So this is the last post in the Vine and Dine series - unless something happens and it gets resurrected, like Food Network Friday, which is being continued, albeit with a twist, over at Kelly's blog, Three and a Half Vegans. Be sure to check her out and see what she has up her sleeves.
As for V&D, at least for now, Tami's Tempeh Stroganoff-Stuffed Potatoes is the closing cookalong. I am thrilled that she chose to end the series cooking from American Vegan Kitchen. It is only appropriate and, lucky for us, happens to be scrumptious.
This is another of those recipes from AVK that slipped under my radar. Having not made this recipe yet, I was pleasantly surprised. I guess it didn't seem like a main dish (although that is the section of the book it is in!) because it is a stuffed potato and we all know potatoes are always a side dish. Tami doesn't conform to expectations, and turned the side-dish potato into a main course.
I added more mushrooms to her recipe (doubled it) and cooked it a bit longer than the recipe calls for, but that is because we love out 'shrooms golden brown and sauteed really well. After baking the potatoes, scooping them out (use an ice cream scooper), mashing them and introducing them to the sauteed tempeh and mushrooms, you re-stuff the potatoes and bake for a few more minutes.
Combine creamy potatoes, crunchy potato skin, crispy tempeh and mushrooms and this dish is no longer a side thought. If you haven't made this yet, get to it. A refreshing green salad to cut through the richness completes this dish, along with a - no surprise - red wine. David and I chose to indulge in a Cabernet Sauvignon from Arcane cellars. We received this wine as a gift a while back and saved it for this perfect occasion and perfect meal.
Thanks, Tami, for all the inspiration and cookalongs, not to mention all your fantastic food!