Friday, October 19, 2012

This week's menu

I got a little saucy with the menu this week, using a couple of my favorite "go to" sauces to accompany some tofu and tempeh.  Every vegan needs to have a good repertoire of sauces, gravies, and dressings to really boost the elegance, flavor profile, and interest of a dish.  Kick the standard fare up a notch!

Take bechamel, for instance.  Sure, the vegan version made with creamy cashews is pretty delicious on its own, but why not try something a little different by adding some zingy horseradish, Dijon mustard or Sriracha?  These are some of the combinations I played with this week.

Crispy Tofu with Harissa Sauce, Mashed Potatoes, and Green Beans

Southwestern Tofu Scramble with Daiya Pepper Jack and Homefried Potatoes 

Pan-fried Tempeh with Smoked Paprika Cashew Creme, 
Quinoa, and Zucchini Spears 

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