When I try an ingredient for the first time, I usually go on a cooking binge and attempt to incorporate it in as many dishes as possible until I am well acquainted with that food. I have been playing with tempeh lately and I can safely say that it is becoming a must have staple in my refrigerator.
Now, the moment you (or at least I) have been waiting for...
I finally made cupcakes!!! I have been oh so busy and just never had the chance to use my new book. Yesterday my friend Lauren came over for an unofficial "birthday party" for me, and well, what is a birthday party with out cupcakes? They were so amazing and moist and perfect. Enjoy the pictures.
Tempeh over salad
I used three grain tempeh and sautéd it in a cast iron pan with a little bit of soy sauce. I put the chunks of tempeh over a green salad with lettuce, spinach, carrots and tomatoes with oil and vinegar.
Sexy low-fat vanilla cupcakes with chocolate mousse topping
From Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Cupcakes page 41 and chocoalte mousse pg. 155.