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.
- 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.
- Cut your tempeh into pieces about the size of two of your fingers (1 just one of mine, haha)
- 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.
- 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.
- 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.
- 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.
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.
So this is a quick treat that my wife and I really have grown to love. It is born out of my love for all things stir-fried, and all things pasta. This goes great with some suntea and a good book. Don’t forget to use organic ingredients when possible.
Yield: 2 servings
What you need:
- 1/2 package refrigerated linguini, I like the kind with basil in it.
- 5 leaves basil, finely chopped
- 1/3 cup (about 79ml) finely chopped salad mushrooms
- 1 small tomato cut into small cubes
- 3 cloves garlic
- 2tbsp (about 30ml) extra virgin olive oil
- 1/4 cup (about 59ml) fresh shredded parmesan cheese
- salt and pepper to taste
First you get your pasta nice and hot, and ready for frying.
Heat your skillet to medium-high, add oil. When the oil is hot, add your garlic and basil. When garlic is lightly browned, add your pasta. Cook with pasta in for about 45 seconds, mix the garlic and mushrooms in well.
Remove the fried mixture from the heat, and toss the pasta with the tomatoes. Serve with parmesan cheese and salt and pepper to taste.
This recipe is super-simple, and it’s just so darn tasty. Everything’s fresh, everything’s mild and flavorful. You could also try this with a fresh drained salsa instead of tomatoes to add some spice to it.
So, I’ve recently noticed that kungfooguru has been posting recipes on his blog, and I thought I’d start posting some of my other grilling recipes. This one is one that I am a big fan of because it’s vegetarian, it’s delicious, it’s simple, and it’s cheap as cheap can be.
Here are your ingredients (I’m very picky, you can adjust to your level of pickyness):
- Plain foccacia or other dry bread (enough for about 6 sandwiches)
- 1/2 cup (about 120ml) extra virgin olive oil
- Two vine-ripened tomatoes (preferably organic), sliced to about 1/2 inch (about 1.3cm) slices
- 1 cup (about 240ml) shredded or 6 slices of mozzarella
- 1 medium onion, sliced to about 1/2 inch (about 1.3cm) slices
- 3 tbsp (about 45ml) coarsely chopped fresh basil
- 1/2 cup mayonnaise (the real stuff, or vegan alternative, not Miracle Whip)
- Salt & pepper to taste
Note: with your bread, do not choose one of the greasy oily tomato foccacias, remember, this bread has to be able to withstand a slathering of olive oil and then grilling.
Yield: 6 sandwiches
For the sauce, you’ll take the mayo and one of the three tablespoons of chopped basil and just stir it together until the mayo takes on a bit of a green tinge. If you’re using a dried basil the green won’t form, so just stir until it mixes. Fresh basil will actually release oils and juices into the mayo which is just outstanding. Add salt and pepper to the mayo to taste.
For the grill, get a medium fire going, and ensure that your grill grate is clean and lightly oiled. Since the bread will take the longest to cook, let’s do it first. Slice your bread in half (if necessary) and then lather the cut sides of the bread with olive oil. Place the bread oil-side down onto the grill and let it sit there until it’s toasted and crispy.
Once the bread is done, oil the onion slices–careful not to separate the rings–and grill them for about 45 seconds on each side. Then take your tomato slices, oil them, and grill them about 30 seconds on each side.
Assembling your sandwiches, put a thin layer of mayo on, put on tomato slices, and separate the onion slices into rings and put a nice layer of onion slices on. Then sprinkle the further two tablespoons of basil over the sandwich. Now, careful not to load too much on, sprinkle the cheese over your sandwiches and close them up.
To finish your sandwich, place it on the grill for about 30 seconds to a minute until the cheese is melted.
There you go. There’s manchicken’s grilled veggie sandwiches. I’d also encourage you to try other veggies on there. I’ve been known to put bell peppers, artichokes, squash, zuccini, and even asparagus on these sandwiches. You could also try sticking a tablespoon into the mayo mix if you like a good BBQ sauce.