Here’s another recipe that I made awhile back, and was meaning to tell you about. It’s the Tempeh Shepherdess Pie pg. 167, from the Veganomicon cookbook. We were having another couple over for dinner, and I decided to go for a big pan of vegan comfort food lovin’ for our guests. This recipe does not dissapoint. I’ve often stated that I have an aversion to mushrooms, but over time I’ve realized that they add a really nice flavor, and if I chop them up finely enough, they don’t even bother me! So that’s exactly what I did here with the 8 oz/3 c. of mushrooms called for. I have been using baby bellas or shiitakes, in this case I used the former.
Tweaks: I added some liquid smoke to the tempeh mixture, and some nutritional yeast to the mashed potatoes based on reading some reviews. I think these were wise choices, as they upped the flavor ante. Nutritional yeast really makes mashed potatoes spectacular, and I always use it when I make them. Oh, and I used canned peas, because that’s what I had, and Braggs for tamari/soy sauce.
Results: This is true comfort food right here. Hot food for a crowd that you’re proud to serve and really isn’t all that hard to make. Perfect for weeknight entertaining.
After the breakfast omelette debacle I decided to go with an old fave. Okay, I had only made it one other time, but it came out terrific then, and sure enough, we killed all 4 servings in one sitting last night! : )
I also made carrot cake cupcakes with cream cheese frosting for dessert, so I shredded up an extra 2 cups of carrots and made a carrot slaw to go with it. It was a very orange meal. (Carrot Slaw recipe below!)
Ty’s Carrot Slaw
2 c. of shredded carrots
1/3 c. of vegan mayo
1 tsp. lemon juice
1/4 c. of raisins
Combine and let flavors combine in fridge for at least 30 minutes.
In my life I think I only had real orange chicken maybe 5 times, but I absolutely loved it. The last time I was visiting kass in Brooklyn, we ordered from wild ginger, and I got the orange seitan with broccoli… AMAZING! (before I left NYC I also had some killer sweet & sour soy protein there too! my review) So I had some high expectations for this dish.
The sauce was okay, but it really didn’t taste like orange sauce. I get that this is not an authentic recipe, but I think it should be called something else entirely. It was both vinegary & super sweet at the same time, which tasted better than that sounds. Thank goodness I served it with some sea-salted edamame & brown rice. This helped to balance out the flavors a bit.
The tofu, however, was awesome! So no matter what I’m going to be thankful to this recipe for finally giving me a decent method of cooking tofu to my liking. I greased a cookie sheet with canola oil and spread out my firm tofu pieces. I rubbed them with some more canola and baked for 25 minutes. They came out the exact texture that I love. Crispy on the bottom, and around the edges and perfectly cooked inside with a nice texture. I will SO be making delicious stir-fry meals with that now!
Okay, and here is Boris looking cute and being mesmerized by my chopsticks…
For dinner last night I made VCF’s Fool Your Friends Tacos. I had been craving tacos since last week, and not refried bean ones either. I wanted all the taste and texture of the meat kind, but without the awful stench and mystery bits. I needed TVP for the job!
This recipe is indeed delicious! I probably could have eaten 5 or 6 tacos if not for the black bean soup I served along side, and my serious self control. I added a little extra liquid smoke to the TVP broth, as well as the taco seasoning. Incidentally, this recipe uses 2 tbsp. of the taco seasoning recipe in the back of the book. It was chili powder, garlic & onion powder, cumin, paprika, cayenne and salt & pepper. I topped them with lettuce, and some of the super hot salsa I made this weekend. Daiya cheddar makes a good topping too. This is definitely one for the permanent rotation, and it was fast & easy. I would love to use this for some awesome nachos too.
Served with black bean soup…
I put the leftovers in with the rest of the black bean soup to make a chili which I ate for lunch today with some brown rice and a vegan cheddar drop biscuit! YUM!
So last week was mostly devoted to the Veganomicon’s recipes & this week I moved on to a sure favorite of mine, Vegan Comfort Food. Well, besides the black beans I made yesterday (a hybrid of Viva Vegan’s recipe & my dad’s secret recipe), which will be tonight’s dinner with VCF’s tacos : ) I served it with Yves’ vegan sausages, which were yummy but should be made right before serving, and not kept warm in the toaster oven to dry out whilst finishing the accompaniment! hah : ) This brunch was surprisingly filling and held me into the evening.