I didn’t get around to blogging yesterday, but I made Colleen’s Tempeh Bacon, from The Vegan Table, for breakfast in the morning. (For those of you just joining me, I’m cooking entirely from Colleen Patrick Goudreau‘s three cookbooks this week.) I’ve bought tempeh bacon before, pre-marinated in the package, and I really liked it, so I was excited to try it homemade.
The funny thing is, the night before I planned to cook this, Colleen posted a how-to video for this on her facebook page! It was awesome to get to watch a little tutorial before attempting it. I’ll share it here for those of you who want to try this recipe:
The only drawback that we found was that the liquid smoke was a little too strong. I marinated this for a couple of hours and it really soaked into the tempeh. I might try this again without any liquid smoke. It was really caramelized and crispy though!
We went to my parents’ house for dinner yesterday, and I took over some Lemon Bars (Joy of Vegan Baking) for dessert.
Unfortunately the topping didn’t quite set. I put them in the freezer for about a half hour to help them to firm up, before sprinkling with the powdered sugar. They were also quite tart. So, I came home last night and whipped up a second batch! This time, I increased the amount of silken tofu in the topping (from 1/2 cup to 3/4 cup – exactly half of the package of Mori-Nu) and I only zested a single lemon rather than both of the lemons, to reduce the bitterness. They came out perfectly! (Pictured above is that second batch.)
If I had to choose between the lemon bars and the date bars from last Friday, I would probably choose the date bars. Both were delicious, but I liked the date bars just a little bit more. So if you have this cookbook and you want to try a recipe, go for the date bars! If you don’t have the book, go buy it. 😉
Tonight I made butternut squash risotto from The Vegan Table…look for that post tomorrow…