Chick'n in a Marsala and Rosemary Sauce

Here in my corner of the Great White North vegan convenience foods, other than Yves, are hard to come by. Stuff like Morningstar Farms and Boca are nowhere to be found. Sometimes it would be great to reach into the freezer and make a quick and easy meal. So, I was excited to see these PC faux chicken breasts in the freezer section. There are actually really good. I would not want to eat them everyday, but it was great to have some ready-made faux meat on hand. The so-called chicken is made with Gardein, which I hope isn't some super-evil, Dupont-controlled, test tube, unnatural, over manufactured product because I would like to keep buying these. The extra bonus is that they are $12.99 for 8 pieces--cheaper than the actual chicken breasts PC sells (for once).

INGREDIENTS
- 2 tbsp olive oil
- 1 tbsp margarine
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 4 cups cubed chick'n seitan
- 1 28 oz can diced tomatoes, with juices
- 3/4 cup marsala wine
- 1 tbsp ground rosemary
- 3 cups thinly sliced cremini mushrooms
- 1/4 cup tomato paste
- salt and pepper to taste
- pasta

METHOD
1. Heat oil and margarine in a large saucepan over medium heat. Saute onions and garlic for 5-7 mins, until soft and translucent. Add seitan and cook for 2 mins.
2. Add tomatoes, wine, and rosemary to the pan and mix well. Bring to bubbling and simmer for 5 mins, until sauce reduces a bit. Add mushrooms and cook for 5 mins, or until cooked through. Add tomato paste and season to taste with salt and pepper. Serve over pasta.

Maple and Apple Cider Caramel Corn

Planning to have a Halloween party? Need some vegan treats to serve? Enter caramel corn with a hint of maple and apple cider. Prepare to have your friends praise your treat making abilities. (Son #1 helped me stage tonight's photo)

INGREDIENTS

- generous 1/4 cup popping corn

- 2/3 cup packed brown sugar

- 1/4 cup light corn syrup

- 2 tbsp Earth Balance margarine

- 2 tbsp maple syrup

- 2 tbsp apple cider

- 1/4 tsp baking soda

- 1/2 tsp sea salt

METHOD

Line a baking sheet with parchment paper. Preheat oven to 300 degrees.

1. Pop popcorn and place in a large bowl.

2. Place sugar, corn syrup, margarine, maple syrup, and cider in a saucepan. Heat over medium heat, stirring until the margarine melts and the sugar is dissolved. Increase heat to med-hi and bring to bubbling. Without stirring, bring mixture to 118 degrees Celsius, increasing heat as needed. Keep a careful eye on it (or nose, rather) making sure it does not burn.

3. Remove mixture from heat and stir in baking soda and salt (it will foam like crazy). Pour over corn and mix well.

4. Transfer and spread over prepared baking sheet. Bake for 8-10 mins, mixing/turning after 4 mins to further spread caramel coating. Bake until coating looks glossy. Again, make sure it does not burn.

5. Remove from oven and let cool. Break into chunks and serve.

Chunks of caramel corn are great for a party because guests can get a handful without having to fiddle with individual pieces of popcorn. If you want individual pieces, place caramel corn back into the mixing bowl and keep tossing the caramel corn until the coating cools.

Fresh Whole Wheat Pasta

As promised I experimented with making a whole wheat pasta tonight. Let me just say from the outset that this is not a 100% whole wheat pasta, so some people might be disappointed. I'm pretty sure that a pasta made from all whole wheat flour would turn out pretty badly. My first attempt was to replace the white flour in this recipe with all purpose whole wheat flour. That was a failure. My flour is pretty coarse and so the dough never came together and kept breaking apart with all the bran and wheat germ. That batch went into the garbage. My next attempt was to add wheat germ and bran to the regular recipe--this worked out much better. The dough was more finicky that the regular version, but still cooked up great and had a good texture and taste.

INGREDIENTS
Makes 1 lb of pasta
- 1 cup semolina flour
- 1 cup all purpose flour
- 2 tbsp vital wheat gluten

- 2 tbsp wheat germ

- 2 tbsp wheat bran
- 1/2 tsp salt (optional)
- 1/2 cup tepid water, plus 1-2 tbsp more

METHOD

1. Whisk together flours, germ, bran and salt (if using) in a bowl. Make a well in the center. Put water in the well and slowly incorporate the wet into the dry, making a rough dough, adding more water if needed.

