Paris earlier this year. I will never eat anything with truffle oil again without thinking of that trip.
At Orly Airport we had bought a few last purchases including the truffle oil. Then began the queuing to get through customs. We were told that it was ok to take liquids through customs as we stood in queue. Someone else told us to leave the lengthy queue use the automatic passport scanner but when we got there we were told that we should have registered and Sylvia was not able to use it as she was not yet 8 years old. Finally, when I walked through the body scanner, I saw an officer was speaking disapprovingly in French and holding up my truffle oil at the same time that Sylvia was nervous at going through the scanner after me. Then we waited for ages in a cramped waiting area for a late plane. Sylvia fondly remembers that she was first on that plane!
Street Vegan which I borrowed from Faye of Veganopoulous. And because it wasn't quite right for me I found a similar recipe online which suited. I loved it. The truffle oil makes it rich but in a good way. It was great in dips and sandwiches. Above is a ciabatta with truffle cashew cheese, avocado and grated carrot.
I also decided to stick with my regular sourdough flatbread recipe and substitute spelt for wheat flour rather than trying another online spelt flatbread recipe. This was a good decision as I tried the latter recipe on another day and found those flatbreads to be dry and disappointing.
Paul is quite a fearless cook and happy to divvy up the tasks. I started on the cashew cheese and he got the lavender shallots underway. Then he started on the sage tempeh sausage patties while I started to fry up the flatbreads.
I am sending this to Jacqueline for Meat Free Mondays, Kimmy and Mary Ellen for Healthy Vegan Fridays and Kirsty, Mandy and Eb for Cook Blog Share.
More tempeh recipes on Green Gourmet Giraffe:
Chesapeake tempeh cakes (v)
Pumpkin and kale soup with tempeh crumbles (gf, v)
Tamarind Tempeh with Noodles (v)
Tempeh and corn soup (gf, v)
Tempeh and pumpkin lasagne (v)
Watercourse Foods tempeh burger (gf,v)
Sage Tempeh Sausage Wraps
see below for component recipes
Truffle cashew cheese
Tempeh sausage patties
Lavender roasted shallots
Spread truffle cashew cheese over the middle of a flatbread, pile with sausage patties, shallots and spinach. Roll up and devour!
Truffle cashew cheese
Adapted from Nutrition Stripped
1 cup raw cashews (soaked for 1hr or more)
1/4 cup water
1/4 cup nutritional yeast
2 tbsp truffle oil
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 cloves garlic
2-3 tsp dijon mustard
1 tsp sea salt
Blend until smooth. Keeps for quite a few days in fridge in sealed container.
Adapted from Green Gourmet Giraffe
*250g sourdough starter (100% hydration - straight from fridge without feeding)
*200g spelt flour
50g filtered water
Mix all ingredients and knead briefly until you have a smooth firm ball of dough. Cut into four. Roll out each portion as thin as possible (about a 0.5cm thick) on a lightly floured board .
Heat a heavy based non-stick frypan over a high heat. Place a round of dough onto the pan. Heat for a few minutes or until it balloons up and brown spots appear on the other side. Flip over, flatten with an eggflip or spatula and fry another minute or two until you have some brown spots on the other side. I tend to brush out the flour from the pan (with a kitchen towel) before frying the next one so it isn't covered in burnt flour. Best eaten on day of frying.
Tempeh sausages patties
Adapted from Street Vegan
300g packet of tempeh
3 tbsp white miso
1/4 cup chopped sage leaves
2-3 tbsp maple syrup
1 tbsp sesame oil
1/2 tsp fennel seeds
1/2 onion, chopped
2 garlic cloves
1/4 tsp chilli paste
1/3 cup wheatgerm
Blend everything together to form a sticky but fairly thick mixture. (We did this using a stick blender in a jug.) Using damp hands shape small handfuls into patties.. Place on lined oven tray. Bake for 20-30 min at 200 C until slightly browned but still quite soft. (My own is quite slow so I did not worry but Street Vegan warned not to dry them out.)
Lavender fried shallots
Adapted from Street Vegan
1 tsp dried edible lavender flowers
2 tbsp seeded mustard
3 tbsp apple cider vinegar
2 tbsp agave nectar
2 tsp liquid smoke
1 tbsp tamari
3 tbsp olive oil
Cover shallots with boiling water to loosen the skin then peel and slice lengthways. (Discard soaking water.) In a medium bowl mix lavender, mustard, vinegar, agave, liquid smoke, tamari and olive oil. Fry in large heavy based nonstick frypan for 20-30 minutes over medium heat or until shallots soft and caramelised.
On the stereo:
Marvin the Album: Frente