I’ve really been enjoying tempeh recently. So I decided to try a tempeh chorizo recipe. The recipe uses chopped walnuts along with tempeh for a somewhat crunchy texture. I’m not sure that real chorizo is crunchy, but I enjoyed the texture in my tacos. I made this along with kidney beans and this veggie filling recipe. The combination was quite yummy. My only issue with this recipe was that it ended up somewhat sweet, which I didn’t like. I suspect cinnamon was the culprit. So I’ll leave it out next time. Also, I used tomato paste and a tsp of agave instead of ketchup since I don’t eat ketchup. I guess the agave was a mistake. Next time I’ll just use the tomato paste.
My kale is starting to go to seed so I was looking for recipes to use it up. But most of the kale recipes I could find were for soups and hearty stews, and with the weather so hot I just couldn’t get in the mood for that. So I was intrigued when I found this recipe for latkes that uses both kale and leeks, two things I had in my garden.
The result was mixed. The first few I made would not hold together. The 1/4 cup flour just wasn’t enough to hold them. So I added an additional 1/3 cup, and that worked much better. The latkes weren’t amazing or anything. And mine were much less beautiful than the ones on the website (which was likely due to a combination of the fact that I didn’t deep fry and my less thin slicing of the veggies). But they were tasty enough and this was a good and unique way to use up late season kale. I think next time I’d add one additional potato.
I have been craving a good veggie burger lately. My favorite veggie burger place closed down during Covid and I haven’t been able to find anything good enough to replace it. So I decided to try myself. I had recently made way too much quinoa for another recipe, so I looked for recipes that included quinoa. I found this recipe and was intrigued by its inclusion of beets and smoky flavors. The recipe was straight-forward enough to make, but it required quite a bit of advance planning since you need to pre-cook a number of items and then refrigerate the mixture. It calls for barbecue sauce, which I don’t keep in the house, and didn’t feel like making a whole recipe or buying a whole bottle to use the two tbsp this recipe calls for. So instead, I looked at a few recipes and approximated using these proportions:
1 tbsp tomato paste
2 tsp vinegar
3/4 tsp brown sugar
1 tsp paprika
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp mustard powder
I also added several tsp of salt to taste (maybe 3?), which were missing from the recipe.
The recipe made about 11 burgers. It said to bake them for 15 minutes, but I ended up baking closer to 40. Hard to say how much of that was my broken oven and how much was the recipe though. I basically just checked ever 15 minutes until they were somewhat dried out and seemed like they would hold together.
I really enjoyed the flavor of these burgers and would definitely try making these again. However, the texture was more mushy than I would have liked. I think I’d try replacing the 1 cup almond flour with 3/4 cup gluten flour 1/4 cup almond flour and adding a kneading step. All in all, not a bad first try at a yummy veggie burger full of healthy
1 recipe made 11 burgers.
Note: I realized that I missed the tsp of soy sauce in the recipe. So that’s likely why I needed to add the salt.
It’s official: seitan is my favorite vegetarian protein. I’m such a sucker for any recipe that includes seitan. With the weather warming up, I was looking for a cold salad recipe that looked filling. And this slaw recipe from page 58 of Isa Does It fit the bill. This was fairly quick and easy to make. True to the weeknight billing of Isa Does It. Isa has you pan fry the seitan, which makes the seitan a bit tough and pretty crisp. Overall, this was tasty, but not amazing. The edamame were a nice addition. I ate it all week happily, so it couldn’t be too bad. I’d make it again if I found myself wanting to make a quick filling Asian-inspired slaw or I had the ingredients.
My sister posted this recipe on her blog. I’ve never actually made mole. Since this recipe just kind of creates the mole in the broth of the stew, it seemed like a good starter mole recipe. I used 85% chocolate instead of the 70% called for. I used two dried red chilies and two jalapenos and there was absolutely no spice in the final dish. It’s possible that somehow I ended up with jalapenos with no spice in them. Who knows. I also used double the kale called for.
The recipe calls for you to cook the dish in the oven for two hours. I did do this, but my sister says she didn’t and the dish tasted fine. So it might be an unnecessary step.
