|Spicy Tempeh with Broccoli Rabe and Fusilli|
Our youngest son gave me a vegan cookbook for Christmas called Veganomicon by Moskowitz and Romero and I have been reluctant to look at the recipes because, well, they are vegan, and I am trying to avoid that word. The two cookbooks I received from my middle son and his girlfriend (Plenty and
by Ottolenghi) have a lot of vegetarian recipes, but they are not
vegan. Those cookbooks use dairy
products and have some meat oriented dishes.
Veganomicon is vegan, pure and simple. Recently, I decided to expand my vegan recipe
repertoire from mostly rice, beans and quinoa to tempeh, so I decided to look
at the recipes of Veganomicon and I was pleasantly surprised. I made this spicy tempeh with broccoli rabe
and fusilli (or rotelle) and it was good.
The only comment I would have is that I have found that my tasting
partner and I, following the ‘vegan at
home diet’, like our foods a little more spicy.
The flavors were delicate and a nice contrast- the crispness of the
broccoli rabe, the chewy texture of the tempeh and the fusilli pasta, but it
was lacking some oomph. In the end, we
added more balsamic vinegar to the dish and next time I would double the red
pepper for more of a punch, but I really liked how the tempeh was steamed in
the sauce and the picked up the flavors.
I hope to have more from Veganomicon in later posts. Jerusalem
Recipe after the jump