Aug 31, 2009

tempeh helper

It's been a very very long time since I've had Hamburger Helper, but as far as I can remember, this recipe is spot on. It took me back to that small house in Abilene, TX. After school, after homework, after playing and right before some sort of prime time TV lineup. This Tempeh Helper left me wih a happy belly and a happy conscience considering it's 4,000 times healthier and fresher than the boxed nonsense.

From the PPK Blog:
Tempeh Helper
Makes 4 roughly one cup servings (serves 2 if you’re super hungry)
1 tablespoon olive oil
8 oz tempeh
3 cups water
6 oz small shell pasta, or about a cup (I used quinoa pasta)
A handful frozen peas, about 1/4 cup
For the seasoning mix:
2 teaspoons onion flakes
1 teaspoon granulated garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon mild chili powder
1/8 teaspoon ground black pepper
2 tablespoon broth powder (I used Frontier chicken-style broth)
2 teaspoons arrowroot or corn starch
1/4 teaspoon salt, or to taste
Preheat a large skillet over medium heat. Have a lid at the ready because you’ll need to cover it at some point.
Drizzle the oil in the pan and tear the tempeh into bite sized pieces, adding them to the pan. Saute for about 5 minutes, until tempeh is lightly browned. In the meantime, mix the seasoning together in a mixing bowl.
Add a few tablespoons of water to the tempeh to deglaze the pan. Add the 3 cups of water and seasoning mix, giving a good stir to get it all mixed in. Add the pasta and cover. Bring the heat up to a boil. Once boiling, you can reduce the heat to a simmer. Cook for about 10 minutes, stirring once. Remove the lid, and cook until the sauce is reduced and thickened to your liking, usually about 3 minutes. Taste for salt.
Serve topped with Eazy Breezy Cheezy Sauce.
Eazy Breezy Cheezy Sauce
Makes 2 cups
3/4 cup nutritional yeast
1/4 cup all purpose flour
2 teaspoons granulated garlic
2 teaspoons onion flakes
1/4 teaspoons salt, or to taste
1/8 ground turmeric
2 tablespoons broth powder (I used Frontier chicken-style broth)
2 cups water
1 teaspoon yellow mustard
Add nutritional yeast, flour, garlic, onion flakes, salt, turmeric and broth powder to a bowl and mix together. Add 2 cups water and use a fork to mix and beat out any big lumps. Once relatively smooth, pour into a 2 quart sauce pot. Turn heat up to medium high and stir often for about 5 minutes. Once boiling, bring it down to a slow boil. It should start bubbling and thickening. Cook for another 5 minutes, stirring almost constantly, until it has a thick, smooth melted cheese consistency.
Mix in mustard and taste for salt. Serve hot or warm.