2. Turn out dough onto a lightly floured surface and knead into a smooth dough (5 mins). The dough should not break apart or crack, so wet your hands if the dough seems too dry. On the other hand, try not to make it too moist. The dough should be smooth and fairly tough.

3. Roll into a log and wrap in a slightly damp towel. Set aside for 20 mins to let the dough relax. Roll and cut as per usual.

Fresh Vegan Pasta

I am considering offering fresh pasta at the bakery next month--not really a baked good, I know, but I think it will have some appeal. I have blogged about fresh pasta a few times before, and was particularly happy with the pumpkin pasta recipe. However, I have found that eggless pasta has a tendency to get mushy, or even a bit pasty (especially when you go back for a second helping). Eggs provide protein which helps bind everything together and, when cooked, give pasta its texture (at least, I think that is was happens). Running on this theory I decided to add more protein to my pasta with vital wheat gluten and see what happened. The results were exactly what I was looking for--a durable pasta that had a nice "bounce" when bitten without being too tough. I made some this weekend for some visiting guests (who make their own egg-based pasta) and they gave it their seal of approval. Next up: trying to make a whole wheat pasta.

INGREDIENTS

Makes 1 lb of pasta

- 1 cup semolina flour

- 1 cup all purpose flour

- 1 tbsp vital wheat gluten

- 1/2 tsp salt (optional)

- 1/2 cup tepid water (or more)

METHOD

1. Whisk together flours and salt (if using) in a bowl. Make a well in the center. Put water in the well and slowly incorporate the wet into the dry, making a rough dough, adding more water if needed.
2. Turn out dough onto a lightly floured surface and knead into a smooth dough (5 mins). The dough should not break apart or crack, so wet your hands if the dough seems too dry. On the other hand, try not to make it too moist. The dough should be smooth and fairly tough.
3. Roll into a log and wrap in a slightly damp towel. Set aside for 20 mins to let the dough relax. Roll and cut as per usual.

NOTES ON FRESH PASTA

1. On Making: If the dough is too tacky when rolling, dip it in some flour. If your dough is too wet it will stick together when being cut.

2. On Storing: Fresh pasta can be kept in the fridge for a few days, or in the freezer. However, you need to dry the pasta out a bit first or it will clump together. You can hang your pasta on drying racks, but I find it easier to sprinkle the pasta with flour and let dry spread out on floured linen towels. Rotate/flip the pasta every 10 mins, adding more flour, if needed. I let it dry for about 40 mins, until it is no longer tacky to the touch. Store in a plastic bag to keep from completely drying out.

4. On Cooking: Fresh pasta cooks in a flash. For spaghetti, I find it is done as soon as the water comes back to a boil. Drain and briefly rinse with a some cold water from the tap.

Earth Balance Peanut Butter: A Review

I mentioned a few days ago that Earth Balance sent me some of their new peanut butter to check out. So check it out I did. I personally am a big fan of peanut butter and find myself taking a classic PB&J sandwich to work several times a week. I usually buy Kraft peanut butter, probably because my mom bought the all natural stuff when I was a kid (deriding Kraft as peanut butter icing) and I am still in some stage of teenage rebellion. So, what is the big deal with Earth Balance peanut butter? Obviously it's no great coup to make a vegan peanut butter so I will admit that news of the new product was a little less exciting than when I discovered Earth Balance margarine. The big deal, it seems, is with the fat. Kraft uses hydrogenated oil, which I thought created trans fat, though the jar I have here states that it has 0g of trans fat per serving (in Canada, they have to report 0.1g or more). Earth Balance does not hydrogenate oil but rather uses expeller-pressed oil. Specifically, they use palm fruit oil (not palm kernel oil). The literature they gave me states that palm fruit oil is "quite healthy" (I am sure some of my readers will want to comment on that) because it is about 45% saturated and lower in lauric and mysritic acid than palm kernel oil. What this translates into is a no-stir peanut butter that is stable at room temperature without the aid of hydrogenation.

OK, enough talk about fats, what about the taste? Earth Balance uses agave as a sweetener which makes the peanut butter less bland than all natural but less sweet than Kraft. The taste is more salty than sweet (55mg of sodium per 1 tbsp) and has a very nice roasted flavour.

