In our continuing series “Whatever happened to Sunday Dinners?” I would like to propose:
- Barbequed Tempeh from The New Farm Vegetarian Cookbook
- Chickpea Broccoli Casserole from Vegan With A Vengeance
- Gâteau au “fromage” à l’orange & aux amandes (orange & almond tofu “fromage” cheese cake) a Shellyfish original.
If you’re hungry, scroll down, this is a little long…
Being a vegan isn’t always easy. Dealing with an oft-misinformed public, tricky labeling, well-meaning but misguided friends and family members choosing sometimes radically inappropriate moments* to re-vegan-hash the “So why don’t you eat meat again?” question, stern-faced teachers and daycare personnel, incredulous about the lack of animal protein in your child’s diet…and so many other examples. I became a vegetarian over 18 years ago, and I was very lucky to have a supportive omnivore family, and then I moved to the other end of the United States and was living in an extremely veg-friendly city with great veg-friendly businesses, bakeries, groceries and restaurants. While I very, very rarely did anything resembling “cooking” or “baking”, I always had veg-friendly things to eat at my apartment, but I admit to very often eating out or getting take-out, and was generally a very lazy veg who was lacto-ovo much of the time.
It’s not the same life anymore for the Shellyfish, and I find myself spending more and more time in the kitchen. I used to cringe when I would imagine the “TMF” (typical married female) living somewhere between her laundry room and her kitchen, waiting on her husband and kids… (this reductionist view may well explain my former fear of commitment syndrome). I’ve evolved, and while some chicas are sadly uber-oppressed, I’m happy (most of the time) being a part-time stay-at-home mom, and I have discovered a new passion these past few years: spending time in the kitchen!
With the plethora of vegan cookbooks on the market and the growing numbers of vegan recipes on-line, it’s rather easy to find cruelty-free delicious things to prepare. While I am still in a far from veg-friendly French town, we have three, count ’em, three health-food stores where I can find (expensive) tofu and other “oddities”, and when I lived in the area summer of 2004, there was much less choice to be had. It’s exciting to see things changing! While newly pregnant during Fall of 2004 (and home-bound and hungry!), I ordered a copy of The New Farm Vegetarian Cookbook edited by Louise Hagler and Dorothy R. Bates at the suggestion of a friend brought up in a veg-household (and whose mom is a mid-wife). This cookbook is so amazing! I rarely see it cited on the veg-blogosphere, and it’s dommage because it is really one of the most complete, basic vegan bibles out there. It explains DIY tofu, tempeh, yuba, gluten/seitan, you name it. The other great thing about this book is that it doesn’t call for specific hard-to-find brand-names, most everything is findable for a country mouse or a city mouse. I admit NFVC isn’t as hip or sexy as the newer, glossy books available. This book is from the mid-70s (just like me!), and it’s retro without trying to be. Get this book. You will not regret it. Well, maybe you will, but I think you’ll really like it.
Enough babble, on with our Sunday Dinner menu!
Until yesterday I’d never made my own BBQ sauce. There is a snappy recipe in the NFVC that you let simmer for an hour, and it is tangy and sassy and all those great BBQ adjectives rolled into one. Get your sauce going, then start your gâteau au fromage. I adapted this recipe from the basic Tofu Cheesecake recipe in NFVC, and have never regretted it. I’ve got another variation with maple syrup & pecans, but that’s for another day…
- GATEAU AU “fromage” À L’ORANGE ET AUX AMANDES
- 500g/about 1lb medium tofu (just pat dry, don’t press)
- 1/3 cup orange juice
- 1/2 cup veg. oil of choice
- 1 cup organic sugar
- 1 tablespoon vanilla
- 1/2 tablespoon orange essence/orange water (different brands call it different things)
- 2 teaspoons almond extract
- shaved almonds, orange slices, raspberry coulis for garnish
Break up the tofu, and add all ingredients together in a food processor or blender and whip until creamy and smooth. If things are a bit grainy, mix some more, adding a hair of orange juice if it’s too thick. Pour into your crust of choice and bake at 350f for about 45 minutes or until it hardly jiggles in the middle. Let cool completely before trying to cut it!
While your gâteau is cooking and your BBQ sauce is simmering, you can set to work on the “Chickpea Broccoli Casserole” from VWAV. I’d never made it before, and I learned the hard way that you can’t always do with a “stiff fork” what you can do with a potato masher. After getting nowhere with my fourchette, I decided to squish my chickpeas with my bare hands (I’m a brute).
Once you get your casserole in the oven, just deep-fry your tempeh, and pour a little of your now-finished sauce in the bottom of a baking dish, add your blotted tempeh, then bake for about 15 minutes at around 350f.
Everything was so super delicious! Mr. Fish was a little afraid of the casserole because it looked so “healthy”, but once he tasted it (and covered it with BBQ sauce) everything was fine. The Guppy devoured her gâteau au fauxmage, but the BBQ sauce was a little too much for her.
*like at the dinner table when they are about to wolf-down a fork-full of dead animal…I usually say, “I don’t think this is an appropriate time to talk about this.” or something similar, they push, I begin discussing slaughter-house strategies, etc., and inevitably someone at the table is horribly offended and gets all ‘radical vegan’ on me…