Soothing my Soul

Cooking last night was from Post Punk Kitchen. I tried 2 recipes, which turned out quite nicely.

Tempeh Chili… below is a shot off their site of the chili. Mine looks JUST as good, actually. I made it über spicy (on accident) so it’s sort of ”hell fire” chili, but I don’t mind. If you’re not clear on what tempeh is, it’s essentially fermented whole soybeans which make a patty as a result of the fermentation process. Admittedly, it sort of smells like old socks… but when you prepare it properly, the smell lessens. It’s actually good, but I have a really sensitive nose so I have to adjust myself for it, perhaps more than an average person might.

What you need:


1 package (8 oz) tempeh, diced medium
1 large yellow onion, diced medium
1 green bell pepper, diced medium (I forgot this)
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
15 oz can pinto beans, drained
1 cup good dark beer (I use Negra Modelo) (I used wine)
15 oz can diced tomatoes
3 tablespoons tomato paste (forgot this)
1 1/2 cups water or veg broth
2 teaspoons pure maple syrup (forgot this too)
Juice of 1/2 a lemon (oh, I forgot this, wow… the list keeps expanding)
Handful fresh cilantro, chopped (about a cup, lightly packed)

In a large pot, cook onions, green bell pepper and carrots over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.

At the same time, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes.

At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer red wine and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve.

I also made rice with this. Thank god because it’s so spicy, the rice helps to soak up the pain a little.

Recipe: Post Punk Kitchen

Seitan Portobello Stroganoff


  • 1/2 pound wide noodles (I forgot this so I made mashed potatoes instead)
  • 3 1/2 cups seitan, sliced in thin wide strips
  • 2 tablespoons +1 teaspoon olive oil
  • 1 cup shallots, thinly sliced
  • 1 large onion, quartered and sliced in half moons
  • 3 cloves garlic, minced
  • 2 cups cremini mushrooms, thinly sliced (skipped this)
  • 2 portobella caps, thinly sliced
  • 1 cup burgundy cooking wine
  • 2 cups cold water 2 tablespoons arrowroot powder (corn or potato starch will work, too)
  • 2 tablespoons fresh thyme, chopped up (oops)
  • 1 tablespoon hungarian paprika
  • 2 teaspoons salt
  • 1/2 cup nutritional yeast flakes
  • 2 teaspoons dijon mustard (didn’t have mustard, so used mustard seeds)
  • 1/2 cup original flavored soy milk
  • 1 cup peas

Directions Dissolve the arrow-root in the 2 cups of water, set aside.

Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.

Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.

Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.

Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.

Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.

Seitan is nice because you can make it at home. It’s a strange preparation made by separating flour and gluten. The result is a substance that is quite versatile and can be used to “beef up” a dish. Not that you need to pretend it’s meat, but with the right marinade, it actually tastes nice and does make your dish more substantial.

I really like my kitchen, and how open and social the cooking is as I now face the room and the seating area so I can chat with my flatmate or guests. I really like my new place so much more than the Leiden house. It’s larger, yet more modest. It’s definitely not in as good shape however it’s warmer and by far feels much more like a home to me. So… there’s my cooking. Now I need to pack and get on a plane in 2 days.

Recipe: Post Punk Kitchen

Stroganoff image: AsstroGirl

Even breakfast can be sexy


I tried this recipe last weekend after having some leftover quinoa or bulgur from dinner. It’s really a filling dish with a lot of texture and flavor. It has all kinds of whole complex carbs, vitamins from fresh berries, protein filled nuts (I used walnuts) and natural sugar. I love it. You should give it a go.

  • 1 cup organic 1% low fat milk (I used almond milk)
  • 1 cup water (I used leftover bulgur so I omitted the extra water required to make it from scratch)
  • 1 cup organic quinoa, (hs note: rinse quinoa)
  • 2 cups fresh blackberries
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chopped pecans, toasted* (I didn’t toast mine)
  • 4 teaspoons organic agave nectar

If you are making the quinoa or bulgur from scratch, follow the recipe below. However I find it more handy to pre-make it so that you can warm it more quickly in the morning. I added the plain grain to a pot, added almond milk and frozen berries with the nuts. When the berries are warmed through I add the cinnamon and agave. The whole process takes 5 minutes, and is much more realistic for my lifestyle (you know, late to rise, lazy, ect…)

  • From scratch: Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4

source: 101 Cookbooks

I feel raw

I’m not really sure if my health initiative will be lasting and successful, but I’ve been invigorated and have started preparing all sorts of amazing foods this past week. It started with the discovery of Choosing Raw, a blog focused on eating whole, mostly raw and unprocessed foods and overall, enjoying food and eating in a different way. Finding joy in cooking is very important for me, and I think there is a distinct difference between preparing something processed from a box, or a frozen meal over something that you handle, and chop, and flavour on your own.

One factor that has made my exploration of new recipes SO much easier is the purchase of a blender and food processor. I’ve quickly fallen in love with them and have no idea how I survived my life without them. Blenders are fairly common to have in the house, but food processors, not so much.

I haven’t been very good about taking photographs of my endeavours, but the links provided have a ton of step by step instructions and images.

High Protein Hemp Hummus: WOW so easy and delicious. I’ll never buy store made again, unless I’m pressed for time or traveling. Even if you’re pressed for time, you can use canned chick peas and it still takes less than 15 minutes to prepare!!

1/4 cup shelled hemp seeds 1 can chickpeas, drained, or 2 cups freshly cooked (heat before blending for ideal consistency) 1/2 tsp salt (or to taste) 2-3 tbsp freshly squeezed lemon juice 1 small clove garlic, minced 1 tbsp tahini (optional) 1/2 tsp cumin Water

You put this stuff in a processor and mix it up. Add water until you have the desired creaminess. It’s nice that with this recipe, you omit using oil all together, so it lowers the calorie impact and also removes the processed ingredient factor. The hemp seeds on their own have a nutty flavor but here you can’t really taste them due to the tahini, lemon, and garlic.

Image and recipe via: Choosing Raw