Improv Score: 4/5

Curry Lentil, Pepper, and Bacon Seitan Soup

1 package of Bacon Seitan (sliced into 1-2 inch strips)
1 cup dry lentils
5 oz spinach (roughly chopped)
1/2 green bell pepper (chopped)
1 jalapeño (chopped small)
1 celery stalk (sliced thinly)
1/2 cucumber (diced)
6 grape tomatoes (quartered)
2 cloves of garlic (chopped)
curry
a pinch of onion powder
a pinch of dried ginger
salt & pepper
4 cups vegetable broth
4 cups water
2 tbsp olive oil

1. In a very large saucepan or dutch oven, warm oil on medium heat and saute garlic for about 30 seconds or until the scent has been released.
2. Add green pepper and jalapeño to the pan and saute for 3-5 minutes or until softened.
3. Add celery and cucumber to the pan and saute 2-3 minutes more until softened.
4. Stir in broth and water, lentils, and spices to taste. How much curry do you like? Bring to a simmer and cook 20-30 minutes until lentils are soft.
5. Meanwhile, prepare the bacon seitan as the packaging instructs. Set aside.
6. Once lentils are softened, add bacon seitan, spinach, and tomatoes to the soup and simmer until spinach is wilted.
7. Adjust seasoning throughout cooking by adding more spices, additional veggie bouillon, and olive oil.
8. Enjoy

Improv Score: 4.5/5

White Bean, Kale, and Italian Seitan Sausage Soup

1 package of Italian seitan
1lb dry white beans (cannelloni, great northern, etc.)
4 leaves of kale (roughly chopped)
1/2 white onion (chopped)
1 shallot (chopped)
4 cloves of garlic (chopped)
3 carrots (chopped)
1 bay leaf
dried sage
dried rosemary
dried thyme
dried basil
dried fennel
salt & pepper
5 cups vegetable broth
5 cups water
pecorino romano cheese rind
pecorino romano cheese (for topping)
2 tbsp olive oil

1. In a very large saucepan or dutch oven, warm oil on medium heat and saute garlic for about 30 seconds or until the scent has been released.
2. Add onion and shallots to pan and saute for 3-5 minutes or until onions start to become transparent.
3. Add broth, water, dry beans, bay leaf, dried spices (to your taste preference), and the cheese rind. Simmer for an hour or until beans are cooked through.
4. While the soup simmers, prepare seitan as instructed by the packaging. Set aside.
5. Once beans are cooked through, add carrots, seitan, and kale. Simmering about 15 minutes or until carrots are cooked and kale has wilted.
6. Adjust seasoning throughout cooking by adding more spices, additional veggie bouillon, and olive oil.
7. Remove bay leaf and cheese rind. Serve and top with extra shredded cheese.

Pro Tip: Cook a day in advance and reheat. The flavors and textures really come together!

This dish turned out to have a wonderful sweet and savory balance – between the apples and blueberries, and the smokey maple bacon tempeh and curry. I’ve never tossed blueberries into a stirfry before, but I’ll definitely try it again!

Improv Score: 5/5

Tempeh Bacon and Apple Curry Stirfry

1 pkg Tempeh Bacon (I used Maple Bacon Tempeh from Turtle Island)
1 clove garlic (minced)
1/2 onion (chopped) (sweet or white would be best)
1/2 red bell pepper (chopped)
8 grape tomatoes (halved)
1 apple (chopped) (try Braeburn or Fuji, or anything else that won’t turn mushy)
1/2 cup blueberries

For the sauce:
curry powder (I used a yellow curry on the sweeter side)
apple & onion jam (or most any other not-too-sweet jam or chutney)
1/8 tsp aniseed
1/4 tsp caraway seeds
sesame seeds
apple cider vinegar
olive oil
water

1. In a skillet, prepare the tempeh as instructed by the packaging. Set aside.
2. In the pan that you cooked the tempeh in, heat 1-2 tablespoons of olive oil over medium to medium high heat.
3. Add the garlic to the oil, stirring frequently for about 30 seconds, or until the scent is released
4. Add the onion and red pepper and saute until onion is nearly transparent, adding splashes of apple cider vinegar along the way as the pan dries out.
5. Add a bit more oil to the pan, then stir in the apples and tomatoes. If it seems dry you can add more oil or apple cider vinegar. Saute.
6. In a small bowl, mix about a half cup of water with an amount of curry that you feel comfortable with. (How much kick do you want?!)
7. When apples start to brown, stir half of the curry mix into the pan along with the blueberries, aniseed, and caraway. Saute 2-3 minutes, or until curry is mostly absorbed.
8. Next, add 2 tablespoons of your jam or chutney and half of the remaining curry mix. Stir and allow to mostly absorb. Repeat with 1-2 more tablespoons of jam and the remaining curry mix.
9. Once curry is mostly absorbed, but still moist, divide the curry onto plates or bowls and sprinkle with sesame seeds.
10. Enjoy!