VWAV Recipe Reviews - Tempeh Bacon and Chocolate Rum Pudding Cake
This is my first experience with tempeh EVER, and I have to say I enjoyed it. The recipe calls for apple cider, which I misread as "apple cider vinegar". Ooops! Anyway, I marinated the tempeh for a few hours and cooked up half of it to be enjoyed as TLT sandwiches. The texture was very soft, but very smoky and bacon-like. The vinegar was a bit much, and I think it will taste better with the apple cider next time. These were great in the sandwiches and were very satisfying. Everyone in the house gives the recipe 4 stars. Next time, I'll make it with the apple cider and I'm sure it'll be 5 stars. Tonight, I'm going to cut it up into small pieces and use it in pasta sauce.
The chocolate rum pudding cake was great! I didn't have a 9- inch spring form pan, so I used an 8 inch stoneware dish. I added 5 minutes to the cooking time, since the dish is much thicker than a regular pan. The cake layer rose to the top and left a liquidy chocolate "pudding" on the bottom. I served this with a scoop of Soy Delicious Cherry Nirvana and oh my...it was AWESOME! The leftover cake was also good cold, but was different since the pudding layer thickened up a lot Anyway, 5 stars.
What kind of rum did you use? I've never bought it. Thanks.
I used Captain Morgan's Spiced Rum. The recipe specifies "light rum", which is either white or gold. Another good one is Appleton Estate Jamacain Rum. Bacardi White is very popular, and is usually what you would get in a rum and coke at the bar. I'm sure it would taste good with dark rum, too, just with a much stronger flavour. It's only 1/4 cup--for flavour--so using water would work, too.
Oh, I want to try the tempeh bacon! And that choco pudding cake sounds wonderful. Think you could sub some other liquor -- like Kahlua or Ameretto?
I want to make that cake too. I think I'll substitute coffee for the rum to make a mocha cake. :D
Nancy~
If you do make that substitution, let me know how it goes. I'm not a rum fan. It all goes back to a trip to the Bahamas...
Nancy~
If you do make that substitution, let me know how it goes. I'm not a rum fan. It all goes back to a trip to the Bahamas...
:o
;)
The mocha idea sounds good, too.
I made the pudding cake yesterday. I thought it was delicious! I made it with coffee instead of rum, using one additional teaspoon of vanilla, as the recipe states, if omitting rum extract.
I think I'll make it in a different baking dish next time. A lot of the liquid seeped out the bottom of the pan (I'm very glad I listened to Isa's instructions and placed the pan on a baking sheet in the oven). I'm wondering, if next time I bake it in a regular baking dish, it will be even gooier (how do you spell that??)
It came out really flat, but I don't know if that's how pudding cakes are. I've never made one before. Regardless... it tasted divine. My husband ate his with chocolate mocha soy ice cream. I had mine plain. I will definitely make this again!
The choco pudding cake from HIAV is not gooey. Well, the pudding part is, but the cake part is very cake like.
BTW, I was kind of surprised when I read Isa's directions to see that she recommended a springform pan for this reicpe. Nancy, what size pan will you use next time?
I used an 8-inch stoneware baking dish and it worked great. It was uber gooey on the bottom. I had to add 10 minutes to the cooking time though, the dish was very thick. I think using a pie plate would be best, next time I will use my glass one. I think Isa uses a springform pan so that you can put the cake on a platter. Honestly, I think serving this right from the dish works just fine (and less dishes to wash!)
Lezly, I was thinking of using just a 9" round cake pan, or maybe a square one...I have one that's rather deep. I didn't have much pudding goo on the bottom of the cake, so I'm hoping a "sealed" dish might work next time.
Currently I have her chocolate chip cookies in the oven, which I have giganticized. I used Rapunzel chocolate wafers, and made the cookies really huge. Baked 12 minutes per pan...they're stupendous!
i think somebody posted it on the message board a looong time ago, but could somebody post the tempeh bacon recipe? i've been dying for some b.l.tease, but sadly i'm gluten free so all the "meaty" products that are sold aren't gonna work for me. any help would be appreciated. also, if anybody knows a good sausage recipe? it doesn't matter if the recipe itself isn't gluten free i can always convert it. thanks a lot.
This weekend I made from VWaV:
Coconut Pancakes with Pineapple Topping
Chocolate Pancakes
BBQ Tofu
I didn't really like any of these. They were ok, but if I were at a resaturant and they were on the menu, I would pick something else.
But I also made the Raspberry Blackout Chocolate cake and it was fantastic. My only complaint is that the cake is really sticky. Even though I oiled the pans really well, the cake really stuck. And when I flipped it onto a wire rack to cool, it really stuck there too. But the flavor was amazing!
They were just ok. I think part of the problem was I made 12 cupcakes & I think I had batter for 14-15 cupcakes. Therefore, the cupcakes overflowed a bit & were a bit squishy inside. Also, I'm not sure I like lemon treats as much as I used to. Oh, and I would halve the frosting recipe. Way too much frosting for 12 cupcakes -- even 15 cupcakes!
Hello,
I really want to make the Tempeh Bacon from VwaV but my local co-op won't stock liquid smoke b/c it's a carcinogen. Since I generally trust their judgment, I am he'sitant to use it. Does anyone know if it's possible to substitute anything, or to simply leave it out? There are already so many carcinogenic chemicles floating around out there, i'm he'sitant to add one into my diet by choice!
I was really excited for the tempeh bacon but ended up terribly disappointed - forced some down just to eat but fed the rest to the dog. This is in no way, remotely, like bacon. It's very soy sauce-y; maybe I'm just biased because I don't like soy sauce. Try it, but don't expect it to taste like the real thing. If I were to make it again I'd make sure to get grain tempeh instead of soy, the flavor is pretty overpowering.