What Do Vegans Eat? Food that Rocks!

I made a couple of recipes from "Vegan with a Vengeance" this week that I've never made before. This is an awesome cookbook from the Post-Punk Kitchen founder Isa Chandra Moskowitz. This isn't a cookbook that requires you to buy a bunch of obscure and expensive ingredients. It's full of simple, economical, and, so far, delicious recipes. I neglected to take pictures of the food before we ate it. You'll just have to take me at my word when I say they looked delicious as well. Here are the recipes. Let me know if you try either.

Apple Pie-Crumb Cake Muffins

for muffins:
1 and 1/2 c flour
1/4 c plus 2 T sugar
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground allspice
1/8 t ground cloves
1/4 t salt
3/4 c apple cider
1/3 c canola oil
1 t vanilla extract
1/2 c grated apple
1/2 c chopped apple (1/4-inch pieces)

for topping:
1/4 c all-purpose flour
1/4 c brown sugar
1/2 t ground cinnamon
1/4 t ground allspice
pinch of salt
3 T canola oil

Prepare the topping by mixing all of the dry topping ingredients together in a small bowl. Drizzle the oil in while mixing with your fingertips until crumbs form. Set aside.

Preheat oven to 375 degrees F, lightly grease a twelve-muffin tin.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt. Create a well in the center and add the apple cider, oil, and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup two-thirds full. Sprinkle the crumb topping over each muffin. Bake for 22 minutes.

Tempeh Reuben Makes four sandwiches.

8 slices good, dark pumpernickel bread
8 t nonhydrogenated margarine
1 and 1/2 c sauerkraut
2 dill pickles, thinly sliced
1 avocado, cut in half lengthwise and sliced into 1/4-inch slices
1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares

for the marinade:
1/2 c white cooking wine
2 T olive oil
2 T balsamic vinegar
2 T Bragg Liquid Aminos or tamari
2 T fresh lemon juice
2 cloves garlic, smashed

for the dressing:
1/3 c Vegannaise
2 T ketchup
Juice of 1 lemon
1 T minced onion
3 t capers
2 T sweet pickle relish (or equivalent amount chopped pickles)
a pinch of cayenne

Prepare the tempeh:
Combine all the ingredients for the marinade. Add the tempeh and marinate for at least one hour, turning once.

Mix together all the dressing ingredients and set aside.

When the tempeh has marinated for an hour, preheat a grill pan over high heat. Cook the slices on the grill for 4 minutes on one side, until dark grill lines have appeared, then use tongs to flip them over and cook on the other side for about 3 minutes.

Prepare the sandwich:

Spread a teaspoon of margarine on each piece of bread. Heat a large skillet over moderate heat. Fry each piece of bread on the buttered side for 3 minutes, flip over and cook one minute more.

Divide the ingredients equally among four buttered-side-down fried bread slices. Smother in dressing, top each serving with another slice of fried bread, nonbuttered side down, cut in half, and serve.

What Do Vegans Eat?

Reading the "Passionate Vegetarian" got me in the mood to post some recipes I have been planning to share for a little while. I made this meal last week. It's a favorite in our household and isn't difficult to make. The tempeh recipe comes from the Candle Cafe Cookbook by Joy Pierson and Bart Potenza. The Candle Cafe is an awesome restaurant in New York City that Tim and I were obsessed with while living there. It was small and sometimes required a wait, but it was totally worth it. The seitan chimichurri was our absolute favorite. It's out of this world. If you're ever in NYC, be sure to check it out. The recipe I used from the cookbook is "Cornmeal Crusted Tempeh" and can be found on page 121 of the cookbook. I also made steamed kale and smashed sweet potatoes, which are my own very simple recipes. The recipes for all three are at the bottom of this post. Yes, I ate that much kale. I love kale, but probably not as much as my friend Erin. She rhapsodises about kale on Facebook frequently. She's headed to Tbilisi next month. I hope she'll be able to find plenty of kale while there.

Update on "First Darling of the Morning:" I've read two chapters and it is breaking my heart. I had to make myself put it down.

The etsy challenge is almost to an end, but, alas, there is no reason to worry. I'm starting a new challenge Monday with quite a few of my etsy street team, etsygreetings, members. We will all be posting items every day and keeping our readers updated every day. We will also be featuring items from one another's shops. Here's my item of the day, just posted in my etsy shop.

A Gift


Cornmeal-Crusted Tempeh (Serves 4)

2 8-ounce packages, tempeh, each cut into thirds
1/2 c shoyu or tamari sauce
3 T maple syrup
1 tablespoon minced garlic
3 slices of fresh ginger
1/2 cup medium-to fine-ground cornmeal

1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teasoon ground cumin
pinch of sea salt
1/2 cup of extra-virgin olive oil

1. Preheat the oven to 350 degrees fahrenheit.

2. Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari sauce, 1/2 cup of water, the maple syrup, garlic, and ginger and pour over the tempeh. Cover and bake for one hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles.

3. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin and sea salt. Dip the tempeh pieces intot he cornmeal mixture to coat.

4. In a large skillet, heat the oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side.

5. Remove from the heat and serve at once.

Steamed Kale (Serves 4)

2 bunches of kale, cleaned and chopped
1/4 cup of water
sea salt and freshly ground pepper to taste
oil and crumbs left at the bottom of the pan the tempeh was fried in

1. Place the kale in a large pot with the water and cover. Steam on medium heat, turning often with tongs. You must watch it carefully so that it doesn't burn.

2. As it begins to wilt, add salt and pepper.

3. Once the kale is fully wilted, drizzle the oil and crumbs over the top of the kale and serve.

Smashed Sweet Potatoes (Serves 4)

4 medium yams or sweet potatoes, quartered
water
soy margarine to taste

1. Fill a large saucepan with water and add sweet potatoes. Cook over medium-high heat until fork tender.

2. Drain potatoes and smash, using a pastry blender.

3. Add butter and stir until well-combined. Serve.