First, the recipes

[omnia_mutantur]

9. green beans and tofu in crunchy thai peanut sauce from Vegetable Heaven. Now, somewhere along the line, whoever designed this recipe failed to process the fact that sauce implies, if not states, liquid. The end result was yummy, but also incredibly dry. I poured a bunch of Very Vanilla Silk soy milk over the leftovers (figuring it was roughly the same flavor as coconut milk) and it was very much improved.

10. chipotle-kissed red bean and sweet potato chili from Fresh from the Vegetarian SlowCooker. Yummy, but lesson learned. Never let Light put the chipotles into anything.

11. gingerbread cutouts Better Homes and Gardens. Have I mentioned I have a monster-truck shaped cookie cutter? 'Cause I do.

12. corn chowder in winter also from Fresh from the Vegetarian SlowCooker Strangely yum.

13. Samosas from Moosewood cookbook I made them with edamame rather than peas (because I hate peas) They turned out startlingly well, but don't reheat worth a damn. Next kitchen, i'm going to have enough counterspace for a toaster oven. The sauce the cookbook recommends just tastes like vinegar, but the apricot-lime chutney I made was awesome, though a repeat so it doesn't count.

14. Focaccia with onions from The Mixer Bible. Yeast continues to make me anxious, but Priscilla was a dream. Two large onions was way too many onions, though only in the sense that i think the bread might have baked better with a less dense layer of onions. In every other sense, there's no such thing as too many caramelized onions. Second adventure in yeast-bread making, also a success.

15. Stirfry of tempeh and green beans with an apricot mustard glaze from Passionate Vegetarian Oh, Crescent Dragonwagon. THe rice that soaked up the glaze was yummy, the tempeh was, well, tempeh. I'm not entirely convinced I like it (except for It's Only Natural's Cajun Tempeh) but I feel compelled to try a couple more times after this. First adventure with tempeh, inconclusive.

Comments

[artemis42]

I've enjoyed garden veggie flavored tempeh cut into strips, drizzled with tamari and baked on a cookie sheet for 5-10 minutes as a substitute for breakfast sausage with scrambled eggs or tofu.

Also, I cut it into small cubes and stir-fry it with mushrooms and sesame oil. :)

Crescent Dragonwagon is someone I know from the Brattleboro Food Co-op, a very nice lady. :)

Enjoy!

-Me.

[electrolite37.livejournal.com]

Have I mentioned I have a monster-truck shaped cookie cutter? 'Cause I do.

Those must be some fierce cookies.

:)