Vegan Chubosaurus

what this fat vegan eats

Archive for passionate vegetarian

seitan success! – veganmofo 11

3930562108_f07c8dec17I’ve tried my hand at seitan a number of times. Though I’ve experiemented with a number of different recipes, only a couple have really made me happy. One, not surprisingly, is the Seitan O’Greatness. The other is Julie Hasson’s Spicy Italian Vegetarian Sausage (also not surprisingly). What do these two recipes have in common? Yep – no boiling/simmering. Like oh-so-many vegans, I have trouble making a decent simmered seitan that isn’t brainy or spongy or otherwise freaksome (I’ve also had some baked seitan cutlets turn out weirdly bready). That was, my dears, until yesterday.

Yesterday I decided to give stovetop-simmered seitan another try. This time I was inspired by Joanna‘s chicken-style seitan recipe in her truly fab Yellow Rose Recipes. I’m not sure what possessed me to make seitan on a day when I had several chapters of Angela Davis’ Women, Race, and Class to read, along with a Social Psychology chapter and two chapters in my ASL textbook – it couldn’t POSSIBLY have been homework avoidance and procrastination. Nope. Not me!

Let me tell you, dear readers – I am in love with this recipe. My seitan was beautiful. Nicely textured, well-shaped, deliciously flavored. When I pulled those cutlets from the broth, my heart soared. I might have done totally did a happy dance in the kitchen.

I saved four for last night’s dinner, and put the other six in the fridge (still in the broth). I dredged the still-wet cutlets in a mixture of whole wheat bread crumbs, whole wheat flour, nutritional yeast, garlic powder, thyme, oregano, freshly ground black pepper, and a dash of cayenne. Since the cutlets were still broth-dampened, I didn’t need to dip them in milk first. After coating them, I pan-fried them until golden and crispy. I made a millet-quinoa pilaf (from Passionate Vegetarian), steamed brussels sprouts, and Punk Rock Chickpea Gravy from Vegan with a Vengeance.

cutlet of joy!Oh, beautiful cutlet!

This was also the first time I’d tried the Punk Rock Chickpea Gravy (I KNOW) – holy goats, y’all, it is INCREDIBLE. I don’t know what took me so long! I want to put it on EVERYTHING.

om nom nom nomLook at that! 

steamy!Heh. Dinner steamed up the lens and made the picture all hazy.

sprouts of lurveBrussels sprouts are my all-time favorite vegetable. It’s true! They are the absolute best thing about winter produce. I love them passionately! I love them most roasted, but last night I steamed them, in the interest of time. My kid doesn’t like them at all (nutty!), so I got them allllll to myself. <3

Last night’s cutlet love dinner was so good that my kid asked if we could have it again tonight. The teenager wanted leftovers! Wahoo! I was only too happy to comply, and tonight I added some crispy roasted kale to our plates.

This will be my go-to seitan recipe for the foreeeable future and possibly forever. Joanna’s awesome. That said, I do intended to designate one week next month – probably after midterms but before Thanksgiving – “Praise Seitan” week, which will entail trying a different seitan recipe every night for seven days. Anticipation!

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stew dinner – September 28

I’m taking 15 credits at a local community college – a full courseload – and autumn term started Tuesday, September 29. Which is to say: I’ve been too busy to post, hence my recent silence. I’m going to do my best to post regularly, but the next week or so might be a bit sporadic, as I create and settle in to a new schedule and routine.

Two nights ago, I made a veggie-laden stew from Crescent Dragonwagon’s Passionate Vegetarian. veggie stew

Posole-Bean Soup-Stew with New World Vegetables. I was worried, after it was done cooking, that it would be bland, but it was quite delicious. It contained carrots, red potatoes, zucchini, green beans, tomatoes, garlic, corn, poblano peppers, and black beans. I didn’t have the called-for celery, butternut squash, or hominy, so I skipped the first two and subbed corn for the latter. A lovely dinner for an autumn evening.

orange dinner – September 27

My husband brought these amazing Charentais (also called French Breakfast) melons home from the farmers’ market on Saturday. melonI had a quarter of one with breakfast (toast and coffee, because I am boring in the morning).

They are incredible. Seriously, I don’t think that I know enough adjectives to adequately describe these gems. I moaned while I was eating them – not just the first bite, but every bite. I scraped the rind with my teeth so as not to miss a single blissful drop. They are heaven. If ever you encounter one, you must bring it home with you.

For dinner, I roasted some beets (three Golden, two Chioggia). I had big plans to make a cumin vinaigrette to top them and a chickpea puree to accompany them, but that turned out to be wishful ambitioning. Oven-roasted beets are absolutely lovely all on their own, though.

I served them with Crescent Dragonwagon’s Outrageously Good Pan-Crisped Millet-Vegetable Cakes from her cookbook, Passionate Vegetarian (which also incorporate a beet, as well as a carrot, so it was a fairly orangey-pink dinner). I also threw together a green salad comprised of romaine lettuce, lemon cucumber, green cabbage, and these gorgeous orange tomatoes from our neighbor’s garden (more orange!).  beety dinner

There’s a small dollop of Karam’s Garlic Sauce next to the salad.

orangeyOrangey!

P.S. Millet? SO GOOD.