Tempeh-Peanut Cabbage Rolls

July 12, 2008 at 11:05 am | Posted in Vegan Recipes | Leave a comment
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Last night I felt like making something combining tempeh and peanuts. I also had in my mind a cabbage roll that I had made back before I was vegetarian or vegan, which had ground beef, rice, and blue cheese in it. I decided I wanted to make something similar, but vegan! I looked at what I had on hand, and made this up– and it really turned out pretty good! (I’ll share the exact amounts that I used, but be warned that there are plenty of leftovers. This would make enough for at least 6 people, I believe. If you’re cooking for fewer people, use less!) So here it is!

Tempeh-Peanut Cabbage Rolls

  • Napa cabbage leaves
  • 8 oz. tempeh
  • 1 cup (uncooked) brown sushi rice
  • 1/2 cup raw unsalted peanuts
  • 1/8 cup sunflower seeds
  • 2 cloves garlic, minced
  • 1/4 cup creamy peanut butter
  • 1 1/2 tsp. raw sesame tahini
  • 1/4 cup tomato sauce
  • 2 tsp. caraway seeds

Rinse off the cabbage leaves, and let them dry. Boil the sushi rice with the peanuts, until done (use about 1 1/2 or 2 cups water). Meanwhile, boil the tempeh separately, for about 15 minutes. When the tempeh is done, place it in a large mixing bowl. Add all the remaining ingredients (except the cabbage), and mix well. When the rice is done, add it to the mixing bowl. Place a large spoonful of the tempeh mixture in the top part of each cabbage leaf, and roll it up, securing with a toothpick.

Fourth of July

July 11, 2008 at 4:21 pm | Posted in Uncategorized | Leave a comment
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I’m finally getting around to posting my 4th of July pictures! I attempted to make a vegan hotdog, based on Susan V’s vegan pepperoni recipe. I changed a few things, to try to make it more hotdog-like; I didn’t use all of the seasonings in the pepperoni recipe, and instead used a mixture of cayenne pepper powder, garlic powder, paprika, and I can’t remember what else. I also mixed ketchup, miso, and water for the liquid ingredients, leaving out the cashew butter, liquid smoke, and agave nectar. I also added pureed firm tofu with the liquid ingredients. My attempt at changing this recipe wasn’t quite successful– I think I didn’t get it quite right. It ended up being kind of tough and chewy, although it did taste pretty good.

I also made a red, white and blue salad for the 4th of July! I got my inspiration from this NY Times article about picnics, and this NY Times article about healthy foods. I used white peaches, orange tomatoes, frozen blueberries, sunflower seeds, and grated raw orange beets. For the dressing I mixed together white wine vinegar, lime juice, a little bit of olive oil, and sugar. It was good!

In other happenings, I’ve discovered spelt! It’s a variety of wheat, as I understand, and it is easy to cook– just boil with water, as you would for rice. It cooks quicker than brown rice does, and it tastes really good– it has a chewy texture and nutty, sweet flavor. I used it in this garbanzo bean salad: garbanzo beans (cooked from dry), spelt, tomato, cucumber, onion, dill, powdered ginger, and olive oil-apple cider vinegar-lime juice dressing, with salt and pepper.

I also used spelt like rice or pasta, topping it with a stroganoff-like dish (mushrooms and rehydrated soy strips).

Finally, here’s my favorite sandwich right now: a mock egg salad sandwich, made by mashing firm tofu with your favorite brand of vegan mayo, dill, and garlic salt.

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