24 Tuesday May 2011
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I’d forgotten these were tempeh and tried searching for chickpea patties! They’ve become taken for granted as a go-to for lunch or quick dinner: they freeze and reheat really well.
The spinach was panned with some rice vinegar and a little sesame oil, offsetting the saltiness of the patties nicely. Topped simply with whipped together tofutti and habenero sauce.
-D
05 Tuesday Apr 2011
Posted in Food
It’s been a while..
A couple tempeh cakes ala the Post Punk Kitchen, lounging about some arugula:
Very tasty cakes and they held together well while cooking, though I think the salt could be omitted.
=D
26 Wednesday Jan 2011
Posted in Food
From Post Punk Kitchen.
Expected as a quick, one-off, mid-week meal, it was not — though a lot of factors (helpful three year old, un-open-able sauerkraut, exploding blender, frightful phyllo, cabinet-content-cascading collapse…) beyond the prep were complicit – running almost 2 hours start to table.
Likely a 30-40 minute assembly if all goes well, additionally, approximately 30 to bake.
The pursuant payoff for avoiding the second meal implosion of the week was very tasty reuben-esque pies.
The sweetness of the cashew/tomato paste, sauerkraut and salty tempeh combined well together.
These well retain the heat; let them cool for at least 5 minutes to make them easier to enjoy.
Hilariously, the planned, less stressed lunch evaluation scratched as the determinedly prepared provisions are spending the day home, alone on the kitchen counter.
-D
16 Monday Aug 2010
Posted in Food
Consulting the ‘Fridge for breakfast wrought tempeh, tomato and mushrooms with a last second grab of a couple potatoes that I thought to grate into a little side-pancake.
The potato was mixed with a bit of corriander, red pepper flakes, turmeric, a little allspice, corn starch, salt and pepper.
The mushrooms were sauteed with a green onion and the utterly forgettable tempeh and tomato were simply seared.
Served with a dollop of tofutti the potato pancake was very good.
-D
13 Tuesday Jul 2010
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Crumbled tempeh browned with a few grinds of garlic/pepper/salt with fresh oregano tossed in at the very end.
Topped with diced tomato, sliced avocado, a little salsa, frank’s red hot, lettuce and some sour cream.
Delicious!
-D
26 Saturday Jun 2010
Posted in Food
Last night we tried an interesting looking dish from The Discerning Brute, spicy kimchi mayo smothered red bean bread with smokey braised mushrooms:
Preparation only took about 30 minutes — though, glancing at the recipe the night before I fortunately noticed the directions mentioned tempeh bacon which was not listed in the ingredients and we made that the night before (but it’s easy).
We were quite curious how the flavors would work together and certainly they did!
However, there were a couple things I would change when we make it again: Reducing (or eliminating) the salt from the red bean bread and neither Jen nor I particularly care for the taste of Nayonaise, at least as a prominently featured flavor (though the kimchi we bought was not very good and not spicy at all so home made would probably improve that element).
Nevertheless, with all the flavors combined it was quite delicious.
Served with steamed broccoli and Fish Eye Merlot.
-D
