I have been horrible about starting back at my blogging, however after our honeymoon things will hopefully settle down and Neil and I can really get into making consistent entries. So until September things will be crazy and entries lacking!
We had a big family take out night from Green Dragon Chinese in Morrisville Vermont on Saturday and my husband and I wanted to dry something different than our usual General Tsao Tofu and Broccoli with garlic sauce that we always seem to get . So to be “daring” we tried the tofu with black bean sauce and the green beans with garlic sauce and some yummy veggie spring rolls. The green beans were pretty good and the springs rolls very yummy however the tofu with black bean sauce just didn’t work for us, the sauce was nice but it was all just a little too slimy.
However, never wanting to waste food I decided to try and save what was left of the tofu so it wouldn’t just get thrown out. We had some left over white rice as well so I decided why not try some black bean tofu rice cakes with a green bean and garlic sauce? I blended the left over tofu and it’s sauce and then mixed it with the left over rice, I added just about a tablespoon of flour to help combine things and then I heated a pan and fried on both sides until brown (aboue 5 min and site) then this was all topped off with some green beans and garlic sauce.
I have to say it was a good save and we didn’t have to waste anything! However now we know not to get the tofu with black bean sauce ever again!
Tonight for dinner we tried out a recipe we both have been dying to try because we love hot sauce! We made up some yummy tempeh hot wings, rosemary roasted potatoes and a green salad of sweet endive tossed in Amy’s Tahini Tomato Dressing. It was a wonderful, light and satisfying meal.
(Photo to come)
Buffalo Tempeh “Wings”
(courtesy of 28 Cooks)
1 (8 oz) pkg tempeh
1/3 c soy milk
1/3 c flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoned panko crumbs (I was unable to find Italian seasoned panko crumbs that were vegan so I used plain ones that I seasoned with a bit of oregano, salt, pepper, and basil.)
1/2 c Louisiana-style hot sauce (I used Franks)
2 tbsp butter (I used Earth Balance)
1 tbsp ketchup
Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all “wings” with cooking spray. Place into oven and bake for 10 minutes. Flip “wings” over and bake for an additional 10 minutes.
While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.
When wings are finished baking, toss with sauce. Serve immediately.
For the Rosemary Roasted Potatoes I cut 3 red potatoes into wedges and tossed with a tablespoon of canola oil and tossed with minced garlic and dried rosemary (use fresh if you have it).
The salad was simply greens in this case sweet endive and our favorite dressing (Tahini tomato) but feel free to use any you like!
Tonight I decided to make curry noodle bowls for dinner and our lunch tomorrow. I found that there could be some improvements made to this dish next time around. I used soba noodles for a change and decided that a nice udon noodle would have worked much better in the dish. Also I used a red curry and it seems that it would be nicer with a yellow curry but we will see next time how I like that versus the red. Lastly I chose to use morningstar chik’n strips and they did not hold up well in the curry for the future I would use tofu or try a fake chik’n that holds up better such as Yves chik’n strips.
(Picture to come)
CURRY NOODLE BOWL (adapted from Hooked on Heat)
Prep time: 15 min Cooking time: 15 min Serves: 4
1 lb noodles of choice
1 cup morningstar chik’n strips
1 small onion, thinly sliced
2 cups chopped napa cabbage
1 cup sliced cremini mushrooms
1 tbsp crushed garlic
2 tbsp red curry
1 stalk lemon grass, bruised and cut into 2-inch pieces
1 can coconut milk
3 cups light flavored vegetable stock
1 tbsp light cooking oil
salt & pepper, to taste
fresh coriander leaves, chopped chillies and lemon wedges, for garnish (really makes a huge difference so make sure in include!)
HEAT oil in a deep pan, and saute garlic and curry paste till fragrant. Add in onions and chik’n, and saute till lightly brown.
ADD in coconut milk, stock and lemon grass, and let it come to a boil on low heat. Add in musrooms and noodles, and cook covered till noodles are tender and done. Stir in napa cabbage, and cover cook for 5 minutes.
SEASON with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.
Last night we made it a date night and went to Sarducci’s in Montpelier,VT. There are number of vegetarian/vegan friendly selections such as:
Toasted Italian bread with olive oil, roasted garlic and parmesan (sans parmesean)
with pesto, tomatoes, and parmesan (sans parmesean)
Assorted greens, tomato and black olives with balsamic vinaigrette. 3.50
Lettuce, tomatoes, red onions, kalamata olives and feta cheese in an oregano red wine vinaigrette (sans feta)
Spaghetti alla Marinara:
Spaghetti with fresh marinara sauce 7.99
Angel hair pasta with fresh tomatoes, basil, olive oil and garlic in a light tomato sauce
Capellini di Verdure:
Angel hair pasta with spinach, artichokes, sun-dried tomatoes, black olives, tomatoes and goat cheese in a white wine basil sauce (sans goat cheese)
Mushrooms, spinach, black olives, roasted eggplant, sun-dried tomatoes, olive oil and garlic over penne
My husband got the Penne Pugliesi and it was SO good! I got the Capellini di Verdure sans goat cheese and it was very good as well.
Vegan Friendly Rating: 3 out of 5 carrots
Food Quality Rating: 3.5 out of 5 carrots
So after a year of planning all the details of our wedding it finally happened on May 31st, 2008. We were lucky enough to have 100 or so friends and family join us from all over the States and Canada to celebrate our special day. Our ceremony was held in the rain under a pavilion at the Belvidere Ball Park and our reception at the VFW in Hyde Park, VT
Our wedding was catered by Tasty Persuasions out of Grand Isle, Vermont and Tina the caterer did an amazing job with all of our food.
The menu included (all vegan):
• Stuffed Mushrooms (amazing)
• Ranch Dip and Veggies
• Hummus and Pita Chips
• Potato Skins
• Tempeh and Veggie Kabobs
• Green Salad with Balsamic Dressing
• Rolls and Earth Balance
• Seasoned Green Beans
• Pasta with Ratatouille
• Roasted Potatoes
For desert we had lemon and carrot cake cupcakes and a small Chocolate Raspberry cake (both Vegan) that were baked and decorated by my Aunt Betty as a wedding gift.
All Photos by Dona Davis
So it’s been over a year since I last updated this blog and goodness it’s been a busy year. However I am at work currently so there is little time to update right now however there will be new and improved updates with vegan recipes, product reviews and dining picks!
until later! xo.Lindsay