Halloween things again, well, this past Halloween.
Just a tomato soup recipe with a hotpot favorite savory vegan fish balls of your choice, as long as it is white, it will work (available in your Asian grocery store vegetarian section, I got mine at Heartland, a Taiwan-style vegetarian grocery store, near where I live). Then I cut a bit out of the balls and then put in a piece of black olives. Voila.
Smashed by Mashed Potato with Mushroom Gravy
It was the first time I had the currently popular soybean noodles (black soybean, not to be confused with black beans popular in American/South American cusines, which disintegrates quite readily after cooked). Then with a bit of sliced Tofu Pups, vegan mashed potato, and mushroom gravy of my own creation (recipe below), a grisly scene was upon a plate. I love the soybean noodles, by the way, they are really chewy and contain a lot of protein. Just make sure you don’t overcook it, as they would lose their chewiness overcooked.
A handful of dried shiitake mushrooms, soaked, squeezed
2 big fresh Chinese mahogany leaves
5-8 fresh sage leaves
Oil for sauteing (no more than 2 teaspoons)
Up to 3 cups of water
2-3 oz plain tempeh (about 1/3 of your usual tempeh in package)
1/4 cup of flour and 2 tablespoons of starch mixed in 1/2 cup of water
3-4 tablespoons soy sauce
Truffle oil to taste
Saute the mushrooms, Chinese mahogany leaves, and sage in a pot for 1 or 2 minutes
Add water and tempeh and heat until boil
Turn heat to simmer and add the flour-starch mixture slowly while mixing, then let it simmer for 1 minute
Blend it until completely mixed
Transfer mixture back to pot, add soy sauce and truffle oil, heat it until simmer