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August 02, 2009

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sophie munns

Hello lucy,
big congrats for the first of I hope many editions of An Honest kitchen! What a wonderful thing for your gorgeous images to be featured in this new e-mag project! great Post too!
best,
Sophie

Ganga

Oh YUM, Lucy - even with the tempeh!

another outspoken female

Like the Bittman tempeh trick. I want to eat this...now!

Fantastic B&W photos :)

Jacqueline

Mmmmm, sounds good! Not something I would ever think of making.

Simona

It is nice to look at B&W photos every now and then: they engage the eyes differently. And yours are so beautiful!

Lucy

Sophie: Thank you, gorgeous! We're chuffed to have your support.

Ganga: I know - it's tempeh, but not as you know it!

AOF: Bittman's clever like that. I really must show you that book...thank you. I love the waiting between click and view with film.

Jacqueline: It's really quick, too, so long as you have everything chopped, ready to go. You can make it as spicy (or not) as you like.

Simona: Thank you - sometimes, B&W works with food, though not always. I'm loving it at the moment. It helps create a sense of drama, visually.

And...
A quick check through my (sadly) neglected feed reader this morning revealed

this
recipe from Cindy and Michael (if TVP is your thing).

Johanna

those photos are so lovely - I love the idea of crispy tempeh in this although the suggestion of being terribly organised is a bit less of my thing :-)

Cristy

I'm so excited about this! Thank you.

Cindy

Yes, Michael and I are currently obsessed with Ma Po Tofu. Love the idea of replacing the mince/TVP with tempeh.

reddoorread

hullo there, your blog is still kickin' it. some lovely posts of late.

i love quick recipes, but i'm kind of frightened of tempeh. i had really bad tempeh once and i haven't jumped back on the horse yet.

Elaine

So lovely to return from an offline/no blog reading weekend in the country to find a new post by you.

An outstanding basic vegan recipe. Thank you. I shall try it when the weather cools a bit.

The black and white photos are gorgeous.

Could tempeh prepared a la Bittman be used to adapt some of the non-vegetarian recipes in An Honest Kitchen?

Arwen from Hoglet K

I like the idea of using tempeh in place of mince. I haven't cooked with it before, but my Indonesian friend always tells me I should.

Susan

Blown away, my friend. Speechless, really, but I shall try: the recipe, fascinating; the photos, amazing; and that knife, Excalibur.

Lucy

Johanna: Tempeh, here, is fantastic.

Hi Cristy: Welcome, and thank you.

Cindy: Nearly kicked myself for not having looked through my reader - it's given me some flavour pointers for next time.

reddoorread: Darling, hop back on the horse, but maybe try a wee pony (like this dish). A slab of tempeh, on his own, is a little confronting!

Elaine: Thank you, so much. Now that is a VERY good idea. Very. Shall give it some thought, but already I know the burgers would benefit from it - such a toothsome, meaty, texture.

Arwen: Your friend is wise!

Susan: For you, only film (and the attendant thinking it requires) would do. I suspect you may well be able to tempt the tofu-phobic in your home with a dish such as this, but it's also a fine thing to sup upon alone. Thank you.

Anh

What a great recipe to use tempeh. I just recently re-discover my love for tempeh and tofu so this is such a great inspiration.

The photos are so beautiful, Lucy.

rachel

I like the black and white here especially in the shot with that wonderful curved sppon and the garlic.
You seem to have some rather particular and lovely spoons.

Dissertation Abstract

Blogs are so informative where we get lots of information on any topic. Nice job keep it up!!

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  • © 2006-2014 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.

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