VeganYumYum

Baked Tempeh with Dijon Sauce and Roasted Veggies

Baked Tempeh with Dijon Sauce and Roasted Veggies

I had planned on making tempeh for dinner, but I wanted to try a new recipe. LA Kitchen’s Roasted Tempeh and Creamy Dijon Sauce not only looked great, but came highly recommended from some peeps over on PPK Forums.

The tempeh itself was great. The dijon sauce was way too acidic for me, even after I tried to mellow it out with earth balance and some kosher salt. Next time I think I’ll use less cider vinegar, or even omit it, and add more earth balance.

We served it with some organic baby carrots and fingerling potatoes that Stewart roasted with olive oil, salt, rosemary, thyme, oregano, and herbs de provence.

On the side, we had some of Celine’s Beer bread which turned out really well and was SO easy to make. I’ll think I’ll try it again with some different kinds of beer in the future to see how the taste varies. Thanks for the recipe, Celine!

1 comment December 30th, 2006

Stewart My Sweet Potato Soup

Sweet Potato Soup

Stewart and I had the food tasting for our wedding on Valentine’s day. We took the train to an industrial kitchen on the other side of Boston and met our caterer. She had set up a little table, complete with white table cloth and candles, just outside the stainless steel double doors that led into the kitchen. It ended up being pretty romantic; it felt like we were eating at our own private gourmet restaurant, and we didn’t even have to pay for it. (The bill, of course, came several months later– with about a hundred people added to the tab.)

She served us a sweet potato soup that we decided to have at the wedding. It was so good, I couldn’t get it out of my head. I went home and feverishly tried to recreate it. These are my results. When I had the soup again at our wedding, I realized that either it wasn’t as good as I had remembered, or I had unknowingly created something even better (and much cheaper!). Here’s the recipe:

Stewart My Sweet Potato Soup

3+ Cups (575 g) Sweet Potatoes, peeled and chopped
1 Can Coconut Milk (not the low fat stuff!)
1 Cup Vegetable Stock or Water
1 Vegetable Bullion Cube
1 tsp Celery Salt
1/4 tsp Nutmeg
1/4 tsp Allspice
1/4 tsp Cinnamon
1/4 tsp Cardamom (optional)
2 tsp Apple Cider Vinegar
1 1/2 Tbs Maple Syrup
1 Tbs Olive Oil

In a large heavy bottomed stock pot or cast-iron dutch oven, heat the olive oil. Add sweet potatoes and caramelize the chunks on all sides over medium-high heat. Deglaze the pan with the vegetable stock or water, scraping the bits from the bottom, then add the coconut milk and bullion cube. Simmer covered until potatoes are soft and can be mushed with a spoon, about 20 minutes.

Transfer soup to a food processor or blender and blend until smooth. Please be careful during this step! If you’re not positive your machine can fit all the soup in one go, blend it in batches. No one wants boiling soup exploding all over them! Unfortunately I speak from experience here.

When the soup is blended, transfer back into your pot and add the spices, vinegar and syrup. Simmer for 5 minutes more and serve.

Garnish with maple syrup and fresh cracked pepper. It would also be great with a little cranberry sauce!

Serves 2-3 main courses, 3-4 sides

Add comment December 30th, 2006