Day 2: Labor Day Samosa Burgers with Cilantro Mayo and Major Grey Chutney

Labor Day is here. And there are burgers.

But before we get to that, let's talk about it being labor day. I'm not sure how I feel about it. I'm usually excited for fall, but this year, I am dreading it and I can't put my finger on why. The geese flying south kind of make my heart hurt which I also don't understand. Especially since I do not like being hot, and being from the desert I really don't like humidity, so I'm usually looking forward to the reprieve of fall. I think it may have to do with the fact that fall means winter, and winter means Snowpocalypse 2014 (Snowpocalypse 2011 and 2013 being particularly noteworthy Snowpocalypses).

I do enjoy a good blizzard, but I do not enjoy the aftermath that lasts for months. I'm from the desert and that's how I know that stuff is supposed to melt within a day or two. Old Man Winter is always mocking you.

:C

:C :C

:C :C :C

But at least my neighbors are creative enough to make it into a castle. 

I really like to run, and the winter only means icy patches that last for weeks. Snow drifts that block off the entire sidewalk. Snow banks that last almost until May. I don't mind running at sub-freezing temperatures if it's only for a month or two, but last year I got so fed up with the lingering winter that I boycotted running until the temperature got above 50ºF out. As if Old Man Winter gave a $@&^ whether I got to work out or not. 

Anyways. 

The Boston weather got to me again today. I wanted to have a vegan beach picnic but it's cloudy. Potentially rainy. Potentially not warm enough to be on the beach. :C

So I just pretended for a while.

At least our good friends are coming over tonight for some last burgers of the season! My burger inspiration? Samosas. Because I love Indian food. Almost as much as New Mexican food. So. I just finished making the patties. We're not eating for a few hours, but I figured I get MoFo Post Day #2 up. I'll update with pictures of the final product sometime tomorrow!

Samosa-Inspired Veggie Burgers with Creamy Cilantro Mayo and Major Grey Chutney
Serves 6
Time: 45 minutes

For the burgers:
1 red potato, finely diced
1 yellow onion chopped
1 jalapeño, stem removed and sliced in half
4 garlic cloves
1 1/2 inches ginger, peeled
1 cup cooked French lentils
1/2 cup thawed frozen green peas
1 cup rice
1 cup wheat gluten
2 tablespoons soy sauce
1 1/2 teaspoons garam masala
1 1/2 teaspoons coriander
1 teaspoon turmeric

Place the potato in a microwave safe bowl, add about 3 tablespoons of water and microwave on high for 5 minutes.

Mince the onion, jalapeno, garlic, and ginger in a food processor. Transfer to a large bowl. Pulse the lentils, peas, and rice in the food processor until they appear crumby. Add to the onion mixture. Add the wheat gluten, soy sauce, and spices to the bowl and mix until combined. Knead briefly to activate the gluten and help it stick together. Press into a sheet about 1 inch thick and use a wide-mouthed glass to cut out individual patties (you can always form them with your hands too.

When ready to cook, heat the grill or griddle on medium high (I used a griddle and am not 100% sure that the patties will stay together on a tradition grill, as I do not own one!). Cook the patties until browned. Flip, and brown on the other side

For the Cilantro Mayonnaise:
1 lb silken tofu
juice of 1 lime
4 garlic cloves
3 tablespoons coconut oil
3/4 cup cilantro
2 tablespoons tahini

Combine all ingredients in a blender, and blend until smooth.

To serve:
1 jar Major Grey Mango Chutney
2 cups spinach leaves
6 burger buns

Toast the burger buns. Place one burger in each bun. Dress with the cilantro mayo, and then the chuutney. Top with spinach and other half of bun. 

We're also having corn with coriander spiced "butter."

UPDATE: 

The Samosa Burgers were a success. They were quite tasty if I do say so myself! 

Cheers!

Day 1: Sleepy Sunday Breakfast Burrito

Hi! Here goes the first post! Only 29 more to go!

Let me just start by saying this: for those of you who call yourselves Burqueños, I really apologize. I know that salsa has no place in breakfast burritos. I know that they should have green chile in there. Potentially red chile, or Christmas, but salsa, not so much. 

Sorry. I'm making due with what I can here in Boston. And no amount of green chile craving is worth suffering through green chile from a can. Our frozen green chile reserves have all done dried up. 

