Supreme Rice and Beans
We eat Rice and Beans at least once a week. It gets very boring so I went a little fancy the last time I made them. I seared some sliced mushrooms in oil w. pepper and salt. Made a quick Guacamole. Then blended up a cashew cream in the Vita Mix. My husband and I only want to eat Rice and Beans like this now. The mushrooms are really what put it over the top!
Mirin Glazed Tempeh w. String Beans and Peanut Sauce
A recipe in progress. The Mirin Glazed Tempeh was amazing. My 20 month old son and I couldn’t stop eating it straight from the pan.
Kung Pao Tofu
Another recipe in progress. I’m not quite sure whats missing but I’ll figure it out soon. :)
Smokey Avocado Wrap and Vegetable Juice
A few weekends ago VeggieGirl and I hoped onto a train to NYC for the day. Our main reason for going was to take at class at my old alma mater The Natural Gourmet Institute. The class was called Spice Up Your Food Writing and it was taught by none other then the Urban Vegan’s Dynise Balcavage! It was so nice to finally meet Dynise. I’ve “known” her through the blogging world longer then I’ve known my own children. Her class was so informative and really jumped started my brain to get back into writing. She had us do a few writing exercises, which I was nervous about doing, but they helped me tremendously! I’ll forever be grateful to her for this class. If you ever have a chance to take a class taught by Dynise I highly recommend it.
Of course heading into NYC means we also have to eat! There is no way I can spend a day there and not hit up at least 2 vegan food establishments! We headed into the city a bit early so we could eat lunch at Blossom Du Jour which is located at 174 9th Avenue. Its an adorable little take out place with very limited seating. I chose the Smoky Avocado Wrap a.k.a. Smokacado. It was a spinach wrap filled with avocado, smokey tempeh, tomato, lettuce and a chipotle aioli. I pretty much will choose anything on a menu that contains a chipotle aioli! I chose a TRu Life Juice to drink with my meal. I went with the Heartbeat juice. Its made with apples, ginger and carrots. One of my all time favorite fresh juice combos. It was so refreshing! I wish I saved some of it to drink during class but since it was so good I gulped it all down while eating lunch.
After lunch we headed right next door to Blossom Bakery for a treat. I chose a chocolate chip cookie thinking I would nibble on it during the class. I didn’t get a chance to so I shared it with my husband after the kids went to bed. Honestly, by looks alone I wasn’t expecting much from the cookie but by taste, oh my goodness its was delicious!
After class we had some time to kill before our train arrived so we headed to Terri which is located at 60 West 23rd Street. One of these days I will actually order a sandwich when I go to Terri but since we already ate lunch Dianne and I both choose to order their famous Butterfinger Shake. It was my second time having this shake and I can say, even without every ordering anything else off their menu, that it is the best thing they have! Its just that good! It was hot as hell out that day so the shake was the perfect thing to cool us off on our walk back to Penn Station.
Desserts at Terri
I’ve truly promised myself that I will order more than a Butterfinger Shake next time!
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!
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.
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.