Vegan, Jane Austen student, Minimalist, Reader, Librarian

Friday, September 17, 2010

Vegan Sampler

Today's smoothie (yes, they're back!): baby spinach, fresh pineapple, 1 black plum, 1 banana.

We've been eating some outstanding meals here, lately. If these dishes that we've been enjoying don't inspire you to go vegan, I don't know what will! I love good food! Here's a little sampler:

Scone-like pancakes with organic strawberries, Earth Balance Buttery Spread, & pure maple syrup with a side of Smoky Tempeh Patties.














Smoky Tempeh Patties (from Short-Cut Vegan by Lorna Sass)

8 oz package of tempeh, cut into 4-5 pieces (soy or 3 grain variety; Trader Joe's sells this)
2 tbsp water
1 tbsp olive oil
2 tsp sage
1 tsp Italian Herb Blend*
3/4 tsp sea salt
1/4 tsp Liquid Smoke
1 large garlic clove
1/4 tsp crushed red pepper flakes
1/8 tsp freshly ground black pepper
Vegetable oil cooking spray

Pour 2 cups of water into a large saucepan with a sieve/strainer on top (or a steaming basket if you've got one). Add the tempeh, cover with a lid, and steam over medium heat for 15 minutes. Transfer tempeh to a food processor and add the rest of the ingredients. Process until well blended and the mixture begins to hold together. Scrape down the sides of the bowl as necessary a few times.
For each "sausage," shape about 2 tbsp of the mixture into a patty about 2 inches in diameter & 1/2" thick. Set aside on a plate.
Lightly spray a nonstick skillet with oil and heat until hot. Lay the patties in one layer on the skillet & lightly spray the tops (this is so that both sides will be oiled). Cook over medium heat, covered, until brown on both sides, flipping after 3-5 minutes. Serve hot.


Simple stir-fry with celery, carrots, onion, baby spinach smothering some brown basmati rice.














Sauteed Delicata squash & wilted baby spinach with a black bean couscous salad over a bed of raw baby spinach.















Leftover stir-fry over jasmine rice, leftover lentil dish (from a local restaurant called Ali Baba in Oakland) with leftover brown rice, chopped raw onion, on a bed of chopped greens with lemon juice, sea salt & pepper, and a slice of Jim's homemade seed bread, toasted.














Leftover black bean couscous salad over a bed of raw mustard greens with local heirloom tomatoes & an ear of corn on the cob (from a local CSA called Isidore Foods).














More sampler dishes to follow! Stay tuned to this blog!

*Italian Herb Blend (from Short-Cut Vegan by Lorna Sass)

In a spice jar (or wide mouth jelly jar) combine the following herbs:
1 tbsp dried oregano
1 tbsp dried basil
2 tsp dried thyme
2 tsp dried rosemary
1 1/2 tsp fennel seeds (I didn't have so I used 3/4 tsp ground fennel instead)
1 tsp crushed red pepper flakes (optional)

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