I made two recipes from The New Farm Vegetarian Cookbook tonight.
Creamed Tempeh Over Toast
And Janet's Sauteed Cabbage
I picked up the book while visiting The Farm in Summertown, Tennessee last fall. It's one of the oldest, largest vegan communes in the country ... and it's just a three-hour drive from Memphis!
It was founded in 1971 by Stephen Gaskin, a former professer from San Francisco State University. He and a band of merry hippies traveled from SF across the country in a caravan of school buses, finally settling in Summertown (about an hour south of Nashville).
I did a story on it for The Memphis Flyer, the alt-weekly newspaper that I write for, so the Flyer's vegetarian photographer (Justin) and I got to spend a couple days down there back in August. We stayed with a nice couple named Barbara and Neil. Barbara is a vegan cookbook author ("More Fabulous Beans" and "Soup's On")! She cooked amazing food for us while we were there — BBQ tofu, roasted kombucha squash from her garden, scrambled tofu!
They even make their own tofu and soy yogurt at the Farm. And they sell it in the Nashville Whole Foods. I stock up everytime I go there.
So back to the cookbook....it was originally published in 1975 and it's filled with awesome pictures of hippie women cooking in their communal kitchens (the Farm no longer operates as a commune, but rather an intentional community, but they used to have serious communal housing).
The food I made tonight was great — definately Southern home cookin'. I had to reduce the oil in both recipes as each called for a ton. The creamed tempeh is essentially tempeh with country gravy served over toast. And the cabbage was made special with the addition of nutritional yeast.