I decided to dive into my copy of Colleen Patrick Goudreau's The Vegan Table last night and see what other treasures lay within its pages. (I went crazy for her Lavender Tea Cookies.)
I chose Sweet and Sour Tempeh and served it along with Dark Leafy Greens with Sesame Miso dressing as featured in her summer menu. While each dish on its own was very tasty, I don't think I'll ever serve them together again. The miso dressing was just too salty to go together well with the delightful sweetness of the tempeh dish.
I might also make the Sesame Miso Dressing with a bit less miso next time, just to take the edge off the very pronounced saltiness. I like miso, but I think the flavor of the kale I chose to use in this dish would have shone through a bit more with a little less miso. Overall, I think these recipes are quite nice, but I've learned that I often have to tweak a recipe a bit to make it more to my liking.
The Sweet and Sour Tempeh had just the right amount of sourness. The sauce was perfectly thick and rich, but I felt I needed to add just a bit more sugar for the right balance of sweetness. Alternatively, I could have used agave nectar. I also added a few more veggies to round out the flavor a bit. I added broccoli along with carrots for some nice crunchiness.
Thank you to everyone who left comments on my So Delicious Coconut Milk Creamer post. You all came up with some very creative ways to use the creamer, and I can't wait to try them. I know you're going to love using the creamer as much as I do, so look for it in the refrigerated section at your local Whole Foods store over the next couple of weeks and at independent natural food stores shortly thereafter. The winner of the 5 free product coupons for their favorite So Delicious and Purely Decadent products, (chosen at random) is Ellen. Congratulations!