Delicious treats courtesy of me

I like to cook, and since cooking is something I do like to spend some time on while I am unemployed, I feel like the things I prepare should be shared here. That said, here are some recipes that tend to be my go-to for quick dinner after a long day. The first is one that I believe should be credited to Deborah Madison’s Vegetarian Cooking for Everyone, although Mark Bittman can essentially tell you what to do in less-ingredient-specific terms.

Boiled amaranth:

  • 1/2 cup amaranth
  • 1 1/2 cups water (or other liquid, like stock)
  • pinch of salt to taste
  1. Heat liquid to boiling over high heat.
  2. Add salt and amaranth, cover, turn down heat and let simmer for 25 min./until tender and slightly gummy/until water is absorbed, whichever happens first.
  3. Drain if necessary.

A good inclusion: shichimi togarashi, which Mark Bittman definitely has a recipe for.

Now for my custom recipe.

Fried tempeh bits with amaranth:

  • Single-serving portion of tempeh (a third or fourth of a packaged block), cut into small, thin bits (diced-ish)
  • Tamari to taste (2 or more regular spoonfuls, in my experience)
  • Nori furikake (called “Nori ‘shake'” by Mark Bittman; another recipe his veg cookbook boasts) to taste
  • Tbsp-ish of ginger (to taste), minced
  • 2-3 Tbsp-ish of minced garlic (I love garlic)
  • Grapeseed oil for frying (best choice in my opinion)
  1. Put diced tempeh in a bowl and add just enough tamari to coat tempeh bits plus a tiny bit more to keep the nori from sticking to the bowl.
  2. Sprinkle nori furikake generously on tempeh. Stir so everything is evenly distributed and covered in tamari. Let marinate while preparing other ingredients.
  3. Mince garlic and ginger.
  4. Heat pan/skillet/wok over medium-high heat with oil.
  5. Fry garlic and ginger for no more than 15 seconds, then add tempeh. Fry until golden on at least one side. Warning: sesame seeds from the furikake may pop a little in the skillet, so be careful.
  6. Serve atop reheated or just-boiled amaranth, depending on what you have time for.
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About Chelsea
I'm currently pursuing my MFA in Writing at the School of the Art Institute of Chicago. My ideal career path involves using writing, publication, and writing education to enact progressive social change.

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