The Lusty Vegan

“I met my current vegan partner on Instagram! No joke. I posted a food pic from my favorite restaurant, and he posted one from the same place that very day. We started following each other and commenting on each other’s pics, and eventually he asked for my email and asked me out. Big win for social media!” – TINA, VEGAN

Tempeh Piccata Hoagie

Prep time: 8 minutes (plus time to marinate tempeh) | Cook time: 10 minutes | Serves 2 to 3

For this recipe, I drew inspiration from Italy. Actually, I drew inspiration from Ginger, who made tempeh piccata for me on a date night. I adapted the recipe and used it for my teaching classes in NYC. At one point, a gentleman asked if I could make it as a sandwich, and everything came together—the savory marinade paired with the tangy mayo and juicy tempeh, all wrapped up in a handheld meal.

AïOLI

½ cup vegan mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 tablespoon capers

TEMPEH

3 cloves garlic, pressed

2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons chili powder

2 teaspoons minced fresh thyme

2 teaspoons rubbed sage

½ cup low-sodium wheat-free tamari

¼ cup fresh lemon juice

¼ cup water

Salt

(8-ounce) package tempeh, sliced into 3 cutlets

½ cup unsweetened soy milk

½ cup all-purpose flour

½ cup safflower oil

(6-inch) hoagie rolls

TOPPINGS

Grilled onions

Lettuce leaves

Tomato slices

1. Aïoli: Combine all the aïoli ingredients in a small bowl. Mix well. Set aside or cover and refrigerate until needed

2. Tempeh: In a small bowl, combine the garlic, basil, oregano, chili powder, thyme, sage, tamari, lemon juice, water, and salt to taste. Add the tempeh cutlets and marinate for 30 to 45 minutes. For a stronger flavor, marinate for up to 60 minutes.

3. Place the soy milk in a shallow bowl. Place the flour in a separate shallow bowl. Remove the tempeh from the marinade, dredge (or dip) the tempeh in the milk, then coat it with flour and shake off any excess. Set the tempeh aside.

4. Heat the oil in a large skillet over medium high heat until hot and shimmering. Add the tempeh and, using tongs, flip and cook on each side for approximately 3 minutes, or until golden brown. Use tongs to remove the tempeh and transfer it to a plate lined with a paper towel. Repeat until all the tempeh is cooked.

5.Toast the hoagie rolls under the broiler until they reach the desired crispness. Spread the reserved aïoli on both sides of the bread. Add the reserved tempeh and top with grilled onions, lettuce, and tomato. Serve hot.

French Lentil Soup

Prep time: 5 minutes | Cook time: 30 minutes | Serves 4 | GF, SFO

Lentil soup is easily the most underrated soup around. Lentils have a natural nutty flavor that create an earthy and full-flavored broth, they’re super filling, and they offer a great source of protein. During my New York life, there was a small café up the street from my acting school in Manhattan, and the only vegan thing they had on their menu was the lentil soup. Twice a week, in between classes, I’d get the lentil soup and doctor it up with some salt and pepper (and a little hot sauce, of course). My own recipe needs nothing more than a spoon and good piece of bread. This is also a great recipe to cook and eat from all week. Use a soy-free cream (or omit it) to make this soy-free.

1 cup dry French lentils

4 cups water

¼ cup chopped celery

¼ cup chopped onion

1 tablespoon chopped fresh thyme

1 teaspoon minced garlic

1 teaspoon chopped fresh sage

½ cup chopped carrots

2 tablespoons olive oil

1 tablespoon black truffle oil, optional

Salt and black pepper

Vegan sour cream, optional

1. Combine the lentils and water in a medium saucepan and bring to a boil. Once the water has begun to boil, add the celery, onion, thyme, garlic, and sage. Reduce the heat to medium-low. Cover and cook for approximately 20 minutes.

2. Add the carrots and cook for approximately 10 minutes or until desired tenderness. Finish with olive oil, black truffle oil, if using, and salt and pepper, to taste.Top with vegan sour cream, if using.

“I live in a city where vegan food is hard to come by, and I used to bring my foodie girlfriend vegan snacks instead of flowers… She would be so thrilled, and it was the easiest romantic gesture ever.” – JASON, OMNIVORE

Coconut Rosemary Soup

Prep time: 7 minutes | Cook time: 10 minutes | Serves 4 | GF, SF

It was 2013. I was on tour with India.Arie, stuck in the middle of America, and she asked for “something different.” I hate that request, but then again, I love it because of the challenge it gives me. It was cold outside and I had a can of coconut milk and some veggies and herbs, so I got to work. The result turned out well; the subtle sweetness of coconut paired with the pungent flavor of rosemary offers a natural warming property. I like to serve it over quinoa or brown rice.