So salsa it is. I'll just add one other thing. They don't sell hot salsa here. They only sell mild and medium. *Gulp* 

So, as I say, we're making due. BUT. I suppose being forced to find alternatives to green chile has lead to a good invention, and that invention is this burrito. It may not be traditional, but it will still knock your socks off! 

Note** The tofu stands in for eggs, with the convincingly eggy flavor coming from the addition of black salt. If you're not familiar with this black salt, it's not the type that comes from Hawaii. That kind is fine for other things but it doesn't have the flavor you're looking for. The black salt I'm referring to is from northern India and its real name is kala namak. It's also a dark purplish color rather than black. Why do we use it here? Because it tastes and smells like sulfur. Which sounds terrible, but actually, sulfur is what makes eggs taste and smell so distinctive, so add it to tofu and you've got a pretty darn good alternative that's still full of protein but minus the cholesterol. I was hesitant too, but you really have to try it! If you don't have any, don't bother substituting with regular salt, unless you feel that it needs it. The burrito will still be good, but it won't taste quite as eggy.

Tofu Breakfast Burrito
Serves 2
Time: 15 min

2 tablespoons olive oil
1 medium sized red potato, finely diced
1/2 pound extra firm tofu (1/2 block), diced
1 Field Roast Mexican Chipotle sausage, halved and sliced
1/2 cup salsa
2 tablespoons nutritional yeast
2 teaspoons yellow mustard
1/2 teaspoon black salt (see Note** above)
1/3 cup Daiya vegan cheddar cheese
2 large flour tortillas

Heat the olive oil in a medium sized skillet over medium-high heat. Once the oil is hot, add the diced potato, stir briefly to coat evenly in oil and cover. Saute potato, stirring occasionally, until evenly browned and tender.

Add the tofu and sausage at the same time. Stir to combine, and saute, uncovered, until warmed through and browned slightly.

Add the salsa, nutritional yeast, mustard, and black salt. Stir to combine, and heat through.

To prepare the burritos place tortillas on plates, and split the filling between the two. Top both with "cheese" and place in toaster oven or under broiler to melt and heat tortilla.

To fold a burrito, make sure the filling is in a circle in the center. Fold the right and the left sides towards each other (they shouldn't quite meet). Holding those two down, fold the side nearest you over the filling, stretching the tortilla gently to make sure that it is tight, then roll the burrito away from you.

Cheers! 

Vegan MoFo 2013

You may not have heard of it before, but this September is Vegan MoFo, or more politely, Vegan Month of Food. I've signed myself up for it. What is it? It's a month where food bloggers attempt to blog about vegan food every single day for the entire month. 

My blog has been dead for essentially a year now (murdered by grad school), but since I've been wanting to get it up and going again, Vegan MoFo seemed to be a good way to get started, and also good timing as well!

Or at least I thought it was good timing, initially. In the past Vegan MoFo has always been in October, which worked out well for me since I'm hoping to finish all my grad school work by October 4. I thought I'd have a month to celebrate being officially finished and have something to occupy my unemployment (funemployment!) time. Also I thought it would be convenient because I could talk about pumpkins everyday and that would be completely acceptable. I was stoked. 

And then I read the fine print: Vegan MoFo will take place in September this year. Largely because they're tired of pumpkins. Next year Vegan MoFo will take place in August. The year after that will be in July. Every year from here on out Vegan MoFo will occur one month earlier, that way the vegan-internet-take-over will have more variety. So that leaves me with a very full month of trying to finish grad school, start a new internship, go to job interviews, and blog about vegan food every single day. I have even been hard at work on several pages for people to learn about things other than food in preparation for October. Not going to happen by September. 

Bear with me because I am flying by the seat of my pants. Other bloggers have nice themes that they're working with. One really cute blog I saw is doing 30 days of German desserts which looks amazing! But, I have almost no plan. So my blogging is going to be more about everyday eats. I hope that is okay. 

So. Here is my general plan as it stands now, with the exception of Labor Day, which will not fall under the category of "Monday Mayhem."

Monday Mayhem: Breakfasts that you can eat on the subway.

Who's Day Tuesday: Guest posts from veggie friends.

Weeknight Wednesday: Relatively fast dinners for the weeknight.

