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Roasted Tempeh with Creamy Dijon Sauce, Horseradish Mashed Potatoes, and Sauteed Spinach

Here is the recipe for this lovely meal:

Roasted Tempeh With a Creamy Dijon Sauce

For the Tempeh:
1 lb. tempeh, cut into 4 portions
1 1/2 cups vegetable stock
1/2 cup wheat-free tamari
1/8 cup rice vinegar
2 bay leaves
2 Tbsp. finely chopped fresh rosemary
3 garlic cloves, minced
Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 minutes. (Tempeh has a mildly bitter flavor that boiling will remove.)

Meanwhile, mix together the vegetable stock, tamari, rice vinegar, bay leaves, rosemary, and garlic.

Place the tempeh in a baking pan and pour the liquid mixture on top. Bake, uncovered, for 30 to 40 minutes in a 350°F oven, turning once halfway through. Remove from the oven but leave the tempeh in the pan to soak up the remainder of the liquid while it cools to ensure moist tempeh.

After the liquid is absorbed (or pour it off if there is too much left), reheat in the oven until slightly browned on the edges, about 10 minutes or so.

For the Dijon Sauce:
1/2 cup grainy Dijon mustard
1/2 cup cider vinegar
1/4 cup soy milk
2 Tbsp. maple syrup
2 Tbsp. honey

Mix together all the ingredients in a small saucepan over medium heat and bring to a simmer.
Cook for 20 minutes, until slightly thickened, stirring frequently.

Make mashed potatoes as you normally would, adding prepared vegan horseradish, as well as soymilk, and earth balance and seasoning with salt and pepper.

Saute spinach with a tiny bit of olive oild and salt and pepper.

Assemple on plate with potato first, then spinach, then tempeh and pour sauce on tempeh and around plate.


Chocolate Loaf Cake

Best Chocolate Loaf Cake in the Entire World

1 1/2 cups flour
6 Tbsp cocoa powder
½ tsp vanilla extract
1 /2 tsp salt
1/2 cup canola, scant
1 cup sugar or ¾ cup maple syrup (subtract 1 tbsp apple sauce and add a bit more flour)
1 tsp baking soda
1 cup applesauce

Preheat oven to 350 degrees F. Grease a regular sized loaf pan.

In a medium bowl, stir together flour, cocoa and salt. Set aside.

In a large bowl, cream oil and sugar until light and fluffy.

Dissolve baking soda into applesauce and mix into oil sugar mixture. Add flour mixture. Mix until smooth. Pour batter into a loaf pan.

Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted into center of cake comes out clean.


Lemon Flaxseed Mini Muffins

Here's the recipe I made up. Super healthy. Almost too healthy, but still tasted good. Just needs to be reheated in the toaster over before eating.

Lemon Flaxseed Muffins

1 cup flour
¼ cup flaxseed meal
1 ½ tsp baking powder
Whole flaxseed

¼ cup maple syrup
¼ cup fruit juice concentrate (I used apple)
1 tbsp canola oil
2 tsp lemon extract
splash lemon juice

Preheat oven to 350.
Grease muffin tin or mini muffin tin. (this made 12 mini muffins and I assume would have made 6 reg.)
Combine wet ingredients.
Combine dry ingredients. Mix the two together and spoon into muffin tins and bake for 12-13 minutes.


Orange Pecan Muffin

These tasted just perfect. The pecans gave them a buttery flavor and the tofu wasn't even noticeable.
Here is the recipe from the incomparable Vegan Vittles.

1/2 cup silken tofu crumbled (or 1/4 lb reg tofu, firm, crumbled)
1/4 cup orange juice concentrate (i used apple but then added orange extract to make up for it)
1/4 cup pure maple syrup
1 Tbsp canola oil

1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda

1/4 cup lightly toasted pecans, chopped coarsely

1. Preheat oven to 350. Lightly coat a 6 muffin tin with oil.
2. Place tofu, juice concentrate, maple syrup and canola in blender and blend until smooth.
3. Place remaining ingredients except the pecans in a mixing bowl and stir until well combined.
4. Pour blended wet mixture into dry and mix lightly until dry ingredients are moistened but not overmixed. Add pecans and stir. Mixture will seem dry and stiff.
5. Immediately spoon into muffin tins and put in oven. Bake for 20-25 min.
6. Gently loosen muffins and turn on their sides in the tin. This will prevent a crust from forming on the bottom. Cover with a clean tea towel and let rest for 5 minutes.
7. Cool on rack after that and serve warm or room temp.


