Archive for December, 2008


Cornmeal-Crusted Tempeh and Sexy Mustard Garlic Broccoli Potatoes w/Smoked Eggplant

December 31, 2008

Hey guys. I like blogs that start out with hey guys. I especially like blogs that start out with hey guys, that have no one reading them. I get tickled silly with blogs that openly call out the readers by saying that no one reads what they’re blogging, but hoping that people (such as yourself) will say, “awww quit it, I read your blog everyday”. Ok, i’m all of those. So, Hey guys, nice to see all of you again, all though I know no one reads this. I’ve got this really great cook book from the famous NYC vegan restaurant Candle 79. Sarah and I try to cook at least 1 thing from the cook book a week. We then write our review at the bottom of the page of the cook book, of what we thought of the meal (*gush). It’s really a great book, and 90% of the time, were really impressed. We picked a recipe called “Cornmeal-Crusted Tempeh” on page 121 after hours of arguing, and name calling. It turned out pretty well, but I suggest that a sauce of some sort is made to pour over the top, being that the dish is just a little bit dry, but DELICIOUS.

Here is the recipe directly from the book :


Cornmeal-Crusted Tempeh

2 8-Ounce Packages Tempeh (each cut into thirds)

1/2 cup shoyu or tamari soy sauce

3 tbls maple syrup

1 tbls minced garlic

2 slices of fresh ginger

1/2 cup medium – to fine ground cornmeal

1 tsp crushed red pepper flakes

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground cumin

pinch of salt

1/2 cup extra-virgin olive oil


1. Preheat the oven to 350

2. Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce. 1/2 cup water, the maple sytrup, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles.

3. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

4. In a large skillet, heat the oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side.

5. Remove from the heat and serve at once.


Pretty simple, takes a little over an hour, but the good news is, while your baking the tempeh, you can goto work on the potatoes and broccoli. For this we have a spring form pan. It’s a really cool thing that you can stuff the shit out of whatever you’re cooking that you want to remain in a circular form, because, lets face it, it looks fucking cool. We stuffed it with potatoes, broccoli and garlic, and topped it with smoked eggplant. Read on….

Sexy Mustard Garlic Broccoli Potatoes

3 russet or Idaho potatoes

1 cup of diced onions

1/2 cup of soy cream

3 tbls of earth balance butter

4 cloves of garlic

1/2 cup of yellow mustard

2 tbls of dill

1/2 cup of vegan bread crumbs

1 eggplant (cut in 1/4 inch slices)

2 tbls of hickory chips

1/4 cup of red wine

1/4 cup of soy sauce


Hey guys, Yeah thats right, were smoking again. I listened to the rapper Mystical growing up, and he always talked a lot about smoking. I feel like i’m finally relating. Now to be completely honest, I fucked up. I fucked up bad. I wanted to lace the outer ring of the spring form pans with the eggplant. I wanted it to look like the famous eggplant “bacon” wrap look. But it didnt turn out like that. I cut it WAY to thin, so i was left with extremely thin and delicate slices of eggplant. I used my improvising skills passed on from my lord and saviour and just ended up laying them on top. I would love to say that I did it on purpose, but I didn’t. Pull out the smoker, put the wood chips in and pour the wine over the wood chips and lay the eggplant in the smoker.

After the smoker gets going, let it smoke for about 30 minutes. While thats going, and the tempeh is in the oven, start a skillet with the broccoli, and start the potatoes in a pot. Cook the onions, and garlic for about 5 minutes, then add the broccoli in a skillet with the olive oil. When the potatoes are done, mash them, and add the cream, mustard, and dill to them. Next in a big bowl mix the potatoes and broccoli together.

Hey the eggplants done!

Very carefully take the eggplant and cut them into bacon like strips,and fry them in a pan with the soy sauce. Don’t over cook them, you just want them to firm up bit. Take the spring form pans, and fill them with the potatoes and broccoli and top them with the fried smoked eggplant. Add the bread crumbs over the top and if you like you can garish them with parsley.

