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Showing posts from July, 2020

Black Pepper Tempeh Stir Fry

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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! Next time I chopped the tempeh into smaller chunks, made the marinade more liquidy, and added in more veggies, and it was even better. Very different from my other stir fry creations. Ingredients 1.5 C tempeh or firm tofu, cubed in small chunks Batter: 3 tsp soy sauce 3 T water 1/4 tsp garlic powder 1/4 tsp black pepper 2 T cornstarch or arrowroot Saute: 1 T oil 1 inch ginger, finely chopped 1 red chile OR red pepper flakes 1/2 onion, chopped Add: 8 cloves garlic, chopped 1 C celery, chopped (1 head) 1 C carrot, chopped 1 C red pepper, chopped 1 C cabbage, chopped Spices: 1 tsp black pepper 1 T soy sauce 2 T water 1 T maple syrup 1 tsp rice vinegar Instructions Chop the tempeh or tofu into fairly small pieces (1/4-1/2 inch). Stir together better ingredients. Add tempeh/tofu and mix to coat. Let

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) Instructions Preheat 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

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 salo ,  fine cooking ,  iheartumami ,  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. Ingredients 2 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  Instructions Prepare 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 f