Author: Lindsay Ingalls

Tonight for dinner we tried out a recipe we both have been dying to try because we love hot sauce! We made up some yummy tempeh hot wings, rosemary roasted potatoes and a green salad of sweet endive tossed in Amy’s Tahini Tomato Dressing. It was a wonderful, light and satisfying meal.

(Photo to come)

Recipe:
Buffalo Tempeh “Wings”
(courtesy of 28 Cooks)
1 (8 oz) pkg tempeh
1/3 c soy milk
1/3 c flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoned panko crumbs (I was unable to find Italian seasoned panko crumbs that were vegan so I used plain ones that I seasoned with a bit of oregano, salt, pepper, and basil.)

Wing Sauce
1/2 c Louisiana-style hot sauce (I used Franks)
2 tbsp butter (I used Earth Balance)
1 tbsp ketchup

Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all “wings” with cooking spray. Place into oven and bake for 10 minutes. Flip “wings” over and bake for an additional 10 minutes.
While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.
When wings are finished baking, toss with sauce. Serve immediately.

For the Rosemary Roasted Potatoes I cut 3 red potatoes into wedges and tossed with a tablespoon of canola oil and tossed with minced garlic and dried rosemary (use fresh if you have it).

The salad was simply greens in this case sweet endive and our favorite dressing (Tahini tomato) but feel free to use any you like!

Tonight I decided to make curry noodle bowls for dinner and our lunch tomorrow. I found that there could be some improvements made to this dish next time around. I used soba noodles for a change and decided that a nice udon noodle would have worked much better in the dish. Also I used a red curry and it seems that it would be nicer with a yellow curry but we will see next time how I like that versus the red. Lastly I chose to use morningstar chik’n strips and they did not hold up well in the curry for the future I would use tofu or try a fake chik’n that holds up better such as Yves chik’n strips.

(Picture to come)

Recipe:

CURRY NOODLE BOWL (adapted from Hooked on Heat)
Prep time: 15 min Cooking time: 15 min Serves: 4

1 lb noodles of choice
1 cup morningstar chik’n strips
1 small onion, thinly sliced
2 cups chopped napa cabbage
1 cup sliced cremini mushrooms
1 tbsp crushed garlic
2 tbsp red curry
1 stalk lemon grass, bruised and cut into 2-inch pieces
1 can coconut milk
3 cups light flavored vegetable stock
1 tbsp light cooking oil
salt & pepper, to taste
fresh coriander leaves, chopped chillies and lemon wedges, for garnish (really makes a huge difference so make sure in include!)

HEAT oil in a deep pan, and saute garlic and curry paste till fragrant. Add in onions and chik’n, and saute till lightly brown.

ADD in coconut milk, stock and lemon grass, and let it come to a boil on low heat. Add in musrooms and noodles, and cook covered till noodles are tender and done. Stir in napa cabbage, and cover cook for 5 minutes.

SEASON with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.