5 posts tagged “tempeh”
I have reluctantly come to the conclusion that I do not feel ready for the shift between day and night. There seems to be a constant shortage of time. When the night comes, I only get anxious and wish I could fast forward to the next day without having to actually lay down and close my eyes and let my mind go on a ridiculous trip. When the day emerges, I have invariably left behind my resolve, my revelations and my new goals. Maybe it is just the first month of the new year that has made my knees shake. I so want to hold on to each and every moment that I hold on to almost nothing at all. Thus the first 15 days went by and I have done absolutely nothing extraordinary.
Enough complaining. I have lost some of the enthusiasm for cooking lately, so I resort to risottos again. It will get better in time, I suppose.
Roasted Red Pepper and Artichoke Risotto
(Makes 4 servings)
1 medium yellow onion, finely chopped
5-6 cloves garlic, minced
1 jar roasted red peppers in olive oil, or two large roasted red peppers, finely chopped
1 1/4 cups white jasmine rice or arborio rice
4 tsp. parsley
1 tsp. smoked paprika
1/2 tsp. red pepper flakes
1/3 cup white wine
1 1/2 cups warm vegetable stock
1 jar water-packed artichokes (or roasted artichokes packed in oil), drained well * (see notes)
4 1/2 cups hot water
1/2 cup nutritional yeast
Salt and pepper to taste
1. Saute onions, garlic and roasted red peppers over medium heat for about 7 minutes until onions are slightly golden.
2. Add the rice and cook for 2-3 minutes until the rice is completely coated with oil.
3.
Add parsley, paprika and red pepper flakes and cook for another minute. Keep stirring to make sure
the rice does not get burned or stuck on the bottom of the pot.
4. Pour in the wine and let cook until it is all absorbed.
5.
Ladle in the warm vegetable stock and stir well. Cook until the stock
is absorbed. (Keep stirring when the rice seems much drier to prevent
it from being burnt on the bottom.)
6. Ladle in hot water by batches. 1 1/2 cups each time. Cook until the water is completely absorbed. Stir frequently.
7.
When the water is all used up and the rice is completely cooked, remove
from heat. Add nutritional yeast and salt and pepper and mix well.
Serve warm.
* If you use marinated artichokes in a jar, it is OK too. But do not use any marinated artichokes with a very strong vinegary taste. Make sure you drain really well, and you can probably rinse a bit in a bowl of water and drain again.
Now onto some stuff I made in the last few days. A tempeh cassrole, recipe by Jessy of "happyveganface". I added half a fennel bulb simply because I had it laying around in my fridge for ever. I thought it was pretty good, but my hubby did not like it as it is. Too bland, he says. But he loved it after he fried it up a bit and added some curry sauce to it.
And a loaf of spelt white bread, recipe by Nicole of Baking Bites again. Great bread! The texture and consistency were really excellent.
I'm still suffering from a general enthusiasm about blogging. I'd love to take photos and post them, and actually I've had a lot to say before I hit the "compose" button. But once I'm here, in this big box, I seem to become speechless quickly. Sometimes words are just so hard to come by.
Below is Isa's famous tempeh bacon (from VwaV, page 23). Like Isa said, this is not gonna fool any meat-lovers. But to be all fair, a good tasty thing doesn't always have to be meat, right? For us, this is way better than bacon, only because it's full of flavors and it's extremely zingy.
Vegan Explosion's Sunday Biscuits. I can't believe how easy it is to make some fluffy biscuits in less than 15 minutes including baking time.
Dark Lentil and Vegetable Stew (recipe by Johanna of Green Gourmet Giraffe). Johanna turned a vegan recipe into vegetarian and I turned it back into vegan. I was too lazy to look at the original vegan recipe. Shame on me, as usual! Anyhow, I used cauliflower leaves, cauliflower and kale instead of the parsnip, cabbage and zucchini. And I cooked the whole stew on the stovetop without baking it. It's a stew very similar to the mole sauce, equally full of spices. We loved it!
I have been busy cooking and doing many other things. I don't how I get so busy doing nothing. :) I made my my own agape pasta sauce again. I made it a couple of weeks ago but didn't write down the recipe. This time I improved it and recorded what I did too. I guess it was meant to be posted today.
D's Agape Pasta Sauce
(makes 4 servings)
1 medium yellow onion, halved and sliced into half moons
6 garlic cloves, finely chopped
4 cups button mushrooms, wiped clean and sliced
1/2 cup red wine
1 bunch of scallions, roughly chopped
2 cups cherry tomatoes, halved
1 1/2 Tbsp. capers, drained and chopped
9-10 green olives, sliced
2 Tbsp. sesame tahini
2 tsp. Thai red curry paste
1/2 cup unsweetened soy milk, and a little more if necessary
2/3 cup canned or cooked black beans
1/2 cup fresh basil, torn into small pieces
1/3 cup fresh culantro, torn into small pieces
1/4 cup nutritional yeast
1. Saute onions, garlic and mushrooms for about 10 minutes until mushrooms begin to sweat a bit.
2. Pour in the red wine and cook until evaporated.
3. Add scallions, tomatoes, capers and olives and cook for 1 minute.
4. Stir in tahini, soymilk and curry paste and mix well.
5. Add beans, basil and culantro and cook for another minute just to heat through.
6. Turn off heat and add in nutritional yeast and mix well. Serve hot!
I also tried out two of Vegan Dad's recipes since I still haven't gotten back any of my vegan cookbooks. My hubby suggested searching for them in our local library and I was lucky enough to locate a few and found several vegan cookbooks that I never bought before. I guess a lot of cooking experiments are coming my way this week. The first recipe I tried from Vegan Dad is Chocolate Pumpkin Pudding Cake. Boy, it was a decadent cake! Moist, delicious and really chocolate-y.
This is one of those recipes that I knew it sounded crazy but would absolutely taste great. Good Tempeh, Mushroom and Potato Stew by Megan the Vegan. I didn't use any carrot or peanut butter but added some edamame. I subbed sesame tahini and peanut satay sauce. It was a really meaty and healthy stew.
