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?Unbelievably delicious tempeh bolognese with einkorn pasta and Kite Hill almond ricotta? The trick to making tempeh tasty IMO is to boil it first to remove bitterness, and then season it well. It makes all the difference. (Oh and btw if you haven’t tried the tofu bolognese several posts back, you really should?.) Happy Thursday sweet friends.
?Recipe: Bring pot of shallow water to a boil. Add 1-8oz block of tempeh and boil 10 minutes. Pat dry and allow to cool a bit before using your hands to form tempeh crumbles. In saucepan, heat 2 tbsp vegetable broth (or 1-1/2 tbsp neutral oil of choice) and add tempeh crumbles, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried sage, 1/2 tsp smoked paprika. Mix well while continuing to heat for several minutes. Add 2 tbsp tomato paste and mix while heating another minute. Add 1 tbsp tamari and 1 pressed garlic clove and cook another 2 minutes. Add 1 tsp maple syrup and mix before finally adding 3 cups tomato sauce (homemade or store bought). Heat until warmed through. Add several turns black pepper and salt to taste. Serve with vegan ricotta. .
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