Polenta and Vegetable Stew, Tempeh Chili

Polenta and Vegetable Stew

This is a great stew for when you have a lot of fresh vegetables in your fridge, and for when you want to try out your mandoline. Although not required, a mandoline makes things go much more quickly. Use your 1/4 inch attachment.

Serves: 6-8
Ingredients:

1 large carrot, sliced into 1/4 inch matchsticks
1 large yellow squash, sliced into 1/4 inch matchsticks
1 large zucchini, sliced into 1/4 inch matchsticks
2 large leeks, white and pale green parts only, sliced into rounds
10 oz. mushrooms
5 cloves garlic, minced
1/2 cup black olives, chopped
1 can diced tomatoes, including juice
1 or 2 cans navy beans, drained and rinsed
1 cup polenta (grits)

Bring 8 cups of water to a boil, add carrots, and boil for a minute. Meanwhile, fill a large bowl with ice water. After a minute, add the zucchini and squash. Cook for one minute more, drain, and immediately pour into the ice water to stop the cooking. Drain and set aside.

Sauté mushrooms in water (or oil, if you prefer) for about 5 or so minutes. Add the leeks, sauté for five minutes, and stir in the olives and garlic. After a minute, stir in the tomatoes with the juice and beans, reduce the heat, and simmer for 10 to 15 minutes.

While the stew is simmering, start cooking the polenta in a separate, small pot. First, pour the polenta into the pot and stir in four cups of salted water. Bring to a boil and reduce the heat to low. Cook for about 10 to 15 minutes, and keep stirring! It will be thick and porridge like when done. Add salt and pepper to taste.

Stir the veggie mixture into the stew and simmer for 2 minutes. Season with salt and pepper, and serve over the polenta. Enjoy!

Tempeh Chili

I love the texture tempeh offers this perfectly seasoned chili.

Serves: a whole heck of a lot, but it freezes well!

Ingredients:

1 onion, chopped
2 carrots, chopped
5 cloves of garlic, minced
1 can diced tomatoes with juice
2 celery stalks
1 can tomato paste
2 tsp cumin
1 tsp oregano
1 1/2 tsp chili powder
1 package tempeh
1 scant tsp red pepper flakes
2 tsp maple syrup
1 small jalapeño, optional
1 can of red kidney beans, optional

Sauté the onion and carrots for one minute in water (or oil, if you must) for about five minutes. Stir in the celery and jalapeño and sauté for a few minutes more.

Purée the tomatoes with juice in a blender until smooth. Stir the puréed tomatoes, tomato paste, cumin, oregano, 1 teaspoon of the chili powder, two cups of water, and the red kidney beans, if using, into the onion mixture. Sprinkle on some pepper and salt to taste. Reduce heat, cover, and simmer for 15 minutes. Stir every once in a while.

In a food processor, lightly pulse the tempeh, red pepper, remaining chili powder, and garlic together until crumbly (don't overdo it). In water, or oil, sauté the tempeh mixture until browned. When done, add to the tomato and onion sauce along with the maple syrup. Simmer for about 8 minutes more, stirring occasionally. Scoop into bowls and serve with some quality bread if desired.