This is gonna be another long one, so I’ll keep the text concise! I present to you a collection of all food-centric events I have attended in the last few months.
In early September we celebrated Dave’s birthday. We invited a bunch of people over and made a bunch of food.
The usual pretty veggie tray.
I usually like to go a little crazy with birthday cakes, but Dave requested vanilla with vanilla, so that is what he got. Not my best decorating effort, but it tasted really good!
The next day I headed out to Dolores Park in San Francisco to meet with some PPKers for a Labor Day potluck picnic. I had spent most of my time getting ready for the party, so my picnic donation was non-labor intensive – chili cheese dog casserole. It was literally layers of hot dog bun, sliced veggie dogs, veggie chili and cheesy sauce baked in the oven, and it was actually quite good! I didn’t get any individual food pictures cause it was kind of awkward since everything was on the ground.
First plate, clockwise from noon: tofu noodle salad, bread with spinach dip, purslane potato salad, grilled tofu with pesto, chili cheese dog casserole, bbq black eyed peas, empanada, tempeh salad sandwich and corndog nugget with sweet and spicy mustard.
Dessert plate: on bottom, orzo salad and chicken fried tempeh that weren’t there my first time through. Cinnamon bun, apple pie, chocolate thumbprint cookie, banana bread, baklava, pear crisp and an oatmeal cookie.
It was a beautiful day with great food and great company. Dolores Park is a very interesting place, full of interesting people. We definitely saw one person get arrested!
We went to the Niners season opener, which meant tailgating. Dave was making carne asada tacos, so I made a roasted corn coleslaw with chili lime dressing to go along. The frozen roasted corn from Trader Joe’s was really good in it.
I also made marinated portobello tacos with grilled onions and peppers, hot sauce and cilantro. This was a great tailgating meal.
I felt like doing a thematic dessert, and the best I could come up with was “Gold Rush Blondies”. I forget which recipe I used now, but these tasty blondies had both chocolate and butterscotch chips.
The next weekend we were invited to a potluck birthday party for Dave’s uncle’s partner. I wanted to take enough so that I would have a full meal if there wasn’t anything else I could eat. I made Hannah’s Sesame Noodles, adding edamame.
I also made Fat Free Vegan’s Mini Crustless Tofu Quiches, but now I forget which veggies I used. Some people said they couldn’t tell that it wasn’t “real” quiche.
The hosts have working on their house for years, and they have really great style and throw fun parties. I joke with them that every time I go over there they’ve rearranged their furniture or bought something new. Here we are hanging out in “the lounge”, which used to be a second bedroom that they’ve turned into a 70’s style hangout. You can’t really tell from this picture, but this is a really cool room.
That’s me and Dave in the back and our friends Tom and Hope in the front. They had some mighty powerful mai tais!
Last weekend I went down to Santa Cruz for a harvest-themed potluck at Amey’s house, again with the PPK crew. The food was phenomenal, and I took lots of pictures!
Persimmon spice pretzels
Potato coleslaw with cumin seeds
Buttercup gnocchi with mushrooms and butternut squash
Cranberry braised tempeh, and my terrible handwriting (recipe below)
Dessert! Harvest pie with mooses
Amey’s beautiful caramels
Chocolate chip peanut butter banana bread
Dessert plate, also featuring “Emporer’s Pie”, this amazing pie with vanilla-scented rum custard and satsuma curd.
Cranberry Braised Tempeh
The tempeh turns an interesting mauve color after marinating, but it is very moist and flavorful. I adapted the recipe from the Bauman College Cookbook that we use at school, where it was adapted from the Delicious Living website.
16 oz tempeh
1 1/2 cups cranberries, fresh or frozen
1 1/2 cups apple juice
2 shallots, chopped
1 orange, zested and juiced
1/4 tsp sea salt
1 cinnamon stick
2 Tbs maple syrup
2 Tbs tamari
1 Tbs fresh ginger, grated, or 1/2 tsp ginger powder
1/4 tsp allspice
1/4 tsp ground cloves
1/8 tsp nutmeg
1 pinch cayenne pepper
1. Cut each block of tempeh in half horizontally, creating two thinner rectangles of equal size. Cut each rectangle into quarters, and each quarter into two triangles. Place the tempeh in a pot and cover with water. Bring to a boil and simmer for 20 minutes. Drain and set aside.
2. Meanwhile, place the cranberries in a small pan and add apple juice, shallots, orange zest and juice, sea salt and cinnamon stick. Bring to a boil and cook 15 minutes or until cranberries are soft. Remove cinnamon stick. Carefully pour the cranberry mixture into a blender and add the remaining ingredients (maple syrup through cayenne). Blend until smooth. Taste and adjust seasonings if necessary.
3. Place tempeh in a baking dish and pour cranberry sauce over the tempeh. Cover and refrigerate overnight.
4. Preheat the oven to 350 degrees Fahrenheit. Bake the tempeh, covered, for 20 minutes. Remove the cover and continue to bake for another 20 minutes.
5. Using tongs, transfer the tempeh to a serving platter. Carefully pour the cranberry sauce into a saucepan. If you wish, you can pour it through a strainer. Bring to a boil, reduce heat to medium and cook until reduced to a saucy consistency, about 30 minutes. Pour the cranberry sauce over the tempeh and serve.
Serving size: 1/6 of a recipe (11.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (23%) 71.63
% Daily Value
Total Fat 8.57g 13%
Saturated Fat 1.76g 9%
Cholesterol 0mg 0%
Sodium 440.3mg 18%
Potassium 910.97mg 26%
Total Carbohydrates 48.3g 16%
Fiber 2.72g 11%
Protein 18.31g 37%