Tag Archives: Seitan

Happy Thanksgiving everybody!

Thanksgiving is my most favorite holiday. It is a holiday that involves cooking, eating, being with your loved ones and being thankful for what you have got instead of buying something else. What could be better than that?

I started cooking yesterday by making a stock to carry through the rest of the meals and it worked really well. The stock started with all the vegetable odds and ends in the freezer bag and garlic and then I baked the seitan in it. While the seitan was in the oven I simultaneously roasted celery, parsnips, carrots, leeks, onions, and garlic and then when the seitan came out I used the leftover stock from that and added the roasted vegetables. Soon the stock was so rich and tasty that I couldn’t believe it. I added some soy sauce, a bay leaf, and some apple cider vinegar and at that point I could have just eaten the stock, but instead it was time to put the stuffed roulade back in the oven with the vegetables and some of the stock. The rest I saved to make the gravy which I made using a method from gourmet magazine.

All you do is roast a head of garlic, take it out of the peel and puree it with a fork, Make a roux: whisk together a tablespoon or so of earth balance and sprinkle in flour until you have a paste. Add the garlic puree and then incorporate as much stock as you like, if it gets to thin just sprinkle in more flour. I also added in kitchen bouquet gravy magic because I love it, it really rounds out the gravy and gives it some depth, salt and pepper and it was good enough to eat directly from the pot. It made me really happy to make this gravy because it is exactly how I used to make gravy except using roasted garlic instead of animal fat. I have to say that it was much better! It was so flavorful and you can make it any time.

The roulade turned out perfect, I must thank Emilie from the conscious kitchen for her fabulous recipe. (Note: That site is sadly down now but the video and recipe is still up) I was a little worried because during the first cooking I didn’t wrap it up well enough and it stated to look like it would fall apart, but after stuffing it and wrapping it the second time it worked perfect. The wild rice and fig stuffing was really good. I added sage, apple cider vineger, and used oat flour and it all came together so well. The Roulade was so yummy, I want to make it again except that it took forever and didn’t yield enough leftovers! I guess I will have to wait to enjoy it again next Thanksgiving.

and so I roasted fingerling potatoes in olive oil and then topped them with earth balance with chopped garlic. Instead of making Mashed Potatoes I decided (for the second year in a row) to opt out and make roasted potatoes. I had an epiphany that the thing that I always overeat on Thanksgiving that pushes me over the edge is the mashed potatoes. They are mostly just take up room that could be better utilized by alcohol. So now I make the multi-colored potato you have to chew, ahh, the healthy choice! They were so perfect.

The Brussels Sprout were my favorite part of the meal though I think. The recipe was from the Voluptuous Vegan except that I used miso instead of Dijon. Basically you brown pearl onions and the sprouts in olive oil and then add a mix of maple syrup, miso, and water. After that, you cover and cook for a few more minutes until it turns into a glaze and finally add in the pecans. They were delectable. I ADORE Brussels sprouts and these were next level.I also made cranberry sauce from the Voluptuous Vegan which was less of a success. The idea of cranberries, dates, and balsamic with sugar sounded great on paper but the recipe called for a whopping one and one fourth cups of sugar. My instincts told me that this was way too much sugar and I hope to some day learn to follow my instincts because the cranberries were good, but way too sweet.

It was the perfect thanksgiving meal you couldn’t ask for anything more, so thanks to everyone for the recipes and cooking tips! And thanks to everyone in the office who donated money since we were able to save three turkeys!

Thanksgiving is also McPuppenstein’s favorite holiday because there are always leftovers. He is not, however, allowed to eat from the table which  I guess is rather specist.

I am also thankful that there is still some pumpkin pie

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Tequila Sausage & Cornmeal Crusted Plantain Tacos

I made some tequila sausages based on Isa’s recipe. They came out really good, I love making these sauages, I have been trying to eat less soy so I keep falling back on thinking I need to make seitan even though what I really need to do is eat more vegetables! The problem is that I love making seitan, it is like a science experiment where you get to taste the results. It always leads me to think, next time I will make this or that but really I need to chill out, eat my greens and stop frying everything. I guess that is the problem with being a good cook, you eat all the time!

Despite my complaining I really liked these tacos. We got a fall harvest of tomatoes (take that North!) and I made a simple tomato salsa with them that was really spicy but perfectly complemented the tacos. I also had a plantain that I covered in cornmeal and pan fried. In another pan I sauteed the sausages with a red onion and then, just for good measure, I threw in some broccoli. Broccoli is really becoming one of my favorite things to add to tacos. It is hard to overcook and it really soaks up whatever you are cooking with in a lovely way while still holding up, unlike most of its leafy green friends.

If you already had the sausage made and the salsa ready to go you could easily make this meal in 10 minutes, just chop the onion, sautee it with the sausage & then the broccoli and meanwhile make the plantains.

Tequila Sausage

1/2 Cup Refried Pinto Beans (or cooked pintos mashed)
2/3 Cup Broth
1/3 Cup Tequila
1 TBSP olive oil
7 cloves of garlic
2 tsp fresh sage
1 heaping tsp fennel seeds, crushed
1/4 tsp cayenne
1 heaping tsp salt
1 1/4 Cup Vital Wheat Gluetan
1/4 cup almond meal
1 tsp red pepper flakes

Prepare steaming apparatus, I use a pot of water with a bamboo steamer sitting on top. Mix the dry ingredients together and the wet ingredients together. After everything is incorporated well add the wet to the dry and knead for a minute or two. Lay a piece of foil on the work area. Place 1/2 cup of the mix in the bottom third in the middle of the foil. Roll up into link and then tie off like a tootsie roll. Place the links in the steamer for 30 minutes and then refridgerate.

