Posts tagged soy
I scarfed down a delectable meal last night at The Remedy Diner. I ate a soy BBQ sandwich topped with coleslaw, potato salad, flash-fried broccoli with ranch dressing, and key lime pie – all vegan! I know it’s not the healthiest meal, but I was craving some serious comfort food. My sandwich was so good, I got all quiet when I started eating it. I also got a fabulous peach cocktail. I forget the name of the drink, but it’s on the ‘spring drinks’ section of the chalkboard menu. My favorite items were the fried broccoli and the peach cocktail. The key lime pie was good, but there was a definite Tofutti/”fake cream cheese” taste to it. Next time, I’m gonna go for the vegan chocolate cake.
If you’ve never been to Remedy, now is the perfect time. They’ve just updated the menu with loads of vegan options (and meaty options for omnivores), and are now serving brunch on Saturdays and Sundays! Plus, the waitstaff is easy on the eyes… just sayin’. Now all I need is a Remedy location in North Raleigh… or maybe I just need to move downtown.
Last night, I was really craving some deep fried Chinese food smothered in sauce. I almost broke down and got take-out, but I am way over my grocery budget this month – and it’s February, the shortest month of all, so I have no excuse. I’d been wanting to try out the Orange-Battered Tempeh recipe from the Skinny Bitch Ultimate Everyday Cookbook by Kim Barnouin; however, I didn’t have the main sauce ingredient – oranges. So I decided to roll the dice and substitute some apple juice for the orange juice and orange zest. Clearly, I was desperate.
This recipe had two main tasks – 1) covering the tempeh in beer batter and deep-frying, and 2) making the sauce. The deep-fried tempeh came out fabulous. The recipe yielded too much batter, but the fried tempeh (pre-sauce) was so good, I put the unused batter in the fridge and I’m planning on making tempura veggies with it sometime this weekend.
I used SoyBoy brand 5-grain tempeh, which I had never tried before. Not everyone is a fan of tempeh, but I think it’s sort of like tofu in that you can’t rely on it for flavor – you really need to sauce it or season it well. And my sauce was weird. But I was expecting that because of the whole apple juice thing. Don’t get me wrong, it was still a good meal, but next time I will gather up my nickels and go to the grocery store like any sane person would.
Aside from my ridiculous apple juice substitution, this recipe was a winner. It was surprisingly fast, considering you need to make batter, dredge, and deep-fry the tempeh, plus make a sauce. I know I’ve said this before, but I love this cookbook.
For Christmas, I got an awesome Cuisinart food processor from my parents. It is so badass that it actually came with an instructional DVD, which contains some cooking segments from a Culinary Institute chef. One of these segments shows an easy recipe for Salmon and Pesto Potatoes. It looked so delicious and simple, I figured I’d switch out the fish for faux chicken. I found the same instructional video on Cuisinart’s website, and you can check out the bit about this meal starting at the 7:00 minute mark. Here are the simplified steps that I followed, and the recipe for vegan pesto I made:
- Rub the center of the tinfoil lightly with olive oil.
- Place a layer of potatoes (maybe 5 or 6 slices) in a bed in the center of the foil.
- Add a few dollops of pesto to the top of the potatoes.
- Add a few pieces of thawed soy chicken to the pile.
- Top chicken with a few more dollops of pesto.
- Close tinfoil at top and fold sides in.
- Bake at 400º for 18-20 minutes.
Creamy Vegan Pesto
Puree together the following ingredients:
- 3 oz. fresh basil
- 3 oz. fresh spinach
- 2 tbsp. Tofutti Better than Cream Cheese
- 1 tbsp. olive oil
- 1 clove fresh garlic
- 1 tsp. salt
- 1 tsp. black pepper