i consider myself lucky to live in austin, tx; where the weather is almost always nice, the people are progressive AND still possess a down home, southern hospitality mind set, we have beautiful hill country and city, lots of music, lots of good food and host to sxsw. the latter can be both heart swelling and enough to make me want to move. or at least leave town for a week. flocks of people make their descent, clogging the roads, littering the streets with unwanted flyers, trash and cans, all in hopes of being recognized as the next big thing. with the thrones of people come a lot of music, free food and beer that is easier to find than water.
now that sxsw is over, i am very tired, have an extremely tired husband (i just partook in sxsw as an attendee. husband played 5 shows) and have a very over worked liver. to be kind to my body and undo some of the damage done, today was full of onions. i am aware that my love of onions is met with some disgust from the more normal person, but hear me out. not only do i love the flavor, the health benefits are enough to make me want to pick up an onion and eat it like an apple. (which i did when i was a little girl sitting on the kitchen counter, watching my mom as she cooked. my little hand shot out, grabbed an onion, took a bite and sweetly looked up at my horrified mother and said “mmm, mama, good.”)
so, after the both of us had downed our coffees (drowning the dull beer aches) i announced to husband “it is sunday funday today!” he replied back “as long as it is healthy.” so in efforts to scrub away some of the alcohol our meal this evening showcased red and yellow onion. red in a broccoli slaw and yellow in a tempeh sloppy joe.
i’ve never worked with tempeh before. i’ve inspected it before at the grocery store, looking at the strangely dimpled almost rice looking stuff that looks almost like curdled tofu with awe and almost fear. but today i got over it and tried it, conquered the almost fear and have become a tempeh enthusiast.
tempeh sloppy joes1T olive oil 1 medium yellow onion, chopped 1 8oz package of tempeh (i used a 3-grain), crumbled 3T tomato paste 2T balsamic vinegar 2tsp brown sugar 2 cloves of garlic, diced and divided 2tsp soy sauce sprinkle of black pepper pinch of salt 1cup veggie stock 1cup water heat oil in large skillet over medium high heat, add onion, cook until tender (about 5min). add tempeh and cook about 5min (to brown). in bowl mix tomato, vinegar, sugar, 1/2 of diced garlic, soy sauce, salt and pepper. add to tempeh, stirring to combine. add stock and water. bring to boil and simmer about 20min, stirring often. about 3min before your timer goes off, add reserved garlic.
broccoli slaw1 broccoli head, chopped 1/2 red onion, finely chopped 1/2cup matchstick carrots heavy handful of chopped pecans scant handful dried cranberries 2T spiced mayo combine all ingredients in a large bowl, tossing to incorporate the mayo
our breath maybe dragon like, but like the hard workers cleaning up the aftermath of sxsw the masses left on austin’s streets, the hard working onions are scrubbing our livers and blood free of the beer damage.in need of some breath mints, faith