We all have different ways of dealing with stress and grief. For me, it’s usually either exercise or time spent in my kitchen or both. Last week was a long and emotional one facing the death of my dear, awe- inspiring grandmother. Saturday morning I was lucky enough to find myself in one of the most comfortable places on earth: my mom’s kitchen.
If you read my pieces you know that brunch is a regular tradition in my family. My dad usually makes pancakes or waffles, my mom does the fruit salad, breakfast casserole, and bread. I’m in charge of the vegan breakfast bread and a main dish.
The warmth of my childhood home, my dad playing Dave Brubeck in the background, the view of the waves rolling on an icy Lake Michigan, a creamy cup of coffee, and everything random my mom had left in her fridge all came together for me in a way that no other therapy ever could. Suddenly all was right with the world and I settled into the easy and method of cooking, creating food to feed my family. I was feeling a little bored with tofu scrambles so I decided to make one themed around tempeh. It was a crowd-pleaser, and the five of us managed to polish off the whole giant skillet I made.
Tempeh Breakfast Scramble
• 1 white onion
• 1 package tempeh, crumbled
• 1 ½ Cup fingerling potatoes
• 1 Cup mushrooms
• 1 Green bell pepper
• 1- pint grape tomatoes
• 2 Cups organic baby spinach, chopped
• ¼ cup fresh parsley
• 1 Tbs canola oil
• ¼ Cup vegan Worcestershire sauce
• 4 dashes liquid smoke
• ½ Tbs soy sauce
• Sea salt (1/2 tsp)
• Black pepper
• ½ tsp cayenne pepper
• Dash paprika
Heat the oil in an electric skillet. Once it’s warm, add the onion. Sautee the onion for 2-3 mins, then crumble in tempeh. Cook until tempeh starts to brown and onions start to become translucent, then add the mushrooms and potatoes.
When mushrooms start to become tender, add the bell pepper. All these veggies should be cut into half-inch or so pieces. Add the Worcestershire, liquid smoke, soy sauce, and spices but save the fresh parsley for the end.
When all the veggies start to become tender (about 10 mins), add the tomatoes. Wait about five minutes, then stir in the spinach and fresh parsley. Stir in and cook until just wilted. Turn off heat and serve with toast, fruit, and avocado.
Keep some water on hand as you may need to add a splash or two to deglaze the skillet. You can also use fresh lemon juice to the same end.