New Year's Eve

The first course of our new year's fete. From my treasured new Native Foods cookbook that John got me for xmas. This is a tempeh paté rolled in balls and in toasted pecans and pistachios. Kind of like a cheese ball, but not. So incredibly delicious. An 8 0z package of tempeh was sauteed with olive oil, garlic, ginger, soy and water then purreed and cooled. Then it was mixed with 1/4 cup veganaise, 1/4 tsp salt, 1/2 - 1 tsp dry dill, and 1/4 cup sliced scallions.

The second course. Fuji Apple Radicchio Salad with Charred Onion and Pistachios on top. The dressing was just a very light drizzle of olive oil and a bit of sherry vinegar. Seasoned with salt and pepper.

The entreé. Baked polenta slices with oven roasted endive and topped with a Champagne Mushroom sauce.

The dessert. A small chocolate bundt cake with peanut topping. This came from the native foods cookbook and was probably the the healthiest cake I've ever made. And not the best. haha. There was very little flour and there was silken tofu as well as maple syrup for the sweetner. I think I prefer my cake with organic cane sugar, although I guess maple is healthier? I don't really know. The topping was peanut butter, maple syrup, cinnamon, and water. Quite tasty.


Bali Surf Burger

**UPDATE** I've altered the amount of soy as I think this recipe is way too salty.**
My favorite restaurant in the world right now is Native Foods. I think it will remain my favorite for all eternity. They have such simple, affordable vegan food conveniently located near UCLA. Their tempeh is homemade and therefore way better than anything I could ever make at home, but nonetheless the tempeh prep they use to make their Bali Surf Burger is great. And easy. Here is my attempt at it. Quite good. I would go easy on the deglaze. It was a little strong this time. Last time I aired on the conservative side and it was way better.

Bali Surf Burger

3 Tbsp Olive oil
4 2-3 oz tempeh patties (take a typical pack and cut in half to make two squares, then cut the squares so they are half the thickness. You'll end up with four thin squares ideally)

¼ cup simple deglaze:
2/3 cup water
1 - 2 TBSP soy sauce
1 clove minced garlic
½ tsp fresh grated ginger

Heat oil in frying pan over mod. High heat. Add tempeh patties, should sizzle slightly. Saute until golden, about 1-2 minutes then turn over and brown other side. You may need more oil.

After the second side is brown and there is no excess oil in the pan, pour the simple deglaze over and around them all at once, this will make a sizzling sound.

Lower the flame slightly. Remove tempeh when the deglaze has been absorbed and the tempeh has a nice golden brown color.

Gingerbread Loaf

Finally a picture!


Pecan Sticky Buns!

When my sis and I were little we ALWAYS wanted those damn pillsbury cinnamon buns with the gooey icing on top. Now of course I realize that those were full of hydrogenated oils and just horrible for you. Then there is the lure of the Cinnabon, at every mall in the country, just taunting you with its spicy scent. And those are only about the size of your head right? And about a million calories? Since I've been vegan I haven't been able to indulge in any cinnamon bun-like goodness. Until now.
The recipe comes from Joanne Stepanik's "Vegan Vittles" which is really my favorite vegan cookbook of all time. I don't think anything I've make from there hasn't been amazing. So, I'm not posting the recipe because you really really should buy this book. It's super cheap anyways. Plus, it's a very long involved recipe and I'm too lazy to type it all and I'm procrastinating doing work as it is right now. These are made with whole wheat pastry flour, canola, cinnamon, sugar mix on the inside, and a touch of apple juice concentrate for sweetening. Then they are baked in a dish with maple syrup and chopped pecans on the bottom, and turned upside down before serving so the syrup and nuts stick to the tops of the buns. I can't say enough good things. We sprinkled with powdered sugar for that extra sweetness I was craving.

Vegan Shortbread

I did a little experiment in shortbread and I think it worked out quite nicely. I guess I'm more of a chocolate chip or oatmeal fan though, so I'm not really that into them. But my husband can't get enough of them.
I divided this small recipe in two and put cocoa powder in half of it. Then I cut a few of each flavor out and then rolled the remainder of both doughs out and laid on on top of the other and rolled up into a cigar. I chilled that for an hour and then used a very sharp knife to cut the cookies out. Baked on parchment paper.

¾ cups margarine
¾ cups powdered sugar
1 ½ cups flour
1/8 cup cocoa (only add to the half of the dough you want to be chocolate)
1 tsp vanilla

Preheat oven to: 325°F
In a bowl beat together powdered sugar with margarine.
Add flour divide in half, add cocoa to one half and split the vanilla between the two bowls.
Roll dough between two pieces of parchment or wax paper into quarter inch thickness and cut into rounds. Bake for ten minutes and let sit for another ten before eating.