Not bread, but a terrific dish

Saw a review of Robin Robertson's Vegan Fire & Spice (Woodstock, VA: Vegan Heritage Press, 2008) that made it sound interesting, so got it from the library. Tried the Baked Mahogany Tempeh-- terrific!

1 lb tempeh, cut into 2 inch bars
1/4 c soy sauce
2 TBS mirin
2 TBS agave nectar or brown rice syrup
2 garlic cloves
1 tsps chopped fresh ginger
1/4 tsp grd coriander
1/4 tsp cayenne
grated zest of 1 orange

Poach the tempeh in simmering water for 30 minutes. Place the tempeh in a shallow baking dish and set aside.

In a bowl, combine the remaining ingredients and mix well. Pour the marinade over the tempeh and marinate at room temperature, basting often, for 30 mintues to an hour.

Preheat the oven to 425 degrees F. Bake the tempeh, basting often with the marinade, until golden brown, 20 to 30 minutes. Serves 4.

I used only 1 TBS of sweetener, and am not really convinced that's necessary. We baked for about 20 minutes, as the oven was reaching the temperature, so wasn't near the heat or time called for in the recipe. Still delicious.

Will buy the book. Other recipes look equally inventive and interesting.

Great food from Whole World

Still eating rye bread, so no baking this week. And we're busy with the primary approaching in any event. So we ate out, at a favorate local place--

Whole World Restaurant and Bakery is one of the vegan glories of Clintonville, now celebrating its thirtieth anniversary. Happy to say we've been regular customers since Dan and Kim Otanicar opened the joint. Stopped by yesterday for soup (Ann had the minestrone, I had the tomato-peanut--both terrific, as usual). Brought home a couple of other dishes for later. Here's the nachos, on blue corn chips with black beans, avocado, tomatoes, onions, and a bit of soy cheese


and here's the Moroccan Stew--flavorfilled and terrific


The vegegarian meetup group is planning to eat there on March 22nd--unhappily, we'll be out of town, and so will have to miss. Too bad!