Ala the Simple Veganista — this sounded fairly good, but was in fact much better. Wonderful flavor baked into the semi-decent Joe tempeh and soused along with asparagus in a sauce of miso, balsamic and o.j., with shredded basil added in.
The sauce was too good not to thicken for a better cling, and some slivered ginger or maybe a little minced garlic might add additional, good flavoring. Easy as it gets and delicious, even drawing muted praise from the sublime child.
Continue reading Orange roasted tempeh & asparagus
Delicious little crepes, and absurdly simple — leastwise, after spending an hour cavorting with the stove to acquire a pile of crepes. If they weren’t such a pain, we’d undoubtedly eat them more frequently, but all the time it takes, and then — the kids scarf down six at a time! If it is presumed 6 x 4 @ 2 minutes apiece, that’s on the order of fifty minutes of pancakes, devoured in only one — as they tend not to spend much time considering the subtleties of that which they consume.
Filling was simple, only asparagus, ground almonds and some halloumi — tossed on the skillet to brown a bit as the asparagus was close to done. A nice combination, evidently, but as is often the case, the answer was all in the sauce.
It, also, simple: Sliced shrooms, sauteed to slight singe with a sprinkle of salt, the pan deglazed with a generous pour of Pinot Grigio — that, thickened with some ground almond — it all topped with a few green onions.
Served alongside a saucer of butternut soup, spiced with garam masala and a sprinkle of chipotle powder. Very rich in flavor, absurdly thick and a nice complement to the salt and acidity of the crepes. Don’t recall whose recipe this was — just roasted chopped squash, 1 quartered onion and three rough-chopped carrots. All blended, then put in a pot with 1t garam masala, 1/2t ground coriander and chili powder, salt and 1c coconut milk. Served with a sprinkle of chipotle.
ala The First Mess
I would eat the sole of a shoe in a wonton. These are much better than the sole of a shoe, droppin’ in some mint and lime, and the sauce is delicious.
And William’s fingers!
This was a really nice assortment of flavors and very quick and simple to put together.
While the pasta cooked, the cut lengths of asparagus were sizzled in the very hot cast iron skillet and thinly sliced garlic was toasted in a little olive oil.
Once cooked, the pasta was arranged and topped with asparagus, garlic, chopped sun-dried tomatoes, lemon zest and red chili flakes. The dish was then drizzled with a little Tuscan herb olive oil and lemon juice – a marvelous contrast of sweet asparagus, lemon, earthy garlic and the pungency of the tomatoes.
Jen found some nice asparagus and assorted mushrooms and suggested those in a crepe for dinner.
So, we did:
The mushrooms were sauteed with a splash of chardonnay, ground black pepper, ground garlic and a bit of dried oregano. After the juices cooked off we added a couple tablespoons tofutti cream.
The mushrooms were rolled in a crepe with steamed asparagus and microwaved for about 20 seconds just before serving then topped with a chardonnay glaze and some chopped cilantro.