Pull the tempeh out of the oven and follow the above directions, and put the potatoes and broccoli into the oven for 30 minutes. Finish coating and frying the tempeh close to the end of the potatoes and broccoli being done, as the tempeh only takes a few minutes to cook. Make a sauce, and drizzle it over it if you would like, or don’t, see if I care. Have a great new year, and remember, shake your ass, but always, always, watch yourself.



My girlfriend rocks the “season-ings….”

December 31, 2008

On top of all of the awesome things my girlfriend (Sarah, ill just start saying Sarah, so it’s not so impersonal) got me for christmas, she really hit a home run. We have Spices, and seasonings on a wall, and in cabinets, and all over the place. It’s really annoying when you feel like you’re playing wheres Waldo when your trying to find some garlic powder. I would really recommend this setup, its not expensive, and it leaves more “thyme” for cooking (i know im an asshole”).


Thankyou for smoking….

December 30, 2008

As you will see on this blog, i am a frequent visitor of the what the hell does a vegan eat anyway? blog.  They’re always smoking stuff like its going out of style, so i went out and bought a smoker. Luckily i was able to find one locally, but i really had to look hard. I went to bed bath and beyond, target, sears, meijer, etc. I even covered my face with a newspaper and went into wal-mart looking for one. Eventually i stumbled on this little place here in Louisville called The Gourmet Cottage, and its a must visit if you’re in or around Louisville. I bought the smoker for $40 and bought 3 small bags of wood chips (hickory, mesquite, and black cherry). In the end my favorite was mesquite. Let me just tell everyone, you need a smoker. Oh no your saying, i’m cool without one, I know how to cook tofu properly and i snort nutritional yeast. Well guess what, your not. You need this item. Heres the same one i bought on amazon for $39.00. (link)

Ive smoked Zucchini, seitan and tofu so far, and this blog is about the tofu (all were very good though). Ive gotten to the point, where i only want tofu like this. I mean, im so crazy and filthy, i eat tofu raw, and i still will. Sometime i dip it in soy sauce, sometimes i dip it in hot sauce, so what! Dont judgeish me! The smoked way is by far the best though, no doubt about it. I came up with this recipe while at work, and made it for a going away party.

Smoked tofu appetizer

Smoked Tofu h’orderves

1 Block of extra firm tofu

2 red peppers

1 jar of capers

1 tbls of smoked paprika

3 cloves of garlic

2 cups of hummus

1/4 cup of soy sauce

4 chives

1 tbls of olive oil

First get the tofu cut and ready for the smoker, thats the longest part of this process. cut the tofu about a 1/4 inch thick or so, maybe a little less, i usually cut it just a little thinner than that. Keep in mind in the end you will be cutting it into squares (after you smoke it) and no one likes to bite into thick tofu. Ready the smoker, i pour red wine on the wood chips instead of water. After the smoker is assembled, put a thing of foil over the grill part, so the tofu doesnt fall through. Start the burner, and let it smoke for about 20 minutes, flip it, and smoke it for another 20 minutes. While thats smoking, get your red pepper out, and wash it, gut it, slice it into squares about the size of checker board squares. Take a spoon and lay a descent spread of hummus on each of the squares, let those sit and wait for the tofu to finish. When the tofu is done, cut it into squares about the same size as the red peppers. Coat a pan with a litle bit of olive oil and after it warms up lay the garlic and tofu in. I usually let the tofu crisp up a little bit and flip it. Pour the soysauce in, and let it cook for a bit, until all of the soy sauce is soaked in. When its done, lay the tofu over the hummus on the red pepper, and top the tofu with another layer of hummus. Put about 3 capers and 2 chives into the top layer of hummus, and sprinkle the smoked paprika over them. Place some cute little toothpicks in them, or some little ferries, or maybe even some little baseball bats for the sport lovers! Goodnight, and good pot-luck.