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Showing posts from July, 2020

Celery Black Pepper Tempeh

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I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I slightly adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Definitely pretty different from my other stir fry creations, and Larry liked it. Next time (as reflected in the instructions below) I'll use a little more tempeh and/or little less celery, and chop up the tempeh into slightly smaller chunks.
Update: Larry's sister Cyndy told us that she served this with butternut squash soup on the side, and Jeff poured his serving right into the soup, and it was delicious! Cyndy also suggested that the marinade needed more liquid, so I increased the water from 2 tsp to 2 T below.
Ingredients 1.5 C tempeh or firm tofu, cubed in fairly small chunks
Batter: 3 tsp soy sauce 2 T water 1/4 tsp garlic powder 1/4 tsp black pepper 3 T cornstarch or arrowroot
Saute: 1 tsp oil 8 cloves garlic, chopped 1 inch ginger, finely chopped 1 red chile 2 C celery, chopped (1 head) 1/4 on…

Peanut Butter Oatmeal Chocolate Chip Cookies

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I needed some cookies to fill the empty space in a box I'm mailing to Dad, and I've had these cookies by Vegan Richa on my list for awhile to try. I actually made some "regular" chocolate chips cookies (very similar except with vegan butter, a flax egg, and no oats) at the same time so I could compare the two, and these were much better! Here's a very slightly adapted version. Makes about 2 dozen cookies.Ingredients Dry: 3/4 C old fashioned oats 3/4 C flour 1/2 tsp baking soda 1/4 tsp salt
Wet: 1/2 C almond or peanut butter 1/3 C brown sugar (1/2 C for sweeter) 2 T (or more as needed) non dairy milk  1 tsp vanilla 
1/3 C chocolate chips (1/2 C for more chocolatey) InstructionsPreheat the oven to 350 degrees.
Mix the wet ingredients together until smooth.  Mix the dry ingredients together. Add the wet and dry together and mix well. Fold in the chocolate chips. 
Roll into balls and place on baking sheet with silicon liner. Press each ball down slightly to flatten. 
Bake at 350 F …

Japanese Spinach Salad (Gomae)

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Larry has fond memories of cold spinach salad in Japan. We compared several recipes, and did a mix of several (from salu salofine cookingiheartumami,  and bon appetit - seriously, you used frozen spinach?). Serve with Larry's miso soup and TJ's yakisoba! Note that I originally tried 3 T sesame seeds, 3 T soy sauce, 1.5 T rice vinegar, and a little sesame oil, but the dressing was too strong. Then I reduced it 2/3 (2 T sesame, 2T soy, etc.) and it was still too strong for us. The following pares it back even more because we like it mild so the spinach taste comes across; increase if you like it stronger.Ingredients2 lbs fresh spinach (2 bunches or 1 Costco box) Salt (for boiling water)
Dressing (mild version) 4 tsp sesame seeds  2 tsp rice vinegar (or rice wine or sherry) 4 tsp soy sauce 1 1/2 tsp sugar  InstructionsPrepare spinach 30 minutes to 3 hours ahead: Bring a large pot of salted water to a boil add a pinch of salt. Add spinach to boiling water and cook for one minute. Dra…