Wednesday, November 10, 2010

I made a couple of recipes from the PPK :)

I stumbled upon this recipe for 'Chesapeake Tempeh Cakes' on the Post Punk Kitchen blog and had to try it. I'm always on the look out for ways to eat tempeh that isn't disgusting. This is definately one of them.
Look how disgusting tempeh looks! It's like congealed set vomit with lumpy bits, and not cooked properly that's kinda what it tastes like. This one was actually the cheapest one in the store - I got it at $4.75 for 125g. I chose it because it had chilli bits in it as you can see, and I thought that'd probably make it taste better again. Another thing wrong with tempeh is that it's so damn expensive. Last time I used a tofu-tempeh mixed block which was a good stepping stone (and cheaper at about the same price for twice as much), this time we were ready for the real stuff.

Man these cake things were good. As you can see from the top picture I served it with steamed mixed veges (carrot, home grown beans, farmer's market white radish, a very sweet yellow squash and some asparagus) and some steamed-then-grilled potatoes. Oh, and a chunk of extremely delicious organic avocado I couldn't resist picking up at the same store I got the tempeh from.
The little patties were very easy to form (I think they would make a good burger pattie or sausage if rolled into the right shape). I made mine smaller than the recipe did because I made 14 instead of 10. We had enough to eat for lunch today :) I also made heaps of the veges and reheated them today as well.

Yum. Pretty sure that I'll be using this recipe quite a bit as I start to be able to afford tempeh a little more often :)
This is another thing I made from the Post Punk Kitchen blog - Chickpea Picatta. It's a very simple dish of chickpeas (duh), garlic, onion, capers and white wine. I was so excited at finding a recipe with chickpeas that WASN'T a curry that I couldn't wait to make it and it didn't dissapoint. Though the greens I chose to serve it on (I bought some chicory at the farmer's market as I'd never had it before) were a little too bitter for the dish it was still really delicious overall. Nadine didn't mind the bitter though. I also decided to serve it on mashed potatoes as the recipe suggests - but since I don't like mashed potatoes I mashed in a parsnip with it, and it worked.

Unless you can find a really cheap vegan white wine to use in this recipe, it's not THAT cheap to make (well, compared to other recipes I make) but we just drank the rest of the bottle with dinner so there was no wastage! Well I had beer, someone else finished all the wine ;)

I cooked up a massive batch of chickpeas (they take so damn LONG) and have frozen the rest to use later. I'm using some tonight as a matter of fact, in a recipe from a cookbook I just bought myself, I am very excited about trying a recipe.

1 comment:

mangocheeks said...

I have been wanting to make some of PPK 'Chesapeake Tempeh Cakes' for a while, yours sure do look good and have encouraged me to put them on the menu soon.