harvestl (harvestl) wrote in vegancooking,
harvestl
harvestl
vegancooking

Curry sauce and Freezing yogurt

I made this curry sauce tonight to have in pita bread.  I tasted it when it was done, but it didn't really have much taste, so i added a few spices (can't remember which) but it just did not turn out well at all.  Which makes me really sad.  I was really excited about it.  What would you have done to improve the tempeh and curry a bit? Oh, and I didn't put the onion in.  I forgot about it until it was too late.

Tempeh in Curry Sauce

Total servings: 4

Recipe ingredients

 400 g tempeh, cut in 2 cm cubes
 1 cup soymilk (or milk)
 1 tsp butter
 1 onion
 1/2 tsp cumin
 1 tsp curry powder
 1 Tbs white flour
 1/4 cup fresh peas
 4 cups cooked rice

Recipe directions

Steam the tempeh for 10 minutes.

Cook the onions in the butter until soft. Add the flour, cumin and curry and stir. Add slowly the soymilk while stirring. Add the tempeh and peas and boil on low heat for 1 minute.

Serve with rice. 
(it's from tempeh.com)


Second, I have been making these wonderful fruit salads for breakfast.  I throw some soy yogurt in and some flax seeds and it makes a great start to my day.  However, I would like to try something new now.  I would love to make them into smoothies for breakfast or lunch (when I have access to a freezer to keep it in during the day).  I would also like to make them into smoothies so that I can put some chocolate protein powder into them since I haven't been eating too well lately.  Can I still put the yogurt in?  Basically, I would be making them at night and sticking them in the freezer overnight.  Will the yogurt work with it?  I don't know how soy yogurt would behave in the freezer.  Or should I just use a little bit of soymilk?  I don't have any fruit juices to put in.

thank you so much!!!
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