What a difference a day certainly makes.
Yesterday, I couldn't even get out of the street as the roads were dangerously icy, as well as the pavements. There was no grit put on the roads where we live as our roads are not a priority, understandably so. The only cars just about moving were 4 bx 4 cars, SUVs and vans. D did try to leave in the early hours of the morning, but the wheels on the car just turned and screamed on the ice. From the window. I observed other neighbours try too - but eventually give up, which I think was wise rather than have an accident on icy road conditions. I rung in with my genuine excuse and had to take it as a 'holiday'. It was back to work today and there was no sign of snow or ice, yes what a difference a day makes.
I made this tempeh chilli around the same time as I made the Luxurious Hazelnut Tempeh Pate
Tempeh is a popular fermented soy cake. It has been eaten for hundreds of years in South East Asia, particularly in countries like Indonesia where dishes like Oseng-Oseng and Tempeh Bacem are popular. However in the west, tempeh has become a vegetarian and vegan substitute for meat, often found on a breakfast plate replacing bacon. Here I am trying to use it in its own right as an additional ingredient.
The tempeh in this Black Turtle Beans Chili made for a pleasant change. Neither of us are that keen on tempeh, but we enjoyed the texture it added. We not only enjoyed it over white Basmati rice, but also as Enchiladas and also straight out of a bowl with a spoon.
Do you have any favourite recipes that you make with Tempeh ? Please let me know.
I am sharing this colourful bowl of Tempeh Chili with Black Turtle Beans with Soups, Salads and Sammies hosted by Kahakai Kitchen. and with Motions and Emotions is hosting MLLA My Legume Love Affair this month as this dish contains not only black beans, but the tempeh is made with soy beans. MLLA was started by The Well Seasoned Cook and now run by Lisa's Kitchen.
Black Beans and Tempeh Chili
Serves 6- 8
2 tablespoons olive oil
2 onion, minced
4 cloves garlic, crushed
1/2 to 1 tablespoon chipotle flakes
1 tablespoon cocoa powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 x 400g tinned tomatoes, crushed
800g Black beans, cooked
250ml vegetable stock
240g tempeh, sliced into cubes
Fresh coriander, to taste
Heat the oil in a wide pan, and then fry the onion for 10 minutes until soft, then stir in the garlic and spices and cocoa powder.
Saute for a few minutes.
Stir in the chopped tinned tomatoes and cook on medium heat until the tomatoes have fallen apart.
Stir in the beans and the stock and bring to the boil, then reduce the heat and stir in the pepper and tempeh and simmer for 45 minutes until the sauce has thickened.
Taste and adjust seasoning if necessary.
Garnish with coriander.
Adapted from Canadian Living: The Vegetarian Collection