It's getting a tad bit chilly out there, especially early in the morn and/or late in the evening. Hope you're all enjoying the warmth of the midday sun and soft subtle breeze. Things have been moving steadily along for us here at echollective.
This week in your box you'll find:
This week let's make VEGGIE SLOPPY JOES! I like this recipe because it gives me a chance to clear out my veggie bin, as any combination of veggies will do! The two key ingredients are tempeh and tomatoes. Aside from that, feel free to add something new or leave something out. And most of all enjoy!
What you'll need:
1 tablespoon of olive oil
1 large onion, chopped
2 bell peppers, chopped (red, green, orange or yellow)
1 zucchini, chopped
1 eggplant, chopped
3 garlic cloves, minced
2 tablespoons of chilli powder
2 8-ounce packages of tempeh
1 lb of tomatoes, blanched
1/4 cup of ketchep
1/4 cup of dijon mustard
1/4 cup of fresh parsley and fresh cilantro leaves
1-3 hot peppers, chopped
Heat olive oil in a large skillet. Add the onion and saute until soft (about 7 minutes). Add the bell peppers, zucchini, eggplant, garlic and chili pepper and cook over medium heat for 2-3 minutes. Next, crumble the tempeh into the pan. Add the blanched tomatoes, ketchup, dijion mustard and 1 cup of water. Mix well. Simmer, stirring occassionaly, until heated through. Should take about 10 minutes. Remove from heat. Then stir the parsley and cilantro. Season with salt and pepper. Serve on toasted kiaser rolls.
Bonus! This sloppy joe mix can turn into a great base for some tasty chili. Just add some beans and reheat the leftovers! Wah'la! Dinner in minutes.