Thirsty Thursday: A bourbon recipe because you are. Oh. So. Close. To. Friday. 

Finger Food Friday: Food that requires your fingers.

Adventurous Saturday: The role of vegan food in weekend adventures. Potential adventures include backpacking, apple picking, and attending a cranberry harvest festival on Cape Cod and a jazz festival in Boston. P.S. if anyone can come up with a better Saturday name I will love you. 

Sleepy Sunday: Brunch. 

I think it will be fun, but I might sleep through October. So I hope you stop by to see what's new! We're just one day away! 

Cheers!

The Day I Fell in Love with the Sandhills

It was an hour before sunrise as we arrived at our destination—a nondescript cottonwood tree between an arroyo and a dirt road, almost two hours south of Albuquerque, New Mexico. Here we would perform a survey of the local Sandhill Crane population, counting their numbers, and recording the trajectory of their flight. We unloaded our range finders, compasses, inclinometers, and a thermometer displaying single digits, and waited in silence for the cranes.

They arose without warning­—the sound of trumpets and wings filling the air and dark figures beginning to fill the purple, dimly lit sky. They moved in small groups at first, otherworldly figures with wingspans of nearly two meters, growing in number with each passing minute. As they began to descend into a nearby field, discordant shots rang out­—shattering the peace and fluidity of the seconds just before.

Thus was the moment I fell in love with the cranes.

Top and middle: Courtesy Author, Bottom: Courtesy Scott Helfrich-2012 National Wildlife Photo Contest, National Wildlife Refuge System

Later that afternoon, we visited the check station. Hunters lined up, dropping their birds onto the cold cement floor in little piles of feathers that left puddles of blood behind them. A New Mexico Game and Fish employee directed me to record the age and sex of the arriving birds. I opened their eyes and compared their color to a nearby chart: “straw” color indicated a juvenile, while pure red indicated an adult. I measured their limbs and removed their internal organs to determine their sex. I stifled my shock at the wounds inflicted by bullets and talked to hunters, one of which spoke of shooting a crane that he later failed to retrieve, and speculated that the cranes he bagged would set records.

My experiences that day highlight the precarious position held by many species in society. Sandhill Cranes are birds so loved by the public that a week long “Festival of the Cranes” is held each year to celebrate their arrival, drawing thousands of visitors to rural New Mexico and bringing a flurry of business to local hotels and restaurants.

However, they are “Ribeye of the Sky” for the less than 200 hunters who actively hunt cranes each winter in New Mexico—hunters who contribute relatively little to the local economy when compared to the masses of non-consumptive crane enthusiasts. Wounded cranes that go un-retrieved are not uncommon. In fact, the USF&WS estimates that for every crane bagged, one crane is lost due to “crippling.”[i] Additionally, chicks are dependent on their parents to some degree until they reach about ten months of age. Thus cranes are actively caring for their chicks during the hunting season.

It is my hope that New Mexico Game and Fish will one day recognize the value that living cranes bring to New Mexico, and that hunting them is not only cruel and economically insignificant, but an unnecessary disruption to a species that has been migrating to the region since the Pleistocene. 

---

[i]

U.S. Fish and Wildlife Service. (2012). Status and Harvests of Sandhill Cranes. Denver, CO: U.S. Fish and Wildlife Service.

Sage-Baked Seitan with Brown Sugar Buttered Acorn Squash and Balsamic Rainbow Chard

It's FALL. So that means winter squash, sage, and brown sugar. Despite the looks of this recipe, this is a relatively simple dish (once you've made your seitan). If you're looking for a seitan recipe, there is one here, just please forgive me for the terrible pictures!! I guess it is evidence that I have learned a lot about food photography in the last year of blogging.

It will take about an hour with the baking times and will serve 4.

Brown Sugar Buttered Squash

1 acorn squash, halved

2 tablespoons Earth Balance Vegan Buttery Sticks

2 tablespoons brown sugar

1/4 teaspoon nutmeg

Sage-Baked Seitan
4 seitan cutlets
1 cup panko bread crumbs
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 ground black pepper

Balsamic Rainbow Chard
1 bunch rainbow chard (of course you can substitute other greens)
1 tablespoon olive oil
4 tablespoons balsamic vinegar
salt and pepper to taste

Preheat oven to 425ºF. Place acorn squash halves in a baking dish, cut side up. Place 1 tablespoon margarine and 1 tablespoon brown sugar in each half. Sprinkle with nutmeg. Bake for 1 hour.

