Thursday, June 23, 2011

Two One-Offs

I recently made a faster version of the green curry broth soup.  I didn't simmer the broth for all that long before straining it, and then I added stir-fried tofu, mushrooms, carrots, shredded collards, and udon noodles.  I garnished it with lime juice, scallions, cilantro, and sesame seeds... really, though, the possibilities for this soup are endless.


Secondly.  Sometimes I want to make something savory for breakfast in the morning, but the sausagey recipes require sooo much measuring that I'm just not down.  But I've gotten around this problem by quadrupling the spices from the oats and rice sausage recipe so that you have a mixture of:

2 tsp red pepper flakes
1/2-1 tsp ground black pepper
4 tsp ground sage
1 tsp ground nutmeg
1 tsp dried thyme
4 tsp fennel seeds

You'd then use about a heaping tablespoon for the original recipe, or less for smaller batches of stuff.

In this case, I then referred to this tempeh sausage squares recipe.  I mixed 1 TB tamari, 1/4 tsp liquid smoke, and about 1/4-1/2 c water with a heaping teaspoon of the above mixture.  Then I fried triangles of tempeh on both sides before pouring this mixture over the top, letting it cook off, etc., etc.

Then, because I happened to have some lying around, we topped off the tempeh with some mushroom gravy. Not the best photo, but this is one of the best (and fastest) homemade sausage things I've made yet.

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