If I had to choose my three favorite recipes by Isa Chandra Moskowitz and Terry Romano, I'd choose the Pumpkin Chocolate Chip Cupcakes (Vegan Cupcakes Take Over the World), Hot Glazed Tempeh (Veganomicon), and of course, the ever-popular Chickpea Cutlets (also from VCon).
red wine roux (from VCon), a mess o' turnip greens, and a marinated tomato salad:
It's my second time making the cutlets, and I love them just as much this time around. I baked them again, but instead of topping the cutlets with mushroom gravy (like I did last time), I went for the red wine roux.
I love red wine, and I imagined this would be the best sauce ever. But honestly, it was just okay. I used a pinot noir, and maybe a merlot would have been a better fit. I was also out of celery, so I substituted dried celery flakes. Real celery would have been better. Don't get me wrong. It's a good sauce, but I think the mushroom gravy recipe from VCon is better on the cutlets.
The turnip greens came from the Clarksville Farmer's Market, where I spent the weekend visiting my boyfriend and his parents. I cooked them down about 45 minutes with oil, sugar, and my special ingredient, Liquid Smoke.
I also whipped up a marinated tomato salad using fresh farmer's market produce. This was SO good! Here's what I did:
Marinated Tomato Salad
2 tomatoes, chopped
1 bell pepper, chopped
1/2 Vidalia onion, sliced thinly
1 Tbsp. olive oil
1 Tbsp. rice vinegar
1 Tbsp. sugar
1/4 tsp. sea salt
black pepper to taste
Mix ingredients and allow to marinate in the fridge for 2-4 hours, stirring occasionally.
So fellow vegan foodies, what are your favorite Isa and Terry recipes?