This is my mom's recipe, veganized. These little weenies are like gold and they are the perfect hors d' oeuvres for any occasion. I can honestly say that I have never met ANYONE who didn't LOVE these things. I'm telling you, this is a sure way to make lots and lots of friends. I was sooo happy the first time I made these with vegan ingredients and discovered that they are just as yummy - maybe even yummier - than the original version! This was another dish that I shared with my neighbors and they were devoured.
This is the first thing I've made from my new cookbook and let me tell you, these things knocked my socks off! The thought of a vegan omelet ever being a possibility (and a delicious one at that) was something I never imagined in my wildest dreams! This recipe makes me feel as though anything is possible. I was so excited about this that I wrapped up and omelet and ran it over to my neighbor to see what she thought. I started thinking maybe I just forgot what a cheesy omelet tastes like so I wanted to get the opinion of someone else. And guess what?? She liked them too!! She actually really enjoyed it and said that she couldn't even tell it was vegan. Can you even believe it?? AND, she had just had eggs for breakfast! Isa, I don't know how you do it, but you are AMAZING. And so are these yummy omelets.
I'd like to announce that today I came home to my copy of Isa Chandra Moskowitz's new book, Vegan Brunch. I spotted it leaning against my door and scooped it up, brought it inside, tore open the box, and poured over every page. Just as I was cleaning up the pool of saliva on the floor below me, Matt got home and was almost equally as excited. He expressed his excitement by yelling out the names of recipes in between profanities and kicks. Anyway, this book looks awesome and it's filled with new and exciting recipes and tons of beautiful pictures. Isa has done it again and I just can't wait to start trying these recipes!!! I'll have more to share very soon!
Yay I'm so excited!!!!!!!!!!!!!
Here's another one from Veganomicon. Tonight is only the second time I've ever made this recipe but it was thoroughly enjoyed both times so I thought I'd share. Perhaps my favorite part of this recipe is the tempeh-fennel seed combination. It's awesome and it reminds me of the sausage on these frozen pizzas I used to eat way back in the day. I think I'll make a pizza sometime using tempeh prepared in the same way it is in this recipe. It's phenomenal!!
1/2 lb. spiral pasta
Spicy fennel tempeh:
1 15 oz. package tempeh, cubed
1/2 cup plus 2 tbsp. vegetable broth
2 tbsp. soy sauce
2 tbsp. tomato paste
1 clove garlic, pressed
1 tbsp. fennel seeds
1 1/2 tsp. red pepper flakes, or to taste
1 1/2 tsp. dried oregano
1/2 tsp. red wine vinegar
1/4 cup olive oil
5 cloves garlic, sliced thinly
1 bunch broccoli rabe (1/2-3/4 pound), tough stems trimmed, chopped coarsely
2-3 tbsp. white wine, water, or vegetable broth
2 tsp. red wine vinegar or balsamic vinegar
salt and freshly ground pepper
1. Boil water and cook pasta. Drain and toss with a teaspoon or two of olive oil. Keep covered in a large bowl or the cooking pot. While the pasta is boiling, prepare the tempeh and broccoli rabe.
Prepare the tempeh
1. Place the tempeh in a large, nonstick skillet. In a measuring cup, whisk together the broth, soy sauce, tomato paste, garlic, fennel seeds, red pepper flakes, oregano, and red wine vinegar. Pour over the tempeh, stir, and cook over medium heat until the liquid starts to simmer. Cover and steam the tempeh for 8 minutes, or until most of the liquid is absorbed.
2. Transfer the tempeh to a bowl and crumble about half of the cubes with the back of the spoon.
3. Wipe down the skillet to remove any leftover tempeh sauce, return the skillet to medium heat, and add 2 tbsp. of oil. Add the tempeh and stir-fry for 4 - 5 minutes, until it begins to brown. Remove from the heat, add to the pasta, and keep covered.
Prepare the broccoli rabe:
1. Pour the remaining olive oil into the pan and add the garlic. When the garlic begins to sizzle, stir and cook it for about a minute. Add the broccoli rabe, stir to coat it with the oil, sprinkle with a little salt, and cover the pan. Cook for about 2 minutes. Sprinkle with 2 tbsp. of the white wine and steam for 8 to 10 minutes, or until the broccoli rabe is bright green and its stems are tender.
2. Remove the cover and continue to saute for an additional minute or two, until any excess liquid is evaporated. Pour the cooked broccoli rabe onto the tempeh and pasta, sprinkle with red wine vinegar and season with salt and pepper. Toss everything to mix.
This is one of our weekly staple meals. It's kind of a pain to coat each individual piece of tofu and then brown it on all six sides, but it really is well worth it. To me, this recipe tastes and smells a lot like Shake N' Bake. And because it's "Southern" it's perfect for us South Carolinians! Who said you need pigs' feet and ox tail soup to eat a southern meal?! (Ew.) Anyway, I believe that this is a recipe vegans and omnivores would enjoy. I got the recipe from Vegan Vittles: Second Helpings.