Tomato paste chili

Donna likes this...

Dry roast about

1/8 cup cumin (possibly more)

until it begins to pop.  Then add

olive oil
2+ cloves minced garlic
1 diced onion
2 teaspoons salt

and saute.  Once browned, add

12 oz can tomato paste
29 oz can black beans (drained)
16 oz can kidney beans (drained)
1/4 cup water (roughly)
1/8 cup soy sauce
1/2 teaspoon chilli powder
1-2 tablespoons lemon juice

stir until smooth and simmer.  Serve over rice; makes about 4 servings.

Tempeh and eggplant with miso dressing

Thinking about miso and tempeh led to this recipe, which seemed reasonable enough.  Here's a somewhat simpler rendition...

Prepare the marinade by mixing:

1/4 cup maple syrup,
1/4 cup vinegar,
1/4 cup soy sauce,
with a crushed garlic clove.

Slice

8 oz tempeh
1/2 large eggplant

and immerse in marinade.  Set aside while preparing the dressing.  Mix

1/2 cup tahini
2 T miso (I used 1 T light and 1 T dark miso)
1 T lemon juice
minced fresh ginger

add some warm water while mixing to set the consistency appropriately.

Put the tempeh, eggplant, and the marinade in a skillet over high heat.  Simmer until the marinade evaporates.  Serve with rice and the dressing on the side.