Some thoughts about last night’s dinner

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  • It turned out to be more universally orange than I was anticipating.  It still had plenty of nutrients, but the plate would have been more interesting if we could have seen more colors.
  • The hot sauce glazed tempeh was amazing, and even better the next day.
  • This is a huge casserole.  We had a friend over, and only ate half of the casserole.
  • The nine corn tortillas that I had on hand were enough, although the 12 called for would have provided better coverage.  I was maybe just a little bit crazy trying to make the pieces I had cover the whole layer.
  • I added a diced Anaheim chili to the veggies (you knew that was coming, didn’t you?)
  • Obviously, the lack of garlic in the original recipe was an oversight.  Who would purposely leave garlic out of such a recipe?  Crazy peole, that’s who.  I added about 3 or 4 cloves of crushed garlic after the onions had cooked for a few minutes.  I also added just a bit more cumin.
  • Overall, it was delicious.  I will just have a non-orange vegetable instead of the sweet potato next time.

2 responses »

  1. Do you mean the tempeh noodle casserole? This is basically salmon noodle casserole with tempeh instead, which I just kind of throw together. Basically I break up a package of tempeh into a small pot and add a torn up piece of seaweed, then just about cover with water and boil for about ten minutes and drain. Meanwhile, I make a white sauce with Earth Balance margarine, flour, plain soy milk and soy cheese and boil some pasta in yet another pot (lots of pots in this one…). Once the cheesy sauce is thickened, I add some curry powder and Mrs. Dash seasoning, and some freshly ground pepper, then mix in the tempeh and add the pasta (I may not cook the pasta all the way, just enough to get it softened; I usually use rotini or some other small pasta) and heat it all through. I used to just cook the pasta in the sauce, but then you have to add a lot of milk, or get the ratio of water to sauce right to get the pasta cooked without thinning out the sauce, and it is easier to just cook the pasta separately. The original recipe I had for this said to put it in a casserole dish with a bread crumb topping and back, but I never do that. I will try to pay attention to amounts on Wednesday and post a better recipe…

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