Tempeh Sloppy Joes

Here’s a secret: I don’t really like tempeh. But I really like this recipe, and it’s probably one of the only reasons I’d buy the stuff. Served on garlic toast, it’s one of my favourite go-to comfort food recipes.


Tempeh Sloppy Joes

1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 (250g/8oz) package tempeh
1 1/2 cups water
1/3 cup tomato paste
1 tablespoon gluten-free tamari
1 tablespoon agave nectar
1 tablespoon yellow mustard (or this one)
Himalayan or fine sea salt to taste
Fresh ground pepper to taste

Heat the olive oil in a large saucepan over medium-high head. Add the onions and peppers, cooking until tender, a few minutes. Stir in the garlic and cook for about 1 minute, until fragrant. Add the cumin, chili powder, and oregano. Cook for 1 moment to bloom the flavor. Add tempeh, gently stirring to coat.

Add the remaining ingredients to the saucepan, whisking until paste is smooth. It will not be very thick yet. Cover, reduce the heat and let simmer for 15 minutes, removing the lid every few minutes to give it a quick stir. Add a splash or two of water if the mixture starts to stick to the pan. Remove the lid, and let continue to simmer until thickened, about 10 more minutes.

Serve warm.


Apple Cider Dinner Bread

This bread takes advantage of the sweetness of apple cider, but it isn’t sweet at all, making it the perfect complement to soups, stews, and chilis at the dinner table. It comes together in a few moments, letting you have a fresh-baked loaf ready for when dinner is on the table.

It’s a riff off of my Hearty Beer Bread from The Allergy-Free Cook Bakes Bread, which is one of my go-to breads for when I’m busy and don’t have the time to wait for something to rise.

Apple Cider Dinner Bread (gluten-free, vegan)

Apple Cider Dinner Bread

2 cups sorghum flour
1/2 cup quinoa flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
4 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon unrefined cane sugar
1 1/2 teaspoons fine sea salt
1 3/4 cup plus 2 tablespoons pure apple cider
1 tablespoon extra-virgin olive oil

Preheat the oven to 375 degrees F. Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan.

Put the flour, baking powder, sugar, and salt in a large bowl. Whisk to combine. Make a well and pour in the apple cider. Mix until combined. The mixture will be thick.

Use a rubber spatula to scrape the mixture into the prepared pan. Smooth evenly. Brush with the olive oil.

Bake in the centre rack for 50 to 60 minutes, until golden brown and a toothpick inserted in the centre of the loaf comes out clean. Let cool in the pan for 10 minutes. Carefully remove the loaf from the pan and put it on a cooling rack. Let cool about 30 minutes before slicing. Serve warm.

Apple Cider Dinner Bread (gluten-free, vegan)


Socca with Roasted Garlic Dipping Oil

Getting down this basic socca recipe in your arsenal opens up a word of new flavors and options for dinnertime. For a bit of Mediterranean flair, add oregano, black olives, and sundried tomatoes before pouring the batter in the pan. You can also use the socca as a base for pizza toppings, or double the recipe and add veggies, for a spin on frittata. Use good quality olive oil for this one to get the best flavor.

socca with roasted garlic and herbs

Socca with Roasted Garlic Dipping Oil

For the socca:
1 cup chickpea flour
1 cup water
1 teaspoon fine sea or Himalayan salt
5 tablespoons good extra-virgin olive oil, divided (I like this one)

For the dipping oil:
1 bulb garlic
6 sprigs fresh thyme
6 sprigs fresh rosemary
1/4 cup good extra-virgin olive oil
Sea or Himalayan salt
Freshly ground pepper

To start the socca, put the chickpea flour, water, salt, and 2 tablespoons of the oil in a bowl. Whisk well to combine. Cover and let sit at room temperature for 2 hours.

After about an hour, preheat the oven to 425 degrees F. Cut about 1/8-inch off the top of the garlic bulb, just enough to expose the cloves. Put it in a small baking dish. Put the thyme and rosemary around it, and pour the olive oil on top. Sprinkle with salt and pepper. Cover tightly with foil and bake on the middle rack for 50 to 60 minutes, until the cloves are very soft and browned. Cool while finishing the socca.

Put a 12-inch cast iron pan in the oven and increase the temperature to 450 degrees F. Once the pan is hot and the oven is preheated, remove the pan from the oven and add 2 tablespoons of the oil. Return it to the oven for about 1 minute to heat the oil. Remove the pan from the oven and pour in the batter (it will sizzle) and spread it around the pan. Bake for 5 to 8 minutes, until the edges and bottom are golden brown, and the top is firm to the touch. Use a spatula to loosen the edges, and slide the socca onto a plate. Add the remaining olive oil to the pan and put it in the oven for 1 minute to heat it. Remove the pan from the oven and invert the socca back into the pan. Return it to the oven and bake for 3 to 5 minutes, until cooked through. Use a spatula to help slide the socca onto a cutting board. Cut into wedges.

Squeeze the garlic cloves into the oil, mashing if desired. Remove the sprigs, crumbling off some of the leaves into the oil. Serve warm with the socca wedges.