The final dish had a nice flavor, and I enjoyed eating it the first time. But I didn’t want to eat it the next day. It just wasn’t interesting or indulgent enough to hold my interest. I added 8 oz of cubed seitan, and I thought this really helped the dish. With the seitan it felt more indulgent and I enjoyed it for the rest of the week.
I’d never tried Hot and Sour Soup because usually at restaurants it’s not vegetarian. I’ve always wanted to try it though, so I was excited when I found this recipe from The Woks of Life.
The hardest part of making this recipe was finding the ingredients. I’d never cooked with a number of them, including dried spiced tofu, lily flowers, and wood ear mushrooms. I spent a really long time wandering around my local asian market looking for the ingredients. It took me a particularly long time to realize that dried spiced tofu would be in the refrigerated section with the regular tofu.
Once I had all the ingredients, this was really easy and quick to make. And quite tasty. My only issue was that it was a bit too spicy for me. Next time I made it I’d half the white pepper called for.
I’ve had Veganomicon for years, but have never made any of the soup recipes in the coobook. However, recently I’ve had luck with the soup recipes in my new Isa Chandra Moskowitz cookbook Isa Does It. So I thought I’d go back to Veganomicon and pick out some soup recipes to try. I started with this recipe for a Japanese-style broth with squash, udon noodles, and tofu because the picture in the book makes it look so appealing.
I used butternut squash instead of kabocha, since I had trouble finding kabocha. Isa says to cook the squash for an extra 15 minutes. But I think this was too long. The squash ended up a little overly soft. I think I would recommend reducing this to an extra 5 minutes.
The broth in the soup was pretty good. My main problem with the recipe was textural. Everything in it was mushy. The only thing chewy was the mushrooms, and there were only a few. The recipe says to cook the noodle as instructed on the package, but this was a mistake because they ended up overdone in the soup. If I made this again I’d undercook the noodles by 3ish minutes to maintain some texture. I’d also double the mushrooms. But I doubt I’d make this again. It just wasn’t good enough.
I was recently turned on to the miracle of tofu lettuce wraps by a friend. This recipe for a vegetarian twist on Laotian larb intrigued me. The recipe is essentially a Laotian-flavored tofu salad in leaves of lettuce. Since I’ve never eaten traditional larb, I have nothing to compare it to.
I didn’t mind these, but didn’t love them either. The tofu mixture just wasn’t quite flavorful enough to keep my attention for more than one meal. Plus, every time I saw the mixture in the fridge, it just made me crave my favorite spiced tofu salad recipe. I did enjoy the interesting texture created by the toasted rice powder and fried onions. An interesting recipe to try, but I don’t think I’ll make it for a main course again. Though it might make a nice appetizer for a Thai/Laotian dinner. One commenter recommended adding vegan fish paste. I might try that for more flavor.
I very rarely make salad recipes from my cookbooks, but I’m trying to add more raw vegetables to my diet. My new cookbook Isa Does It includes a number of intriguing salad recipes. Since I love beets, I picked out this recipe for arugula salad with walnuts and beets as the first one to try.
I used red beets instead of golden beets since they’re easier to find and I think they taste better anyways. The dressing is literally just maple syrup and whole grain mustard, which seemed really strange to me. This is not the type of dressing I ever make. But I actually really enjoyed the dressing. My main issue with the salad was that there were so many red onions in it and the dressing alone wasn’t enough to break their sharpness. I added a 1/4 cup of halved green grapes, which successfully cut the sharpness of the onions and rounded out the flavor of the salad overall.
I ran out of dressing before I ran out of salad. Next time I’d make 1.5x the recipe. Also online she adds 1 tbsp of water to the dressing, which I’d try next time to thin it out a bit.
We’ve gotten back to back winter storms in Durham this week, so I was craving something soothing. I thought this hot pot recipe from Post Punk Kitchen might be just the thing.
I liked but didn’t love the recipe. The broth was pretty good, but not quite as flavorful as I’d expected. I didn’t put star anise in the broth since I didn’t have any. There weren’t nearly enough mushrooms in my opinion. Maybe it would have been more flavorful if I had added them. I used broccoli, tofu, and rice noodles as my optional add-ins. But they didn’t really seem to go that well with the broth. Maybe rice would have been better?
Overall not bad. But I’m not sure it was good enough to make again.