Another one from Leah Leneman’s ‘Soya foods cookery’. But I changed it a little bit:
Courgette, mushroom and rice savoury
Instead of plain tofu, I mixed it with 1 tsp mustard, 1 tsp soy-sauce and a few drops of soy-milk.
Like this it has some more flavour and very important: the dish becomes less dry.
This dish also reminds me a little bit of the ‘courgette delight’ from La Dolce Vegan’. But with this one you don’t need a faux cheese.
Yes, VEGANMOFO starts today. And I’m joining. I’ve been cheating a little bit and have been saving up posts. But for my first post I wanted to have a really good one. And I decided on this one:
Why? Because this dish is perfect. Just what a woman need, ideal for a autumn weekday after a hard day of work. It’s a easy, fast and fancy meal. And you know what: this was the first time that teenage girl really liked having to eat tempeh.
Unluckely, it’s not mine recipe. I took it from Leah Lenemans ‘Soya foods cookery’. But I think she published it in one of her other books too. I did change it a little bit: instead of the tofu blended with some oil, I used almond-cream. (I wanted to use oat-cream, but it was sold out.)
And I served it with some gnocchi. I didn’t make them myself, they are from the supermarket. Sometimes it only needs this, take the time to look around in your supermarket, make some discoverings and, become a very happy vegan girl.
Everybody deserves a second chance. Especially a teenage daughter and a vegan cookbook.
Some time ago I bought in the Asian supermarket a soya milk skin (or yuba?). I had no idea for what I could use it. So, I grapped back to my ‘Soya foods cookery’ from Leah Leneman and there it was: some recipes for using soya milk skin. In the book the recipes uses the dried version but you can easily subsitute it with fresh ones.
Stir-frried bean milk sticks Shangai-style
I replaced the bamboo shoots and asparagus for green peas. And guess what: the teenager liked this dish.
I really want to prepare food that everyone of my family really likes. But it seems it’s an impossible task, especially with a teenager in the house, with a lot of prejudice. And probably she was right with this dish, it wasn’t that great.
I used a recipe from ‘Soya foods cookery’ (Leah Leneman). And replaced the cabbage for some broccoli.
The cookbook is already from 1988. So, maybe the reason is that our tastes are more developed and we find the old flavours to plain?