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.
See, some people had a huge meal Thanksgiving Day. Other people, like me, ate normal amounts on T-day and use the extra time off to cook some of those time consuming items that don’t fit well into our daily lives when what we really should be doing is cleaning the house. Anyway, today’s decadence was the Pumpkin Cinnamon Rolls from Don’t Eat Off the Sidewalk issue #2.
I think the last cinnamon roll I had was a couple of years ago when I was in Washington D.C. and made multiple trips to Sticky Fingers Bakery. These were worth the long wait. And the prep time. I even held off on the morning coffee just so I could have the two together. The only problem I had is one that I always have…the rising. I’m not sure if I’m looking for something more dramatic than is going to happen or what, but whenever recipes say something is going to double in bulk, I just don’t see it. Judging from pics from other bloggers who have made these, I think I am short a little bit of rising, but they didn’t seem to turn out dense, so I think they’re fine. The pumpkin flavor was really subtle and seemed to add color more than flavor. Hmm…now that I’ve put down 3, I should work them off by cleaning the house.
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.
Today I’d like to give thanks for the fact that there is such a thing as a mini doughnut pan. And that someone has worked out a vegan doughnut recipe. And that I wasn’t too hungover this morning to put the two items together.
Here they are all nekkid straight out of the oven. I had pretty good luck getting just the right amount of batter in the pan. Only a couple started to muffin top on me. I doubled the recipe and ended up with 36 doughnuts. I only have the one pan and had to bake in 3 batches. The last batch was definitely more spongy and air-filled than the first. Keep in mind if the holiness bothers you.
For these I used the glaze in the link above.
And for these, I used the chocolate ganache recipe in Vegan Cupcakes Take Over The World.
Don’t you wish you’d saved room?
I ordered both issues of Don’t Eat Off the Sidewalk cookzine a couple of weeks ago and finally this weekend got around to making one of the recipes. I had some gushy bananas waiting for me when I returned from Virginia, so the Banana Nut Muffins were a perfect choice. She’s right…these are wonderfully moist and I love the topping. I used walnuts instead of pecans because it’s what I had but you all probably know that walnuts & bananas love each other. Oh, and you can’t taste the flax seeds in these at all. So you can pretend they’re all healthy and shit. You know, looking back at the recipe, they actually are a bit healthier than most muffin recipes. Bonus!
You know how you have a couple of muffin’s worth of batter left but don’t want to bake another whole pan for just a couple of muffins? I have these mini ceramic cups I use for mise en place, sauces, etc. I just plop the excess in those and bake along side the rest. The ceramic is a little slower to warm in the oven than the metal pan, so their doneness will be slightly different from the big batch. But I’ve also found if you take them out at about the same time, since the ceramic holds heat, they will continue to cook a little and “catch up” to the rest of the muffins.
See that black spot in the second photo? I’ve started getting these on some, but not all, of my photos with this camera. I’ve tried cleaning the lens, but that hasn’t helped. My digital camera is 3+ years old. Maybe it’s time to break down and get a new one.