The peanut butter will retail in the U.S. at prices ranging from $3.99 to $4.49 for a 16oz jar at places like Whole Foods, Trader Joe's, Safeway, and Wegman's, but are not yet available in Canada (son of a . . . !). I certainly hope I can buy more in the near future. You can find out more here.

Roasted Pumpkin and Walnut Manicotti

I almost didn't post a picture tonight because it looks so bad. I can assure you, though, that these taste great. The filling would also taste good in ravioli, I think. As I expected, Son #1 wasn't overly crazy about the filling, Son #2 liked it OK, but Son #3 gobbled down two servings.

INGREDIENTS

Makes 8 manicotti

- 1 lb chopped butternut squash

- 1 lb chopped pumpkin

- olive oil

- salt

- 1 cup walnuts

- 1 head of garlic

- 1 tbsp sage

- salt and pepper to taste

- 8 manicotti shells

- double recipe of Easy Sage Alfredo made with 1/2 the flour

METHOD

Preheat oven to 400 degrees

1. Toss squash and pumpkin in a bit of olive oil and salt. Roast in the oven on a cookie sheet lined with parchment paper for 20 to 30 mins (depends on how small you chop the squash), turning every 1o mins. Roast garlic head at the same time, for about 15 mins, until soft. Allow squash to cool.

2. Roast walnuts on a cookie sheet for 6 mins, turning after 3 mins. Allow to cool. Reduce oven heat to 350 degrees.

3. Mash squash, pumpkin, and half the head of garlic with a fork (save the other half for the Alfredo sauce). Pulse walnuts in a food processor until they resemble coarse bread crumbs. Mix into the squash mixture along with the sage. Season to taste with salt and pepper.

4. Cook manicotti shells for 4 mins in boiling water. Drain, and stuff with pumpkin filling. Place in a large baking dish and cover with Alfredo sauce. Cover dish and bake for 45 mins. Remove cover and bake for 10 mins.

Protein Power Muffins

Does your mom worry that you aren't getting enough protein? Are you looking for a great way to start your day? Do you need to rebuild muscle after a work out? One way to do that is these muffins. These are a variation on my pumpkin muffins, but packed with protein. The have soy, quinoa, and hemp, all of which are complete proteins (i.e. they contain all essential amino acids), as well as bran, flour, and walnuts (which provide essential fatty acids along with flax seed). Here's how the protein breaks down: wheat bran: 8g; oat bran: 4g; quinoa: 9g; flour: 19g; walnuts: 9g; flax seed: 3g; hemp seed: 44g; soy milk: 10g; chocolate chips: 8g. TOTAL: 114g, or about 9.5g per muffin. This is pretty good considering most adults need about 45 to 55g of protein per day. Eat two for breakfast and you've already had over 1/3 of your protein for the day.

INGREDIENTS

- 1 1/2 cups all purpose flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 cup sugar

- 2 tsp cinnamon

- 1/2 tsp salt

- 3/4 cups wheat bran

- 1/4 cup oat bran

- 3 tbsp ground flax

- scant 1 1/3 cups soy milk

- 1/3 cup canola oil

- 1 tsp vanilla

- 1 cup cooked quinoa

- 1/2 cup chopped walnuts

- 1/2 cup vegan chocolate chips

- 1/2 cup hemp seeds

METHOD

Preheat oven to 400 degrees. Lightly grease a muffin tin.

1. Whisk together flour, baking powder and soda, sugar, cinnamon, and salt in a large bowl. Mix in bran and flax.

2. Whisk soy milk, canola and vanilla in another bowl. Mix in quinoa. Add to dry ingredients and mix together with a wooden spoon until just mixed. Fold in walnuts, chocolate chips, and hemp seeds.

3. Divide batter into muffin tin (it will fill them right up). Bake for 20-22 mins.

Savoury Pumpkin Biscuit (Topping)

In true Canadian fashion, I am going to whine about the weather. It snowed today! Man, did that make for a frosty bike ride into work! So, I was in the mood for some warm comfort food tonight. I made a version of my vegetable stew with biscuit topping, adding in some purple potatoes, roasted chestnuts, and butternut squash. Just look at those wonderful colours! For the topping, I added pumpkin and apple cider to the biscuit recipe for a delicous fall flavour.

