Tag Archives: fast

Tempeh Salad Sandwich

Yesterday was another wonderful trip the Sunset Valley Farmer’s Market. I couldn’t believe that tomato season appears to be ending, there were only a couple let (I might have just gotten there later than usual). Everyone seemed to have tons of produce however and it was really difficult to make decisions. I got some beautiful carrots, spring onions, peaches, tomatoes, and I can never resist mushrooms and Kombucha.I also had some inari sushi that was fabulous and the guy assured me that it was vegan.

For lunch we were busy doing things around the house so I wanted something very simple and decided since I had veganaise for another recipe I would try to make chicken salad sandwiches with tempeh. I was never a big fan of chicken/potato/tuna salads in my pregen days (unless my grandma made it) because I don’t like raw celery. So in my version I used carrot instead and fresh herbs and vegetables. It was pretty great, totally unlike what you get at the store which once again goes to show, if you want good food it is best to make it yourself.

And look at that tomato! My god, I love summer. Tempeh Salad

8oz of tempeh, cubed
1 carrot, grated
1/3 cup veganaise
1 scallion, minced
4 Tablespoons of fresh parsley, minced
2 leaves of sage, minced
1/4 tsp of fresh rosemary, minced
1 tsp vegeta broth powder
salt & pepper

Simmer to tempeh in enough water to cover it with 1 Tablespoon or so of soy sauce for 20 minutes. Drain and let it cool, I was in a hurry so I put some ice cubes along with the tempeh in the freezer and it was cold by the time I was ready for it. Prep all the vegetables and herbs and toss until they are well incorporated. In a larger bowl measure out the veganaise and whip it with a whisk or a fork until light and creamy. Add the rest of the ingredients together and carefully toss. Enjoy!

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VeganMoFo- McVegan Griddle

A couple weekends ago I made Dreena Burton’s Polenta Pancakes from Eat Drink and Be Vegan. The method is so simple and easy that I bought prepared polenta just to try it. The recipe calls to simply cut the polenta into rounds, rub with cinnamon and sugar, and then grill on each side. We really liked them but I instantly regretted upon tasting them that I didn’t also make vegan sausage patties because I thought they would go together just perfectly and the polenta pancakes were kind of simple on their own.

I had also seen a post on “good eats and faux meats” for an Egg McVegan and although it looks like a brilliant idea it also seemed more in the “project” category so I haven’t made it yet. But I was inspired by it and the polenta pancakes to make the McVegan Griddle and it turned out better than I could have hoped. The polenta pancakes are so smooth and creamy but hold up really well to create the perfect encapsulation for morningstar sausage patty and a little bit of syrup. The whole project took 10 minutes from walking to the kitchen to trying and I am sure that this will become the standard “to go” breakfast in my house.