Thursday, October 13, 2011
Vegan MoFo Day 10/11!
Sorry for the delay friends-I was out of town this weekend for a Big Gay Diva Wedding Extravaganza (it was awesome!!!!) so Tuesday I was flying from DTW to LAX and couldn't post & then I got super sick so yesterday I went to bed after my rehearsal & line notes emails. So to make it up to you I have 2 recipes from my being vegan on the road adventuras in Detroit for the wedding. YAY!
Buffalo Tempeh with Cool Slaw(with slight changes) from Appetite for Reduction and my very own pasta salad (modified from my mom's o.g. version).
1/4 cup raw cashews, soaked in 1/2 cup water for at least an hour, up to overnight.
2 tbsp chopped white onion
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp agave nectar
1/2 tsp salt
freshly ground pepper
2-3 tbsp freshly chopped dill OR cilantro, your choice!
1 14oz bag of coleslaw mix (Joe just makes his own with cabbage, carrot and red onion!)
40 minutes before serving, add a pinch of salt to the coleslaw mix and let stand. The purpose is to wilt the cabbage some so the dressing adheres and absorbs better.
Place all the dressing ingredients in a food processor and blend for at least 5 minutes. The goal is to obliterate the cashews to remove any grittiness. The soaking of the cashews helps tremendously. Add to the coleslaw mix and and the fresh herbs! Add pepper/ more vinegar to taste. You may wish to chill this before serving as well.
1/2 cup veggie broth
1/2 cup cayenne hot sauce (like Frank's Red Hot)
6 cloves garlic, minced
2 tsp dried oregano
Steam an 8 oz block of tempeh for 5 minutes (I cut it in half across the short side to fit it in the steamer). Then cut into a total of 8 triangles. In a shallow dish, just large enough to fit the tempeh triangles in, mix the marinade ingredients and marinate the tempeh for 30-60 minutes.
Preheat a large skillet over medium-high heat and spray with cooking spray. Add the tempeh and cook for 10 minutes, flipping often. After the tempeh has some color, add the remaining marinade and cook down until something of a glaze forms.
1 lb rotini, farfalle or similar pasta noodles, cooked, rinsed and drained.
2 cloves garlic, thinly sliced
1 cucumber, seeded and sliced into half moons
1 4 oz can sliced black olives, drained
1/2 small red onion, diced
3 tbsp sundried tomatoes, chopped
3 tbsp capers
1 14oz can artichoke hearts, drained and chopped
1 can Trader Joe's Green Hatch Chiles
A good pinch each of dried oregano, basil, parsley, red pepper flakes, paprika
Salt and pepper to taste
Robust Italian Dressing
Put everything in a large bowl and add enough dressing to coat all the veggies. Alex will also add some mushrooms, radishes and anything else she fancies! Even fresh dill!!!! This is a great fridge cleaner!!! Basically these measurements are all made up too (by Joe who like to measure-darn math nerds) because Alex & her mom never really measure anything-they cook by taste. Each time it's different & delicious! :D
Alex: these were super easy to make on the road (borrowing my good friend's kitchen) and great to go to the rehearsal dinner with & wedding with as they store easily and can be eaten again and again. Most of the omnis were jealous too!
Joe: these are favorites of ours at home and we have made them multiple times on the road. Great & easy go to recipes for travels.