MoFo 14: Savory Breakfast Tempeh and Corn Muffin

Sometimes when I wake up I don't want something sweet, but I still want a baked good. What a dilemma! I searched for a good, long time before deciding that there wasn't a recipe I could find for exactly what I was craving: a corn and tempeh sausage muffin. I found plenty of corn and bean muffin recipes though, so I adapted one for this concoction. I decided to use the recipe for Tennessee Corn Pone Muffins from Vegan Lunch Box and subbed the 1 cup of cooked beans for 1 cup of cooked tempeh sausage crumbles (any corn muffin recipe could work here though). I used some random recipe that I can't find now for the tempeh, but I'm sure the recipe from Vegan with a Vengeance (and on PPK) would work well, probably better, because mine lacked a little flavor. You'd only need 1/2 of the recipe though.

The corn pone muffin batter was super crazy thick. I'm guessing the 1 cup of cornmeal and 4 tablespoons of ground flaxseed might have had something to do with that. It made it a little hard to work with. The recipe also says it makes 12 muffins--no way! we filled the muffin tins about 1/2 full and got about 8 muffins before the batter was almost gone. Once they were filled to 1/2 we topped each one with some of the tempeh sausage crumbles, then put one more spoonful of the corn muffin batter on top to hold the tempeh in place a bit. Then just a sprinkle of nutritional yeast on them and into the oven. They were very tasty! I ate like half of them throughout the day. I still want to work with this because I think it can be even better, but I'd still call this a success!

Check out: I'm super-excited for the latest installment of Harry Potter. I've read all the books...multiple times. I won't have a chance to go see it 'til I'm out for the long weekend for Thanksgiving though (thanks Anatomy final). I'm glad other people are excited too: check out these adorable cupcakes over at Cute and Delicious to celebrate!

Win! manifest:vegan has a giveaway of an adorable rhinoceros messenger bag for her birthday; Vegan Appetite has a copy of The Vegan Girl's Guide to Life; and Baking is Hot has some fabulous items from Le Creuset up for grabs.

Fried Rice and Spring Rolls

Having some leftover cooked rice and a craving for many different vegetables I decided that fried rice and veggie spring rolls would suit perfectly. A lady from work gave me a box of soya nuggets a while back, so I decided to experiment with them in this recipe as well. For the rice I sauteed ginger and garlic along with the puffed soya nuggets (they required boiling, sitting, and draining first) then added a hot red pepper and two zucchini. Once those were soft I threw in the rice and some shelled edamame. For seasoning I just used a bottled Bul Go Ki sauce (Korean marinade reminiscent of a sesame teriyaki).

For the spring rolls I cooked up some rice noodles and wrapped those up with sliced cucumber, shredded carrot, avocado, mung bean sprouts and mint leaves. We whipped up a batch of the peanut sauce from Vegan Lunch Box to go with. Yum! Some of the leftover peanut sauce and noodles got thrown together with some more cucumber, carrots, and sprouts for my lunch the next day.