basil, Brown rice, bruschetta, Chef, Cook, Home, nooch, nutritional yeast, pasta, salad dressing, scrambled eggs, Soybean, tempeh, tempeh meatballs, Tofu, tofu pesto, vegan, Veganism, vegetarian, vegetarianism
Despite setting my ideal target of 2 posts per week it is getting trying keeping up with blogging especially these updates about the vegan culinary course since I tend to have so much to say about them! Looks like I’ll have to work out a regular routine as there’s been quite a lot of things going on that I’d love to blog about such as my RAW workplace lunches.
Anyway, this session was all about using the soy products – tofu and tempeh in re-creating standard Western dishes like meatballs, scrambled eggs as well as creamy salad dressings. Apart from the use of these unconventional replacements in normally meat containing items, Chef also introduced a fairly atypical ingredient probably only health foodies or vegan/vegetarians would know of in adding an extra savory note to our tofu scramble (which I will elaborate on later) – Nutritional yeast!
I felt this lesson was important in general to the concept of vegan cooking as these recipes make use of healthful ingredients rather than unhealthy processed soy, gluten products and MSG which vegetarian establishments have tended to overabuse in imitating the taste and texture of meat products. Continue reading