Friday, November 12, 2010
What Up MoFos?
I have a terrible toothache, so I am trying to soothe the pain with a strong mix of Kahlua and Silk Nog, but the cold is only making it worse! At least I can get Silk Nog from now until Christmas, right?
Before going any further, I need to announce the winner of the 2fer! I used an online Random Number generator to pick the winner. Out of 119 entries, both on the blog and on facebook, placed in order of time received, and the winner was #95!
Congratulations Heather! You win! Send me an email at joni at justthefood.com with your mailing address so I can send you your books!
It is now 2 weeks away from Thanksgiving. I haven't even begun to plan my menu. My family now proudly sports 5 real live vegans, so I am excited to cook for them all, but at the same time, I am working Thanksgiving morning, so I have to plan on cooking the night before, so I need to make dishes that not only taste good, but do well in the fridge overnight and heat up well. I'm thinking I might go ultra traditional this year with a standard bread stuffing, mashed potatoes, gravy, some sort of green bean dish, and for the center of plate option, the Seitan en Croute from 500 Vegan Recipes which I am reposting here for your viewing (and possibly cooking) pleasure! For dessert, I will probably make a pumpkin cheesecake with a chocolate cookie crust and carmelized pecan topping (kind of a conglomerate of a bunch of your suggestions!)
Seitan en Croûte
A juicy, savory seitan wrapped in a flaky pastry crust… Need I say more?
2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) soy sauce or tamari
3 tablespoons (50 g) tomato paste
1 tablespoon (45 g) prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry
Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.
Allow to rest about 15 minutes before serving.
Yield: About 8 servings
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni