I know it's been a ridiculously long time since I've posted. I'm working full-time, December was a crazy month and I haven't been getting much time to either cook or post. I do have a few recipes to put up so I'll try to do some today.
This is one of my favorite sandwiches. It's delicious and comforting; the filling is easy to make and stores well. You can use a store-bought vegan mayo such as Vegenaise, if you wish, or you can try the homemade version I've posted here. I love this on toasted sprouted-grain bread with dark greens such as kale or spinach.
I made this with some homemade relish I put by this summer. With so much snow outside, it made me sad for hot days and overflowing baskets of cucumbers at the farmers market.
ingredients 12 oz. tempeh, cubed small or crumbed coarsely
2 celery stalks, chopped small
1/2 red bell pepper, chopped small
1 dill pickle, minced, or 3 T. pickle relish
3 scallions, minced
2 T. parsley, minced
1 T. fresh or 1 t. dry dill
1/2 c. vegan mayo (recipe below)
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
two pinches of black pepper
homemade mayo: 8 oz. soft tofu, drained
3 T. oil (such as olive or flaxseed)
2 T. lemon juice
1 1/2 t. salt
1/2 t. Dijon mustard
pinch of cayenne
instructions 1. Combine tempeh with just enough water or broth to barely cover. Bring to a low simmer and steam the tempeh until the liquid is absorbed. Drain the tempeh very well in a colander or strainer.
2. Blend the mayo ingredients until very smooth.
3. In a large bowl, combine the mayo, lemon juice, mustard, salt and pepper.
4. Add the tempeh, celery, bell pepper, pickle or relish, scallions, parsley and dill.
5. Stir well to combine. Chill for a few hours before serving.
Sometimes this gets a bit watery at the bottom of the bowl. Just place the contents in a strainer to let off some of the fluid.
I know it's been a ridiculously long time since I've posted. I'm working full-time, December was a crazy month and I haven't been getting much time to either cook or post. I do have a few recipes to put up so I'll try to do some today.
This is one of my favorite sandwiches. It's delicious and comforting; the filling is easy to make and stores well. You can use a store-bought vegan mayo such as Vegenaise, if you wish, or you can try the homemade version I've posted here. I love this on toasted sprouted-grain bread with dark greens such as kale or spinach.
I made this with some homemade relish I put by this summer. With so much snow outside, it made me sad for hot days and overflowing baskets of cucumbers at the farmers market.
ingredients
12 oz. tempeh, cubed small or crumbed coarsely
2 celery stalks, chopped small
1/2 red bell pepper, chopped small
1 dill pickle, minced, or 3 T. pickle relish
3 scallions, minced
2 T. parsley, minced
1 T. fresh or 1 t. dry dill
1/2 c. vegan mayo (recipe below)
1 T. Dijon mustard
1 t. lemon juice
1/2 t. salt
two pinches of black pepper
homemade mayo:
8 oz. soft tofu, drained
3 T. oil (such as olive or flaxseed)
2 T. lemon juice
1 1/2 t. salt
1/2 t. Dijon mustard
pinch of cayenne
instructions
1. Combine tempeh with just enough water or broth to barely cover. Bring to a low simmer and steam the tempeh until the liquid is absorbed. Drain the tempeh very well in a colander or strainer.
2. Blend the mayo ingredients until very smooth.
3. In a large bowl, combine the mayo, lemon juice, mustard, salt and pepper.
4. Add the tempeh, celery, bell pepper, pickle or relish, scallions, parsley and dill.
5. Stir well to combine. Chill for a few hours before serving.
Sometimes this gets a bit watery at the bottom of the bowl. Just place the contents in a strainer to let off some of the fluid.