INGREDIENTS

- 2 cups flour
- 1 tbsp baking powder
- 1 tsp brown sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup nutritional yeast
- 1 tsp rubbed sage
- 1 tsp marjoram
- 1/3 cup non-hydrogenated vegetable shortening
- 1/2 cup pureed pumpkin
- 1/2 tsp apple cider vinegar

- 1/2 cup apple cider

METHOD

1. Whisk flour, baking powder, sugar, baking soda, and salt together in a bowl. Stir in nutritional yeast and spices. Mix in shortening with your fingers until it resembles coarse bread crumbs.

2. Whisk pumpkin, vinegar, and cider together. Add to dry ingredients and mix with a fork, then gently knead into a dough.

3. Roll out on a lightly floured surface. Either cut and bake as biscuits, or use as a topping for the stew.

Chili Dogs

Sometimes I crave the weirdest things . . . like chili dogs. It's not like I ever ate chili dogs before I was a vegan, but for some reason they have been in my head all day. I looked up a recipe for Skyline chili (I never ate there either when I lived in Ohio) and assembled these paragons of culinary achievement. I had every intention of topping these babies with grated Tofutti cheese, but we were out. Oh well. Next time.

INGREDIENTS

Makes enough chili for 12 chili dogs

- 1 tbsp oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1/2 small can tomato paste

- 1 1/2 cups water

- 3/4 cup TVP

- 1/2 tsp allspice

- 1/2 tsp cumin

- 1 tbsp chili powder (or more to taste)

- 2 tsp cocoa powder

- 1 tbsp white vinegar

- 1/4 tsp ground cloves

- 1 tsp vegan Worcestershire sauce

- 2 tbsp ketchup

- 1 tsp cinnamon

- 1 tsp salt (or to taste)

METHOD

1. Heat oil in a saucepan over medium heat. Saute onions and garlic for 7-10 mins, until soft and translucent. Add tomato paste and water and mix well. Bring to bubbling and add TVP and remaining ingredients. Reduce heat and let simmer for about 20 mins, until TVP is soft. Add a few splashes of water if chili gets too dry.

2. Serve over veggie dogs topped with the condiments of your choice.

Also, Earth Balance sent me 2 jars of their new peanut butter! I will write a review real soon. Stay posted!

Applesauce

Sorry to say that this is another one of those recipe-less posts that really is a recipe (sort of). If you have not made your own applesauce you are missing out on a real treat. Now, I like liquid invert sugar and high fructose corn syrup from store brands as much as the next guy, but with homemade you have absolute control over your sauce. Now is the time to make it, of course, with apples ripe and ready at the local orchard. Get an apple that will cook down easily (I like MacIntosh and HoneyCrisp). If you are not sure what is a good apple, ask someone at the orchard. A great way to get cheap apples is to but a bushel of windfalls (i.e. the apples that have fallen off the trees). They may not be pretty, but it does not matter when making applesauce. Once you have your apples, it's time to get cooking!

INGREDIENTS

- peeled, cored, and chopped apples

- lemon juice

- splash of water

- sugar

- cinnamon

METHOD

1. Place chopped apples in a large pot over med to med-hi heat. Add a few splashes of lemon juice (will keep apples from browning to much) and some sugar. If apples stick, add a splash of water. As apples begin to cook down, reduce heat, cover and let apples reduce to sauce (about 30-40 mins, depending on how many apples you use). Mash apples throughout the cooking process until you get the consistency you want (I like chunky).

2. Add sugar (brown/white) and cinnamon to taste.

OTHER APPLESAUCES WE HAVE MADE:

Cinnamon Brown Sugar: Go crazy with the cinnamon brown sugar and cinnamon for a rich apple sauce.

Raspberry (or Strawberry) Applesauce: Add fresh or frozen raspberries (or strawberries) with the apples. Sweeten with white sugar.

Pear-Ginger Applesauce: Pears also cook down quite easily. Sweeten with a mix of white and brown sugar. Add ground ginger, cinnamon, and a bit of nutmeg.

