i spent three and a half years planning and executing vegetarian/mostly vegan menus and cowpie, and let me tell you, i was thoroughly sick of slaw and tempeh and the many variations of pretty much the same few dishes. but it's been a couple years since those days, and when called upon to present some vegan fare, i wasn't too reluctant to rise to the occasion.
i flaked a couple slab of tempeh and sauteed it with some cubanelle and habanero peppers from my garden, some onion and red bell pepper and garlic. whisked up a quick chili sauce and added that, let it simmer for awhile. voila, vegan sloppy joes! rebecca brought over perfect ciabatta rolls to slop the joes on. to accompany, of course i had to do the famous tahini slaw that cowpie patrons know so well. some tahini, some miso, rice wine vinegar, sesame oil, soy sauce, honey, red pepper flakes, and sesame seeds complement shredded green cabbage and fine julienne carrots quite well. and to round it all out, cajun potato wedges roasted in the oven until brown and crispy on the outside with a succulent, creamy interior.
rebecca surprised us with a vegan mac & cheese casserole. it was very surprising indeed. flecks of carrot provided the illusion of cheddar cheese and the flavor of, well, carrots. breadcrumbs browned nicely under the broiler. tender elbow noodles exploded with unexpected carrot, garlic and nut flavors. wow.
vegan dinners make me feel good!
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