For Christmas I received a copy of Vegan Street Food by Jackie Kearney. This book is full of vegan recipes inspired by the author’s travels through India, Sri Lanka, Thailand, Laos, Vietnam, Malaysia and Indonesia. Lots of the recipes look great, though several involve ingredients that I don’t normally have in the house or see in the supermarket. I’m sure that with a bit more effort I could source them.
The first recipe that I chose to cook from this book was gado-gado. This is an Indonesian salad, smothered with a tasty and mildly spicy peanut sauce. There are lots of parts to this dish which have to be prepared separately: boil the potatoes, blanch some of the other vegetables, prepare the tempeh, cook the red onion (which was supposed to be crispier but I ran out of time). So, it’s a little fiddly but because it’s a salad, there’s no need for anything to be warm: you can just prepare each bit and then put it aside until everything is ready.
The recipe (which is available online) called for bean sprouts but I couldn’t find any, and the recipe doesn’t ask for rice but I made a little rice as a base. My husband and I both really enjoyed this meal. I’ve found that the leftover peanut sauce (which is quite thick after refridgeration) makes a decent sandwich spread, with left-over soy tempeh, tomato and lettuce. A spicy change for lunch!
Happy New Year everbody! My first post for 2017 is about a lunch I had at Momo Newcastle about 3 weeks ago. I was in Newcastle for a conference for a week, before the holiday season kicked in, and found lots of yummy vegan food to eat. But Momo was my favourite and I was sorry I only made it there once.
I can’t find the menu online so I can’t remember exactly how this dish was described… but the tempeh was delicious and the salad it’s sitting on was very tasty, with yummy crispy bits. The textures and flavours all combined really well, everything tasted very healthy. This is an omni place but had a few vegan options: I would have tried the nachos with cashew sour cream but unfortunately they’d just sold out.
The cafe is in a great space, which apparently used to be a bank: high ceilings, lots of light and added colour on the walls. I look forward to eating at Momo again when I’m next in Newcastle.
Sometimes on a Friday night the rest of my family order some non-vegan home delivery food, and I cook something easy and satisfying for myself. A favourite for these Friday nights is Dreena Burton’s Tempeh Tickle recipe, from Let Them Eat Vegan. The marinade is pretty easy to make while the tempeh is steaming, then the warm tempeh in the marinade for half an hour. A quick bake in the oven and they’re ready to eat.
The tempeh slices are also great in sandwiches, or crumbled into a tomato-based pasta sauce. I do try other tempeh recipes from time to time, but I keep coming back to this one.
Here, I also made some polenta and a salad. I was trying to recreate a salad a Greek friend made for me once, years and years ago: from memory, it was rocket and continental parsley and lemon juice, maybe some seasoning, and it was delicious. I don’t think I quite got the rocket-to-parsley ratio right in my attempt, but it was still very tasty and full of goodness. I threw in some chopped-up cherry tomatoes, for colour.
This recipe comes from Dreena Burton’s Let Them Eat Vegan, pictured with steamed broccoli and snow peas, and some corn on the cob (yum!). The tempeh is lightly fried in a pan, then you pour in some wine and let it bubble… add red onion, lemon juice, capers, thyme and a couple of other flavours, and put the whole dish in the oven for about 25 minutes (partly covered). The lemon slices on top season the dish while cooking, and I put them on the plate for decoration, but I don’t tend to eat them.
I was pleased that my kids enjoyed this dish. They are slowly making friends with tempeh.
Another great tempeh recipe from Let Them Eat Vegan is Tempeh Tickle, which you can find online. I like tempeh tickle slices in sandwiches for midweek lunches. You can also make an easy pasta sauce by cooking some onion and garlic in olive oil, adding a tin of tomatoes and some herbs, and crumbling in a few tempeh tickle slices.
Vegan tempeh bacon, made using the marinade recipe from Veganissimo, stir-fried tomato, red capsicum and olives on steamed kale, with toasted turkish bread. Yum!
Last month I visited Perth for a conference and made sure to visit Subiaco to try a tempeh burger from Jus Burgers. According to the menu, this is a marinated chickpea and sunflower tempeh burger, which I ate with balsamic onions, avocado and roasted red peppers (plus some salad). It was a deeply enjoyable experience.
The festival of vegan bacon continues. Next I tried tempeh bacon. This stuff was absolutely gorgeous. Shown here with some scrambled tofu and lightly roasted tomatoes, I also enjoyed tempeh bacon on turkish bread with hummus, avocado, tomato and lettuce.
The vegan bacon marinade recipe is from Veganissimo!.