Oh summer break, how I love you. I actually had time to look through cookbooks and decide what I wanted to make for dinner with the ingredients I had on hand. I have also started using pinterest to discover other blogs and websites that have vegan recipes. I often use these as inspiration and tweak as I see fit. Tonight I winged the mashed potatoes and black-eyed pea salad. I tweaked a recipe for hot sauce tempeh from Veganomicon.
Mashed Potatoes
1/2 bag of small yellow potatoes
Wash potatoes
Boil potatoes until soft
I used leftover white bean garlic aioli to mix into the potatoes to create creamy potatoes
*See previous post for aioli recipe*
Black-Eyed Pea Salad
Just mix the following ingredients together and refrigerate
1 can black-eyed peas rinsed and drained
1 teaspoon sugar
1 tablespoon lime juice
fresh ground pepper
1 tomato diced
1 tablespoon fresh, minced parsley or you can use cilantro
*Add fresh avocado if you like*
Marinated Tempeh
I will not post the exact recipe because it is in Veganomicon
I used one package tempeh, cut it into triangles and simmered it for 10 minutes to get rid of the bitterness.
You can create any combination of ingredients to create a marinade. I used Frank's Hot Sauce, a hot sauce from Whole Foods, vegetable stock, liquid aminos, cumin, and garlic
I marinated the tempeh for 1 hour
Pan fried in a skillet for 10 minutes over medium heat turning often and adding the marinade while cooking
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| Marinade |
 |
| Marinating the tempeh |
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| Halfway through pan frying |
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| The finished product |
This meal was easy and pretty quick (minus the hour it took to marinade the tempeh). John liked the tempeh and they were not too hot for him. John loves my black-eyed pea salad. It is so easy that I even taught him how to make it. It was nice having a cold side to balance the slight hotness of the tempeh.
Happy Cooking!
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