1 tablespoon grapeseed or safflower oil

¼ cup chopped onion

2 tablespoons minced garlic

½ cup chopped carrots

¼ cup chopped celery

1 cup chopped button mushrooms

¼ cup chopped green onions

1 cup chopped cauliflower

½ cup cut green beans

¼ cup canned, fresh, or frozen corn kernels

2 tablespoons chopped rosemary

1 (13-ounce) can unsweetened coconut milk

Salt and black pepper

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and sauté until translucent, 2 to 3 minutes.

2. Add the garlic, carrots, celery, mushrooms, green onions, cauliflower, green beans, and corn and cook for about 10 minutes.

3. Stir in the rosemary and coconut milk and simmer on low heat until the vegetables are tender. Season with salt and pepper to taste.

Braised Tempeh Salad with Chimichurri Dressing

Prep time: 5 minutes | Cook time: 25 minutes | Serves 2 | GF

The year was 2009, and it was a cold winter in NYC. I was just getting into my groove in Union Square as an executive chef at Jivamuktea Café. At the cafe, we had a full salad menu, but one salad in particular stood out—so much so that it caught the attention of Mr. Russell Simmons. After he tweeted rave reviews about it, I received a call from the New York Times looking for a quote for an article and suddenly I was on the map in NYC. The sauce was originally a Thai peanut sauce, but I always made a chef’s special with the tangy chimichurri sauce. Soon word got out that the chef preferred this sauce and people would ask for the “one the chef gets.” This lil recipe did so much for me, how could I not include it in this book?

1 recipe braised tempeh (here)

DRESSING

⅓ cup lemon juice

½ cup olive oil

¼ cup chopped fresh cilantro

¼ cup chopped onion

2 tablespoons minced garlic

1 tablespoon smoked paprika

2 teaspoons dried oregano

¼ teaspoon cayenne pepper

1 teaspoon coarse sea salt

SALAD

1 (5-ounce) package mixed greens

1 cup chopped English cucumber

¼ cup thinly sliced red onion

½ cup cherry tomatoes, sliced

1. Tempeh: Using the recipe from here, cut the tempeh into ⅛-inch thick slices. Following the tempeh braising instructions, cook until brown on both sides. Set aside.

2. Dressing: Combine all the ingredients in a blender and blend until smooth. Add more cayenne or salt to taste. The dressing should be a golden-reddish color. Set aside.

3. Salad: In a large bowl, combine the salad ingredients with the reserved braised tempeh. Add ¼ cup of the dressing and toss to combine. Serve the remaining dressing on the side. Refrigerate any leftover dressing in a tightly sealed container in the refrigerator.

Granny’s Waldorf Salad

Prep time: 5 minutes | Serves 2 to 4 | GF, SFO

I was in a salad-making frenzy a couple of summers ago. Feeling nostalgic, I remembered my maternal grandmother was known her Waldorf salad. I had never had a Waldorf salad before, so I called up my mom and asked why my grandmother liked that salad so much. My mom told me she really enjoyed the combination of flavors and textures. I researched the original, played with it, and added a twist with Rainier cherries, because at the time they were in season. I think I was right with that addition, but I will let you be the judge. Use a soy-free vegan mayo to make this soy-free.

3 tablespoons vegan mayonnaise

1 tablespoon fresh lemon juice

½ teaspoon sea salt

¼ teaspoon white pepper

1 sweet apple, cored and chopped

½ cup thinly sliced celery

¼ cup pitted and sliced Rainier cherries (fresh or frozen)

¼ cup golden California raisins

½ cup lightly toasted walnuts, chopped

2 heads Boston lettuce, washed, dried, and torn

1 teaspoon lemon zest

1. In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt, and white pepper. Mix in the apple, celery, cherries, raisins, and walnuts.

2. Serve on a bed of fresh lettuce and garnish with lemon zest.

WHY WALDORF?

Granny isn’t the only one who loves the combo of creamy mayo and crunchy celery. The salad is much older than Granny herself; it came about in the 1890s at the original Waldorf Hotel in New York City. The hotel’s maître d’, Oscar Tschirky, created the dish, and in 1896 the recipe first appeared in his cookbook, simply titled The Cook Book. Thanks, Oscar!

Pickled Fennel Salad

Prep Time: 30 minutes | Serves 2 to 4 | GF, SF

Fennel grew wild in my old neighborhood of Tacoma, Washington. Fast forward to present day. I was re going through a pickling phase when I came up with this salad. It has both sour and salty notes that marry well with the fibrous sweetness of fennel. Enjoy its acidity on its own or as an addition to your favorite entrée.

1 large fennel bulb, julienned, fronds reserved and coarsely chopped (approximately 2 cups)

½ teaspoon sea salt

Juice of 1 lemon

1. Place the chopped fennel in a small bowl and sprinkle it with the salt. Mix well.

2. Add the lemon juice and refrigerate for 30 minutes. Serve by itself or accompanying your favorite dish. You can use the fronds as a garnish and/or save them for making a stock.

