Tempeh With Broccolini Bell Peppers And Spanish Smoked Paprika Recipes

TEMPEH WITH BROCCOLINI, BELL PEPPERS AND SPANISH SMOKED PAPRIKA

Steps:

• Steam broccolini in large steamer until bright green and crisp-tender, about 2-3 minutes. Remove from steamer and immediately rinse under cold water.
• While broccolini is steaming, heat 1 1/2 tablespoons grape seed oil in large skillet or wok over medium-high heat.
• Add tempeh, and sauté until tempeh is browned, about 5 minutes. (I much prefer tempeh on the browned, crispy side.) Now add the bell peppers and onions, cooking another 3-4 minutes. Reduce heat if necessary to avoid burning.
• Stir in paprika, garlic and dried oregano cook, stirring constantly, about 1 minute more.
• Add broccolini, stirring well to mix with other ingredients. Cook 1-2 minutes to incorporate flavors. Season with salt and pepper.
• Transfer to large platter, drizzle with 1 1/2 tablespoons olive oil and garnish with the fresh parsley. Serve immediately.

MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER

Steps:

• Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
• Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
• Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

PIMENTO CHEESE SPREAD WITH SMOKED PAPRIKA

Steps:

• Grate cheese into a medium sized bowl.
• Toast pecans, then rough chop in a food processor.
• Add drained pimentos, onion powder, garlic powder, smoked paprika, and cream cheese to the pecans in the food processor bowl. Process until as smooth as you'd like!
• Add pimento pecan mixture to the grated cheese; add mayonnaise and stir until well combined.
• Serve immediately, or chill for a better blend of flavors. Serve on crackers, celery sticks, or make into sandwiches!
• NOTE: I prefer the stiffer pimento cheese spread (as written) for toasted/grilled sandwiches! For a softer consistency, add 1-2 ounces more cream cheese, or increase the mayonnaise by 1-2 tablespoons.