August 24, 2008
I used the pie crust from the 'Curried Vegetable Pie with Chickpea Crust' recipe from The Garden of Vegan: (1/2 cup mashed chickpeas, 1 1/2 cup chickpea flour, 1/3 cup margarine).
Ingredients for the filling, food processed:
2 chopped leeks and two minced garlic cloves sautéd in olive oil
1 blanched cauliflower
a few tbs of vegan parmesan
1/2 cup soft tofu
tamari-roasted pepitas and more vegan parmesan
PS- You have to hear this CBC session that Steven Page did with an orchestra! His cover of 'Paranoid Android' is amazing.
August 01, 2008
The secret ingredient today was pomegranate molasses, which is concentrated pom juice. It is found at middle eastern stores (if you're lucky!). It isn't sweetened like granadine (originally made from pom) but unsweetened and sour/tangy.
I marinated the block of defrosted tempeh (a soy product) and then marinated it for a half hour in a sauce consisting of minced fresh garlic, and 2 tbs dijon mustard, about 1 tbs pomegranate molasses, about 1 tbs water and touch of olive oil.
I browned the tempeh with a bit more olive oil, and then added oyster mushrooms and a chopped fresh tomato. When the mushrooms wilted I added some sea salt and freshly-cracked black pepper. It was a bit dry so I added some more of the mustard-pom-water mixture.
It was very very good!!!
For dessert was frozen soygurt! The soygurt I used was strawberry flavour- and I added a bit of chocolate almond milk to thin it out, some pomegranate molasses, chocolate syrup and chocolate chips. Tangy-licious! Better than Pomegranate Chip from Purely Decadent. I can't believe I never thought to use soy yog as a base before... thanks Veg News!
also: this blog passed its one-year anniversary without my noticing! Almost 100 posts! Wow!