Meanwhile, combine bread crumbs, sage, thyme, paprika, salt and pepper. Dredge each seitan cutlet in panko. Place on baking sheet and bake for 25 minutes. If you're really streamlining your dinner-making, you should put the seitan in the oven after the squash has cooked 35 minutes (and has 25 left).

Once you have put the seitan in the oven, you can prepare the chard. Heat the olive oil in a medium saucepan. Cut the leaves lengthwise, and then chop widthwise. Add the chard to the pan and simmer. Once leaves have wilted slightly, add the balsamic vinegar and salt. If you finish and are still waiting on  the squash and seitan, just cover the pan and remove from heat.

Enjoy!

Curried Kobucha Peanut Soup

Here is an exotic take on a creamy butternut squash soup. I posted this recipe originally in 2012, and now (in 2015) am going back through and retesting my recipes, since I (think) I have become a better cook over the past couple years. I've made some improvements to this recipe. 

For one, I wanted to have a protein and a green in the soup. I wanted the protein because I like to have a protein at the heart of all my main dishes, and I wanted the green because I wanted the additional nutrition. 

After some thinking, I've decided to entirely omit the greens. It took a lot away from the soup, and really, between the tomatoes and squash this soup is extraordinarily nutritious already. The beans really took a lot away from the soup too. But I still wanted to have protein in this soup, so instead of mixing them in after blending the soup, I've blended them along with the rest of the soup, achieving a creamier and heartier texture and taste (but not one that screams "beans!" in any way at all).

I've used adzuki beans, which look like small black beans, although a bit browner. I have occasionally found these beans in cans, but for this recipe I cooked them fresh, which is easy to do--just combine 1 cup beans and 3 cups water in a saucepan, bring to a boil, reduce heat to simmer, and cook for 1 1/2 hours, stirring occasionally and adding water if necessary. For this recipe you can then strain the beans and add to the pot when called for. If you cannot find adzuki beans at all, you can substitute red kidney beans. Likewise, if you cannot find any kobucha squash, you can substitute with a pie pumpkin or a large butternut squash.

Curried Kobucha Peanut Soup

Time: 45 minutes

Serves: 6-8

Ingredients

2 tablespoons peanut oil
1 medium yellow onion, diced
1 Kobucha Squash, about 3 1/2 pounds, chopped into 1/2 inch cubes 
1 jalapeno, seeded and minced
1 tablespoon grated ginger
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon garam masala
1 28oz can diced tomatoes
1 1/2 cups cooked adzuki beans
3 cups veggie broth
1/2 cup creamy peanut butter
1/3 cup cilantro, chopped

Directions

Heat the oil in a large pot over medium-high heat. Add the onion and squash, and saute until softened and the onion is translucent. Add the jalapeno, ginger, and garlic and saute for 30 seconds. Add the curry and garam masala and saute for 30 seconds longer. Add the tomatoes and veggie broth, bring to a boil, reduce to a simmer. Simmer until the squash is tender, about 20 minutes. 

Stir in the beans. At this point, if you have an immersion blender, you can use this to blenderize your soup and make it creamy. If you do not have an immersion blender, you can pour the soup in batches into a regular blender, blending until smooth. Return the stew to the pot and stir in peanut butter and cilantro. Serve with crusty bread.

Cheers!

Hot "Wings" with Roasted Garlic Ranch

I love spicy food, what can I say? Pick your hot sauce according to your tastes. Also note that a lot of hot wing sauces are not actually vegan, as they contain eggs and/or butter flavor. I do not understand this.

Also, some people prefer to steam their tempeh before cooking it. I have not personally found this to be necessary for this particular recipe (although there are other times when I do think it helps with the flavor and texture. My concern is that if the tempeh is steamed it won't be strong enough to be tossed in the bag to coat or to be fried.

For the Hot "Wings"

Serves 4-6
Time: 20 minutes

Ingredients

3 packages tempeh, cut into 1x2 inch rectangles
1/4 cup canola oil, more or less, to coat the bottom of your frying pan
1 cup hot wing sauce, divided
1/2 cup cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon black pepper

To serve:

carrots, julienned

celery, julienned

cauliflower, broken into bite-sized pieces 

Directions

Heat oil in a large skillet.

