Here I prepared another awesome dish from Vegan Fire & Spice and served it with some of my very own Baked Penne for an awesome vegan Italian feast! James was over, and he & Thomas were getting their costumes ready for Thomas’ Superhero birthday party, which was last night. James is a meat and potatoes type of person and didn’t like the tempeh, but had a GIANT second helping of my baked penne, so that was a pretty good compliment. Especially since the penne is loaded full of things he would hate to know he ingested like TVP, nutritional yeast, and vegan cheese. : ) I used brown rice penne here too, just to check it out. It smelled sweet when it was cooking, but was fairly indiscernible in the dish. I used some shallots in the penne sauce for extra flavor.
The Tempeh Cacciatore was outstanding and Thomas & I were only sad that we served it to James without having him try a piece first so there would have been more for us! 🙂 A sauce full of tomato and carrot that just felt like Italian home cooking, and gave the tempeh wonderful flavor. I’m definitely hooked on this book and will be making lots more from it in the future.
brown rice penne
fresh out of the oven!
A really great pairing!
and in our costumes! James (Deadpool), Thomas (Symbiote Spiderman), Me (Black Cat) and our friend Eric (Wolverine)!
One thing I really miss about living in New York is all of the wonderful vegan dining. I really got hooked on a few places, and Angelica Kitchen was definitely one of my favorites. When I realized they had a cookbook a while back, I was thrilled, and ordered it. This cookbook has all the goods, the cornbreads, the how to for making dragon bowls and their signature dishes, all of it! My favorite sandwich is hands down, the Sam or I sandwich. It’s made up of several recipes in the book, including the marinated tofu recipe used here to make this hybrid of the Tofu Sandwich with Roasted Vegetables & the Sam or I, pg. 165.
I used sprouted grain bread and:
1 recipe for Baked Tofu with Lemon-Rosemary Marinade pg. 105
I subbed fresh lime juice for lemon and used extra-firm pre-pressed sprouted tofu instead of firm. You couldn’t tell, it was just awesome tasting tofu.
1 recipe for Oven-Roasted Onions and carrots pg. 168
I used 3 medium onions and a bunch of small carrots. I didn’t make as much as the recipe called for, but it was still way more than enough for the sandwiches!
1 recipe for Soba Sensation Sauce pg. 209
This recipe yielded 3 cups, so I halved it and made it in the small bowl of my food processor. SO GOOD! We only used half of this for the sandwiches, but it’s so good, we’ll definitely use it up. (Especially on steamed greens!) It lasts a week in the fridge and pretty much made the sandwich. I subbed Bragg’s for tamari and extra virgin olive for sesame oil.
I thought the sandwich needed some greens, so I steamed a couple of large kale leaves, torn into pieces and added it in the mix. It was the perfect addition!
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…
So here is my first attempt from Terry Hope Romero’s new book Viva Vegan! I am so excited to finally have this book in my possession. It was one of the two cookbooks that were delivered to our apartment the day after we left Brooklyn. Thankfully Kass held on to it until I was able to retrieve it on my recent trip.
She has two basic recipes in the book for seitan. Steamed Red Seitan for beefy recipes, and Steamed White Seitan for chicken and pork recipes. It was fairly easy to make, though I did let my purple kitchen-aid do the work. The only thing I changed was I added about 1/3 c. more vital wheat gluten flour because it was too sticky to even make a dough ball. This gives you four seitan loaves which you can use two at a time in lots of included recipes. I only prepared and steamed it, and put it in the fridge. I’ll have to update when I use it in a recipe. Regardless, it smelled divine, and I can’t wait to try it! I think i’m using it to make some Ropa Vieja tomorrow : )