Sometimes food experiments in plant-based cooking fail

Oh dear. Spent over an hour experimenting with two types of finger food and both of them failed.

One was too salty and the other too bland and difficult. Here is the salty one. It is called Teriyaki Tempeh with peanut dip, but honestly while it looks attractive, it did have 150 ml of Teriyaki sauce and the bottle is only 250 ml. Moreover I don’t think I could have browned the tempeh fingers so well at the start if I had cooked them in water. So I broke my rule and cooked them in a tablespoon of oil.

The other was a courgette wrap with a hummus, pepper, tofu, sprouts and mushroom filling. It is sprinkled with cumin and nutritional yeast and cayenne. Well I used my mandoline and worked out that I had to use the middle setting for thickness, but honestly I am not that keen on raw mushroom or raw courgette (zucchini). Too fiddly for me for the result.

I have to take a plate of finger food occasionally and apart from gluten free sandwiches, I don’t have much to bring yet. So I might just keep experimenting.

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