I've made the hot sauce glazed tempeh a couple times, it's yummy! We used our Foreman grill (whatever did we do without that thing?) The marinade is great for tofu too, and easy to throw together with stuff I usually have on hand.
I made the Pumpkin Saag tonight. I modified the recipe a bit. I used pumpkin puree instead and I added in white kidney beans because well I need to eat my beans. I didn't have peanut oil so I used a little natural peanut butter instead. I also used indian hot chile powder instead of cayenne.
It was really good. DH likes it a lot. I liked it as well but I also thought it was missing something, not quite sure what but it may have been me tinkering with the recipe.
Oh my soup is heavenly! It looks kind of like chunky applesauce. It includes acorn squash, pears, onions, red bell pepper, and adzuki beans. It's flavored with a hint of ginger, garlic, and chinese 5 spice powder. I cheated and used boxed vegetable broth instead of homemade. The shiitake mushroom garnish is very nice, but I might not make it again the next time I make this soup because it added to the expense.
I sure hope it freezes well, because my stock pot is full! I measured out 10 cups, but you may want more than one cup per serving. It says it serves 6..
Nice! I just happen to have adzuki beans although DH doesn't like soup and I already have 2 kinds of soups in the freezer. I basically made a double portion of the pumpkin saag so it'll last a few days. Then I'll make something else although not quite sure what.
Lola,
The pumpkin saag recipe is in the cookbook Veganomicon.
I also have an update on the Pumpkin Saag. It was good the first day but it was FANTASTIC the second day. The flavors did really set overnight in the fridge. It was soo good. I know this will be a regular recipe for me.
I made another Isa recipe tonight, though it was from Vegan with a Vengeance. I made the sweet potato crepes with cilantro sauce, which they demonstrated in episode 2 of their show. Yum! I'm not a fan of cilantro, though, so I just used a little in the sauce and replaced most of it with baby spinach. It was still too strong, though, so next time I'll just use spinach, and maybe add a leaf or two of thai basil. The crepes were very good, just like regular crepes with egg. The sweet potato filling took a lot longer to cook than the recipe indicated, but it was delicious There's so much of it! I'll share some with Nick, and will freeze the rest to test it's freeze-ability Cooking for one can be a pain.
Mmm, those crepes sound great! I just watched all the PPK episodes on google video a couple weeks ago, I really want to try making the sushi rolls and tamales.
I think Amazon accidentally sent my copy to my sister's address I sent customer support a message because the e-mails they sent me and my account information on the website give conflicting information. Oh well, if she ends up getting it she can test the recipes until Thanksgiving when I can get it from her.
I made the chickpea cutlets tonight and they are going to be a surprise in DH's lunch tomorrow since he wasn't home when I cooked them.
I then started to count the calories, even with the olive oil left out... it is somewhere around 200 calories per, which isn't too bad but could be better. I also modified the recipe a little by adding a few mushrooms and using different spices than the recipe calls specifies. We'll see what DH thinks. I sauteed some mushrooms and covered the cutlet with the mushrooms and a little of the sauce.
Tomorrow I'll make the Acorn Squash and Pear Soup!
I sent customer support a message because the e-mails they sent me and my account information on the website give conflicting information. Oh well, if she ends up getting it she can test the recipes until Thanksgiving when I can get it from her. 
