and daikon into petal shapes (use a groover tool) and garnish with something bright green like steamed snow peas.

[top]

Wheatballs

Makes: 10

• 2 250 g packages Green Cuisine Seitan (chopped into small pieces) (Also called “Wheat Cutlets”)
• 1/2 cup whole wheat flour
• 1 tablespoon soy sauce
• 1 tablespoon engevita yeast
• pinch black pepper
• pinch ginger powder
• pinch thyme

Coarsely grind the seitan in a food processor and mix it with the flour and seasonings. Shape into balls with lightly moistened hands. Bake on an oiled baking sheet for 25 minutes at 4000 f.

Serve with gravy or over spaghetti in a marinara sauce (see tofu recipes) with a sprinkling of soy parmesan.

[top]

Mushroom Gravy Tempeh

Serves: 4

• 1/8 cup sunflower oil
• 2 cups onions (diced)
• 4 cups mushrooms (sliced)
• 2 cups water
• 1/2 cup soy sauce
• 1/4 teaspoon black pepper
• 2 cups Green Cuisine Tempeh (cubed)

Dissolve together:

• 1/4 cup tapioca starch
• 1/2 cup cold water

Saute the onions and mushrooms for 15 minutes, add the water, soy sauce, pepper and tempeh and boil for 10 minutes, stir in the dissolved tapioca and serve.

This recipe is a natural for tempeh, serve with mashed potatoes.

[top]

Spicy Peanut Tempeh

Serves: 4

• 1 cup apple juice
• 1 cup water
• 1 1/2 tablespoons soy sauce
• 1 teaspoon salt
• 1/2 large garlic clove (minced)
• 1 teaspoon curry paste
• 1 tablespoon grated ginger
• 2 tablespoons lemon juice
• 1/2 cup peanut butter
• 2 cups Green Cuisine Tempeh (cubed)

Bring the water and apple juice to a boil, put the seasonings and the peanut butter into a blender and blend with the boiling apple juice and water, return the sauce to a pan and keep it warm. Steam the tempeh and stir it into the sauce.

Peanut sauce and tempeh, an Indonesian classic.

[top]

Coconut Curry Tempeh

Serves: 4

• 2 cups water
• 1 can coconut milk
• 1/2 cup onion (diced)
• 1/2 cup carrot (diced)
• 2 cups Green Cuisine Tempeh (cubed)
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon curry paste
• 1/4 cup tapioca starch
• 1/4 cup cold water
• 1/2 cup frozen peas

Simmer water, coconut milk, veggies and tempeh together for 15 minutes, dissolve the tapioca starch in the cold water and add to the sauce to thicken it. Finally add the peas, they will defrost instantly in the hot sauce.

A very attractive, tasty dish. You can substitute tofu or vegetables like cauliflower and squash for the tempeh to make interesting coconutty variations.

[top]

Espagnol Tofu

Serves: 4

• 1/8 cup olive oil
• 1/2 cup onions (diced)
• 1/4 cup carrots (sliced)
• 1 stalk celery (sliced)
• 3/4 cup mushrooms (sliced)
• 1 1/2 cups water
• 1/8 cup maple syrup
• 1/4 cup soy sauce
• 1 bay leaf
• 1/8 teaspoon rosemary
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt
• pinch cloves (powdered)
• 1/2 teaspoon thyme
• 1 small garlic clove (minced)
• 1/2 teaspoon crushed chilies
• 1/2 teaspoon cider vinegar
• 1 block Green Cuisine Firm Tofu (cubed)

Dissolve together:

• 1/8 cup tapioca starch
• 1 1/2 tablespoons cold water
• 1/4 cup green olives (sliced)
• 1 cup tomato sauce
• 2 sprigs parsley (chopped)
• 1 stem green onion (chopped)

Saute the veggies for 5 minutes, add the water, seasonings and tofu and bring to a boil and simmer for 10 minutes, stir in the starch mixture until the sauce thickens. Add the remaining ingredients and serve.

One of our most popular tofu dishes at the restaurant.

[top]

Teriyaki Tofu

Serves: 2

• 1/4 cup water
• 1/4 cup soy sauce
• 1 tablespoon molasses
• 1/8 cup dried cane juice
• 1/8 cup ginger juice
• 1/8 teaspoon crushed chilies
• 1 large garlic clove (minced)
• 1 block (1 pound) Greeen Cuisine Medium Tofu
• 2 tablespoons sunflower oil

Combine all the sauce ingredients. Cut tofu into 5 slices and pan fry them for 8 minutes per side. Pour the sauce over the tofu and simmer for 10 more minutes until the sauce thickens to a glaze.

Make the ginger juice by grating fresh ginger and then squeezing the juice out, it’s definitely worth it.

[top]

Tofu Cheesecake

Serves: 8

• 2 cups cookie crumbs
• 1/2 cup whole wheat bread flour
• 2 tablespoons sunflower oil
• 1/4 cup rice syrup
• 1 tablespoon water

Mix all ingredients well. Let sit for 5 minutes to allow the wet ingredients to soak in and then press into the base of a 9” diameter spring form cake tin. Bake at 400 degrees fahrenheit for 12 minutes.

• 2 cups (1 pound) Green Cuisine Medium Tofu (crumbled)
• 1 cup vanilla soy milk
• 1 teaspoon agar powder
• 2/3 cup sugar
• 1/4 cup sunflower oil
• 1/4 cup cashew butter
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup lemon juice
• zest from 1/2 a lemon

Mix the tofu, soy milk and agar powder together and bring to a boil. Put everything into a blender and blend until very smooth. Pour over the pre baked base set which is still in the spring form pan and allow to partially set.

Fruit topping

• 2/3 cup water
• 1/3 teaspoon agar powder
• 2/3 cup jam of your choice

Bring water and agar powder to a boil, stir in the jam with a whisk and carefully pour over the filling. Refrigerate for 4 hours to set before removing the sides of the spring form pan.

Another recipe that utilizes my special ‘hot blend agar recipe’, a suprisingly simple but very reliable creamy cake and pie filling technique.

[top]

Authentic Indonesian Tempeh Recipe

Here is a simple recipe contributed by Joe Karthein, "taught to me by a real Indonesian guy in about 1995!"

• 1 package of Green Cuisine Indonesian Tempeh (you could use our frozen as well if you like.)
• 1 tablespoon of oil suitable for stir-frying
• 1 onion
• 2 big carrots
• + whatever other veggies you want (mushrooms and cauliflower are particularly good.)
• 1 can of coconut milk (maybe only 2/3 of a can depending on how thick it is and how thick you want the resulting curry to be.)
• 1 to 3 tablespoons of “Chili Garlic Sauce” (This is the Vietnamese stuff in a clear plastic jar with a green lid – it is sold just about everywhere in conventional grocery stores – sadly it does contain some preservatives – you could substitute another chili garlic sauce…)
• 1 chunk of ginger about the volume of a normal baby finger - MINCED
• 2-3 tomatoes
• 1 tablespoon (or more to taste) unrefined sugar
• Salt to taste

Serve over rice.

I usually start by cubing up the Tempeh and putting it in the pan first, then the onions, carrots and other veggies.

Keep the temperature down with a little water if you like…

Once the veggies are getting close to being cooked I add the coconut milk, hot sauce, minced ginger, sugar and salt. Stir it all up well then taste the sauce. If you think it needs more spice – add it. Salt? Sugar? Then cover to finalize cooking.

When the veggies are all fully cooked, turn off the heat and add the diced tomatoes. Mix it up again and just let it sit for 5 or 10 minutes.

[top]