In a medium bowl, lightly toss the tempeh with the 1/2 cup hot sauce. Pour out any excess liquid. In a large ziplock bag, combine the cornstarch, baking soda, and black pepper. Add the tempeh (in batches if necessary), and toss to evenly coat.

Add tempeh to pan and fry on each side until golden brown all around. Once finished, toss in bowl with remaining 1/2 cup hot wing sauce, until well coated. Discard any leftovers. It is now ready to serve with ranch dressing (recipe below) and fresh celery and carrot sticks! Alternatively, you can make this into a salad by serving tempeh hot wings, chopped celery and carrots on top of a bed of spinach tossed with ranch dressing. I tried this with the leftovers and it was delicious!

For the Roasted Garlic Ranch Dressing

Makes: 1 1/2 cups
Time: 10 minutes

Ingredients

1 cup Vegennaise

1/3 cup apple cider vinegar
3 tablespoons olive oil

10 cloves garlic, minced

1 1/2 teaspoons oregano

3/4 teaspoon cayenne

Black pepper and salt to taste

Directions

In a measuring cup, combine mayo, vinegar, oregano, cayenne, pepper, and salt. To streamline you can prepare the garlic using left over oil from the tempeh. Once you have removed the tempeh from the pan, saute garlic until golden (if making separate from the tempeh, use the 3 tablespoons of olive oil to saute), then add the garlic and remaining oil to the dressing and combine.

Serve the tempeh with the cut vegetables and a side of ranch.

Enjoy!

PANCAKES

I know there are already several pancake recipes on here, but they just keep getting better! Even the bird wants to give it a try!! (No, she does not eat off of our plates, she snuck in there before I had a chance to stop her! She gets her own miniature plate of pancakes.)

Serves 2 plus one small bird (about 6 pancakes)

2 tablespoons hot water
1 1/2 teaspoons Ener-G Egg Replacer
1 teaspoon vanilla extract
1 1/4 cups non-dairy milk
2 tablespoons canola oil
3/4 cup white flour
3/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
2 bananas, chopped or blueberries

Preheat a griddle or pan to 350ºF.

Mix the hot water and egg replacer in a measuring cup. Add to medium bowl and mix in vanilla extract, soy milk, and canola oil.

In a large bowl combine flours, baking powder, salt, and sugar. 

Add wet ingredients to dry and mix until combined, but there should still be lumps. 

Use a 1/3 cup measure to pour batter into pancakes on griddle. Sprinkle chopped banana or blueberries onto pancakes. Once one side is golden, flip and cook the other side. Once both sides are golden, they're ready to eat! 

Enjoy!

Blackened Tofu with Cheezy Polenta and Greens

Before I was vegan, I used to make a dish much like this, but with blackened shrimp. However, considering shrimp are one of the worst seafood choices we can make (they are responsible for the destruction of mangroves and fetch between 12 and 68 pounds of bycatch [dolphins, porpoises, albatross, gulls, sea turtles, and at least 250 other sea creatures] for just ONE pound of shrimp), shrimp is an unfathomable delicacy that we can certainly do without. For you tofu-haters- give it up already. It's delicious, especially when fried. 

To make this dish gluten-free, you can use chickpea flour rather than white flour for gravy. 

Polenta

6 cups water

2 cups polenta

2 tablespoons Earth Balance Vegan Buttery Sticks

½ cup cheddar Daiya

salt and pepper to taste

Heat water over high heat until boiling. Pour in polenta and stir, reducing heat to low. Cook for about 10 minutes, checking and stirring periodically, until polenta is cooked through and creamy. Remove from heat and stir in margarine, Daiya, pepper, and salt. Return lid and keep warm. 

Cajun Blackened Tofu
4 tablespoons olive oil, or enough to coat the entire bottom of the pan
½ teaspoon celery salt

½ teaspoon coarsely ground black pepper

1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne
1 tablespoon granulated garlic
2 tablespoons cornstarch
1 pound extra-firm tofu, cubed into ¾ inch cubes

While heating oil over medium high heat, combine celery salt, black pepper, thyme, oregano, paprika, cayenne, garlic and cornstarch in a large bowl. Toss in tofu until well coated. When oil is hot, add tofu to pan. When browned on one side, stir and flip, until all sides are blackened. Remove from pan and keep warm. Keep pan on medium high for making the gravy.

