Thursday, October 1, 2009

Vegan MoFo: Chesapeake Tempeh Cakes!

That's right, folks! It has begun! Let me tell you, I was giddy to find my blog roll filled with new posts from all of my favorite bloggers, many of whom I haven't seen update their page in months! I hope I can contribute even a wee bit of enjoyment to everyone's daily blogging. :) So, let's get started:


My meal tonight: Isa's Chesapeake Tempeh Cakes! These turned out remarkably well, especially considering I'm very picky about how my tempeh is prepared... Frying the cakes gave them a delightful crunch. And I have a tip about getting them to stick together: Using a 1/4 cup tool, I scooped up a heaping mound of the mixture and patted it all down with my thumbs. I then turned it over and lightly patted it on my palm until the formed cake slipped out. Super simple! I think the remoulade needs some tweaking, but my god was this a tasty meal!


Mmm! I told you I'd be trying that BLT salad w/ spinach, and I wasn't kidding! Spinach is my favorite green, so I was very pleased with this salad. And I'm really enjoying tempeh these days, if you haven't noticed...! Also pictured is the last of the sweet corn in Ohio. :( I'll miss those tasty little morsels, but mostly I'll miss watching my dog maniacally gnaw the leftover ears off of her plate and into the corner of the kitchen.


Baby artichokes! These little guys were so good - and they took a fraction of the time it takes to steam regular old artichokes. In the background is "Forbidden" wild rice w/ leftover enchilada sauce... that's right, I made the potato-kale enchiladas from Veganomicon again and the leftovers have been providing me lunch all week!

Happy Vegan MoFo-ing!

1 comment:

lindsay said...

I love chesapeake tempeh cakes- i made them for friends and family and everyone loved them as well.