I am at home once again visiting my Mom, Dad, and Sam. Last night they agreed to cook something from my Candle Cafe cook book... and eat it! We decided on cornmeal-crusted tempeh, a dish where the tempeh was marinated in a mixture of soy sauce, maple syrup, ginger and garlic and baked for one hour, then coated in cornmeal and pan fried. The results were pretty tasty, and hearty (my Dad even had seconds and thirds!). We also made some collard greens and smashed and fried potatoes topped with a lemon parsley vinaigrette. The following photo makes it all look a little sad, because the plate is so big, but trust me, this is a meal that will satisfy skeptical meat eaters!
For desert, I made strawberry short cakes, following this recipe, which I chose because it only made 3 or 4 biscuits at a time (it can be dangerous to have leftovers!). Instead of vegan whipped cream, I heated up the biscuits and topped with some rice ice cream. I highly recommend this recipe, not only is it pretty fast and easy, but the biscuits were some of the best I'd ever had- a success!