I have had this book by Isa Chandra Moskowitz for sometime now and have enjoyed many recipes from it. As it is now finally summer there are lots of great summer dishes to be enjoyed on warm evenings ect. I have already posted about the Fresh Tomato Salsa Dressing p.23 which I find great in this heat hot and yet refreshing.
I made Buffalo Tempeh p.161 a few day ago a simple yet great tasting dish and accompanied it with ‘Prospect Park’ vegan potato salad from Veganomicon. The Buffalo Tempeh has just 5 ingredients that give the tempeh a spicy kick.
Other wonderful recipes that I have tried and tested and enjoyed thoroughly are;
Pasta de los Angeles p177. A fresh pasta salad with black beans and coriander.
Red Wine and Kalamata Tempeh p157. I have made this a few times now and would definateley recommend marinating the tempeh over night as it really adds to the rich flavour of the wine and olives, great served with mash or rice.
Black-Eyed Pea and Tempeh Beanballs p.191. This recipe makes 12 beanballs so I like to serve some hot as an evening meal with spaghetti and a hot tomato sauce, then have some for lunch cold in salad wraps. A simple recipe and thees beanballs are baked not fried making them much healthier that some alternatives.
Masala Baked Tofu p.146. This is great recipe for tofu that you can marinade the night before and just pop in the oven when you get in from work and then serve with rice or noodles. The Masala Baked Tofu is full of flavour and oven baking gives the tofu extra chewiness.
I would highly recommend this book for its ease of use and the interesting flavours. A vast amount of the recipes take under 30 mins or can be prepared the night before, so this book will appeal to those short of time too.