Vegan with a Vengeance Read Online Free PDF

(8-ounce) package tempeh
    1 tablespoon fennel seed
    1 teaspoon dried basil
    1 teaspoon dried marjoram or oregano
    Â½ teaspoon red pepper flakes
    Â½ teaspoon dried sage
    2 cloves garlic, minced
    2 tablespoons tamari or soy sauce
    1 tablespoon olive oil
    Juice of ½ lemon
    In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Tempeh Bacon
    MAKES 12 OR SO STRIPS
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    I love these smoky strips alongside pancakes, or in a BLT or in a salad or in a house or with a mouse. They aren’t going to fool any meat eaters, but they’ll fully satisfy us herbivores. You need to marinate the tempeh for a good hour so plan ahead or marinate it overnight. Peanut oil adds a richer flavor so I recommend using it, but canola or vegetable oil will do nicely. You can use thinly sliced, pressed tofu if you haven’t got any tempeh.
    3 tablespoons Bragg Liquid Aminos or tamari or soy sauce
    â…“ cup apple cider
    1 teaspoon tomato paste
    Â¼ teaspoon liquid smoke
    1 (8-ounce) package tempeh
    2 cloves garlic, crushed
    2 tablespoons peanut oil or vegetable oil
    To make the marinade, combine the Bragg, cider, tomato paste, and liquid smoke in a wide, shallow bowl and mix with a fork until the tomato paste is fully dissolved. Set aside.
    Cut the tempeh into thin strips (less than ¼ inch thick) lengthwise. You should be able to get about twelve strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for at least an hour and up to overnight. After marinating, discard the garlic.
    Heat the peanut oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn’t much marinade left add a splash of water. Cover and let cook for 3 more minutes, until the liquid is absorbed. Uncover and check for doneness; if necessary, keep cooking uncovered until all sides are nicely browned. Remove from heat and serve.

Sweet Potato Hash with Five-Spice and Watercress
    SERVES 6
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    I whipped this up one morning to go with my scrambled tofu when the only vegetables I had around were sweet potatoes and watercress. The watercress made me think Chinese, and the Chinese made me think five-spice powder and thus this simple but delicious creation was born. The watercress does a great job of picking up the spices and the garlic.
    3 tablespoons olive oil
    1 medium-size onion, cut into ¼-inch dice
    2 cloves garlic, minced
    Â¼ teaspoon salt
    1½ teaspoons Chinese five-spice powder
    3 medium-size sweet potatoes, cut into ½-inch dice
    1 bunch watercress, stems discarded, torn into big pieces
    In a large skillet over medium-high heat, cook the onion in 1 tablespoon of the olive oil for 2 minutes, stirring occasionally. Add the garlic, salt, and five-spice and cook for about 1 minute. Add the sweet potatoes and the rest of the oil. Cook for about 12 to 15 minutes, until the potatoes are cooked and caramelized a bit. Add the watercress and cook, stirring constantly, for 2 more minutes.
    Fizzle says:
    Chinese five-spice powder incorporates the five basic tastes of Chinese cooking—sweet, sour, bitter, umami (pungent), and salty. The blend commonly sold in America consists of cinnamon, black pepper, cloves, fennel seed, and star anise.

Herb-Roasted Potatoes
    SERVES 4-6
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    You can’t have brunch without potatoes—I’d like to see you try. I love these crispy, salty spuds and they are all kinds of easy to prepare. If the small red potatoes are radically different sizes, then cut the larger ones into