We keep forgetting about Sauced. But we finally remembered and decided to go with Kevin’s parents. I started off with a lovely cocktail that had muddled avocado in it.
We had a couple of starter munchies. Guacamole with taro chips and tomato jam. The tomato jam look it to the next level.
Oh, whoops. Forgot to grab a pic of the seitan and potato skewers before we started digging into them. So here are some bits and pieces.
Kevin and I both had the Sketti and Neatballs, seitan in a red sauce over spaghetti squash. Destroyed. I need to try making spaghetti squash again.
And this was a brussels sprouts salad with parsnip chips (I think) on top. I’ve seen recipes for raw brussels sprouts salads, but never had one. A+++ would eat again.
For dessert we went over to Irwin Street Market and had some Jake’s Ice Cream. They have a couple of vegan flavors on hand.
If you are vegan, vital wheat gluten is your friend. In these times, it’s good to know that you can make your own seitan and vegan lunch meat way cheaper than buying it pre-packaged. Plus, you control the ingredients.
Recently, Vegan Dad posted this recipe for a lunch meat that uses white beans. I knew I had almost exactly the amount called for taking up room in my freezer. And since I’ve been busy baking breads lately, I needed some lunch meat. Sometimes you need a change from peanut butter & jelly.
I did make a couple of changes to the recipe. I did not use the fennel seed because Kevin hates it. Also, instead of steaming then baking, I just baked it longer, about an hour and a half or so. This turns out to be a nice mild lunch meat. There are plenty of recipes out there for something spicier if that’s what you want. This made two good sized logs for me. Great for a family, but I would probably half the recipe for myself in the future. Although I can toss one in the freezer for future use or just keep baking bread and I’m sure it’ll disappear soon enough.
Friday night I made Kevin really happy by cooking something that was fried. I had starred this recipe for Country Fried Seitan Steak in Google Reader and planned to cook it some time this week. I already had the seitan, so just need to bread it, fry it and make the gravy. Oh, and make the collards and cook sweet potatoes to mash. It was a whole stove kind of meal.
I wouldn’t change anything about the seitan steaks. The breading was lovely. Seasoned nicely. The gravy seemed a bit bland to me so I added two tablespoons of nutritional yeast. Perfect! The sweet potatoes I steamed in the pressure cooker. It all came together really well but isn’t the kind of meal I would make on a standard week night. Too much work and too many dirty dishes. To add to the chaos, I was also baking off a whole wheat sandwich bread that turned out to be just cool enough to slice and eat with dinner.
So it seems like a month ago or something that I put out tweets that I was making seitan sausages and buns from scratch. It seems kind of weird to say “from scratch” considering that’s about how I cook everything. Anyway, I usually don’t go so far as to make my own hot dog buns. But then, here they are:
I used Bryanna’s Fluffy But High Fiber Hamburger and Hotdog Bun recipe. For the first ingredient, I used EnergE Egg Replacer because I didn’t have the other things and it’s mostly potato starch anyway. Seemed to work fine. These are all full of whole grains and yet not heavy. I’m not sure I’d call them fluffy exactly, but they are really nice. One thing they don’t do is keep a little “hinge” when you slice them like store bought hotdog buns. I didn’t really think of that. In the future, I’ll experiment with shaping these so the sausage can be wrapped in bread. Even so, the sausages weren’t too messy to eat.
The sausages? Right, I made the steamed seitan sausages that every other vegan food blogger did months ago and probably already has a freezer full of them. I just used Julie Hasson’s original recipe. Next time I’d probably punch up the seasoning a little. I like a really spicy sausage. These had great flavor though. Steaming them was no problem. I just used one of those metal steamer baskets that you fit into the bottom of a pot to steam vegetables. Even though the bottom is rounded and not flat, I was able to stack all the sausages from this recipe into my pasta pot without a problem.
Don’t be freaked out when you first unwrap these from the foil. They’re still moist on the outside but dry out pretty quickly. I’ve had them both right out of the fridge and into the George Foreman grill and frozen, defrosted partially, then into the grill. It’s crazy convenient to have these just hanging out in your freezer. Sometime soon I’ll incorporate them into some other recipe rather than simply eating on a bun.
Oh, and that’s the Cabbage Kale Slaw from Ani’s Raw Food Kitchen next to it. And here’s a slaw extreme close up:
I had the slaw a couple of days later for lunch at work with sunflower seeds sprinkled on it. It held up just fine and possibly got a little better.
Yes, there’s more food. Asian Baked Tofu from The Candle Cafe Cookbook, Teriyaki Quinoa from Eat, Drink & Be Vegan, and some stir fried baby bok choy.
Jimmy Crack Corn Crack from Alternative Vegan and Chipotle Kissed Red Bean Sweet Potato Chili from Fresh from the Vegetarian Slow Cooker.
Okay, yeah, it’s been almost a week since the vegan brunch I had at my house, but finally here are some pictures. Below we have Chocolate Chip Brownie Waffles from Veganomicon, biscuits & yeast gravy, fruit, Indian spiced greens in the crock pot, and sweet rolls. Here the coffee cake on the far side comes into view. And a better look at those sweet rolls, some “sausages” and hiding in the back, Beer Battered Seitan from Yellow Rose Recipes, Punk Rock Chickpea Gravy from Vegan with a Vengeance and whole grain waffles. Oh, and this wasn’t all. We also had sweet potato hash browns, a fruit salad, some potatoes maybe and probably more stuff I’m forgetting. Let’s put it this way, this was the only meal I ate this day. So much yummy food! And since the “chicken” ‘n waffles didn’t really show up well on the table, here it is as blurry leftovers:
I have many pieces and parts of food around but no planned meals. I know a lot of people roll that way every day, but it’s very unlike me. I plan out what I’m going to eat for a week, go to the store and get ingredients, and repeat in a week. But Thanksgiving threw things off. I haven’t quite recovered from braving the DeKalb Farmer’s Market pre-holiday crowds. Noobs.
So time to improvise. Here’s what I came up with:
Seitan O’ Greatness Hash
1 tablespoon canola oil
1/2 red onion, chopped
2 medium yukon gold potatoes, cut into 1 cm cubes (yeah, I used metric, sue me)
1 clove garlic, minced
1/2 red bell pepper, diced
1 cup Seitan O’ Greatness, cut into 1 cm cubes
Salt & pepper to taste
Heat up oil over medium high heat in a saute pan. Add onions and fry for a minute or so. Add potatoes and turn heat down to medium. Cook stirring from time to time until potatoes are almost done. Add garlic, bell pepper, seitan, salt and pepper and continue cooking until potatoes are done. Note, I didn’t need any pepper because I used the higher amount when making the Seitan O’ Greatness. Also, the seitan is totally optional. Makes 2 big portions. I ate mine with a big pile of green beans.
Anyway, that’s about as close to a recipe as you’re going to get out of me. Well, unless I veganize the chocolate doughnut recipe that came with my pan for the Holiday Bake Off at Cosmo’s Vegan Shoppe.
I’ve been seeing posts from people who have made this Seitan O’ Greatness for months and months and finally yesterday I made my own. I’ve made seitan plenty of times, but never baked it and never one with this much flavor in the dough. The texture comes out much firmer than the boiled seitan. This one will be perfect to use as sliced lunch “meat.” It’s much tastier than store bought fake meat. I had a few slices for dinner last night and the only downside I see is that it does get kind of dry when you slice and eat it that way. I think it’ll be really tasty chopped up small in a spaghetti sauce. I have this big ol’ log. Plenty to experiment with.