Wednesday, August 17, 2011

Elvis Oats

When did life become all about tall glasses of wine and chocolate cake?  It seems those items have taken up a permanent parking spot in my every day life.  I blame Elizabeth.  At least for the cake.  Man cannot live on cake and wine alone.  I suppose we also need some veggies to survive.
Enter the Vegan Potluck...aka Fellowship Group on Tuesday nights.  Our contribution this week was Mama Pea's Tator Tot Casserole.  And when I say "our" I mean the Kummerow team effort.  I chose the recipe and Forbes made it.  Thank goodness for a cooking husband.  I just haven't been in the mood.  This casserole was a big hit at the potluck, and so was Elizabeth's Vegan Pot Pie.  Mmm-mmm!

Forbes and I have been feeding our guilty pleasures recently,  creating hits in the kitchen.  Most of those hits involve bacon.  It seems we have it on the brain these days.  Of course I'm not crazy enough to forgo my vegan ways for bacon (desserts are a different story), so we do what any good veg-head would do and veganize it. 

Tempeh Bacon

1 package tempeh, sliced into 24 very thin slices
1/4 cup soy sauce or Shoyu sauce
2 Tbs. apple cider vinegar
1 tsp. brown sugar
1/2 tsp. ground cumin
1/2 tsp chili powder
2 tsp liquid smoke
1 tbsp. canola oil

Lay tempeh slices in a long baking pan or dish. 

In saucepan, bring soy suace, vinegar, sugar, cumin, chili powder, and 1/2 cup water to a boil. 

Boil 1 minute, then remove from heat.  Stir in liquid smoke.

Pour over tempeh and let cool, then cover and chill for 2 hours or overnight.

Preheat oven to 300* Line or grease baking sheet and carefully transfer tempeh slices and discard marinade.

Brush tempeh slices with oil and bake 10 to 15 minutes or until beginning to brown.  Flip tempeh and brush with more oil.  Continue to bake 5 to 7 minutes more until crisp and dark.

Once you have your tempeh bacon all prepared you can make so many fascinating recipes!  How about a Tempeh Bacon Reuben?  I know, how about an Elvis Pizza?  Or this breakfast that was inspired by the Elvis Pizza:

Elvis Oatmeal
serves 1

1/4 cup rolled oats
1/4 cup oat bran (or use all rolled oats)
1 banana, divided
1 cup Almond Milk, divided
1 tbsp peanut butter
1 tsp maple syrup
2 pieces Tempeh Bacon (recipe above)

In microwave-safe bowl combine rolled oats and 3/4 cup Almond Milk.  Microwave on high for two minutes. 

Meanwhile, cut the banana in half and mash up one half. 

When oatmeal is done in microwave, stir mashed banana and oat bran.  Stir in more Almond Milk if needed. 

Top oatmeal with tempeh bacon, the rest of the banana sliced, peanut butter and maple syrup. 
I worried I would regret this breakfast.  But it was all good, delicious, savory and sweet.  I love the combination of flavors and cannot get enough of the "Elvis" theme!  What else should I top this combination with?

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