Tag Archives: tempeh

An Ode to Summer Comfort Food

Today, I have something a little different to share with you. No, not a delectable recipe, but something just as drool-worthy. I was fortunate enough to be invited to a special Pop-up dinner this past weekend, hosted by Lane Gold, author of Vegan Junk Food. Thankfully, I stayed off of Instagram long enough to be surprised by the food that was served to us; otherwise, I would have seen all of the spoilers that Lane was posting!

I brought the always fun Eva, of Dirty Rotten Vegan, as my date; plus, I knew a few other of the dinner-goers, such as Brian Patton and his wife, Jennifer Chen, and Laura Hooper Beck. As a whole we enjoyed meaningful talks, lots of cheers-ing and even more laughs; more importantly, the food was amazing.

Lane’s mission with this pop-up, this first one being named “An Ode to Summer Comfort Food”, is to hold intimate vegan meals throughout the LA area. Now, the series is named the Vegan Dining Club, or #vegandiningclub on any and all social media. She has shared with us that the next installment will be brunch-based (!!!) and at a cool venue in Echo Park (if I’m remembering that correctly). I can’t wait to go to the next one!

This dinner was held in a very eclectic building, functioning as a community art gallery when not being used to serve food. It’s a small building with spray paint all over it, a kitchen as one half of it, the dining room/gallery as the other half. The location was pretty random, but I absolutely loved it.

I’m glad that I brought my “nice” camera out to shoot some photos, although the lighting was a tad unforgiving, which my excuse for not having the best pictures. 😉 Without getting too wordy about the food, I’ll briefly describe the dishes. Just know that all of it was tremendous and you could tell that there was a lot of love and effort put in to each dish.

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Filed under Dining Out, Reviews

Grilled Buffalo Tempeh Mozzarella Sandwich

Let me start off by saying that I miss the “real” world! I’ve been out here in Indio for two weeks and am so insanely busy. I have more and more posts saved up for you, but no time to get them up! And, cooking is out of the question, so I have almost 2 more weeks until I’m back in my kitchen at home and cooking up awesome dishes.

For those of you that didn’t hear, I’m on the inventory team in the merch tent for Coachella/Stagecoach, so I’m pretty much stuck in the desert for an entire month. What IS a relief is that I have some really great vegan options when it comes to show-day eats. Right now, there’s a Brazilian vegan booth with some great combo plates (including plantains!), a vegan Indian booth with lentil dahl, savory chutney and saffron rice, plus a RAW VEGAN booth! Pretty incredible to see veganism grow to change your typical food court booths, and even better to see it being a popular choice; even with Ruth’s Chris’ booth only a couple of stops over.

You may have heard that National Grilled Cheese day was this past Friday, and this here sandwich is my contribution to all of the great posts from that day. I tried out a new, vegan cheese substitute with this one and loved how it turned out. Plus, I absolutely adore buffalo anything, as long as it’s vegan; so this ended up being a magical combination. To make it slightly healthier I added some kale to the sautéed tempeh, which also adds great color and texture contrast. Don’t you love it when food looks as good as it tastes?

This recipe really comes together in almost no time at all, save for the sauteing of the tempeh. It’s pretty flexible as well; you can switch out the kale for almost any other green, and adding some diced red onion may just take this sandwich to another level! Maybe you prefer sourdough over seedy wheat breads, which sounds so good, or adding some tomato and avocado. Excuse me while I wipe the drool from my keyboard.

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Filed under Holidays, Savory Recipes

Warm Smoky Tempeh Salad

As some of you may know, I spend the past weekend (plus a couple of days) in San Francisco. If you’ve been there before, you can imagine how excited I was about trying out some more vegan restaurants and delightful food! Not to mention, the whole point of my trip was to visit some amazing friends and check out the scenery. There were many firsts during this trip, one of them being that it was my first time flying there and boy, do I love 1 hour flights!

Once I got there, my lovely friend Caroline picked me up and we jogged a couple of miles in preparation for the weekend of crazy feasting! I just have to say, as reluctant as I was to jog before breakfast, it sure set the tone for the weekend. So, thanks again, Caroline! We went to Source for brunch, to visit the always awesome Jenny (who’s the pastry chef there) and left feeling slightly food drunk. The rest of the weekend included trips (including but not limited) to Souley Vegan, Pepple’s Donut Farm, Gracias Madre and St. Francis Fountain.

As you can tell, it wasn’t the healthiest of times, but I did squeeze in a recipe while I was there! After one of our morning runs, Caroline and I decided to make some lunch at home. We wanted something healthy, but substantial, that would fit the cool but beautiful weather. First, we thought salad, then it kept evolving with different ingredients and methods, until finally we settled on a wilted, warm salad. It’s essentially between a saute and a fresh salad, perfect!

Here, you have your protein-packed tempeh, some caramelized onions, crunchy romaine, and don’t forget about those adorable baby bellas! This recipe is very simple, and comes together in no time. It was really my first time experimenting with wilted lettuce, for myself, but I’ll definitely be doing it again. :)

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Filed under Healthy Recipes, Savory Recipes

Homemade Strawberry BBQ Sauce with Tempeh Sandwich

I had never really thought about making my own BBQ sauce before last September. The thought was implanted in my brain by the wonderful Sherri (co-founder of Urban Food Crawl), when I purchased some vegan Worcestershire sauce for bloody maries and she said that she used it to make her own BBQ sauces. For whatever reason, that little suggestion came to the front of my brain a couple of weeks ago, maybe the warmer weather? Either way, I decided to try to make my own; it sounds kind of funny, but to start I just looked at the back of a Lucille’s BBQ Sauce bottle at the main components and went on my merry way.

My first attempt was a success, as I had a few friends over that night to try it out on some grilled tofu, but it was more your semi-traditional Kansas City variety. I’ll be making that again and posting it, but my second attempt at BBQ is something special. Knowing that tomato paste is pretty sweet and inspired by this month’s bloghop theme, berries, I decided to get a little creative with my next batch. Why not use strawberries? 😉

I have to say, I spent a little more time trying to get the seasonings right with this one; I didn’t want to completely smother the flavor of the strawberries, but I still wanted it to be savory. After having a couple more people taste-test this without knowing what exactly it was at first, I think I’ve made something pretty delicious and super easy to make.

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Filed under Savory Recipes