2 recipie reviews

[Guest guest]

hey everyone!

I've tried 2 recipies out of the files this week...and wow!!!

 

the first one

 

Tempeh and Mushroom Stew on a Mashed Potato Base

 

1/3 c. water

1 tbsp. soy sauce

1/2 to 3/4 c. tempeh

1 small onion

1 small garlic clove

1 tbsp vegetable oil

2 cups. mushrooms

1 small tomato

1 bay leaf

1 tsp. soy sauce (may be doubled)

6 ozs. cooked potatoes (or more)

soy milk or regular milk; to taste

vegan margarine or butter to taste

seasoning; to taste

 

Bring the water and first amount of soy sauce to the

boil in a small pan, place tempeh (defrosted if

frozen) in it, lower heat, cover pan and simmer for 10

minutes; turn the tempeh over and simmer for a further

10 minutes. Drain and set aside. Chop the onion and

garlic and saute in the oil for a minute or two. Slice

the mushrooms, add them to the pan and cook for

another minute or two. Dice the tempeh. Chop the

tomato. Add them to the pan, along with the bay leaf

and remaining amount of soy sauce. Cook, uncovered,

for about 5 minutes, stirring frequently. Heat and

mash the cooked potatoes with soy milk, margarine and

seasoning to taste. Make a mashed potato base, remove

the bay leaf from the tempeh mixture, and pile it onto

the base.

 

My boyfriend (the vegetarian, that I love to cook for) picked this one

out. So I didn't have everything in the fridge and we made a list and

went to the store, needing: tempeh, tomatoe and milk (cuz i all i had

is almond milk and it didn't say i could sub it) anyways. My local

store does not have tempeh. I still dont understand what tempeh is,

other than sea weed (but thats not the point), and my store had the

sheets of seaweed so i decided to get it and see what happens, so we

got some of that instead. Well, so instead of having tempeh, we made

rolls with the seaweed, first we layered on the mashed taters and then

a layer of veggies and rolled it up like sushi! i turned out sooo

good! the rolls were a little hard to cut, but i figure that is

probably user error Had no left overs from that meal, he scraped

those pots clean..yay success!!

 

anyways, the second one i made tonite for myself, bc i grew some mung

bean sprouts and wanted to use them to cook with.

 

Chinese Noodles with Spring Vegetables - 5 pts

 

Amount Measure Ingredient -- Preparation Method

>-------- ------------ --------------------------------

8 ounces Chinese noodles -- 1 package

1 tablespoon peanut oil

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 garlic cloves -- finely chopped

2 tablespoons reduced-sodium soy sauce

1 cup small broccoli florets

1 cup fresh bean sprouts

8 cherry tomatoes -- halved

1 cup chopped fresh spinach

2 scallions -- chopped

Crushed red chili flakes -- (optional)

 

Fill a large pot 3/4 full with water and bring to boil. Add the

noodles and cook until al dente (tender), 10 to 12 minutes, or

according to the package directions. Drain the noodles thoroughly.

Set aside.

In a large stockpot or frying pan, heat the oils over medium heat.

Add ginger and garlic and stir-fry until fragrant. Stir in the soy

sauce and broccoli and continue to cook over medium heat for about 3

minutes. Add remaining vegetables and cooked noodles and toss until

warmed through.

 

Divide the noodles among warmed individual plates and top with

crushed red chili flakes, if desired. Serve immediately.

 

I REALLY altered this one. for starters i had spaghetti noodles

neither of the 2 oils (so i used coconut) no ginger, and no scallion,

but i did have everything else and i added sweat peas, and used left

over stewed tomatoes and i put on the pepper flakes! this was so good!

i'm glad i didn't have a dinner guest because I ate it all!

I love this group!! Thanks for all your help, I've learned sooo much

about how to cook for my vegetarian boyfriend, yay!