Last night’s dinner
This was wonderful. Such a neat texture and so flavourful. A couple of things; I didn’t have chilies so I used a good dollop of chili garlic sauce, these would make spectacular meatballs to use as an appetizer and they would also make a fab burger. Yum, yum, yum. Stephen says he could eat this once a week and he had three portions.
We were really lucky last night and got fresh raspberries in our bin last night. My grandmother always made a fantastic treat for me when I was a a kid and would go to the farm by myself in the summer and help pick raspberries. We would pick twice a day and sell them to Foodsmiths in Perth. Foodsmiths is still around and I shop there often but it is now at it’s third location since my time.
My grandmother thought that every meal should have a dessert option. More people should embrace this idea.
My sister was never fond of this dessert but it was my ver favourite.
Cornstarch pudding
In a bowl combine; 1/4 cup sugar, 3 T. cornstarch and 1/4 cup cold milk. Place the bowl on top of a pot with boiling water (double boiler) and add 2 cups scalded milk. Cook (covered for 20-25 minutes). Take off of heat and stir in a dash of vanilla and at least 1/2 pint of raspberries.
Eat when cold if you can wait that long.
Tonight’s dinner
Got some nice, fresh tempeh in the bin last night so tonight we get the treat of…
http://www.vegancoach.com/vegan-entree.html# anchor-tempeh-lemongrass
Vegan Tempeh w/Coconut Milk and Lemongrass
Fantastic vegan entree with hints of Thai flavors. Really tasty.
•1/2 cup coconut milk
•1/2 cup non-dairy milk, plain or vanilla
•1/4 cup organic peanut butter
•4 Tablespoons Bragg’s Liquid Aminos (or low-sodium soy sauce)
•2 Tablespoons minced lemongrass (see note)
•2 Tablespoons pure maple syrup (or brown sugar)
•1 teaspoon crushed red pepper, optional
•2 Tablespoons organic canola oil
•1 pound tempeh, steamed for 10 minutes, diced
•1 large red bell pepper, seeded and cut into thin slivers
•8 ounces snow peas, trimmed
•1 bunch scallions, chopped
•Juice of 1 lime
•1/4 cup chopped unsalted dry-roasted peanuts, for garnish
1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth.
2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender.
3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve.
Serves: 4
{Adventuresindinner} 