Makes 4 links

Original Recipe Seitan

The polenta is leftover from when I made it a week ago. I sauteed carrots & leeks and then at right before serving mixed in the spinach and some tarrago. The gravy is the Punk Rock Gravy from Vegan with a Vengence and the seitan is from Kentucky Fried Chicken. Just kidding! I was trying to decide what to do with my last seitan cutlets and googling chicken recipes and I came up with the spice mixture from KFC’s original recipe, it sounded good and I had everything so I tried it. We both liked it a lot although it wasn’t as good as Wheatsville Co-ops! Here is the spice mix:

3 cups sifted flour
1 teaspoon paprika
2 teaspoon garlic salt
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried rubbed sage
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper

It was really easy to mix and very similar spices to the Punk Rock Gravy so it was easy to make them together and pull together this recipe.

You know you are a vegan when….

You have 10 different recipes for mac and cheese and not one of them contains cheese! I feel like I make this dish all the time and I think at the point I like the vegan versions better. The first couple I tried tasted mostly of nutirtional yeast and I had to cover them in BBQ sauce to eat them but lately I have had several different versions that are wildly different and yet all satiate me when I want something creamy and startchy.

Although my favorite is still the I made a couple weeks ago and is a combination of the cashew ricotta from the Veganomicon and the Grilled Cheeze from the Uncheese book I really like this version from Veg News mac&cheese. The interesting aspect here that drew me to the recipe was the fact that nooch wasn’t subbing for the cheese, instead it got is creamyness from potatoes and cashews, its color from carrots, and its flavor from spices, shallots, and garlic.

I also finally found some Panko Breadcrumbs at central market and though they were expensive I bought them and then decided to bread my seitan cutlets with them similar to this recipe from Vegan Dad. I made this meal because my Dan really wanted fast food and when I was done he agreed that this was much much better.

Pecan Crusted Seitan Cutlet with Balsamic Glazed Carrots & Brussel Sprouts

One of my favorite restaurants in town is called Threadgill’s. It is this really old southern style comfort food place that is famous because Janis Joplin and others got their start there. I love it because they actually mark their vegan options on the menu which is very unusual for these southern-style places. Usually they go out of their way to add bacon or lard to every vegetable side dish. In my pregen days my favorite entree to order was the pecan encrusted chicken with brussels sprouts and candied yams. The other great part about Threadgills is that they have free refils on sides. How absurd is that!

Anyway, I decided that my seitan cutlets needed to be pecan crusted so I mixed some ground flax seeds with almond milk in one dish and chopped pecans, paprika, and minced garlic in another dish. The flax bath adhered to the cutlets really well, better than anything else I have tried and the pecan mix mostly stayed attached.Meanwhile, I had been sauteeing some baby carrots in eath balance on another burner. When it was time to panfry the seitan cutlets I moved the carrots to another saucepan with balsamic and brown sugar and placed the halved brussels sprouts face down in the remaining margarine and let them carmelize. Everything finished up 10 minutes later, I topped the carrots with chives from the backyard. The meal was truly delcious. I think I really captured Threadgills spirit. The seitan came out just perfect and the sprouts were ncie and carmelized.

Brussel Sprout’s Tower of Seitan

I have been wanting to try Joanna’s Chicken Style Seitan Cutlets for some time because they looked really nice and I haven’t had a lot of luck with other boiled seitan recipes. Rolling the pieces between parchment paper worked a lot better than what I have done in the past and my dough seemed really nice so I thought these cutlets would turn out just perfect. I decided to make broccoli polenta at the same time as the cutlets so I would be able to watch over them and make sure that the water didn’t boil- if it does then the seitan turn out spongy. I put the cutlets in a big pot and went to make my polenta and the water didn’t boil. As I was stirring the polenta I was inching the temperature up on the seitan so that it would start to simmer. Finally it did, I turned it down a little, covered the pot and watched as the simmer stopped. With the polenta cooling now I had nothing left to do but stand over my pot of seitan and watch to get it to simmer. I was worried that if it wasn’t simmering it wouldn’t cook right either so I boosted the heat a little more and hoped for the best and went into the living room. Five minutes later I came back to check and the pot was rapidly and frantically boiling. NOOOOOO! I couldn’t believe it after all that time. What a disaster.

The seitan cutlets finished and they tasted pretty good but the texture was all wrong so I decided to chop them into pieces and add to another dish where texture wouldn’t play a role. I came across this recipe in the Veganomicon for Braised Seitan with Brussels, Kale, and Sun-dried tomatoes. I checked and I had everything but the Kale so I supped spinach and made the recipe. It was terrific! The polenta was already chilled and I broiled it while the braised seitan finished up. When It came time to plate the dish I knew there was only really one plating option and so Brussel Sprout’s Tower of Seitan was created and it was delicious! The sun dried tomatoes went so well with the Brussel Sprouts, I don’t think I ever had that combination before and the broccoli polenta was so good a creamy. A perfect meal.