Vegan MoFo #5: Nooch-Crusted Tempeh, Simply Roasted Veggies, and Short-Grain Brown Rice

Last night’s Ferry Dinner strikes me as stereotypically “vegan” in nature—tempeh, nutritional yeast, coconut oil, roasted broccoli and brussels sprouts, and brown rice? Truly enjoyed only while wearing sustainably sourced hemp t-shirts and sipping homebrewed kombucha, this meal characterizes the vegan food envisioned by non-vegans (only without the ubiquitous kale). However, seeing as this meal proved hearty, satisfying, texturally intriguing, and well-seasoned, I’m perfectly happy to fall into the clichéd vegan role for a night.

Nooch-crusted tempeh.

My astoundingly intelligent housemate Allie, accompanied by visiting friend of Ferry Matt, produced last night’s dinner of tempeh crusted in nutritional yeast and tamari then pan-fried in coconut oil; peppery roasted broccoli, brussels sprouts, carrots, and garlic; and simple short-grain brown rice.

Roasted veggies.

Since Ferry does not enjoy communal dinners on neither Friday nor Saturday, tomorrow’s post will not feature a Ferry Dinner. However, you, dear readers, can expect an equally compelling post regaling my experiences at Vassar’s freshman activities fair. As co-president of the Vassar Animal Rights Coalition, I’ll staff a table at the fair to introduce freshmen to the wonders of VARC, as well as provide them with delectable vegan yummies including banana bread, chewy apricot-almond oatmeal cookies, and crunchy sticky truffle bites. After the fair, we’ll take a group of freshmen on a walk around Vassar led by vegan forager Zaac Chaves, who will introduce us to all of the edible flora on campus. We’ll finish the day with a locally sourced vegan picnic of tomato-watermelon salad and zucchini bread. Oh yes.

A big ol’ pot of simple brown rice. Such comfort.

Until next time, Ali.