Sunday, November 25, 2007

Pumpkin Chocolate Chip Cupcakes, Hot Sauce-Glazed Tempeh

Not that these are supposed to go together, but they were both pretty tasty. I made the cupcakes a few weeks ago for my friend's post-marathon dinner potluck. She's one of the most athletic people I know but inexplicably this was her first race ever. She's also a gourmand (although she's eaten fromage de tĂȘte), so the potluck was great. The cupcakes weren't as good as the maple pie but they were alright -- nothing special. The frosting was fun though.
The hot sauce-glazed tempeh, courtesy of Isa's new tome, was awesome. Apparently the secret to tempeh is to boil it before doing anything with it. All that weird fishiness gets cooked off, and when you're marinating it in Valentina you're guaranteed it's going to be delicious. It was perfect with some mashed sweet potato (de-veganized with some dairy butter).

2 comments:

Jess said...

weird fishiness? what kind of tempeh have you been using??

Emily said...

Wow, I feel so honored to be the tangential subject of your blog! Should have checked it earlier. Anyway, I disagree with your assessment of the pumpkin muf...err, cupcakes. I warmed up 2of them the next day, and it was clear that that was how God intended them. Because everyone knows God loves warm cinnamon icing and melty chocolate chips.