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.

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Vegan Dinner

March 29, 2008 at 7:56 am | Posted in Uncategorized | Leave a comment
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I had such a great time last night! I was back at my sister Karen’s house, after spending a few days at home with my parents. My cousin Lauren was here also, and we all decided to cook a really good dinner. Fortunately I had brought some cookbooks with me, and we decided to make the Spicy Tempeh Nori Rolls from Veganomicon! I was so excited, because I’d been waiting to try that when I could cook for more people than just Scott and myself. We made both the regular recipe and the variation with the Asian Tempeh-Pear Salad, and we all agreed that we much preferred the variation.

I also made oven-fried purple potatoes, rutabaga, sweet orange peppers, and onions (with olive oil, sea salt, and pepper). I had never realized how hard it is to split open a rutabaga– I think I ended up getting the knife stuck half-way through, and I pried the rutabaga open with my bare hands!!

My cousin Lauren made a really delicious main course: black bean cakes (beans, cumin, tomato paste, and corn flake crumbs) and portobello mushrooms, topped with a vegan sun-dried tomato cream sauce (from La Dolce Vegan, but we added mustard powder). We also had extra grated soy mozzarella to sprinkle on top. It was delicious!!

My sister Karen made a luscious strawberry-rhubarb pie, drizzled with chocolate sauce. It was so incredible!!! And it looked really easy to make, too. She used a store-bought frozen spelt pie crust (vegan), and then just sliced up the strawberries, rhubarb, and added sugar and flour. It did turn out sort of runny, so I think if I were to make it I’d use a little more cornstarch instead of the flour. She made the chocolate sauce by melting a vegan chocolate bar with some Earth Balance. It was delicious! And we topped the whole meal off with some Sierra Nevada pale ale.

I was so happy that they all were so willing to cook a vegan meal with me; it was so much fun! Karen eats meat, and so does her boyfriend Matt, but Karen’s roommate is vegetarian, and Lauren is “locatarian.” She describes it as a combination of locavore (only buying meat/produce from local farmers at farmer’s markets or directly from the farms), and freeitarian– vegetarian except for when you’re someone else’s guest and they feed you meat.

I think the funniest quote of the whole evening was Karen’s boyfriend, Matt, arguing that soy milk is a deceptive term: it should be called soy juice! “Find me a nipple on a bean,” he argued!

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