We love coffee and tea around here. Recently we made two upgrades to our kitchen tools by installing a Filtrete under the counter filter system to replace the faucet mounted Pur filter (which sprayed all over the place after a year of use and whose diverter switch was stripped). I love that I don't have to look at the filter and that I should only have to replace the cartridge every six months. I cook with filtered water most of the time, so this is a huge help.
The other treat was a Rosewill 4 Liter Hot Water dispenser. We had an electric kettle that we used for coffee and tea, but this little darling is always at the ready and allows us to make one cup of coffee or tea at a time (which is important right now with Dr. D leaving the house around 3:30 or 4 am and soon to be on nights). With winter approaching, the Rosewill unit will make instant oatmeal and soups easy, as well as keeping busy writers' and doctors' cups full.
When we still ate a lot of chicken, I found two recipes that I adored in Food Network Kitchens: Making it Easy. One of them was this number, Philippine Chicken Adobo. You brown chicken pieces (thighs were my go to cut) and then simmer them in a sauce that is slightly sweet but has the tang of vinegar and the mellowed bite of tons of garlic.
So, I set out to adapt this recently to make it vegan, and I have to say it's a winner with tempeh.
Philippine Tempeh Adobo
Adapted from Food Network Kitchens: Making it Easy.
1 block of tempeh
15 cloves of garlic, peeled and sliced
2 bay leaves
2 cups of water
1/2 cup white distilled vinegar
2 Tablespoons of soy sauce (or tamari to keep it GF)
1 Tablespoon of sugar (I'm sure honey or agave would be great)
3/4 t. black pepper
1/4 t. crushed red pepper (or more to taste)
1 Tablespoon of cornstarch mixed with 1 Tablespoon of water
Preheat a skillet as you prepare your tempeh. I do not steam my tempeh, but if you prefer to do so, go for it. I don't find it bitter and skip this step. I cut the block into thirds. Each third is then cut diagonally into two triangles and I stand those triangles on end to slice through to make two thinner triangle shaped pieces. So, from one block of tempeh, I get 12 triangles. You can cut it however appeals to you--I just like the thickness and shape when cut this way. Brown the tempeh on both sides.
Once the tempeh is browned, scatter the garlic and bay leaves around it and pour in the water, vinegar, soy sauce, and the seasonings. Simmer for 20-25 minutes. I used that time to make a batch of mashed potatoes to serve this on (four yukon gold potatoes cut in chunks, bring to a low boil for about ten minutes, drain, mash with 1/2 cup non-dairy milk, salt, pepper, and olive oil or other fat of your choice).
If your pan is simmering really hard, you may find that you want to add some water to it, just so you have some sauce to thicken at the end. Pour in the cornstarch slurry at the end and the sauce will get glossy and have a bit more body.
This would be great with smashed sweet potatoes instead of regular, with rice, quinoa, or even plantains.
I haven't posted anything new in awhile, and that is in part because I haven't been cooking new dishes of my own really. Here are some recipes from other folks I've cooked recently and can recommend:
Vegan Mozzarella from Eating Whole: This didn't really melt for me when I topped a pasta bake with it, but it is creamy and tasty. It makes a pretty big batch, and it's good on crackers. Eating Whole indicates that it can be frozen but it changes the texture.
Vegan Coconut Lentil Curry Soup: This is a recipe that a friend turned me on to and I've been meaning to make it ever since. I made it last night and it's about to be lunch.
I promise I'll try to post more, but I am starting orthodontic treatment, so chewing is not my favorite activity lately. Tonight's dinner will be a new recipe for me (at least a new take on a favorite that I'm veganizing for the first time), so I should have a post for you soon.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.