Another awesome vegetarian cooking class. There were less people this time, but there was one new person which made it exciting. We made some really delicious things. I was happy the class happened today, because I was actually able to eat really well throughout the whole day. I'm so proud!
This time I will actually post the recipes!
Black Eyed Pea Salad
½ lb (about 1 1/3 cups) black eyed peas red, green, or yellow pepper for decoration 1 tbsp olive oil 3 tbsp red wine vinegar ½ medium onion, chopped ½ c minced fresh parsley 1 tsp dried basil, crumbled 2 large cloves garlic, minced ½ tsp oregano, crumbled ¼ tsp dry mustard ¼ tsp ground black pepper 1/8 tsp red pepper flakes, options ¼ tsp sea salt
1. Cook the beans. Add 3 or more cups of water for every cup of beans. Bring the water and beans to a boil and cook until tender but firm (30-40 minutes). 2. In a large bowl, combine all the dressing ingredients. Add the warm cooked peas and toss gently. Cover and refrigerate for 8 hours or overnight. 3. Decorate with pepper rings and serve.
So good! I had multiple helpings of this one.
Tempeh with Orange Flavor
16-20 oz tempeh peel of 3 oranges 3 dried red peppers, or 1-2 tsp red pepper flakes 1-2 inches fresh ginger root 4 scallions 2 ½ tsp vegetable, peanut, or canola oil
Seasonings: juice from oranges 1 tbsp toasted sesame oil 2 tsp soy sauce 1 tsp vinegar (like apple cider)
Marinade: 2 tbsp sherry, sake or mirin 1 tbsp soy sauce 2 tbsp water
1. Cube tempeh into bite sized pieces. Mix marinade and combine with tempeh. Let stand 20 minutes, stirring periodically. 2. Wash and dry and oranges. Cut off thin slices of peel, avoiding the pulp (white stuff)—a vegetable peeler works well. Slice ginger into thin slivers and cut scallions into 1” lengths. 3. Squeeze oranges into a small bowl and add seasonings. 4. Heat 2 tbsp oil in a wok until very hot. Add orange peels and stir-fry over high heat until they begin to char at the edges. Add dried red pepper. When they are black and orange peel is deep brown, reduce heat and remove ingredients, leaving behind some oil if possible. 5. Add the tempeh to the remaining oil and cook over medium fire until the fire is heated. Add ginger and green onions, then return the orange peels and red pepper to the wok. Finally, add the orange juice mixture. 6. Stir fry over medium heat 2-3 minutes, until the liquid has thickened and adheres to the tempeh pieces. Check for flavor and move to a serving dish. Sprinkle with a few drops of sesame oil before serving.
This was so delicious. The orange peel is actually edible and lends tons of flavor. The woman who teaches the class is really into larger pieces of things like ginger or garlic in cooked dishes. I am so with her--it rocks.
My plate, full of delicious food. I went back for more black-eyed pea salad after I ate this. The broccoli is served with a miso-dill dressing, made with miso paste, lemon juice, dill, tahini and maple syrup. It's awesome. Would be fantastic on other veggies, like asparagus.
She cooked the brown rice in a way that I've never done it before--first she rinsed it off (good idea), then toasted it in the pan (both to dry it off and to bring out the flavor), then boiled it uncovered for 5 minutes and simmered covered for 46 minutes. I'll definitely have to try that method next time I make rice.
I'm going to try and make one of my favorite recipes on Friday, vegan challah. I found this recipe online while I was at Yogaville, where the kitchen is almost 100% vegan. It's probably the best challah, make that best bread, I've ever made. What's your favorite vegan bread recipe?