I’ve always been a fan of the Traveling Wilburys, as far back as I can remember, playing their record over and over again throughout my childhood. Recently, I’ve re-discovered the albums, and have been listening to them on a loop. For those of you who don’t know, the Wilburys are actually a supergroup (in which nobody is actually named Wilbury) consisting of Roy Orbison, Bob Dylan, Tom Petty, George Harrison and Jeff Lynn. A supergroup is what occurs when multiple successful solo artists come together to form something that can only be described as super.
Do you have 15 minutes, some dry active yeast, and a kitchen scale?
Inspired by a recipe for Sambal Goreng (Indonesian spiced tempeh) found in an old issue of Saveur Magazine, this unexpectedly delicious dish will have you wondering why you haven’t been eating tempeh forever. For those of you who are unfamiliar, tempeh is what happens when soybeans undergo controlled fermentation and fuse together to form a firm patty with a meaty texture. I know it doesn’t sound super appealing, but trust me, it can be, when prepared correctly! The taste is less neutral and more nutty than tofu, but can usually be used in similar applications. As it originates from Indonesia, I believe that the best way to try it for the first time, or to rediscover it, is by cooking it Indonesian style: with a whole lot of garlic and spice!
Indonesian Style Tempeh with Black Garlic
1 slab tempeh, cut into rectangular cubes
1/2 cup olive oil + 1/4 cup for frying
3 tbsp tomato paste
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
3 tomatoes, peeled, small dice
5 cloves garlic, crushed
1 red chili, minced
1 habanero pepper, minced
2 tsp paprika
3 cloves black garlic, minced
NOTE: if you cannot find black garlic, add an extra tbsp of soy sauce.
2 cups rice, cooked (for serving)
Method / Instructions
Heat 1/4 cup oil in large skillet or saucepan. Over medium heat, fry tempeh until golden, about 2 minutes on each side. Drain and set aside.
Combine olive oil, tomato paste, soy sauce, rice vinegar and sugar together in a medium saucepan Whisk until combined. Add garlic, tomatoes, peppers & spices. Whisk in a few tbsp water if mixture seems to thick (some brands of tomato paste are thicker than others!). Heat over medium, careful not to boil. Add tempeh & black garlic to pot. Simmer together for 15 minutes, lightly stirring.
Serve over rice.
This multipurpose marinade is excellent for tofu, chickpeas, and rice. If you swing with the meat crowd, it’s also a great sauce for chicken breasts or thighs. I want to call this a curry sauce, but I also don’t want to scare any of you away. Don’t be fooled by the yellow colour – it does not taste anything like Indian food!
After a strange, elongated dance with flu this winter, I craved nothing but soup broth for days. Maybe it was instinctual – my body associates broth with healing, as I was brought up to believe that my Bubbie’s chicken soup was THE Jewish penicillin.
- Prunes – to create rich colour and add subtle sweetness. Thank you Ottolenghi for this suggestion. I never go without it!
- Tamarind – to add a bit of tanginess. You can adjust the amount to your taste preference (a little goes a long way!)
- Dill – if I don’t have fresh dill on hand, I’ll add a generous sprinkling of dill seeds to get a nice burst of earthy flavour. This is reminiscent of the dill-icious matzah ball soups that I ate as a child.
- Black pepper & chilli flakes – for a little bit of bite.
- Salt – but only at the end! Salt your broth only once it has simmered away for a long time, so you know it’s reached it’s maximum flavour potential. This is a great way to avoid over-salting.
1 bunch fresh tarragon (or 2 tbsp dried)
“Best Ever.” I see this phrase, and variations of it, used liberally all over the internet. Everything seems to be the “best ever.” A quick Google search for “best cookies ever,” will land you with millions of results, but not necessarily what you’re looking for. In Vancouver, a friend of mine once counted 6 “world’s best pizza,” signs within a 1km radius of each other. I have eaten the “best food in the city,” at countless locations, all in the same city. Recently, my boyfriend and I embarked on a (fattening) quest to discover the best pizza in our area. What we’ve learned: we both have *very* different criteria when it comes to pizza. (I like thin crust, lots of sauce, little cheese – he likes the complete opposite. Clearly, our opinions differ greatly on which pizza is the best.) So how is it that so many places claim to be the “best ever?” I’ll chalk this phenomenon up to two things: first, many people truly believe that they have the best *insert food name here* ever, based entirely on their own personal preferences. The second reason is that curiosity sells. People want to know – is it really the best ever? The thing is, it’s a win/win situation: if it is the best ever, a-w-e-s-o-m-e! I just got to eat it! If it’s not the best ever, I can ridicule those who think that it is, and I can fill the internet with my angry opinion!