Basic Gravy
1 tablespoon Earth Balance Vegan Buttery Sticks
3 tablespoons flour
1½ cup veggie broth

Melt margarine in the pan you fried the tofu in. Add flour and whisk. Keep whisking and heating until the color of a copper penny. Pour in broth, whisk, and cook until thickened. 

Basic Greens
2 tablespoons olive oil
4 cloves garlic, minced
1 bunch Lacinto Kale (or "dinasour kale"... it's my favorite green!!) or any green you want
2 tablespoons red wine vinegar

Heat oil over medium high heat. Saute garlic. When beginning to brown, add kale and cover until wilted. Remove from heat, and toss with vinegar. Keep warm.

To serve, plate the polenta, and greens, ladle-on the gravy, and top with blackened tofu. 

Cheers!

Teriyaki Tempeh

This was really an exciting creation we had last night. I had been wanting to try making teriyaki seitan for a few weeks now, but all of a sudden in a moment if clarity I realized that tempeh would be a very premium teriyaki vessel. 

And it was. I decided to use the technique commonly used for making hot wings (where the chicken is dredged in flour, fried, and THEN tossed in the hot sauce. Frying the tempeh gives it a crispy outside and of course tender inside, and the teriyaki sauce is a perfect complement. 

This is a super basic recipe with only a few ingredients, but because Saturday night cooking around here looks more like "My Drunk Kitchen" I didn't record any amounts. This will be a lesson in free-form cooking, and most quantities are estimated, so you may need to add more or less depending. 

The one thing that is for sure is that one pound of tempeh will feed four people- that would be two standard 8oz packages (16 ounces total). Also, many recipes call for tempeh to be boiled or steamed prior to using. Do NOT do this for this recipe. If you do, the tempeh will crumble and fall apart, rather than stay as a coherent, bite-sized morsel. The tempeh will be plenty cooked because of the small morsel size and the process of frying. 

Finally, coating the tempeh in cornstarch may sound bizarre, and I don't remember where I picked it up, but I once used a recipe for fried tofu that had been coated in cornstarch rather than flour, and it was amazing.  It's my go-to dredger now. Plus for those of you to whom it matters, it makes the recipe gluten-free. :) Just be sure to find some gluten-free soy and teriyaki sauce! 

Teriyaki Tempeh

serves 4

2 8oz packages tempeh, cut into 1 inch cubes

4 tablespoons soy sauce

1/2 -3/4 cup cornstarch

peanut oil

1 bottle teriyaki sauce (I used Whole Foods' 365 Organic Teriyaki Sauce, $2.99, and it was delicious, with more ginger flavor- if you're into that sort of thing)

3 cups cooked rice 

1-2 red peppers, sliced julienne

1 bunch scallions chopped

4 large carrots, sliced widthwise (if you're wondering why my carrots look weird it's because I used purple carrots from the farm I work at)

Sesame seeds 

Heat peanut oil in a large, flat pan over medium high heat. Be sure that you use enough oil to thoroughly cover the bottom of the pan. Meanwhile toss the tempeh in the soy sauce until coated, then dredge in cornstarch. Toss well to make sure that every cube is evenly coated. 

Once oil is ready, toss in the tempeh. The key is to resist the urge to stir frequently. Once the tempeh has browned, it releases from the pan surface more readily (because we have a little bird in the house who could be poisoned by Teflon emissions, we don't use nonstick cookware. If this is not a problem in your house, using non-stick cookware will make this much easier). Turn tempeh every 4-5 minutes, until golden brown. Remove from pan, and toss with teriyaki sauce. I would advise starting with 1/4 cup teriyaki sauce, then add little by little until the tempeh is coated, not drenched (no soggy tempeh after working so hard to get crispy tempeh!) Set aside for just a few minutes.

While the pan is still hot, add the peppers, scallions, and carrots. Saute until softened but still slightly crispy, just a few minutes at most. 

Serve tempeh and veggies over rice. Sprinkle with sesame seeds and make liberal use of the remaining teriyaki sauce. 

Enjoy!