The Tempeh Shepherdess Pie Recipe for Veganomicon Review- A.K.A. That Time I Forgot To Add To Season a Dish But It Was Still Pretty Good

Hey Everybody! Today in my test kitchen I gave the recipe "Tempeh Shepherdess Pie" a try form Veganomicon a try. I chose the recipe due to the simplicity of its ingredients, though it contained tempeh, something I'd never tried or felt an urge to due to my general dislike of meat substitutes. The recipe is as follows in the book:

Tempeh Layer:

• 2 (8 ounce) packages of tempeh
• 1/3 cup tamari or soy sauce
• 2 cups water
• 2 tablespoons + 1 teaspoon olive oil
• 1 large onion, cut to 1/2-inch dice
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced (about 3 cups) (I don’t like mushrooms, so I don’t add these, but I usually add another package of tempeh to compensate!)
• 1 teaspoon dried thyme
• 1 teaspoon ground coriander
• Lots of freshly ground black pepper
• *1 cup frozen peas
• *1 cup frozen or fresh corn (*Instead, I use 2 cups of mixed frozen veggies, so you get string beans and carrots in there as well)
• 2 cups veggie broth
• 1/4 cup all purpose flour
• 1/4 cup freshly chopped parsley
• 3 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
• 1/3 cup plain soy milk, or other non dairy milk
• 1/4 cup oil
• 3/4 teaspoon salt, or to taste
• Plenty of freshly ground black pepper

1. In a large skillet, crumble the tempeh to bite sized pieces. Add the water, tamari, and 1 teaspoon of the oil. Cover, and let boil for 10 minutes. Start boiling the potatoes in the meantime.
2. Remove the lid from the tempeh, and continue to boil until most of the liquid has evaporated, about 5 more minutes. Drain the tempeh in a colander, and return the pan to medium high heat (no need to wash it).
3. Saute the onions in the remaining olive oil for 5 minutes. Add garlic and saute for another minute. Stir in tempeh, along with sliced mushrooms (if using) and spices. Cook for about 10 minutes over medium high heat until the mushrooms are juicy, and tempeh slightly browned. While this cooks, your potatoes should be ready now, and you can preheat your oven to 375F.
4. Add the frozen veggies and cook until heated through. You may need a little extra oil here.
5. Mix together the veggie broth and flour until pretty much dissolved (a few lumps are okay). Add to tempeh along with the parsley and stir. Let thicken for about 3 minutes, stirring occasionally.
6. Prepare your mashed potatoes. (Just prepare them like you normally do!)
7. Place the tempeh filling in a 9×13-inch casserole dish. Spoon the mashed potatoes over the filling (I like to put spoonfuls in the corners and work my way in, then using the back of my spoon, I spread them together).
8. Bake for 20 minutes; the potatoes should be slightly browned on top — if they’re not, stick them under the broiler for 2 to 3 minutes.

I myself made substitutions- for one, I nixed the grapeseed oil and went with olive oil. Secondly, I FORGOT THE DAMNED THYME AND CORIANDER. Who does that? I also used canned corn and peas, and wheat flour in lieu of all-purpose flour  because that's what I had on hand. And you know what? It was pretty ok. A little on the bland side, but I'll take responsibility for that because again, I FORGOT THE DAMNED SEASONINGS. The tempeh pleasantly surprised me, I prefer it only about 6,000 times more than tofu. I was impressed. And the vegan mashed potatoes? Didn't miss the dairy. Not one bit. I'll have to give this recipe another test run to give it a fair grade, but in spite of my screwups it was a pretty solid dish and I would make it again. All of a sudden I'm all "Team Tempeh in the House!" 

Pasta de Los Angeles Recipe from Appetite for Reduction- Or The Best Pasta Recipe in Existence

So today in my test kitchen I tried the "Pasta de los Angeles" recipe from Appetite for Reduction cookbook and I've got to say this has got to be my all-time favorite pasta recipe HANDS DOWN. I mean this stuff is DELICIOUS. The best. I could probably live off this crap. The recipe? Oh. Here it is:

Pasta de Los Angeles

8 ounces whole-wheat angel hair pasta
1 teaspoon olive oil
1 cup thinly sliced shallot
3 cloves garlic
1 jalapeno, thinly sliced
1 cup chopped fresh cilantro, plus extra for garnish
4 plum tomatoes, chopped (about 3 cups)
½ teaspoon salt
Zest and juice from 1 lime
1 (16 oz) can black beans, drained and rinsed (about 1 ½ cups)
1 bunch spinach, coarse stems removed (about 1 pound), washed well

1. Bring a covered to of salted water to boil for the pasta. Then prepare the sauce.
2. Preheat a large skillet over medium heat. Sauté the shallots, garlic and jalapeno in the oil for about 5 minutes. Stir in the cilantro and let cook for about a minute. Add the tomatoes, salt and lime zest (reserve the juice). Cover the pan and cook for 10 more minutes, stirring occasionally. The tomatoes should be nicely broke down and saucy, but some whole pieces remaining are just fine. Add the black beans.
3. By this time the water should be ready. Add the pasta and cook according to the package directions.
4. While the pasta is cooking, add the spinach to the skillet, tossing to wilt. Once everything is added, cover and cook until the spinach is cooked down, about 3 more minutes. Squeeze in the lime juice. Turn off the heat. 
5. When the pasta is ready, drain and add to the sauce. Use a pasta spoon to toss it, making sure that the pasta is well coated. Serve immediately, garnish with extra cilantro if you like.

Per serving (when serving 8): Calories 220; Fat 1.75 g (saturated 0.25 g); carbohydrates 44.5 g (fiber 9.5 g); Protein 12 g; Sodium 200 mg; Vitamin A 125%; Vitamin C 50%; Calcium 10%; Iron 22%

So here's my subs: I couldn't find shallots so I used purple onions, I couldn't find whole wheat angel hair pasta so I used whole wheat plain ole' spaghetti pasta, and I used canned plum tomatoes. I also used baby spinach. I must say I think this is one of my favorite dishes sp far and can see it being a new staple. I would consider this recipe to be restaurant worthy. I can't say enough good things about it. Make this stuff. You'll love it.

Quote of the Day

“In our perfection-obsessed, air-brushed society, it can be tempting to measure our self-worth against its set of impossible standards. However, organic beauty is in the flaws that make us vulnerable, human and fallible. We are here to learn, evolve and grow. We do not need to become perfect to be worthy of love, there is no such thing. We can not love others when we are withholding love and acceptance from ourselves. We can not criticize ourselves and then reach with open arms to give and receive love from others. It has to start from within, radiating outward. We need to learn how to be unconditionally loving, accepting and forgiving of ourselves, first, if we wish to forge healthy and loving relationships with others.” (Jaeda DeWalt)