Apple Spice Porridge

Behold my second installment of trying to make breakfast more interesting for the kids. Not really a recipe tonight; more of an idea that you can play around with. And not even a very original idea, really. Sons #2 and #3 gobbled it right down, but Son #1 whined ad nauseum about it until the oatmeal had congealed into a dense mass and the whole thing was cold and kind of nasty. *sigh* Maybe boxed cereal isn't so bad after all . . . .

INGREDIENTS

- oatmeal (I use quick cook/instant on busy mornings)

- cinnamon

- ginger

- nutmeg

- allspice

- cloves

- maple syrup

- grated apple

- raisins

METHOD

1. Cook oatmeal as per directions on package. Spice to taste using some or all of the spices above, then stir in some grated apple and raisins. Tastes great on a cold fall morning.

Hearty Autumn Muffins

Vegan Mom and I have been looking for new things to serve the boys for breakfast to break the monotonous cycle of boxed breakfast cereal. These muffins are one answer. I used the Ginger-Raisin Bran Muffin recipe from VWAV as a starting point and went from there. They are filling, hearty, and filled with two of the wonderful things autumn gives us: pumpkins and apples. Plus, they have enough bran to get the mail moving in the morning . . . if you know what I mean.

INGREDIENTS

Makes 12 large muffins

- 1/2 cup raisins

- 1 cup apple, small dice

- 1 1/2 cups all purpose flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 1/2 cup sugar

- 2 tsp cinnamon

- 1/2 tsp nutmeg

- 1/4 tsp allspice

- 1/2 tsp salt

- 3/4 cup wheat bran

- 1/4 cup oat bran

- 1 cup pureed pumpkin

- 2/3 cup soy milk

- 1/3 cup canola oil (or applesauce)

- 1 tsp vanilla extract

METHOD

Preheat oven to 400 degrees

1. Soak raisins in warm water. This will keep them plump and from burning in the oven.

2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together pumpkin, soy milk, oil, and vanilla until well-blended. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Fold in raisins and diced apples.

3. Divide batter into muffin tins and bake for 20-22 mins, until a toothpick comes out clean.

Pumpkin Pasta with Easy Sage Alfredo Sauce

Tonight I made the pumpkin pasta I made last night. It cooked beautifully. As I mentioned in yesterday's post, the pasta only needs to be cooked for 1 min once the water returns to a boil. I wouldn't say the pasta had an overly pumpkiny flavour, but it did have a nice light orange colour. My plan was to make a creamy sage sauce for a nice autumn twist on a pasta dish, but wanted to make sure it did not taste like spaghetti with Thanksgiving gravy. I was worried the kids would not like it but they gobbled it right up. Son #1 even rejected his usual bowl of cereal at bedtime and asked for more pasta. I don't think that has ever happened before.

INGREDIENTS

- 1 lb pumpkin pasta (I made fettuccine)

- 3 cloves garlic, skins on

- 3 tbsp margarine

- 2 generous tbsp flour

- 1 tsp sage

- 1/4 tsp thyme

- pinch of nutmeg

- 1 tsp salt

- 2 cups soy milk

- 1 cup firm silken tofu

INGREDIENTS

1. Cook pasta in rapidly boiling salted water for about 60 seconds, until soft but still firm.

2. While water is heating, make sauce. Dry roast garlic in a pan until soft. Remove from heat, remove skins, and chop.

3. Heat margarine in a saucepan over medium heat. Whisk in flour and bring to bubbling. Add garlic and spices and mix, then whisk in soy milk. Bring to bubbling, whisking regularly.

4. Add tofu and blend with a hand blender. Adjust seasonings to taste. Mix with cooked pasta and serve.

Fresh Pumpkin Pasta

I have been meaning to experiment with a pumpkin pasta ever since pumpkins hit the store a few weeks ago. I finally got around to it tonight whilst baking bread. The recipe is super easy, though you need some strong wrists and a pasta roller and cutter. I have not cooked it yet (that will be tomorrow's dinner) but it rolled and cut perfectly. I have every reason to believe it will cook up nicely.

INGREDIENTS

Makes 1 lb of pasta

- 1 cup semolina flour

- 1 cup all purpose flour

- 1/2 tsp sea salt

- 1/2 cup pureed cooked pumpkin

- 1-2 tbsp water

METHOD

1. Mix together flours and salt in a bowl. Make a well in the center. Put pumpkin and 1 tbsp of the water in the center. Slowly incorporate the wet into the dry, making a rough dough, adding more water if needed.

