Tofu & Tempeh Together At Last
April 18, 2007 — cheriej
Close-up of cornmeal-coated marinated tofu and tempeh.
Jalapeno-Glazed Tempeh Burger
March 30, 2007 — cheriej
Passionate Vegetarian
Unfortunately, our response to this burger is just that it was good, not great. I think it was missing some more flavoring in the actual burger part, but the glaze added a nice touch. Definitely edible and tasty but nothing to write home about! I marked this as gluten-free because I did make the patties gluten-free; however, the buns I used did have wheat/gluten.
Sweet potato baked fries and steamed/broiled brussels sprouts with garlic in the background there. I think I had more sprouts than any other item!
Lastly, is it Friday yet, Freesia asks!
Tofu, Tempeh-White Bean Sausage Patties, & Cheese Bagels
February 18, 2007 — cheriej
Vegan With a Vengeance
I had to put this together quickly, as we are going skiing tonight. It’s a bagel with Vegan Gourmet cheddar, a tofu cutlet (seasoned with rosemary, garlic, salt, turmeric, and nutritional yeast), and VWaV tempeh & white bean sausage patties. The salad has baby spinach, lemon-chive dressing, roasted pumpkin seeds, and dried cranberries. How’s that for fuel prior to exercise?
Tempeh Gravy
February 2, 2007 — cheriej
Vegan With a Vengeance
If you haven’t made Isa’s tempeh sausage crumbles yet, you should definitely try them! They are perfectly spiced, with fennel, marjoram, red pepper, basil, sage, and garlic. I didn’t make the bean gravy this time, but her gravy recipe is awesome as well! Can’t wait to have this atop the biscuits below (by the way, the biscuits aren’t so good plain or with jam second day or after cooling, and they really didn’t rise enough, as I stated, but they’ll be excellent for serving under gravy).
Cornmeal Crusted Tempeh & Sea Vegetable Side Dish
December 13, 2006 — cheriej
Candle Cafe Cookbook
I think everyone should try this style of tempeh. It has a wonderful flavor on the inside, due to being simmered in the oven in a flavorful mixture of soy sauce, ginger, garlic, and maple syrup, and then is also coated with a spicy mixture of seasonings and then pan-fried until crispy.
To read about the health benefits of sea vegetables, click on this link: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=135
This is the best sea vegetable dish I’ve had so far! I used arame, as opposed to the hijiki called for, and the side also has leeks, carrots, celery, soy sauce, mirin, toasted sesame oil, and sunflower seeds. In addition, it can be eaten hot or cold!
Seared Tempeh Wrap with Peanut Sauce
November 28, 2006 — cheriej
A Year in a Vegetarian Kitchen
This is a tempeh wrap with a delicious peanut sauce and different vegetables - scallions, carrots, cucumber, romaine lettuce, and cilantro. It is very tasty and a nice lunch item. I served it with fresh pineapple.
Thai Tempeh Cakes & Sweet Garlic Bok Choy
October 13, 2006 — cheriej 
Vegetarian-Barnes & Noble Books
While the tempeh cake recipe calls for eggs, it is very easy to use a “substitute” such as flax seeds mixed with water. The cakes were awesome and the sauce equally delicious and complementing! The ingredient list was long, including lemongrass, garlic, scallions, shallots, chiles, ginger, cilantro, tempeh, lime juice, sweetener, and flour and the sauce had mirin, vinegar, scallions, sugar, chiles, and cilantro. My only complaint is that the sauce was supposed to be sweet but was merely spicy from the chiles. Nothing a few drops of liquid stevia couldn’t fix!
The bok choy is simmered in the Juice For Life garlic sauce and is so tasty.
I wasn’t thinking and used wheat-based flour for the tempeh cakes; I should have used another. So this wasn’t gluten-free.
Salad with Tempeh, Breaded Eggplant with Sweet & Spicy Tomato Sauce
September 15, 2006 — cheriej 
Venturesome Vegetarian
One of these is a duplicate of what we’ve had before, the eggplant with sweet & spicy tomato sauce. I used the same Italian gluten-free breadcrumbs, too! Came out just as good as last time; I love the sauce and its unique flavor. Pictured here is also roasted asparagus.
The salad is romaine with carrots, cherry tomatoes, red bell pepper, basil, marinated tempeh & mushrooms (no, I’m not a fan of mushrooms, but Richard likes them and we all know he’s spoiled!), and a lemon juice-flax oil drizzle. I didn’t use a lot of oil & lemon juice, since the tempeh was sauteed in oil and we didn’t need any more additional fat besides the beneficial omega 3s. The marinade is lemony, also, and I used peanut oil to saute the tempeh. I think peanut oil really brings a nice flavor to tempeh, tofu, and seitan. Everything pictured is gluten-free, but I did make some garlic bread which had wheat.
Now I’m off to make a stevia-sweetened hot chocolate! With all of this work with house showings, packing, and also working, I think I deserve one. Wish you all were here to share it with me. And I won’t forget the Soyatoo. 
