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(it’s okay, even preferable, if some of the tempeh is peeking out of the water). Add 1 teaspoon of Bragg, cover and bring to a boil. Simmer for about 15 minutes, or until most of the water is absorbed. Drain any remaining water and transfer the tempeh to a large bowl. Add the white beans, give a quick stir, and set aside. This will heat the beans just a bit for easier mashing and cool the tempeh down just a bit for easier handling.
    Give the saucepan a quick rinse and dry. Sauté the garlic and fennel seed in 1 tablespoon olive oil over low heat, just until fragrant (about 1 minute). Add the remainder of the spices and stir constantly for 30 seconds. Add to the tempeh mixture along with the tomato paste and remaining tablespoon of Bragg.
    Mash everything together with a potato masher or strong fork, until it’s just a bit chunky and there are no whole beans left (you don’t want it pureed, you should still
be able to see the beans). Add the bread crumbs and combine well with a fork. Taste for salt and spices and adjust to your liking. Let sit for about 15 minutes to allow the flavors to meld.
    Form into patties, using about 3 tablespoons’ worth of the mix (you can use a quarter-cup measuring cup filled three-quarters full to make the patties consistent in size). Heat the remaining 2 tablespoons of olive oil over medium heat. Cook the patties until brown, about 3 minutes each side. You may need to add a little more oil when you flip them over.

Breakfast Veggie Chorizo
    SERVES 4 T0 6 AS A SIDE DISH
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    I often enjoy this delicious dish with a breakfast burrito; however, it makes a great accompaniment to any meal with Latin flair. Ancho chile powder tastes best here but if you can’t find it and don’t feel like making your own, you can substitute regular chile powder.
    2 tablespoons olive oil
    1 medium-size onion, very finely chopped
    3 cloves garlic, minced
    1 teaspoon salt
    2 teaspoons coriander seed, crushed
    2 teaspoons cumin seed, crushed
    Â½ teaspoon fennel seed, crushed
    2 tablespoons ancho chile powder
    1 teaspoon dried oregano
    1 tablespoon sugar
    3 cups water
    1 cup Textured Vegetable Protein (TVP)
    2 bay leaves
    1 cinnamon stick
    3 tablespoons tomato paste
    A very healthy dose freshly ground black pepper
    Fizzle says:
    Textured Vegetable Protein, often called TVP, is soy beans that have been defatted, pressure cooked, and dried, leaving only the protein. The end product is sold in small dry chunks, usually in the bulk section at the health food store. Once rehyd rated and cooked, TVP has a chewy, meaty texture. It comes in small or large chunks. We prefer to use the small chunks but the large ones will work as well.
    Preheat a medium-size saucepan for a minute or so, add the oil and onions and sauté for 3 minutes. Add the garlic and sauté for another 30 seconds; add the salt, spices, and sugar; sauté for another 2 minutes. Add the water, TVP, bay leaves, cinnamon stick, and tomato paste, cover and bring to a boil. Lower heat and simmer
for 10 more minutes. Uncover and remove the cinnamon stick; cook for 5 minutes more, uncovered, until most of the water has been absorbed and reduced. Add freshly ground pepper to taste. You can serve immediately but I prefer to cover and let sit for 20 or so minutes to let the TVP absorb all the flavors.
    PUNK POINTS
    To quickly crush the seeds, place them in a coffee grinder and pulse three or four times. If you are too punk for a coffee grinder, place the seeds in a plastic bag and cover with a thin towel or even a few pieces of newspaper, and proceed to hammer with a mallet or a regular hammer, until the neighbors complain.

Tempe Sausage Crumbles
    SERVES 4
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    When I first began writing this book I wasn’t sure what section to put this recipe into because I use it in so many different kinds of meals—in pasta sauce, in gravy, as a side dish for brunch. I decided to put it here, but don’t be afraid to experiment with it.
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