Bryant Terry has done it again with this terrific recipe combo! Tofu with Roasted Peanuts in Chili Oil served with Congee and Braised Greens, from The Inspired Vegan, page 164. The tofu was firm, spicy and peanut-alicious, the congee was creamy as can be, and the braised greens were tender and flavorful. For those who don’t know what congee is (like myself before coming across this recipe) it’s a Cantonese rice pudding, also known as Jook.
The other night we made this comfort food dinner of tempeh meat loaf with cheesy garlic mashed potatoes (we added some nutritional yeast for a tasty cheesy flavor) and a side salad with home made gluten-free croutons. The satisfying tempeh meat loaf recipe is from The Real Food Daily Cookbook, page 177. We used my favorite vinaigrette recipe on the salad, which is from The Inspired Vegan, page 8. This vinaigrette is lemony and fresh, and the ingredients called for are basic ones that we always have on hand. We made the croutons form some gluten free bread that we had in the freezer. We just thawed out the bread, cut it into cubes, tossed the bread cubes in a bit of olive oil, garlic and oregano, and baked them in the oven at 350° for 20 minutes. We couldn’t find any store-bought croutons that were gluten-free and I’m so glad we made our own!
This chocolate-orange pudding recipe from Vegan Soul Kitchen, page 190 is rich, decadent, and a must-try for chocolate lovers. We served this with cashew whipped cream and vegan vanilla sandwich cookies. To make cashew whipped cream: soak 1 cup of whole, raw cashews in 1/2 cup of water overnight. In the morning, add 3 tablespoons of agave nectar and 1 teaspoon of vanilla and blend everything in an upright blender until thick and creamy. Easy peasy!
Can I tell you how much I am loving grits lately? This was made using another easy, winning recipe from Bryant Terry’s fabulous The Inspired Vegan, page 107. Such a great dish for summer! The flavors of the creamy grits, sauteed squash, juicy tomatoes, and lemony parsley pesto were bright and satisfying. I love the idea of a parsley-walnut pesto because parsley is an excellent tonic for the kidneys and walnuts are packed with omega-3 fatty acids. This is definitely one to make while heirloom tomatoes are in season.
Keith and I had never had grits before, and we did not know what we were missing! This phenomenal recipe form Bryant Terry’s cookbook The Inspired Vegan is full of flavors galore. The grits were creamy and cheesy, the beans were oh so tender, and the roasted fennel was caramelized to perfection in the oven. We used smoked rock salt on the fennel, which lent a nice smokehouse flavor to the dish. The recipe called for broad beans but stated that lima beans could be used instead. We couldn’t find broad beans at our local health food store, so we substituted frozen lima beans. We also drizzled some really nice olive oil on top after plating. This is an excellent soy and gluten-free meal option.
Tasty, tasty, tasty! From the Vegan Soul Kitchen cookbook: rosemary roasted tofu cubes, baked BBQ black-eyed peas, citrus collards with raisins redux, and quinoa quinoa cornbread.
From Vegan Soul Kitchen. This creamy celeriac (celery root) sauce is my favorite ever.