Thursday, September 21, 2006

Spuds, Soup, & Sauces

Here's some of our famous Idaho Potatoes mashed with Earth Balance, Vanilla Silk, and Sea Salt. Served with 'Mi-So Good Gravy!' from The Everyday Vegan -- I omitted the ginger for personal preference. The gravy was tangy good and made friends with everybody on the plate. Also on the plate is 'Tempeh Bacon' from Vegan with a Vengeance.

Quick, Punk Heads! What's wrong with the ingredient line-up for the 'Tempeh Bacon'? What shouldn't be there? The vinegar. I figured it out in time that I needed apple cider -- we had some apple juice that worked fine. The tempeh is Turtle Island Five Grain, Jess says it's her favorite. I didn't have the recommended peanut oil, so I used sesame oil instead -- and I don't have liquid smoke, so I subbed agave nectar. This marinade is perfect, but next time I'll double the recipe because my 16 strips weren't all submerged. They marinated overnight with several careful flippings.

It rained the other day, so I made some soup. It was delicious, and I froze the left-overs.

2 C. uncooked Barley (cook b/f adding)
2 Cloves Garlic
1 White med. Onion
Olive Oil (saute garlic & onion b/f liquid)
1 Carton Imagine Organic Vegetable Broth
2 C. Water
1 Stalk Celery
2 C. Carrots
1 Red Bell Pepper
3 Leaves Kale
1/4 C. Tamari
16 oz. Tomato Paste
1 Tbsp. Hoisin Sauce
1 Tsp. Sea Salt
1/2 Tsp. Cumin

These are 'Carrot-Raisin Muffins' from Vegan with a Vengeance. I really like these muffins and even ate several the next day. Too bad the girls didn't care for them -- I'm not surprised with Liv, but Abi usually likes everything. Oh well, can't win them all, and we'll try another kind next time.

It was dinner for just myself, and this is what I chose. A cup of guacamole (avocado, tomato, garlic, lime, cilantro, cayenne pepper, sea salt) and a cup of black-eyed pea chipotle dip (blk eyed peas, tomato paste, onion, chipotle pepper, cilantro, garlic, lemon, cumin) from the Sept. 18 issue of
Meatout Mondays. For dipping, I have fresh celery and homemade pita chips (WW pita bread cut into wedges, brush on olive oil, sprinkle with sea salt, and bake @ 350* for 10 minutes)

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