Day 109 - Maple-Mustard Dressing, Spicy Tempeh and Broccoli Rabe with Rotelle, and Chewy Chocolate-Raspberry Cookies

Seth is back, braving the vegan wilds. And coincidentally, the main event is tempeh again.

Spicy Tempeh and Broccoli Rabe with Rotelle

By and large, this is a great recipe. Great interplay of flavors, textures, a little on the dry side, but if that doesn't bother you, you should be happy here. I just have a couple of quibbles.

First of all, typo alert. In the instructions for the tempeh steaming liquid, the vinegar is omitted, so don't forget to add that 1/2 teaspoon of vinegar to the tempeh liquid.

Secondly, I+T seem to think that broccoli rabe is the same thing as broccolini, and I disagree. The vegetable I've seen sold as broccolini has a broccoli rabe appearance but unlike broccoli rabe, it is very mild tasting, like American broccoli. 

Seth commented that this dish was very familiar-tasting to him, reminding him of the sausagey version. That bodes well for the SFO score....

SFO: 7
Even though this rang a happy sausage bell for Seth, I'm still downgrading a bit, because I think dyed-in-the-wool meat eaters will still balk at the tempeh substitution.


Maple-Mustard Dressing

In my opinion, this dressing carries an overly heavy maple wallop (not unlike that crazy pesto), but at least this is edible. And paired with the right salad fixin's, it satisfies. But don't kid yourself. This dressing is sa-weeeeet. Not something I see myself repeating, FYI.

SFO: 10
 

Chewy Chocolate-Raspberry Cookies

This is a dense little cookie! As I+T say in the recipe, there's no spreading when baking, so whatever shape you create when you put them in the oven, that's what you'll be taking out of the oven.

The flavor is good. Good. Not great, but good. And strangely, the raspberry participation is all but obliterated by that loudmouth, chocolate. We had to fight hard to find any berry presence. 

SFO: 10