2. Turn out dough onto a lightly floured surface and knead into a smooth dough (5 mins). It's going to take some elbow grease. The dough should not break apart or crack, so wet your hands if the dough seems too dry.

3. Roll into a log and wrap in a damp towel. Set aside for 20 mins to let the dough relax. Roll and cut as per usual.

A Note on Cooking Fresh Pasta:

Fresh homemade pasta does not need to cook very long--1-3 mins, usually, depending on the thickness. Monitor the pasta closely and make sure you don't overcook it, otherwise it will be mushy.

Come to the Table: A Book Review

Last month a rep from Rodale Books contacted me about reviewing Come to the Table: The Slow Food Way of Living on my blog. I agreed, so here it is.

Although the slow food movement started in 1989, it seems like the idea of locally grown whole foods is gaining more traction today than even before. A 2001 study concluded that the average piece of food travels 1,500 miles before it reaches your plate, a staggering number considering today's fuel prices and the cost to the environment. While this number has been disputed, there is no question that our food supply comes from countries far and wide. A trip to the grocery store will reveal garlic from China, and grapes from Chile. In response, the word locavore has now entered the lexicon.

The Slow Food movement is essentially combination of the organic and local food trends. According to Come to the Table, slow food is about countering industrialized farms by producing food via "ecologically sound and humane methods." The point, then, is to eat real food produced locally and organically.

Come to the Table is a collection of stories edited by Katrina Heron about farms in California that have adopted the slow food mentality and are trying to make a profit in a market economy dominated by factory farms. Combined with beautiful colour photos, these stories make you want to flee the city to get back to nature and in touch with the earth. Of course, the authors make no bones about the fact that it is back breaking work and certainly not a life of fame and fortune. Interspersed between the chapters are tips for living a slow food life, and brief explorations into the issues facing farmers like USDA organic certification. The book ends with over 40 simple recipes, in keeping with slow food philosophy.

Although the slow food movement is rather appealing to vegans (especially those whose veganism is tied to environmental concerns), slow food also embraces meat, egg, and dairy production. This raises several interesting questions that readers may want to discuss in the comments below. Does small-scale, humane, ecologically sound meat production negate the need for veganism? Would you eat eggs that came the kind of farm described in Come to the Table? Do these farms, while more attractive than factory farms, still perpetuate an ideology based on human dominance of animals? Do you oppose animal husbandry? What about the impact on health from saturated fat, regardless of how the meat and eggs are produced? Can the population really be sustained by small farms? The list could go on and on.

In the final analysis, Come to the Table is an interesting read, but I am not sure it is worth the $32.95 (CAN) price tag. While the farm stories are interesting, I would have preferred more practical tips on growing your own food. The information given is scant, and none of it particularly insightful (have your own herb pot, for example). The recipes are solid, but not worth buying the book for. While they do focus quite a bit on vegetables, there are also many meat and dairy-based recipes that are of little use to vegans. Curiously, one of the recipes calls for instant pancake batter, which doesn't strike me as particularly slow food-esque. Whether you buy the book or not, it is certainly worthwhile to tap into local food networks wherever you live. Support your local farmers' market, try to buy organic, grow your own, and try to eat food that remembers where it came from. That is what slow food is all about.

Happy Holiday!

Happy Thanksgiving weekend to all my Canadian readers! I am fortunate enough to be surrounded by family and so I will keep this post very brief. Enjoy your time with family and friends, and don't forget about my seitan roast if you are looking for good vegan eats. See you all on Tuesday! In the meantime, enjoy these pics from a recent walk through the woods.

Cabbage Rolls Again . . .

I just bought the world's biggest cabbage. Look at the size of that puppy! And only 99 cents! I love it when produce is local and in season. Of course, it means I am making a huge pot of cabbage rolls.

Italian Meatballs

I have made and posted various meatballs recipes before (like this one, and this one), but I was reminded just how awesome they were when I made them for tonight's pasta dinner. These babies stick together, have great texture and taste (as long as you're at least partially partial to tempeh), and will hold up when simmered in a sauce.

