Posts filed under 'tempeh'
Braised Tempeh in a Lemon, Thyme and Caper Sauce
I received a review copy of Dreena Burton’s newest cookbook Let Them Eat Vegan a few weeks ago. Upon my first quick “flip through” of the book I knew that this was going to be a great cookbook. When I did my official look through of the book, when the kids were in bed, I immediately started bookmarking recipes. A LOT OF RECIPES! It got so bad, in a good way, that I didn’t even know where to start and what to make first. I finally settled on the recipe for Braised Tempeh in a Lemon, Thyme and Caper Sauce. I love love love the combo of lemon, thyme and capers and I wanted to include more Tempeh in our diets for variety so this became the obvious choice to start with. First thing…this recipe alone is worth the price of this book. It was so easy to make. Its a great way to have a fancy type dinner in the middle or your busy work week. I was able to make this while my 10 month old was getting into all sorts of trouble in the kitchen cabinets, then I was able to spend some time at the park with my husband and daughter and then we came home and had this delicious meal! Restaurant style food at home. Its wonderful! I served it with some white rice and sauteed spinach. Three of us loved the recipe: myself, my husband and 10 month old Miles. One of us did not: my daughter Reno..but that was to be expected. Tempeh is something she’s has never eaten before so I cooked her up some Gardein Crispy Tenders and she ate the rice and spinach that accompanied our meal.
Three’s Company Pie
Dessert! This must be one of the easiest pies’s I’ve ever made. It reminded me of my favorite Chocolate, Peanut Butter, Banana Smoothie that I make Reno and I for breakfast sometimes..minus the spinach we add to the drink. Much like my smoothie recipe you blend peanut butter, banana’s, cocoa powder with melted chocolate chips and a few other ingredients, pour it into a pie shell and then bake it. Topped off with slice banana, peanuts and some cocoa powder. Its amazing. I wish I had taken a picture of what the inside of the pie looked like. It was beautiful. Really. I brought the pie over to my Mother in laws for Sunday dessert and it was a hit. I will definitely be making this again.
So I’m basically in love with this book. In my opinion it is Dreena’s best book yet and I can’t wait to cook from it again. I have a lot of recipes that I want to try from it!
April 14th, 2012
Buffalo Tempeh with Ranch Mashed Potatoes
I know I post about Buffalo “stuff” a lot but this is more about the mashed potatoes. First about the Buffalo. I made it with tempeh for the first time ever. So that’s new. I usually just stick with seitan and occasionally will use tofu but never tried it with tempeh. I have to say that I’m really glad I tried it! It was so good. Tempeh was one of the first things I ever tried when I became a vegetarian way back when I was 18 years old and it’s something I have always loved but it’s also something that I almost now never cook with. I have no reason for that. It just is what it is. I purchased a few packs of it at Whole Foods yesterday to make some new things with it over the next few weeks. One of my favorite uses is to make Tempeh Sausage Crumbles with it then from that making Biscuits and Gravy. I see in my immediate future a delicious weekend breakfast!
Now the potatoes. I accidentally use sweetened rice milk when mashing these and as you can imagine that was kinda gross and weird tasting. The ranch dip I made for the Buffalo Tempeh came to the rescue. I couldn’t stomach the potatoes on there own but when I mixed in the ranch dip it made them delicious in a this can be kinda gross way. I would NEVER serve mashed potatoes like that to another human being but I would make them again that way, minus the sweetened rice milk, for myself when I’m feeling like eating something deliciously gross.
January 5th, 2010
Grilled Tempeh and Avocado Sandwich
I’ve been really into eating sandwiches lately. Maybe its the early fall weather we have been having which always makes me want to go on a picnic, which I never do, or maybe it’s my love of bread with tasty ingredients in between two slices. Who knows?
My new favorite sandwich is the Grilled Tempeh one pictured up above. Succulent marinated tempeh grilled to perfection on butter toasted bread with mesclun, avocado, pickles and a thousand island type spread. If I added sauerkraut and some cheese and took off the mesclun I’d imagine you’d want to call it a Tempeh Rueben. Since that is a lot of adding and subtracting of ingredients I’ve decided that it is just my Grilled Tempeh and Avocado Sandwich.
Sauteed Seitan and Avocado Sandwich
I made a similar sandwich the next day with some sauteed seitan and I skipped the butter on the toasted bread. Equally delicious but I actually preferred the grilled tempeh over the seitan.
Chile-Cornmeal Crusted Tofu Po’ Boy from Veganomicon
I have literally been dying to make this sandwich since the day I got V’con in the mail. That was along time ago and I just got around to making it. I’m now kicking myself for not making it sooner. The tofu with it’s spiced cornmeal crust is just perfect and the coleslaw is mega easy to make and delicious to eat all on it’s own. Plus you can never go wrong with chipotle mayo. I’ve been making my own and spreading it on food for years now. If you haven’t tried this sandwich yet I beg you to make it tonight for dinner. You will be so happy that you did.
September 9th, 2009