Down home vegan

December 2, 2010 at 3:46 am | Posted in cats, cooking, Life, utah, vegan, vegetarian | 3 Comments
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Wow, tonight’s dinner was so good I had to blog about it when it was still fresh in my mind. I made Hot Sauce Glazed Tempeh with mashed potatoes smothered in Jalapeno Corn Gravy. Wow, talk about delish broke food. 🙂

Both recipes come from Veganomicon. (Normally I would just embed links for everything, but the link thing on WordPress is still broken.)

Hot Sauce Glazed Tempeh
By Isa Chandra Moskowitz

Ingredients:

1 8 ounce package of tempeh

1/2 cup broth
1/4 cup hot sauce
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
hing
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper

Bring a pot of water to boil.

Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half widthwise then cut each of those squares diagonally to form 4 large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.

Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.

Preheat a greased grill pan over medium high heat. To grease it, brush lightly with olive oil or if you have a spray bottle of olive oil, that works, too. (Get a spray bottle of olive oil already!)

Grill each side for 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Alternative broiling instructions:
Preheat the oven broiler. Place tempeh in a rimmed pan (I like to use my cast iron pan for such purposes). Spoon some of the marinade over it and broil for 5 minutes. Flip it and spoon some more marinade over it and cook for another 5 minutes. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Jalapeno Corn Gravy

Ingredients:

1 cup veggie broth
1 tbsp cornstarch
1 tbsp olive oil
hing
2 jalapenos, diced
2 cups corn
1/4 cup milk (I used almond)
2 tbsp lemon juice

Saute the hing and jalapenos in the oil for 5 minutes, until soft.
Add the corn and cook for 5 minutes.
Mix cornstarch and broth together in a bowl. Add broth mix and milk to pan, stir, and let thicken for four minutes. Remove from heat.

Transfer to blender or food processor and puree. Add lemon juice to taste.

I felt like such a grownup eating this.

Things soon to come: seitan, more greens, and fudge!

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