INGREDIENTS

- 1 pkg tempeh, simmered in water for 10 mins, cooled, and grated

- 1/4 cup instant oatmeal

- 1/4 cup nutritional yeast
- 1/2 cup vital wheat gluten

- 1 onion, grated

- 4 cloves garlic, grated
- 2 tsp ground fennel seed

- 1 tsp sage

- 1 tsp thyme

- 1 tsp oregano

- 1/4 cup finely chopped fresh parsley
- 2 tbsp soy sauce
- 2 tbsp HP sauce/A1 Sauce/BBQ sauce

- 3 tbsp olive oil

METHOD

1. Mix cooled and grated tempeh in a large bowl with oatmeal, nutritional yeast, gluten, onion, garlic, and spices. Add sauces and mush/mix together with your fingers. Add a splash of water if needed.

2. Heat oil in a large frying pan over med-lo heat. Shape tempeh mixture into 36 small balls. Fry in oil for 15 mins, turning regularly, until nicely browned on all sides.

3. Although the meatballs can be used right away, they are even better when simmered in a tomato sauce for an hour or so. Serve over pasta.

Potato Apple Ginger Soup

This soup began as a humble potato soup that just seemed far too pedestrian. I had just finished reading Isa's post on the Vegan Iron Chef Apple Ginger challenge, so the way to jazz up the soup was obvious. The result was quite nice--a soup that tastes like autumn. I added the hint of a few spices; you can increase or lower the amounts as you see fit.

INGREDIENTS

Serves 6-8

- 2 tbsp oil

- 1 large onion, diced

- 1 rib celery, chopped

- 2 carrots, chopped

- 1 large sweet potato, peeled and chopped

- 3 lbs potatoes, peeled and chopped

- 4 large cooking apples, peeled, cored, and chopped

- 2-3 tbsp chopped fresh ginger (depends on how much you like ginger)

- water

- plain soy milk

- 1 tsp coriander

- 1/2 tsp cumin

- 1 tsp cinnamon

- 1/2 tsp nutmeg

- salt and pepper to taste

METHOD

1. Heat oil in a large pot over medium heat. Saute onions, celery, and carrots for 5-7 mins, until translucent. Add potatoes and cook for 2 mins. Add apples and ginger and cook an additional 2 mins.

2. Add enough water to the pot to cover the veggies 3/4 of the way (i.e. the tops of the veggies should be poking out of the water). Bring to bubbling, reduce heat, cover, and let simmer for 20 mins, or until potatoes are soft.

3. Blend veggies with a hand mixer, then thin with soy milk until desired consistency is reached. Season to taste and serve.

Cheezeburger Macaroni

I almost didn't post a picture tonight because the dish looks so horrid. Hey, you can't win 'em all. The taste and texture, however, is spot on. For some reason I was thinking about Hamburger Helper, and so I decided to make a dish inspired by that weird white hand mascot (a cousin of the Pillsbury Dough Boy, perhaps?). I essentially revised my creamy mac and cheeze and added tempeh burger.

INGREDIENTS

Serves your entire household (and possibly your neighbours, too)

- 3 cups macaroni, cooked

Tempeh Burger

- 2 pkg tempeh

- water

- 2 tbsp oil

- 1/4 cup HP/A1/BBQ sauce

- 2 tbsp soy sauce

- 1 tsp coriander

- 1 tsp onion powder

- 1/2 tsp garlic powder

- splash of water, if needed

Sauce

- 1/2 cup raw cashews
- 1/3 cup water
- 2 cups soy milk
- 2 tbsp olive oil

- 2 heaping tbsp tomato paste

- 1/4 cup ketchup
- 1/2 cup nutritional yeast
- 1 1/2 cups tofu (does not have to be silken)
- 1 tbsp Dijon mustard
- 1/2 tsp tumeric
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp miso (something mellow)
- 1 tsp salt

METHOD
1. Cook macaroni, as per directions, until al dente.
2. While macaroni is cooking, make the burger. Simmer tempeh in water for 10 mins to help reduce the tempeh's bitterness. Cool, then break into small chunks or grate.

3. Heat oil in a frying pan over medium heat. Add tempeh and fry for 3-4 mins, until it browns a little. Add sauces and spices and mix well, adding a splash of water if needed to get it all mixed. Remove from heat and set aside.

4. Place all sauce ingredients in a blender and blend until very smooth.
5. Drain macaroni and return to pot over medium heat. Add tempeh and mix well. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins). Serve.