September 7th, 2009

Bulgogi Style Tempeh

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This was a recipe my omni mother came across that traditional uses beef, and kindly veganised it for me simply using tempeh :)
It's super quick, and full of flavour !

Bulgogi Style Tempeh

2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
4 Tablespoons Sugar
1 Bunch of shallots (green onions) chopped
Ginger approx 5cm chopped
6 cloves of garlic chopped
2 Tablespoons Sherry or rice wine
3 Tablespoons sesame oil
I block of Tempeh 300g


1. Cut Tempeh into bite sized chunks
2. Mix all ingredients together, marinade in the fridge 20mins- 1hr
3. Stir fry until sauce reduces a little and it's all warmed through.

I serve it with some simple asian greens and rice.
Note: You can defiantly cut down the amount of sesame oil used if you wish, each to their own.

Fennel Frond Recipe and Frozen Hummus

Hello, all!

I have 3 fennel bulbs worth of fronds leftover from a cooking project and I'm at a loss for what to do with them. Last time I had extras I tried sauteeing them with onions and salt and pepper, which is a way I enjoy eating fennel in general, but that didn't turn out being especially notable. Does anyone have any favorite fennel-top recipes, or ideas of what I could do with them?

Also, several weeks ago I made waaay too much hummus before heading out of town and froze the extra. Has anyone around here frozen hummus before? Was it totally nasty? How did you defrost it?

Thanks in advance!

Baking tofu, came out too salty

I baked tofu today for the first time, and it was mostly really good but came out much saltier than I'd like.
I didn't measure anything, just dumped some bragg's, ginger, garlic, basil, and spicy peanut sauce in a shallow dish and marinated some thin (but not too thin) sliced tofu in it for about 20 minutes. Then I lightly oiled a pan and baked it at 375 for nearly an hour.

It's still not browned very much at all, I might bake for a little longer.
However the pieces I've tried are realllly salty.
Could I cut the Bragg's with some water next time? Use less marinade altogether?

I'm sure this will be fine if I just make a big stir fry and use this tofu instead of any additional saltiness but I'd love to be able to use this on sandwiches.

Any ideas?

Copying Innocent Veg Pots

I have recently developed an addiction to Innocent Veg Pots, as they're healthy, delicious, and great since I'm disabled and have trouble with cooking. They're also horribly expensive. I was thinking of trying to copy one or more of the recipes and freezing lots of portions. Since I have just bought some smoked tofu and a little of it went beautifully in the Mexican sweet potato chilli, I was thinking of starting with that. The pots say "not suitable for freezing" on them: do you reckon it's possible to make a version that will freeze and reheat well? And any thoughts on how to make up the recipe in the first place? Here's the ingredients list:

Cooked brown rice (17%) [water, brown rice], tomatoes, water, carrot, pinto beans, red kidney beans, sweet potato (5%), onion, potato, red peppers, red onion, sweetcorn, spinach, vegetable oil, marinated jalapeño peppers (0.8%) [jalapeño peppers, water, vinegar, salt, sugar, spices], cornflour, coconut Sugar, lime juice, garlic, cajun seasoning [spices, herbs, mustard seed, salt, sugar], sea salt, smoked paprika (0.2%), coriander, green chilli, black pepper.