5 THINGS YOU DIDN’T KNOW ABOUT FENNEL

1. Fennel has long been thought to boost the female libido, as it contains an estrogen-like substance called estragole. The ancient Egyptians prescribed fennel to increase desire among women, and in the 1930s, it was briefly considered as a source of synthetic estrogen.

2.Fennel is packed with fiber, potassium, and vitamin C.

3.Taste familiar? Fennel’s aromatic flavor is extremely similar to licorice and anise, and is often mistaken for one of the two.

4.Fennel contains a volatile oil called anethole that has been shown to reduce inflammation and possibly even help prevent cancer.

5.In Greek mythology, fennel is closely associated with Dionysus, the god of food and wine. The Greeks also believed that it was a fennel stalk that passed down knowledge from the gods to men. Pretty powerful plant.

Roasted Corn and Potato Chowder

Prep time: 8 minutes | Cook time: 30 minutes | Serves 4 | GF, SF

Ah, another recipe from my time as a chef in downtown Manhattan. Soups were big with clients, so my sous chef and I worked to create 25 different soups to rotate daily. They do say that the mark of a good chef is how well they can prepare a soup. This simple soup pairs subtle spicing with creamy potato to create a thick, hearty bowl that soothes and fills. It became a favorite of clients, and a favorite of mine as well. It works best with red potatoes because they still hold their shape after being boiled. You should have chunks of potato to add to the heartiness of the soup itself.

1 pound red potatoes, cut into chunks

2 ribs celery, rough chopped

½ medium yellow onion, cut into wedges

3 cups water

2 cups corn kernels

¼ cup grapeseed or safflower oil

⅓ cup diced red onion

½ cup chopped red bell pepper

½ cup chopped green bell pepper

2 tablespoons chopped rosemary

1 teaspoon dried basil

½ teaspoon red pepper flakes

2 teaspoons salt

1. In a medium soup pot, combine the potatoes, celery, and onion wedges. Cover with the water and bring to a boil, then reduce the heat to medium low. Cover and cook until the potatoes are fork tender, approximately 20 minutes. Preheat the oven to 350°F.

2. Spread the corn kernels on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Roast the corn until it becomes golden brown, about 25 minutes.

3. Heat the remaining 2 tablespoons of oil in a small skillet over medium-high heat. Add the red onion and bell peppers and sauté until softened, 3 to 5 minutes. Add the rosemary, basil, and red pepper flakes and sauté for 2 to 3 minutes. Remove from the heat.

4. Using a slotted spoon, transfer about half of the potatoes, celery, and onion to a blender. Blend until adding water to get to desired consistency.

5. Pour the mixture back into the soup pot, fold in the reserved sautéed vegetables and corn kernels. Salt to taste. Serve hot.

Sriracha Tempeh Sliders

Prep time: 8 minutes | Cook time: 20 minutes | Serves 4 to 6

By the time I began writing this book, tempeh had become one of my favorite proteins to work with. I’ve found it makes the best little sliders. These are great are because you get about 4 per standard package of tempeh. Since living in LA, these lil’ guys have become a staple in my catering arsenal. Here is a hint; you can replace the sriracha with BBQ sauce if it’s too hot for you!

Note: You can find slider buns at Trader Joe’s or well-stocked supermarkets. If unavailable, cut hoagie rolls into slider-sized sections.

¼ cup grapeseed or safflower oil

8 ounces tempeh, cut into 4 squares

¼ cup chopped onion

2 teaspoons chopped fresh sage

1 teaspoon chopped garlic

1 teaspoon dried basil

1 teaspoon salt

1 ½ tablespoons sriracha sauce

1 ½ cups water

8 slider buns, split

Ranch Dressing (here)

½ red onion, sliced (optional)

½ cucumber, sliced (optional)

1. Heat the oil in a medium skillet over medium heat until hot and shimmering. Add the tempeh and cook until browned on both sides, about 4 minutes per side. Repeat until all of the tempeh is cooked.

2. Remove the tempeh to a plate lined with paper towels. Remove half of the oil from the skillet and return the skillet to the heat. Add the onion and sauté for approximately 2 minutes, then add the sage, garlic, basil, and salt and sauté for 1 minute.

3. In a bowl, combine the water and sriracha, stirring to mix. Pour the sriracha water into the skillet and add the tempeh back into skillet. Cover and simmer on low for 10 minutes.

4. Lightly toast the slider buns and arrange a tempeh patty on the bottom half of each bun. Top with the dressing and sliced onion and or cucumber, if using. Serve hot.

“Our shared connection makes everyday things more fun and easy—like exploring neighborhoods and new cities together. But veganism is also a sign of basic things like self-awareness, discipline, a proactive personality, and compassion that I find super sexy and a requirement in a partner.” – LEANNE MAI-LY HILGART, FOUNDER OF VAUTE COUTURE