Tempeh tacos with marinated cabbage and fresh salsa
We marinaded the tempeh in chile-beer marinade and made a finely-grated version of the cabbage slaw from the baja tempeh tacos veganomicon recipe.
Shepherd’s pie with kale, wax bean salad, and roasted root vegetables
We had leftover mashed potatoes from making pierogies the other night. We sauteed up some tempeh, mushrooms, onion, marsala, shoyu and spices, then topped the stew with the mashed potatoes and baked it in the oven.
Biscuits with Eggplant Gravy
The tempeh sausage crumbles recipe from Vegan with a Vengeance is worth the price of the cookbook. One possible use case for them is to make gravy by adding creamy sauce. Vegan with a Vengeance suggests a creamy white bean sauce, but we opted for an eggplant-lemon-tahini babaghanoush-like concoction.
Creamy Tomato Soup
To celebrate these end-of-season November tomatoes, we made our delicious creamy tomato soup recipe.
Twice-baked Potatoes
Twice-baked Potatoes
6 or so Baking Potatoes
A Few Large Spring Onions, chopped (including green parts)
1/2 – 1 cup soy yogurt
2 tsp Smoked Paprika
3-4 Tbl fresh Herbs (such as dill, cilantro, parsley and/or basil)
1/3 cup Nutritional Yeast
1 tsp Salt
2 Tbl good quality Olive Oil
1/2 Lemon, juiced
Clean the potatoes and poke with a fork. Place the (whole, unpeeled) potatoes uncovered in a 375 degree oven until tender when pierced with a knife, about one hour.
Once the potatoes have cooled slightly (just enough to not burn yourself) cut them in half and scoop out most of the insides with a spoon. Be sure to leave a quarter inch gap, or else the skins will collapse.
Mix the scooped-out potatoes with all the rest of the ingredients in a glass bowl. Add salt to taste, and more soygurt if the filling seems dry. Scoop the potatoes back into the shells, and bake for approximately 30 more minutes.
Vietnamese-Style Seitan Sandwiches
Jaeheon made us this Veganomicon staple.
Grilled Romaine Salad
We got the idea from a foodblog I like, topped it with some squeezed lemon, and it was pretty good. Kind of like grilled radicchio, only not bitter. Although, I think we prefer the depth and richness of grilled radicchio.
Fresh corn polenta, pan-fried okra, wax bean salad, kale
We found a recipe for making fresh corn polenta: puree the raw kernels until smooth, and then saute the raw corn kernel puree for a few minutes. Add olive oil, salt, and pepper.