All that being said, I’m here to tell you that these kale chips really are the best that *I* have ever had. They are crispy, umami, and not too salty. That’s all a kale chip really needs in life, and that’s what I’m here to share with you today.
Things to note before making this recipe
1. If you do not have a dehydrator, you *can* make these in the oven, as long as it’s on the lowest setting. My oven goes down to 170F, which is only 10F higher than my dehydrator, and it works very well. If your oven only goes down to 200F or so, you’ll have to check on them regularly, and continue flipping to make sure that they don’t burn. If they start to brown, get out of town! (And by that, I mean take them out of the oven. They’re done.)
2. Nutritional yeast has no substitute. Buy the flaked kind, not the powder. You can find it at most bulk stores, or at specialty health food stores. As it’s rising in popularity, you can sometimes even find it in chain grocers in the “organic/health food” section.
So without further adieu, the humble, tasty, umami filled, nooch speckled, crispy, tangy, delicious kale chip.
The Best Ever Kale Chips
a.k.a. Nutritional Yeast Kale Chips
a.k.a. Umami Kale Chips
a.k.a. Cheezy Vegan Kale Chips
2 bunches of kale
2 tsp sesame oil
3 tsp soy sauce
1/4 cup nutritional yeast
Remove all stems from kale. All of them. Get them off of there! They have no place in the life of kale chips. Toss leaves in a large bowl with sesame oil and soy sauce. Massage into kale until all leaves are coated. Toss with nutritional yeast.
Place on dehydrator sheets (or on parchment-lined baking sheet) and dehydrate at 160F for 3 to 4 hours, or until they are crispy. If they are in the oven, put your oven to it’s lowest setting, and bake, turning about once every 30 minutes, about 2 to 3 hours, or until crisp.
Note: Smaller pieces will crisp up faster – feel free to remove them earlier to snack on while you’re waiting. I highly encourage this.
Ajvar! Caponata! Pindjur! If you’re of North American descent, chances are, you’ve never heard any of these words. They’re in fact three different condiments from various parts of the world, whose ingredients differ regionally. What they often share is a beautiful base of eggplant and tomato.
Ah, the eggplant-tomato combo. Where have you been all my life? A few years ago, I realized that I actually enjoy eggplant. More recently, I discovered that I enjoy it even more when it marries with tomato to become a sweet and tangy sauce. Today, I present to you my version of an eggplant-tomato sauce. No, it’s not a babaganoush. And it’s not quite a ratatouille. It’s it’s own thing, really, so I’ll just refer to this as a “condiment” for now. I do wish I could eventually come up with a jazzier name, because this saucy spread really jazzes up whatever it touches.
This “condiment” is great served hot, or cold, and is a wonderful topping for fresh bread or crackers. I also like to eat it on top of polenta (similar to a recipe in Ottolenghi’s “Jerusalem”), or as a dip with pita chips. Enjoy this dish on it’s own, or watch it transform into something new when mixed with thick yogurt. Toss in chickpeas to make it into a meal, and adjust the heat to your liking. It is truly a versatile food!
Eggplant & Tomato Relish
an original recipe by allison sklar
1/3 cup olive oil
1 large eggplant, cut into 1″ cubes
4 – 5 medium canned plum tomatoes
1 cup tomato juice
1 tbsp tomato paste
2 tsp sugar
1 tsp salt
1 tsp lemon juice
2 tbsp each: chopped oregano, cilantro & parsley
1 tbsp sambal olek chili sauce, or more to taste
Heat oil in large pan or wok. Cook eggplant over medium-high heat, until reduced in size and browned. Oil will first be absorbed, then will separate. Drain eggplant and return to pan with tomatoes, tomato juice and tomato paste. Add sugar, salt, lemon juice. Continue stirring until the mixture comes to a boil. Reduce heat and cook until eggplant and tomatoes begin to homogenize. Add herbs and chili sauce and cook for 2 more minutes. Serve warm or cold.