Tempeh Marbella & Kitchsplosion is Finally Back Online

This is not one of those blog posts that makes excuses for a long hiatus and promises to be better in the future. Let’s just say stuff happened and now, finally, I’m back. And on a related note, if the photos don’t look as professional as before, that’s because they’re mine and I’m just learning.

Here is a happily simple tempeh dish for one without a ridiculous quantity of leftovers (something else I’m learning, lately). In the half an hour before I went to the gym, I mixed up the marinade and cut up tempeh to soak in the fridge. When I got home I stuck it in the oven and half an hour later dinner was served. (Well, a little later, perhaps, because I’d forgot to start the quinoa in the rice cooker until I came home. Oops.)

Anyway, I ate it at the dining room table with real plates and utensils and wondered at single friends who tell me they don’t like cooking for one. I find it reassuring to prepare healthy and special meals for myself, though I will admit that on my way home I found myself hoping to bump into some hungry vegetarian eager to eat tempeh with me. The new house is still clean enough for unplanned visitors, I mused. But then I’d have to find another place mat. Plus I really would have needed a shower before interacting with any potential guests. So I counted myself better off with NPR for company over a tasty dinner.

Tempeh Marbella for One

• 1 block tempeh, cut into thin strips
• 4 cloves garlic, peeled and finely chopped or pureed
• 1 TBS dried oregano
• coarse salt and freshly ground black pepper to taste
• 2 TBS red wine vinegar
• 1/4 cup olive oil
• 1/4 cup pitted prunes
• 1/4 cup pitted Spanish green olives
• 1/4 cup capers with a bit of juice
• 2-3 quartered artichoke hearts (fresh cooked or canned, not marinated)
• 2 bay leaves
• 1/4 cup brown sugar
• 1/4 cup white wine

Spread the tempeh out in a baking dish. Stir together the remaining ingredients and pour over the tempeh. Refrigerate for at least an hour. Bake, covered, at 350 degrees for about 25 minutes until the sauce is bubbly and well absorbed into the tempeh. Bake for another five minutes or so until the tempeh turns golden. Serve over quinoa or rice.