Tuesday, September 22, 2009

Vegan Mofo

Vegan Mofo is almost here! I haven’t blogged anything in a few weeks and probably won’t until October 1st, but I’ve got a lot in store for next month . Including, but definitely not limited to Magnolia Cafe gingerbread pancakes, fried pickles, Daiya cheez its, sopapillas and lots of seasonal soups.

Seriously, that’s only the tip of the iceberg. Come back for Vegan Mofo!!

Wednesday, September 2, 2009

Anderson’s Pea Soup

In Buellton, CA there’s a restaurant called Pea Soup Andersons. Every time M and I go wine tasting, we stop by for some of the best pea soup ever. Luckily they’re not stingy with the recipe. You can find it online or buy it with a bag of dried split peas at their restaurant. I did the latter. You can do the former:

Anderson’s Pea Soup:
  • 8 cups water
  • 2 cups green split peas
  • 1 Rib celery, chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1/4 tsp thyme
  • Dash red pepper sauce
  • 1 bay leaf
  • Salt
  • Pepper
1. Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper.
2. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.*
*I just remove the bay leaf and blend with my immersion blender. So much easier.

Easy Teriyaki Tempeh Stir Fry

I’m not the biggest fan of tempeh, but I’m always looking for different ways to make it. In hopes that I’ll find a recipe I love.

Well here’s one! Super easy, healthy and delicious. A dish that I don’t think would taste better with tofu or seitan. The tempeh flavor and texture is perfect for the recipe. It’s pretty spicey so cut down on the sriracha if you’re not into that.

Easy Tempeh Stir Fry:
(2 smallish servings or 1 large serving)
  • 1 garlic clove, minced
  • 1 1/2 tsp. ginger. minced
  • 2 Tbls. teriyaki sauce
  • 1 Tbls. sriracha sauce (or less if you’re sensitive to spice)
  • 1 Tbls. vegan oyster sauce
  • 1 Tbls. soy sauce
  • a few dashes toasted seseme seeds
  • 4 oz tempeh, cut into bite sized pieces
  • 1 Tbls. olive oil
1. Combine all ingredients (except tempeh) to make a marinade.
2. Coat tempeh with marinade and let sit for at least 30 minutes.
3. In heavy bottomed skillet, heat oil over medium heat. Add tempeh (and any left over marinade) and stir fry. Tempeh should get browned and caramalized.
4. Serve over rice and garnish with toasted seseme seeds.