Seitan and Mushroom Stroganoff
I hosted my parents for dinner recently and wanted to make something they are familiar with, but with a vegan flair. So, after a bit of searching through my various cookbooks and on-line, i found the perfect recipe - PPK's
Seitan and Portobello Mushroom Stroganoff!I haven't had the meat version since i was a girl and my parents have never had seitan before, but judging by their compliments, this recipe gives the meat version a run for its money. On a cool Fall night, this is a perfect dish to warm and fill you up. I followed the recipe to a T for once, with my mother watching me for most of it. No pressure!
It calls for fresh thyme and Burgundy cooking wine, and it's definitely worth it to use them. The fresh herb really enhances the flavour, and brings it all together, and the wine is just what's in the meat one so my mom was happy at the 'authenticity' of the dish.
Unfortunately, i only got a couple of photos, so here's one. I served the sour cream on the side. This dish makes a lot - so perfect for dinner parties. If you're not planning such a feast, i'd even quarter it.
Labels: recipes, seitan, seitan and mushroom stroganoff, vegan cooking
Potato taquitos
I tried twice to make a corn tortilla from scratch without a little wheat flour, and I couldn't get the job done. I hang my head in shame! But I did find some reasonable gluten-free tortillas made from rice flour (depicted).
I'm not coordinated enough to take photos while I cook, but basically, I roasted the potatoes until done (this varies depending on the size and age of your potatoes, but anticipate at least 30 minutes), while I prepared what amounted to a pepita cream on the stop top. When the potatoes were done, I chopped them, tossed them in with the cream and then blended everything with my immersion blender. I stuffed the tortilla with the filling, folded, and the fried the tortilla a little on each side just to heat through.
The pepita cream was the only thing that really would have required a recipe, so:
1/2 cup of pepitas
1 cups of water
2 tablespoons (or more!) of nutritional yeast
1/2 cup of vegan white wine
1 teaspoon of chipotle (or whatever you have spicy),
1 tablespoon of garlic
cumin, black pepper, and sea salt to taste.
Bring the water to a boil, toss everything in, blend with an immersion blender and then cook to reduce by at least half. You'll probably want to reblend once it's reduced. You could thicken with corn starch if you want to make a gravy instead of a cream. I'm sure a raw version of this would be possible (but you'd probably want to leave out the wine and reduce the amount of water or pick up some pepita butter and add the spices).
Labels: comfort food, potatoes, recipes, taquitos, vegan
I hosted my parents for dinner recently and wanted to make something they are familiar with, but with a vegan flair. So, after a bit of searching through my various cookbooks and on-line, i found the perfect recipe - PPK's Seitan and Portobello Mushroom Stroganoff!
