Tempeh with Maple, Mustard, and Balsamic Glaze

Wow, it has been quite some time since I last posted. I'm such a slacker! Anyway, here's Tempeh with Maple. Mustard and Balsamic Glaze (page 299) served with some roasted yellow cauliflower and mustard greens.

I should preface this review by saying that both me and the Mr. are extremely picky when it comes to tempeh.

For the recipe, all the ingredients are easy to find and probably already in your pantry. It is super easy to put together with the most amount of work being to fry the tempeh. My only changes were that I simmered the tempeh for only 5 minutes instead of 30 minutes (30 always seems excessive to me), substituted a strong dijon mustard for the spicy mustard and doubled the tabasco.

Taste-wise, we thought it was okay. Good, but not fantastic (remember we are picky). I found that the balsamic vinegar really overpowered the other flavours so that the predominant taste was sweet (from the maple) balsamic. I love balsamic but I wanted to taste the mustard in it as well as more maple since mustard + maple is a wonderful combination. I think that the glaze recipe as is would make an excellent salad dressing if emulsified with some olive oil. Or maybe I'm just saying that because I use most of those ingredients in my own balsamic vinagrette. :p

I think if I make it again I would cut the balsamic down to 1 tbsp and I would probably skip the vegetable stock step. It really didn't need more liquid especially since it was already plump from simmering and after frying, the tempeh lost its crispiness.

Having said all that, it's a good recipe but may need to tweaked to your liking. Do give it a try though. All this talk of tempeh makes me actually crave this tempeh again.

— Ms. Veganorama

Jerk-Spiced Red Bean Chili

As I discussed on my personal blog recently, I really hate chili. It usually has all the wrong flavor, too many random vegetables, and the list goes on. However, upon reading the ingredient list for Jerk-Spiced Red Bean Chili {page 251}, to my surprise it actually sounded...edible. Even good! And since the Ninjahusband is generally jonesing for chili {and I generally fail at satisfying that particularly jonesing}, I thought it was only fair to put this chili on the menu this week, being that it actually sounded like something I might eat.

And now I must admit...me, Batgirl, The Chili Hater...liked this chili. It was spicy and sweet from the BBQ sauce and just had a wonderful flavor and texture. I swapped out the seitan in favor of Boca crumbles {seitan + soup = hatred}, and aside from accidentally putting twice as much cayenne in as was specified, that was the only change that was made.

Because of the cayenne mistake, it was too spicy for me to eat more than a small bowl, and there was no way that the Supertoddler was going to eat it, but the Ninjahusband loved it and took it to work with him to share with his coworkers with more spice-adjusted tongues than mine.

I liked it enough that I'm considering putting it back on the menu for next week -- sans double dose of cayenne.

-- Your Friendly Neighborhood Batgirl

Chocolate Mousse Cake with Cashew Crème

My mother and her friend, whose birthday we were celebrating, are veritable chocoholics. The darker and more chocolaty, the better. (I broke my addiction by eating nothing but chocolate for a few weeks during the ChocolART chocolate festival in Germany. You read that right. Nothing but chocolate. And I got a chocolate massage, too. And, eventually, nauseous. Anyway.)

The Chocolate Mousse Cake (page 445) covered in Chocolate Ganache (page 502) seemed only natural. Upon tasting it, my mother's first words were “You've surpassed yourself.” (Technically, her first utterance was “Mmmmh.”) Suffice to say they positively adored it. There was plenty of praising involved, yes.


There was Cashew Crème (page 501) too, and it was truly delectable. Miha, the birthday girl, likened it to crème brulee. I'll liken it to a romantic gondola ride, were said ride a silky dessert cream.

Moist layers holding between them smooth, creamy mousse—even my chocolate-jaded stomach could agree: more please! Some assembly required, but the result is worth it. Though if you decide to stop and eat the un-moussed, un-frosted cake as-is, I wouldn't blame you; nor if you just spoon the mousse right out of the food processor. The stuff's fantastic. Luckily, there's plenty of it. So go ahead and help yourself to a spoonful or five.



I wrote a dedication (Happy Birthday Miha) with almond slivers to go along with the swan I'd shaped out of marzipan. Nuts go well with chocolate, so go nuts with the décor. Speaking of nuts; when I repeated it for Thanksgiving—they demanded it—I was too eager to assemble and didn't wait for my cake to cool (patience!); it broke into pieces, sliding slowly much like chocolaty plate tectonics. My grandma gave me a lesson in thinking fast and adapting to kitchen mishaps: we filled the cracks with walnuts. Everyone loved the touch. And the cake, again. We took some to an out-of-town friend. She loved it too.


- - Ulpia, no stranger to chocolate hangovers - -

Chilled Cucumber Salad

We eat a lot of cucumber salad in Romania, so I expected the Chilled Cucumber Salad (page 60) to be fairly pedestrian for my guests, but they were intrigued and delighted by the use of dill weed. It's simple, refreshing, and still manages to impress. (And a lesson in how a simple touch can turn “same old” into “something new.”)


I served the salad with Smoky Shiitake Mushroom Crepes for a light birthday dinner (so as to save everyone some room for the impending chocolate mousse cake). The cucumber-mushroom crepe pairing had been haphazard (I needed a salad and all I had were cucumbers), but my guests immediately exclaimed how well the two went together.

My wonderful grandmother was my sous chef for this meal, chopping the cucumbers and slicing the onions paper-thin just as I requested. Mandolin? Ha! Slice-master Mimo needs no such contraptions. (She also poured the crepes for me; she raised us on crepes (clatite) and entirely approves of the vegan version.)

- - Ulpia, never going to cut the crepe (you roll and pick up, see) - -

Angel Hair Pasta with Olive Oil and Garlic

Sometimes the simplest dinners can be the most satisfying, and Angel Hair Pasta with Olive Oil and Garlic {page 211} falls right into that category.

Self-explanatory by the title, and quick to put together, this dish made a filling, comforting, and satisfying dinner, especially when served with some roasted brussel sprouts. Despite the temptation to ignore the recipe and just toss the ingredients together how I normally would, I did actually follow the recipe. The only alteration I made was adding a sprinkle of roasted red pepper flakes to the top once the pasta was plated.

The pasta was delicate but flavorful, and really addictive. I had to stop myself from having another plate after my first.

I haven't had this in a long time, and this recipe may have rekindled my love for this simple dish.

As an aside, the Supertoddler adored the pasta...but not as much as the brussels sprouts. He ate two helpings, and couldn't get them into his mouth fast enough. Strange child! <3

-- Your Friendly Neighborhood Batgirl

Peanut Butter Cookies

Wanting something sweet I decided to go for the Peanut Butter Cookies on page 430 since I had all the ingredients.

The cookies were simple to put together the only change I made was not rolling out the dough since I don't have a lot of room. So I rolled the dough into balls and did get the 3 dozen the recipe indicates it yields.

Next time I hope to have chocolate chips on hand to add to the mixture.

--Gymmie the Cookie Monster :)

Barbecue Sauce

The Barbecue sauce on page 549 is a very easy thing to put together and very versatile.

After becoming Vegan I learned just how easy it is to make gravies and sauces. And since you're making them yourself you can make it to your tastes.

This sauce is no exception the basic recipe can be tweaked to your tastes and specifications.

I used this particular sauce over some Baked Seitan (not in the book) and it was a great treat. I didn't change anything this go around other than not measuring the optional liquid smoke because liquid smoke is awesome!

--Gymmie