Kindly Póg Mo Thóin

Aaaaand it’s another one from Veganomicon. And another winner. Obviously, I used regular broccoli and shells instead of rotelle, because that’s what I had. But it still worked out great. I *will* try to get hold of the broccoli rabe next time I make it, though; planning ahead is a good thing, Zuzu. Recipe follows.

• 1/2 pound whole wheat rotelle or other spiral-shaped pasta

Spicy fennel tempeh:

• 1 (15 oz.) package tempeh, cubed
• 1/2 c. plus 2T vegetable broth
• 2 T. soy sauce
• 2 T. tomato paste
• 1 clove garlic, pressed
• 1 T. fennel seeds
• 1-1/2 t. red pepper flakes, or to taste
• 1-1/2 t. dried oregano
• 1/2 t. red wine vinegar

Broccoli rabe:

• 1/4 c. olive oil
• 5 cloves garlic, sliced thinly
• 1 bunch broccoli rabe, trimmed and chopped coarsely
• 2-3 T. white wine, water or vegetable stock
• 2 t. red wine vinegar or balsamic vinegar
• Salt and freshly ground pepper

Boil salted water for pasta and prepare according to package directions. Drain, toss with a teaspoon or so of olive oil, cover and keep warm.

While pasta is boiling, prepare other ingredients:

Prepare the tempeh:

Place the tempeh in a large, nonstick skillet (or, if you’re leery of nonstick surfaces like I am, just use a little oil in a regular skillet). Whisk together the remaining ingredients listed under “Spicy fennel tempeh.” Pour over the tempeh, stir to coat, and cook over medium heat until the liquid starts to simmer. Cover the pan and steam the tempeh, stirring occasionally, for about 8 minutes or until most of the liquid is absorbed.

Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon.

Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat and add two tablespoons of olive oil (I used less, because that’s how I roll). Drop a cube into the hot oil to test the temperature — if it sizzles, the oil is hot enough. Add the rest of the tempeh and stir-fry for about 4 to 5 minutes, or until it begins to brown. If the pasta is ready, add the tempeh to the pasta, toss and keep covered and warm. If not, just transfer to a bowl and keep covered and warm.

Prepare the broccoli rabe:

Pour the remaining olive oil into the pan and add the sliced garlic. When the garlic begins to sizzle (be careful not to burn it), stir and cook for about a minute. Add the broccoli rabe, stir to coat with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with about 2 T. of the white wine and steam for 8 to 10 minutes, until the broccoli rabe is bright green and its stems are tender.

Remove the cover and sauté for an additional minute or two, until any excess liquid is absorbed. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine or balsamic vinegar, season with salt and freshly ground pepper, and toss to combine.