For lunch today, I made a simple but tasty little dish: some of those prepackaged spinach gorgonzola ravioli with a sauce made of chopped ripe tomatoes and garlic fried in a little dab of butter.
Savory tempeh muffins
I based this recipe on the "Henny Penny" muffins recipe found in the Laura Ingalls Wilder Country Cookbook.
1 package soy tempeh, chopped
1 tsp balsamic vinegar
1 Tbsp soy sauce
1/2 yellow onion, diced
2 ribs celery, chopped
2 cups whole wheat flour (minus a little bit)
roughly 3 Tbsp white cornmeal
(pour enough into the measuring cup with flour to make up the difference to 2 cups total)
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp salt
1 tsp dried thyme
2 eggs, beaten
1 cup plain soy milk
1 cup cheddar cheese
Preheat the oven to 425 degrees.
Fry the onion and celery in a little oil over medium heat, then add the tempeh and fry until golden brown. Pour on the balsamic vinegar and soy sauce and mix in the hot pan, then remove from heat and allow to cool.
Combine the flour, cornmeal, baking soda, cream of tartar, salt, and thyme in one bowl. Stir in the tempeh mixture.
Combine the eggs, soy milk, and cheese in another bowl.
Pour the liquids into the flour and stir lightly, just to moisten. Grease two muffin tins with olive oil (this will make about 1 1/2 muffin tins' worth). Fill each muffin cup and bake for 12-15 minutes, or until the muffins are golden brown and a fork inserted into the center comes out clean.
These are delicious with honey and/or butter.