Sometimes, I question myself as a « blogger ». There was a time when I had great ambitions for this blog: To post twice weekly, be active on social media, explore new topics, write regular columns on current issues or other issues that are close to my heart. And then real life happens. My PhD keeps me at my desk almost 24/7. Cookbook projects pile on. I need time for my boyfriend and my friends, and time for myself, too. There is also my damn obsession with perfection. When I don’t have the time to write a long and informative post, or an « innovative » and « sophisticated » recipe, I usually decide not to blog altogether. It’s a little silly, actually, because I like sharing simple things with you, even with a blurry phone picture… So I’ll try to keep things simple here for 2018, and hope that, despite finishing my PhD, I’ll find more time to post here. Because I really like it…
- 250 g tempeh
- 400 ml tomato puree
- 100 ml dry white wine
- 50 ml apple cider vinegat
- 2 cloves garlic
- salt, pepper
- 2 onions
- 1 beetroot or 2 carrots
- 1 celery stalk
- 3 tbsp olive oil
- 1 tbsp dried celery leaves
- 1 tsp dried oregano or thyme
- 1 tsp smoked paprika, or plain paprika
- 60 g pasta (dried) per person
Cube the tempeh. In a salad bowl, mix it with the tomato puree. Add the wine, apple cider vinegar and crushed garlic. Season with salt and pepper and marinate for 1 hour or two.
Mince the onions. Dice the beetroot or carrots. Finely slice the celery stalk.
In a skillet, heat the olive oil over medium heat. Add the onion, beetroot and celery. Cook for 10 minutes on medium heat until the vegetables are tender.
Then add the tempeh and marinade, herbs and paprika. Cook over high heat for 20 minutes, stirring regularly. If necessary, add a liquid to keep the food to burn: Water, soy milk, dry white wine or apple cider vinegar, or even the juice of a jar of black olives.
Cook the pasta as indicated on their package. When cooked, drain and serve with the « Bolognese » at the tempeh. Salt little, and pepper as you wish.