As time goes on I like tempeh more and more, does that mean I am getting a vegan palate? I really had a craving for BBQ for the last few days but I didn’t want to make anything difficult so I made my sauce and just cooked the tempeh in it. I didn’t even grill it as Vegan Dad suggests but I will make it that way the next time I have the grill out. It is such a smart idea to make the sauce in the cast iron on the grill while you make everything else! I also made my own barbecue sauce that was terrific! No recipe though, I had to freestyle. I made cornbread muffins from Vegan Lunch Box but I used blue cornmeal and they turned out way too sweet. I don’t think it was from the blue cornmeal but the 2/3 of a cup of maple syrup I put in. It seemed like too much but I will never learn to trust my instincts when it comes to following baking recipes in a book. I also made macaroni with earth balance and fresh herbs that was good but screamed I can’t wait to get paid.
In Texas it is hot in the summer. Maybe some of you haven’t ever even really experienced what “hot” can be. The warmest day in Portland is maybe 90 degrees when here in Austin 90 degrees means you wear long sleeves at night! This summer we finally got a grill off Craig’s List and could cook without heating up the whole house although it was still impossible to cook without sweating. Unfortunately, since I was in charge of cooking that meant I was not in charge of the fire which led to this.
I had lot of fun making Susan’s Ribz several different times
The smoked Tempeh from the Veganomicon & Creole Style Black Eyed Peas was really good. Using fresh black-eyed peas is so great. They are just so creamy and delectable.
Baked BBQ Tofu with sweet corn and collards
BBQ Black-Eyed Peas wrapped in Collard Greens
and a BBQ Seitan Sandwich from Whole Foods because sometimes it is really nice to go into a freezing cold grocery store and have some vegans cook for you!
We also eat a lot of Mexican inspired Dishes here in Austin. I made these tacos one night when I wanted something quick and easy
And I made Phish Tacos using the fish stick recipe from Vegan Lunch Box (a great recipe) and a Beet & Jicama slaw
And the delicious Pasta De La California with an heirloom tomato Serbain salad. Who would have thought that Avocado could literally be added to any dish and make it better.
Also another Southern style dish. I don’t know how they do it but the tofu at our co-op is so good that you would be hard pressed to find someone who didn’t like it.
Southern Fried Tofu from Wheatsville Co-op with Black Eyed Peas
From this photo essay I have really learned that I need to get some different plates if I am going to be a food blogger! I can’t believe all the things I didn’t cook when I had the chance; I never once made Watermelon Gazpacho or Tomato Pie. I guess I will have to wait for next year. But now we get to move onto the most fun cooking of all HOLIDAY COOKIN!