Buffalo Tempeh

Now I must confess that I totally jacked this recpie from a combination of a video I saw on MercyForAnimals.org and the buffalo wings recipe I saw on the back of the bottle of Louisianna Hot Sauce, but it’s totally awesome.  My wife and I thoroughly enjoy this recipe.

So here’s a recipe that I like, it’s a buffalo tempeh sandwich.  It’s a little spicy but it’s much more savory than spicy.

Here’s what you need:

  • 1 package of tempeh
  • 2 tablespoons of dairy-free margarine
  • 1/4 cup of hot sauce (I like louisianna hot sauce for this)
  • Your favorite sandwich bread (when I make nice sandwiches I like to make my own bread for it, but kaiser rolls and stuff like that work, too)
  • 1 tomato, sliced for sandwiches
  • enough romaine lettuce to make sandwiches with
  • Veganaise or other vegan-friendly mayo
  • Enough oil to fry in, I usually just fill the skillet until the oil is about a half inch deep.

Now comes the cooking.  But first, this dish puts up a lot of spice smoke that can make you cough, so make sure you’ve got a well-ventilated area and you’ve got your fan going.

  1. Melt your butter, and wisk it into your hot sauce, and put those in a bowl that’s big enough to marinade your tempeh in.
  2. Cut your tempeh into pieces about the size of two of your fingers (1 just one of mine, haha)
  3. Stick the tempeh in the bowl with the hot sauce and margarine and shake it up a bit, let it sit for like 5 to 10 minutes.
  4. Heat your skillet before you put anything in it.  Remember that hot oil always goes into a hot pan, and that cold food always goes into hot oil.  That’ll help your food from mushing, and it’ll help your food from sticking to your pan.
  5. Take the marinaded tempeh and put it into the hot oil, let it fry for 3 minutes before touching it, or it may fall apart.  Once the first 3 minutes is up, try turning it over.  Cook the tempeh until it is brown all over, then sit the cooked strips on a paper towel to drain all the oil off.
  6. Make your sandwiches, and enjoy.

Tempeh, while it sounds weird, is actually really good.  It’s really crunchy and it has a really cool nutty flavor that I just can’t get enough of.  I like to grill it and fry it and bake it.

I hope you enjoyed this recipe, please comment with any suggestions or modifications.  I’m always looking to improve my recipes.

Recipe: World’s Greatest Chocolate Mousse

So, some of you are aware of my recent move to veganism, but not many of you have been able to keep up with how my cooking has changed as a result.  This is just a taste of what I’ve been cooking lately, and it is my first real try at tofu as well.  Please note that I got this recipe from http://www.vegweb.com

If the word “tofu” puts you off, please know that I’m not a huge tofu fan myself, but this dish is worth a try, and it’s super simple, and super-cheap.

Here’s what you need:

  • 1 package soft silken tofu (be sure that it’s the soft silken tofu or your consistency will be off)
  • 1 bag (10oz) of vegan-friendly semi-sweet chocolate chips (carob can work)
  • 3tbsp maple syrup
  • 1.5 cups your favorite berries or sliced fruit

First, using a double-boiler (I don’t have a double-boiler, so I use a small sauce pot inside of a wok) melt the entire bag of chocolate chips.  Once the chips start melting, stir in the maple syrup.

Take the tofu, pour the excess liquid out and plop it into your blender.  Blend the tofu until it has a smooth yogurt-like consistency.  Then, pour in your chocolate chip mix and blend until well-mixed and smooth.

Cool the mousse, serve with berries or fruit.  Serves between four to six.  This is very rich and very filling.

This recipe is outstanding, I really enjoy it, and it’s just such a tasty treat that is good for you and is 100% cruelty free.

If you’re curious about what it means to be vegan, please check out this goveg.com article and if you’e like to know why my family and I are vegan, please check out this article from vegan outreach.