Sunday, October 9, 2016
Pumpkin Pecan Cobbler
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves (I didn’t use)
1/2 cup pumpkin puree
1/4 cup nut milk (I used Almond)
1/4 cup melted vegan butter or vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans (I added chopped walnuts as well as pecans)
1 & 1/2 cups very hot water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, nut milk, melted vegan butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and nuts together. Spread over the top of the batter evenly. Pour hot water over the entire tings (without stirring a thing!) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet incase it bubbles over.) Cool 5-10 minutes before serving.
Thursday, October 6, 2016
Ginger, Maple and Mustard-Glazed Tempeh
Serves 4-6 (I cut recipe in half for the two of us)
Spork-Fed Cook Book by Jenny Engel and Heather Goldberg
2 (8 oz.) packages Tempeh
1 piece fresh ginger (about 2”, peeled)
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons mustard, stone ground or German
3 tablespoons maple syrup
1 teaspoon sea salt
1/2 teaspoon red pepper flakes
****I coated mine with a seasoned Panko mixture to make it crunchy. Just added salt, pepper, garlic powder and a pinch of cayenne.
****Used left over marinade for a sauce. Added more maple syrup, a little arrowroot or corn starch for thickening and heated up till nice and thick. Use as a dipping or just pour over.
Fill a large pot with about 1 inch water and place a steamer basket inside. Bring to a simmer with lid on. Slice tempeh into 6-8 half-inch strips. Place in steamer basket, cover, and steam for about 5 minutes. This removes any bitter flavor the tempeh may have.
While tempeh is steaming, grate ginger over a large bowl with a fine grater. Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes. Whisk until uniform. Add steamed tempeh to mixture, coating each piece. ***I let mixture marinate in the fridge for several hours, until ready to cook.
***When I was ready to cook, I seasoned the Panko bread crumbs and applied to tempeh sticks before cooking.
Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan (or you can pan fry with panko coating in oil and use sauce for topping). Cook for about 4 minutes or until lightly browned. Flipping occasionally, until sauce is absorbed.