Tuesday, October 14, 2008

VFaS: The final chapter

Tonight: Asian. Vietnamese Noodles with Tempeh and Peanuts.



This recipe earned three little chiles on the spice scale, so I expected dinner to kick my ass tonight. It didn't, until I added a little sriracha to it at the end. I will say that this dish made me appreciate tempeh, finally. I give it chance after chance, but haven't been able to really get into it (and certainly never thought it was worth the gas). I like the tempeh sausage/white bean gravy from VwaV, but otherwise I couldn't care less about it. I gave it it's last chance tonight to prove me wrong.

This is what tempeh was made for. Fried crispy, and then doused in chili oil and vegan "fish" sauce. Then tossed with udon noodles, shredded carrot, scallions, and cabbage? Dear God. Divine. Like I said, add a little more heat if you want (I even upped the ante with some chile-spiced peanuts as opposed to regular roasted ones). I recommend this served cold, over some shredded cabbage and cucumbers. Yum.

Overall, I really like this book. It's not very brave with the heat, so you've been advised. But I'm also the Queen of Congestion, so I might just be desensitized to anything that might actually clear up the shit in my head. And chest. And nose.

5 comments:

jessy said...

chili oil, vegan "fish" sauce, and udon noodles with rock'n veggies?!?!! yes please! this sounds freak'n awesome! and it look glorious, too! mmmmmmmmmmmm!

allularpunk said...

i've never been a huge tempeh fan either...taste kinda weird after a few bites. but that sounds good!

Jeni Treehugger said...

It looks lovely and I loves me a bit of spicey.

Kelly said...

Where does one find vegan fish sauce. I have been looking for that so I can make some of my favorite Vietnamese recipes vegan. What is it made out of?

Megan said...

There's a recipe in the book! I think it's soy sauce, lemon juice, red pepper flakes, and garlic.