I guess “teriyaki tempeh” doesn’t scream “beach picnic,” but who are you to judge me? Bright, colorful, filling–but not too rich, no no, wouldn’t want to interfere with sandy wanderings! The only thing that relied on an actual written recipe was the cabbage slaw, and that came from Martha Stewart, of all places. It was…
Tag: tempeh
#VeganMoFo Day 29: A Recent Brunch
I make a “special” breakfast most Saturdays. Sometimes it’s waffles or pancakes, which only I like, but sometimes it’s savory, which K will usually eat too. There’s often toast, or roasted potatoes, but recently I made brunch with polenta. Or, okay, maybe it counts as grits? This is not my culture; I don’t know. Anyway,…
#VeganMoFo Day 28: For Brunch, I’d Rather Be In Mendocino
I’m having a hard time right now, in life. I frequently daydream about things I’d like to be doing with time and money I don’t have. A common imaginary trip? Mendocino, California–particularly the Stanford Inn. I’ve had the pleasure of visiting it a few times now, and it is my happy place. Cozy rooms. Beautiful…
#VeganMoFo Day 10: Almost All Vegan Food Is Unconventional Already
What are our best secret ingredients, after all, but weirdo vegan secrets? Aquafaba? Nutritional yeast? Cashews that are not merely part of a snack nut mix?! Come on. Any one of these things will garner a raised eyebrow from most of your relatives, and that’s not even counting those who make a face at the…
Sweet potato hash and tempeh bacon
I needed a hearty breakfast today. I was meeting up with friends for a hike, and I opted to let my favorite pre-hike brunches of the past inspire me: breakfast at Ravens in Mendocino. So I made a simple sweet potato hash with spring onions, green garlic, and red bell pepper, with a little arugula…
Cajun-Creole-spiced tempeh with creamy grits and citrus broccoli salad
Tonight’s dinner comes from a cookbook I admire, but rarely cook from: Vegan Soul Kitchen by Bryant Terry. It’s just *cool* – but I find the recipes overly complicated for my style, and the instructions a bit dense. You really have to read all the way through or you’ll miss details. Certainly that means there’s…
Friday night’s all right for stir frying
Usually I like to eat out on Friday nights – it’s always been a long week, I’m always tired, I always get home later than usual. But, well – I’ve been home all day, and I have an excess of tasty vegetables. Why not save money and the frustration of deciding where to go and…
Baby kale and mushrooms, roasted tempeh cubes, hash browns, sliced tomatoes, coffee
Soba noodles with green avocado sauce, tempeh, and cabbage-tatsoi stir fry The sauce includes the following, thrown in a blender until creamy: 1 overripe avocado, splash of soy sauce, rice vinegar, and sesame oil, squirt of gojuchang, bit of green onion, handful of torn spinach leaves (to amp up the green), and a little water….
It started with a stalk of sprouts
I don’t usually like to get the stalks of brussels sprouts because the damn things already so much work to prep, but it called to me. I cradled it like a baby–a silent, green, nodule-covered, leafy baby. Mmm. And now you know too much about how my brain works. So I prepared the brussels, starting…
Vegans Need Sauce 