While American Vegan Kitchen by Tamasin Noyes is not among our most used cookbooks, it does have a lot of great comfort-food recipes. Like this tater tot pie. It’s like a shepherd’s pie but instead of mashed potatoes it’s topped with tater tots. How fun! We don’t often use the texturized vegetable protein called for in the recipe so we used lentils instead and it came out fabulous. We used store-bought tater tots but definitely want to try this again with homemade tots.
Yesterday we had some friends over to watch the penultimate stage of the Tour de France and we all enjoyed a delicious brunch. The tofu scramble and roasted vegetables were good but what really came out well were the peach beignets. Credit to Darlene for coming up with that idea. I’m not sure how authentic they were but they sure did taste good. I ended up using my tried and true recipe for Apple Uglies but instead of apples and cinnamon I used some nice local peaches we’ve been getting from our CSA. I cut back on the sugar a little too since the beignets got a generous dusting of powdered sugar at the end. The main modification to the recipe that I needed was to add a lot of extra flour since the peaches were so juicy. And rather than making each piece of dough into an oblong shape I rolled out the dough and cut it into squares beignet-style.
I posted my basic tofu scramble recipe a long time ago on our previous blog and this one was similar. Instead of onion I used a leek from our CSA and I also added a shredded carrot, mushrooms and kale. The roasted veggies were all from the CSA – red potatoes, purple potatoes, beets and bell peppers. These were coated with olive oil, salt and some fresh herbs from our garden (thyme, oregano, rosemary and lavender) and roasted in a 400 degree oven for about 40 minutes. All agreed it was an excellent meal!
We definitely had to put our new grill to use on the 4th of July! I had never tried freezing tofu before but I heard that doing so can give it a chewier texture so I gave it a whirl. I drained two blocks of tofu then put them in the freezer overnight. I took them out this morning and let them thaw then drained them on a towel. Then I cut each block into 8 pieces, brushed them with homemade barbecue sauce and put them on the grill. I’m still learning about grilling and I had some hot spots in my fire so some of the tofu got a little too charred but still it was good. And freezing did give it a firm texture that help up well to grilling. On the side we had coleslaw and potato salad, made with cabbage and some nice red potatoes from our CSA.
I kind of winged it in making the barbecue sauce but it came out really well so although I didn’t write anything down I’ll approximate it here from memory. I just mixed all this stuff together in a small saucepan and simmered on low heat for about half an hour:
3 Tbs. tomato paste
1/2 c. water
1 Tbs. cider vinegar
1 Tbs. molasses
1 Tbs. agave
2 tsp. vegan worcestershire sauce
1 tsp. soy sauce
1 tsp. yellow mustard
1/2 tsp. onion power
1/4 tsp. garlic powder
1/4 tsp. salt
You could definitely add some cayenne or hot sauce too but I kept it mild for the kids. I made this up as I went along so if you try it you should definitely experiment with different proportions to suit your fancy.
It’s been a busy summer so far, what with the older kid out of school and the younger kid still not sleeping through the night. We’ve been cooking a lot, and really enjoying the bounty of our CSA. We’ve not posting here much but this will remedy that situation, at least temporarily. Tonight we had a slew of potatoes from the CSA that we needed to use up, as well as celery, onions and carrots. We thought about a pot pie but turning the oven on in the summer is not always what we want to do so this stovetop stew from Isa Does It was perfect. We mostly followed the recipe (though we used chickpeas instead of white beans) but you could really use whatever you have on hand and make whatever stew you like – the fun part is the dumplings. These have 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 tablespoon finely chopped rosemary (we used fresh rosemary), 3/4 cup almond milk and 2 tablespoons olive oil. Mix all that stuff together then plop spoonfuls on top of your stew and cover and simmer for another 15 minutes or so. A fabulous one pot meal!